Krispy Kreme Trifle

Krispy Kreme Trifle

Serves 6 – 8

8 Krispy Kreme Original Glazed doughnuts
1/2 cup strong brewed coffee
2 Tablespoons kahlua (optional)
300ml carton thickened cream
2 Tablespoons caster sugar
500ml purchased vanilla custard
300g raspberries
155g packet milk chocolate Maltesers, chopped
1/2 cup toasted slivered almonds

1. Cut doughnuts into 8 pieces. Combine coffee and kahlua in a jug (optional).
2. Using an electric mixer, whip cream into soft peaks. Stir in sugar. Fold through custard until just combined.
3. Arrange one-third of the doughnut pieces over base of an 8-cup capacity serving bowl or dish. Drizzle with a little coffee mixture. Spread one-third of the cream mixture over doughnuts pieces. Top with one-third of the raspberries and one-third of the Maltesers. Repeat layers twice.
4. Cover and refrigerate for 3 hours, or overnight if time permits. Sprinkle with almonds just before serving.

Coffee Continental Cake

Coffee Continental Cake

Cake:
4 eggs, separated
1 cup caster sugar
1 cup desiccated coconut
1/2 cup SR flour
125g dark chocolate, grated
Toasted flaked almonds, cocoa powder and chocolate-coated coffee beans, to decorate

Icing:
1 cup thickened cream
2 tsp caster sugar
2 tsp drinking chocolate
1/2 tsp instant coffee powder
1 tsp boiling water
1 tsp Kahlua or Tia Maria, optional

Cake:
1.Grease a 22cm round springform tin and line the base with baking paper.
2. Beat egg whites in a large bowl until soft peaks form. Add the caster sugar, 1/3 cup at a time, beating for 1 minute after each addition. Beat in egg yolks until just combined. Gently fold in coconut, sifted flour and chocolate. Pour into prepared tin.
3. Bake in a preheated 180C oven for about 1 hour. Cover the top with foil if starting to brown too much. Cool the cake in the oven with the door ajar. Remove cake from tin.

Icing:
1.Combine the drinking chocolate, coffee powder and boiling water in a small bowl. Stir to dissolve the drinking chocolate and the coffee. Stir in the Kahlua/Tia Maria if using. Allow to cool.
2. Whip the cream and caster sugar to soft peaks, then add the cooled coffee mixture and whip for 1 minute.

Cover the top and sides of the cake with the icing. Decorate with toasted flaked almonds and/or chocolate-coated coffee beans. Dust with cocoa if desired.

Roasted Onion and Garlic Dip

Roasted Onion and Garlic Dip

Makes approx 3 cups

1 whole head garlic
4 brown onions, diced
2 Tablespoons olive oil
1 cup sour cream
250g cream cheese
1 Tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon finely ground white pepper

1. Preheat oven to 120C (100 fan forced).
2. Slice the top off the head of garlic and place on an oven tray with diced onions. Drizzle the lot with olive oil and roast in the oven for 1 3/4 hours, stirring the onions every 20 minutes or so. Remove the garlic after 45 minutes or when the flesh is very soft. Set aside to cool. Keep cooking the onions until they are soft, deeply golden and fragrant. If any of the pieces on the edges have hardened or gone black, discard them. Set aside to cool.
3. Squeeze the flesh out of the cloves of garlic. It should come out easily. In a bowl, combine the sour cream, cream cheese, balsamic vinegar, salt, pepper, garlic flesh and cooled onions. Mix well.

Orange Sherbet (Icecream Maker)

Orange Sherbet (Icecream Maker)

1 Tablespoon orange zest
1 cup white sugar
2 cups fresh orange juice
2 Tablespoons lemon juice
1 teaspoon vanilla extract
2/3 cup cream

1. In a blender, mix the orange zest, sugar, orange juice and lemon juice.
2. Strain into a medium sized bowl which has a pouring spout.
3. Place in the freezer until cold (about 30-60 minutes) but don’t let it freeze.
4. Whip cream and vanilla with electric mixer until soft peaks form.
5. Turn mixer down to low and gently pour the orange mixture down the sides of the mixer bowl until it is all combined with the cream.
6. Pour mixture into an icecream maker and churn as to manufacturer’s instructions.
7. After about 25 minutes or when mixture is thick, pour into a plastic container and freeze until firm.

Lemon Curd Ice Cream

Lemon Curd Ice Cream

1/3 cup (75g) caster sugar
3 egg yolks
600ml thickened cream
1/4 teaspoon vanilla extract
300g good-quality lemon curd (see note)
Limoncello liqueur (optional), to serve

1. Stir sugar in a small pan with 150ml water over low heat until dissolved. Increase heat to medium and simmer for 3 minutes.
2. Meanwhile, place yolks in the bowl of an electric mixer and beat for 1 minute until frothy. Slowly pour warm sugar syrup over yolks, beating constantly until cool.
3. In a separate bowl, lightly whip cream and vanilla to soft peaks, then use a spatula or spoon to gently fold into the egg mixture. Gently fold in the curd to combine.
4. Churn mixture in an ice cream machine according to manufacturer’s instructions, then freeze until firm. If hand-churning, see note. Scoop into serving bowls and serve with chilled limoncello if desired.