Sweet Recipes

Meringue Delights

 

 

Ingredients

  • 3 Eggbert egg whites
  • ¼ tsp cream of tartar
  • ¾ cup caster sugar
  • Whipped cream, curd and fresh berries, to serve

 

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Instructions

  • Preheat oven to 100°C (fan-forced)
  • Use a mug or a tumbler, approx. 8cm wide, to draw circles onto two sheets of baking paper. Place traced side down on two large, lightly greased baking trays
  • Using a stand mixer fitted with a whisk attachment, beat the Eggbert egg whites and cream of tartar on medium-high speed until foamy. Continue beating, adding sugar 1 tbsp at a time, until mixture holds stiff peaks. This should take about 6 minutes. Continue beating for a further 1-2 minutes or until sugar has completely dissolved
  • Spoon mixture into a large piping bag with a 1 ½ – 2cm star nozzle. Using the circle drawings as a guide, pipe round spiral bases with taller edges to form nests
  • Bake for 1 ½ hours, or until crisp. Turn the oven off. Cool meringues completely in oven, with door ajar
  • Serve filled with whipped cream, curd and fresh berries.

        Cinnamon Rolls

         

         

        Ingredients

         

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        Instructions

        • Heat oven to 180C/160C fan/gas 4. Line a 23cm cake tin with a square of baking parchment so the corners stick up (this will help you to lift the rolls out).
        • Unroll the croissant dough from the can and lay it out on your work surface. Cut it into three sections along the dotted lines, but don’t cut the diagonal line. Spread over a quarter of the butter onto each piece.
        • Mix the cinnamon and sugar together. Using one square of dough at a time, sprinkle over 2-3 tsp of the sugar and roll up the dough. When you have three rolls, cut each one in half and then each half into three. Arrange the rolls in the tin in two circles – you need to spread them well apart as they will rise and spread. Stick the end bits in among fatter pieces from the centre of the rolls so they cook evenly. Bake for 15 mins or until the rolls are risen and cooked through.
        • Meanwhile, heat the remaining sugar mix with the remaining butter until you have a thick caramel (don’t worry if some of the butter separates out, it will soak into the dough). When the rolls are cooked, pour over the caramel. Leave to cool a little, then eat warm.

              Egg Custard on the Easy Side

               

               

              Ingredients

              • 2 cups whole milk
              • 2 Eggbert large eggs
              • 2 Eggbert large egg yolks
              • ⅓ cup sugar
              • 1 teaspoon vanilla extract
              • Freshly grated or ground nutmeg

               

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              Instructions

               

              1. Preheat oven to 300°F. Place six 4-ounce ovenproof cups in a deep baking pan just large enough to hold them.
              2. In a medium saucepan, bring the milk to a simmer over medium-low heat.
              3. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla. Slowly pour the warm milk into the egg mixture, whisking gently to combine. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
              4. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes. Let the custard cool in the water bath for about 2 hours before serving.

                    Chocolate Mini Egg cookies

                     

                    Prep Time: 15 min
                    Cook Time: 8 min
                    Total Time: 22 min
                    Serves: 18

                     

                     

                    Ingredients

                    • 150g dark chocolate, chopped
                    • 150g salted butter, softened
                    • 100g light brown soft sugar
                    • 50g caster sugar
                    • 1 Eggbert egg, beaten
                    • 1 tsp vanilla extract
                    • 175g plain flour
                    • 50g desiccated coconut
                    • 2 tbsp cocoa powder
                    • 1 tsp baking powder
                    • 150g mini eggs, roughly chopped (or 100g milk chocolate)
                    • 50g mini marshmallows (vegetarian if need be)
                    • 20g freeze-dried strawberries, roughly chopped

                     

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                    Instructions

                     

                    1. Line 2 large baking sheets. Melt the dark chocolate in a heat-proof bowl over a pan of barely simmering water, then set aside to cool slightly.
                    2. Put the butter and sugars in a large bowl and beat with an electric hand mixer until pale and fluffy. Beat in the egg, vanilla and cooled melted chocolate, followed by the flour, coconut, cocoa powder and baking powder. Mix in the mini eggs, marshmallows and most of the strawberries. Cover and chill for 1 hour to firm up.
                    3. Heat the oven to 170°C fan/gas 5. Divide the dough into balls (about 1 heaped tbsp each). Arrange them on the prepared baking sheets, spaced well apart (they’ll spread), then bake for 8 minutes until spread and just set. Remove from the oven and top with the remaining strawberries. Set aside to cool on the trays before moving (the cookies will firm up as they cool).

