Non-Bake Cherry Cheesecake

A good dessert is not always difficult to make. Take a cheesecake for example, it has so many different variations and each one has an assigned level of difficulty. I like my desserts simple, no fuss, no stress and easy to do. This is my version of a non-bake cheesecake. You will have to refrigerate it for at least 4 hours so it is best to make it the night before. 


Ingredients
150g digestives biscuits
100g butter, soften
400g mascarpone cheese
70g icing sugar
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
250ml whipping cream
1x 250g jar of your favourite jam, I use cherry jams with at least 50% real fruit 

Preparation time: 25 mins (excluding refrigeration time)

Cooking time: Non

Level of difficulty: Easy peasy

Put the digestive biscuits into a blender with the butter and whizz until the biscuits resemble breadcrumbs.
Press the mixture into a 20cm springform tin to make the base and refrigerate
In the meantime, beat the mascarpone cheese, icing sugar, lemon juice and vanilla extract in a bowl until smooth.
Lightly whip the whipping cream until stiff and fold into cheese mixture.
Take the base out from the fridge and generously spread the jam on top. Do this lightly so it does not crack the base.
Once done, pour the cheese mixture on top and use a spatula to smoothen the top. Put back into the refrigerator for at least 4 hours.


Before serving, push the cold cheesecake out onto a large plate and serve with a small dollop of jam on the side. Yum!

Mousse au Chocolat with a Twist

Mousse au Chocolate with a Cointreau Twist

I had some leftover baking chocolate sitting in the fridge and thought of making something dark and strong for the weekend. Mousse au chocolat came to mind - it's simple with no baking required. Though without an electric beater, my arms were aching like crazy after beating and beating and beating the eggs. It was all worth it though.

I added a cheeky shot of cointreau for an orange twist to the dark mysterious chocolate. Whoever said that mousse au chocolat needs to be taken seriously?

Mousse au Chocolat with a Twist - Serves 6-8

180g bittersweet chocolate, broken into small pieces

180g unsalted butter, cut into small pieces

180g of fine sugar

1 shot of cointreau liquor

1 small cup of strong espresso

4 large eggs, separated

1 tablespoon of water

pinch of salt

Preparation time: 30 mins

Cooking time: None required

Level of difficulty: Easy peasy

Heat a saucepan that is half-filled with water until hot, adjust the heat to keep the water simmering but not boiling. Set a bowl on top, melt the chocolate, butter and coffee together, stirring until smooth. Remove from heat.

Over the same saucepan, in another clean bowl, quickly beat the eggs yolks with the sugar, cointreau and water for around 5 mins until the mixture has a gooey consistency. Remove from heat and rest the bowl of whipped egg yolks within a bigger bowl of ice water and continue beating until cool and thick. Gently fold the chocolate mixture from step 1 into the egg yolks.

In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape.

Fold about a third of the stiff egg whites into the chocolate mixture. This will loosen the chocolate mixture so that it will mix better with the rest of the egg whites. Gently fold in the remainder of the egg whites from the centre to the sides, until the mixture is incorporated. Do this quickly but gently, this process should not take more than 90 seconds or you risk losing the air bubbles in the mixture.

Divide the mixture into 6 - 8 serving glasses and refrigerate for at least 4 hours, until firm. Serve with a generous squirt of whipped cream and fresh cherries.

Chocolate Grappa Tiramisu

 
If you know me personally, you know I am a chocoholic. Some friends got me some chocolate grappa for my last birthday and it has been sitting in my fridge for some time now. And it looked lonely... I had planned to make a tiramisu for Suzy since she is coming over tomorrow. So, why not add in some chocolate grappa?

Here's a no fuss recipe you quick fix of chocolism, alcoholism and some might say, coffeelism.

Chocolate Grappa Tiramisu - Serves 4

250ml of espresso (cooled)

1 packet of italian sponge fingers (Savoiardi)

50ml chocolate grappa (you can use Bailey's Irish Cream as well)

250ml mascarpone cheese

1 egg (separated)

1 tablespoon caster sugar

cocoa powder for sprinkling

Preparation time: 25 mins

Cooking time: 0 mins

Level of difficulty: Easy peasy

Pour espresso into a shallow container large enough to dip the sponge fingers horizontally.

Dip sponge fingers in espresso very lightly. The sponge fingers absorb liquid very quickly, so be careful not to soak it.

Line the bottom of a container dish with a layer of sponge fingers.

Whisk the egg yolk and sugar until thick and pale in colour, then fold in the chocolate grappa and mascarpone cheese until a mousse like mixture is formed.

Whisk the egg white until think and frothy, fold into the mascarpone mixture.

Spread half of this onto the top of the sponge fingers.

Repeat with another layer of the espresso-ed sponge fingers on top and spread the remaining mascarpone mixture on top.

Cling wrap and refrigerate overnight or at least 4 hours in advance.

Upon serving, sprinkle cocoa powder over the mascarpone mixture. Use a sieve or the cocoa will be clumpy.

I like using a glass dish to serve my tiramisu(s). The layers are so seductive and look very appetizing.

Coco-Kiwi

Coco-kiwi

What a treat to have fruits for dessert. And it's healthy too! And with so many different colours, textures and tastes on offer, the possibilities are endless.

This is currently my favourite dessert at the moment. It looks so good. And tastes great too! Yums.

The richness of the coconut cream together with the tartness of kiwi fruits. The cracking of kiwi seeds as you chew adds a dimension of fun. A friend told me that her daughter loves kiwi fruits because there are cute little ants inside.

It will definitely be hard to keep the ants away from this coco-kiwi!

Chocolate and Strawberry Tart

I am having some galfriends over for dinner, like I always do, during the weekend. It is a good time to catch up and find out what everyone has been doing and listen to scandalous stories of their co-workers. Ahhhhh... the joys of gossip!

I usually try to balance out a whole meal. There are 2 basic rules to follow: never overpower each dish and never overfeed your guests. You always want them coming back for more... So, pick one dish that will be the talk of the morning after. In this case, it was dessert...

With most women, there is always one weakness - the sight of "chocolate meets strawberries". I never know why, but the look of fresh, bright red, sweet-smelling strawberries placed seductively over chocolate makes my knees wobble.

So if you are anything like me, you will love the recipe below.

Chocolate Ganache Tart

It has been such a wet week that I crave comfort food and a nice romantic film. This recipe has been with me through heartbreaks, joys, celebrations and tears. So I am going to share this with you, in hope that you too will rely on it the same way I have.

Like an old friend who lends a shoulder to cry on, this chocolate tart makes me feel like a "queen of the hill"! Aren't chocolates your best friend yet??!