The word “dessert” comes from the old French word “desservir” which means to clear the table. Sometimes referred to as “afters” desserts are usually a sweet ending to a meal.
Included below are two popular dessert recipes. Give them a try and have a sweet ending to your meal.
Originally devised as a method 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 store bought cake or cake that is already on hand.
One butter or sponge cake cut into evenly sized pieces
500 grams icing or confectionery sugar
2/3 cup of cocoa
15 grams butter
1/2 cup milk
2 1/2 cups desiccated coconut
Into a medium bowl, sift the sugar and cocoa.
Melt butter in small pan.
Stir butter and milk into sugar and cocoa mixture.
Bring medium sized pan of water to boil on top of stovetop; reduce heat.
Place bowl on top of water, stir until chocolate is smooth and glossy.
To make Lamingtons:
Place 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.
Place on tray to set.
It is said in 1935, Herbert Sachse, chef at the Hotel Esplanade in Perth, created this popular dessert to honour the visit 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.
6 egg whites brought to room 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
Preheat oven to 400 degrees Fahrenheit (200 C).
Lightly grease an oven tray, then line with baking paper.
Using a metal medium sized bowl, beat egg whites and salt together on medium speed until soft peaks form.
With mixer still running, sprinkle castor sugar, one spoonful at a time, beating well to mix into egg whites. Continue until all sugar has been used and peaks are stiff and glossy.
Remove from mixer and add vinegar, vanilla, and cornstarch, using 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 without 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.
Remove from oven and gently transfer Pavlova to serving plate. Fill hollow centre with fruit and top with whipped cream.
Apart from writing, Chelsi Woolz loves to bake and create new variations of popular dessert recipes. She is always on the lookout for new recipes and some of her favorites are cheesecakes made only from the best philadelphia cream cheese.