Dessert Recipes

The word "dessert" comes from the old French word "desservir" which means to clear the table. Quite often referred to as "afters" desserts are normally a sweet ending to a meal.

Included beneath are two common dessert recipes. Give them a try and have a sweet ending to your meal.

Queensland Lamington

Initially devised as a technique to use stale cake, Lamingtons are squares of butter or sponge cake dipped in melted chocolate, then rolled in coconut. This dessert recipe calls for shop purchased cake or cake that is already on hand.

Ingredients:

1 butter or sponge cake cut into evenly sized pieces 500 grams icing or confectionery sugar 2/three cup of cocoa 15 grams butter 1/2 cup milk 2 1/2 cups desiccated coconut

Icing Directions:

Into a medium bowl, sift the sugar and cocoa. Melt butter in tiny pan. Stir butter and milk into sugar and cocoa mixture. Bring medium sized pan of water to boil on leading of stovetop decrease heat. Location bowl on leading of water, stir until chocolate is smooth and glossy.

To make Lamingtons:

Location squares of cake onto tines of a fork. Dip each cake into icing mixture, holding over bowl so excess icing can drip off. Toss chocolate covered cake squares into coconut. Location on tray to set.

Pavlova

It is mentioned in 1935, Herbert Sachse, chef at the Hotel Esplanade in Perth, produced this common dessert to honour the take a look at of Russian ballerina, Anna Pavlova.

Meringues can be tricky, so it is important to start with clean, dry utensils. If the meringue cracks, fill in cracks with extra whipping cream.

Ingredients:

6 egg whites brought to space temperature pinch of salt 1 cup castor sugar 1 teaspoon white vinegar 1/2 teaspoon vanilla extract 2 teaspoons cornstarch/corn flour 1/2 cup of whipping cream 1 cup sliced fresh fruit such as strawberries, kiwi fruit, and blueberries

Directions:

Preheat oven to 400 degrees Fahrenheit (200 C). Lightly grease an oven tray, then line with baking paper. Employing a metal medium sized bowl, beat egg whites and salt together on medium speed until soft peaks form. With mixer nevertheless running, sprinkle castor sugar, one spoonful at a time, beating properly to mix into egg whites. Continue until all sugar has been applied and peaks are stiff and glossy. Eliminate from mixer and add vinegar, vanilla, and cornstarch, making use of a spatula to gently fold into mixture. Pile mixture into centre of baking sheet, forming a circle with a hollow centre. Turn oven down to 250 degrees F (130 C) and bake with no disturbing for 1 1/2 hours. Slice fruit and sprinkle with lemon juice to prevent browning. Whip cream gently until soft peaks form. Turn oven off and crack door, leave Pavlova in until cool. Eliminate from oven and gently transfer Pavlova to serving plate. Fill hollow centre with fruit and leading with whipped cream. Quickly serve.

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