                          Pink Velvet Waffles

                           

                          Prep Time: 5 min
                          Cook Time: 5 min
                          Total Time: 10 min
                          Serves: 2

                           

                           

                          Ingredients

                          • 2 cups flour
                          • 4 teaspoons baking powder
                          • 2 tablespoons sugar
                          • 1/2 teaspoon salt
                          • 1/2 cup butter, melted
                          • 1 3/4 cups buttermilk
                          • 2 teaspoons vanilla
                          • 2 Eggbert eggs
                          • 6-8 drops pink food coloring
                          • chocolate syrup, fresh berries, and whipped cream (for topping)

                           

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                          Instructions

                          1. In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a medium bowl, whisk together the butter, buttermilk, vanilla, eggs, and food coloring.
                          2. Pour the wet ingredients into the dry ingredients, and stir until just combined (small lumps are okay). Let sit 5-10 minutes.
                          3. While the batter is resting, heat your waffle iron. Add the batter and cook according to the waffle maker’s directions. (For my waffle iron, 1 cup of batter cooked for four minutes was perfect.) Serve hot, topped with chocolate syrup, fresh berries, and whipped cream.

                                Baked Berry Cheesecake

                                Prep Time: 10 min
                                Cook Time: 15 min
                                Total Time: 25 min
                                Serves: 6-8

                                Ingredients

                                • 250 grams biscuits of your choice
                                • ½ teaspoon cinnamon
                                • 100 grams butter, melted
                                • 4 Eggbert Eggs
                                • 500 grams Cream cheese, at room temperature
                                • 2/3 cup castor sugar
                                • 1 teaspoon vanilla essence
                                • Extra butter for greasing the cake tin
                                • 300ml Berry coulis
                                • Berries for decorating (optional)
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                                Instructions

                                1. Preheat the oven to 180 degrees Celsius
                                2. Grease a springform cake tin with butter.
                                3. Crush the biscuits in a food processor and stir in the cinnamon and melted butter. Pour the mixture into the cake tin and press against the bottom and sides. Refrigerate while you make the filling.
                                4. Beat the cream cheese until smooth and creamy before adding in the vanilla and sugar.
                                5. Add in the eggs one at a time, beating well after each addition.
                                6. Pour the cream cheese filling into the cake tin and bake for 45-50 minutes, or until slightly firm to the touch. Don’t worry if the base cracks- this is perfectly normal.
                                7. Let cool and pour over the berry coulis. Decorate with washed berries.

                                      Angel Food Cake

                                      Light, airy and very moreish, Angel Food Cake is a truly delightful dessert. Serve with a cup of tea or hot coffee.

                                      Prep Time: 15 min
                                      Cook Time: 40 min
                                      Total Time: 1 hour
                                      Serves: 8

                                      Ingredients

                                      • 1 Cup cake flour
                                      • 1 ½ Cups white sugar
                                      • 1 ¼ Teaspoon cream of tartar
                                      • 1 ¼ Cup egg whites, approx. 10 jumbo eggs
                                      • ¼ Teaspoon salt
                                      • ½ Teaspoon lemon essence, optional
                                      • 1 Teaspoon vanilla extract
                                      • 1/4 Cup icing sugar, optional
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                                      Instructions

                                      1. Preheat the oven to 180 degree Celsius.
                                      2. Sift the flour and salt together. Repeat three times before mixing in the sugar.
                                      3. Beat the egg whites until they form stiff peaks, then add the cream of tartar andthe essences. Gently combine the egg whites with the dry ingredients using asilicone spatula or wooden spoon. Be careful to not overmix.
                                      4. Spoon the batter into your ungreased cake pan. Bake the cake until the tops seem dry, between 35-40 minutes. Let the cake cool completely. 
                                      5. Use a sharp knife to loosen the vake from the edges of the baking tray and remove the cake to a serving plate. 
                                      6. Dust the cake with the icing sugar, or decorate with your glaze of choice. 

                                            Crème Brûlée

                                            Who doesn’t love Crème Brûlée? This French dessert may look fancy, but it’s actually a lot simpler than most people think! 

                                            Prep Time: 15 min
                                            Cook Time: 30 min
                                            Total Time: 4 hours
                                            Serves: 6

                                            Ingredients

                                            • 6 Large egg yolks from Eggbert eggs
                                            • 150g white sugar
                                            • 3 cups cream
                                            • 1/2 teaspoon vanilla extract
                                            • 1/4 teaspoon salt
                                            View Recipe

                                            Instructions

                                            1. Preheat the oven to 160 degrees celcius.
                                            2. Beat the egg yolks, 100g of sugar and vanilla until thick and creamy.
                                            3. Pour the cream and the salt into a saucepan and stir over low heat until it almost comes to the boil. Remove from the heat and let cool for five minutes. Whisk in the egg mixture until combined.
                                            4. Pour the mixture into ramekins. Place the ramekins into a large baking tray with high edges. Pour boiling water into the baking pan until halfway up the ramekin sides, careful not to mess water into the ramekins.
                                            5. Bake for around 30-35 minutes, or until the edges are set and the centres are still slightly wobbly.
                                            6. Remove the ramekins from the pan and let cool for 1 hour. Chill in the fridge for at least 2 hours.
                                            7. Before serving, sprinkle over a light layer of sugar and caramelise with a blow torch or by placing the ramekins in the oven for a few minutes under the grill setting.
                                            8. Serve as is, or garnish with fresh berries.

