Step into summer with these mouth-watering desserts, fit to take any get-together from good to great.
Glorious Granadilla Truffles
From The Ultimate Salad Book by Chantal Lascaris
“These fruity truffles contain all the ingredients of a deliciously decadent dessert: chocolate, cream, nuts and some fruit to ease the conscience. The tanginess of the fruit provides contrast and colour to this rich dessert. These truffles can easily be kept in the freezer and then placed in the fridge before serving, so they certainly won’t go to waste.”
No-bake Fridge Cheesecake
From Dinner at Matloha’s by Liziwe Matloha
Nicky Barber’s Peppermint Crisp Ice-cream Parfait
From Friends. Food, Flavour. by Michael Olivier and Roelien Immelman
“I made my first peppermint crisp tart when I was around eight or nine years old, after being inspired by a school friend during a week of English orals where we could choose any topic and discuss it in front of our class. Cooking demonstrations were allowed, so the no-bake option of a peppermint crisp tart was a good one. So were my devilled eggs – proof that I’d spent far too much time poring over my mom’s dinner party recipe books from the eighties and planning my future entertaining endeavours. I opted to use store-bought ice cream as I really didn’t feel like making my own, and then the pièce de résistance is the Chocmint Ice Cap, which is super pedestrian but an absolute must!”
Papawersaadkoek
Uit My Stasie Straat kombuis resep deur Mynhardt Joubert (Also available in English)
“Ons kinders is al van jongs af dol oor hierdie koek en dit is oor die jare vir allerhande soorte feestelike familiegeleenthede gemaak. Ek en my suster het die oorspronklike resep aangepas en al die bestanddele verdubbel vir ’n groter en heerlike klam koek. Dit is ryk en vullend en ideaal vir ’n verjaardag of enige geleentheid vir groot groepe. Laat staan vir minstens ’n dag sodat die geur en digtheid kan verbeter – jy sal nie spyt wees dat jy gewag het nie.”
Strawberry Upside-down Cake
From Simply Seven Colours by Zola Nene
Protein-packed Berry Ice Cream
From Thrive by Nicci Robertson
“Raspberries, blueberries, strawberries and cherries all make delicious ice cream. The deep red, purple and blue pigments of berries are often associated with increased levels of antioxidants and the promise of healthy ageing.”
The All-Time Flawless Cheesecake
From It's All About the Food by Estelle Sacharowitz
“As a little girl I only loved my mother’s cheesecake. I don’t know why. Loyalty perhaps, or because I was suspicious of such a thing – it did not seem like a cake at all – and therefore I only trusted the version my mother and I made together. I fear I have missed out – a confession I finally made when I tasted my great friend Beila’s recipe. She is a marvellous baker. Over the years we have shared the most cherished moments of our lives … and the most cherished recipes. She is known about town for her delectable cheesecake and I have made it many times. This version is based on Beila’s original recipe, with the addition of ginger in the sour cream topping. I love cooking with ginger; it enhances dishes both sweet and savoury. Embodying warm, spicy tones, it isn’t bitter, but it does have bite. It is earthy and citrusy, melding into the sour cream, and forming a robust base to the dense, creamy filling (laced with brandy, yum). I think my mother would be proud.”
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