Bobotie

Tiramisu

Tiramisu

This is a very grown-up dessert. It contains alcohol. Not optional

Equipment

-         A long, shallow, glass dish

-         A food scale

-         An electric beater

-         A sieve

-         A cup measure

-         A measuring jug

-         3 Tablespoons and a large spoon for mixing

-         A coffee maker if you have one, or a kettle to make espresso coffee

-         A mixing bowl

-         6 small serving dishes

Ingredients

-         Sponge fingers (also known as Boudoir Biscuits or Ladies fingers) x 16

-          Strong Espresso coffee – 250ml

-         Rum x 3 Tablespoons (dark rum works best)

-         Mascarpone cheese – 500 grams

-         Double cream – 300ml

-         Icing sugar – 4 Tablespoons

-         Cocoa powder – for dusting the top of the finished dessert

-         Marsala – 4 Tablespoons

Method

-         Weigh and measure all your ingredients. Gather Equipment.

-         Place the sponge fingers in a bowl large enough to arrange them in a  single layer

-         Make some espresso coffee. Either in a coffee machine or in a cup

-         Let the coffee cool then add 3 Tablespoons of Dark Rum.

-          Drizzle evenly over sponge fingers

-         Set aside to soak in

-         Place 500grams of mascarpone in a bowl

Beat the double cream and 4 Tablespoons of Marsala into the mascarpone. Marsala is a kind of sweet sherry

Sieve in the icing sugar and stir well

Take the 6 small serving dishes (or glasses if you wish) and layer up the sponge fingers and cream, repeating until the serving containers are full.

Finish with a layer of cream and dust with a sprinkling of cocoa powder.

      

Kartoffelpuffer (German Potato Pancakes)

Ingredients:

6 medium-size potatoes, washed, peeled and shredded
2 eggs, lightly beaten
1/2 cup flour
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
vegetable oil for frying
toppings (recipes below)

Directions:

1. Combine potatoes, beaten eggs, flour, salt and pepper in a large bowl and stir well, until flour is no longer visible.
2. Heat 1 inch of vegetable oil in a large skillet, and use a 1/4 cup measure to scoop three piles of potato mixture into hot oil. Let fry on medium-high heat about until golden brown, about 3 minutes.
3. Turn pancakes and press down with a spatula, flattening them as much as possible. Fry until golden brown, and remove onto paper towels. Repeat with remaining potato mixture.
4. Serve pancakes immediately.