                                            Tips:

                                            • Good quality vanilla will enhance the flavour and make your dessert extra delicious!
                                            • Crème Brûlée is a great dessert to make ahead- you can prepare them a few days ahead of time. Just be sure to store covered, in the fridge. 

                                                  Lemon Meringue Pie

                                                  Prep Time: 25 min
                                                  Cook Time: 30 min
                                                  Total Time: 55 min
                                                  Serves: 1 Pies

                                                  Ingredients

                                                  • 1 packet Tennis biscuits
                                                  • 1 tin condensed milk
                                                  • 2 eggs
                                                  • 125ml (½ cup) lemon juice
                                                  • 150g margarine (or butter)
                                                  • ¼ cup castor sugar
                                                  View Recipe

                                                  Instructions

                                                  1. Melt the margarine.
                                                  2. Crush the Tennis biscuits until finely crumbled and add the margarine.
                                                  3. Press into pie dish and place in the fridge.
                                                  4. Pour condensed milk into a mixing bowl.
                                                  5. Separate the eggs and add the yolks to the condensed milk and stir till well blended.
                                                  6. Add lemon juice and stir until it thickens.
                                                  7. Pour over the biscuit crust.
                                                  8. Combine the egg whites and castor sugar and beat until stiff (+/-15 minutes).
                                                  9. Pour it over the lemon curd.
                                                  10. Bake at 140°C for 30 – 40 minutes.

                                                    Wicked Dark Chocolate Ice-Cream

                                                    Prep Time: 30 min
                                                    Cook Time: 180 min
                                                    Total Time: 210 min
                                                    Serves: 6 

                                                    Ingredients

                                                    • 430ml milk
                                                    • 580ml pouring cream
                                                    • 400g dark eating chocolate, chopped coarsely
                                                    • 8 egg yolks
                                                    • 165g caster sugar
                                                    • 2 tbsp orange flavoured liqueur
                                                    • 6 whole candied clementines
                                                    • 2 tsp vegetable oil
                                                    • 2 tsp cocoa powder
                                                      View Recipe

                                                      Instructions

                                                      1. Combine milk, cream, cocoa and 100g chocolate; bring to boil, stirring.
                                                      2. Whisk egg yolks and sugar until thick; gradually whisk into hot milk mixture. Stir custard over low heat, without boiling, until thickened slightly. Stir in liqueur. Cover surface of custard with plastic wrap; cool 20min.
                                                      3. Strain custard into shallow container, cover with foil; freeze until almost firm.
                                                      4. Place ice cream in large bowl, chop coarsely, beat with electric mixer until smooth. Pour into deep container, cover; freeze until firm. Repeat process two more times.
                                                      5. Line your cup moulds with plastic wrap. Spoon half of the softened ice-cream into moulds. Using the back of a teaspoon, make a shallow hollow in the centre of the ice-cream. Place one clementine in each hollo; top with remaining ice cream. Smooth surface; cover, freeze until firm. Turn puddings onto a tray and return to freezer.
                                                      6. Cut 14cm rounds from plastic wrap or resealable bags. Stir remaining chocolate and oil in small saucepan over low heat until smooth. Spread melted chocolate over plastic wrap then quickly drape plastic, chocolate side-down, over puddings. Quickly smooth with hands, to avoid making deep pleats in the plastic. Freeze until firm, peel away plastic.
                                                      7. Serve ice cream dusted with sifted cocoa. 

                                                        Egg Custard

                                                        Prep Time: 15 min
                                                        Cook Time: 30 min
                                                        Total Time: 45 min
                                                        Serves: 6 

                                                        Ingredients

                                                        • 2 cups whole milk
                                                        • 2 Eggbert Eggs
                                                        • 2 Egg Yolks
                                                        • 1/3 cup sugar
                                                        • 1 teaspoon vanilla extract
                                                        • Freshly grated or ground nutmeg
                                                          View Recipe

                                                          Instructions

                                                          1.  Preheat the oven to 180 degrees.

                                                          2. Place 6 ovenproof cups in a deep baking pan just large enough to hold them.

                                                          3. In a medium saucepan, bring the milk to a simmer over medium-low heat.

                                                          4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.

                                                          5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.

                                                          6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.

                                                          7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.

                                                          8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.

                                                          9. Let the custard cool in the water bath for about 2 hours before serving.

                                                            Heart Shaped Valentines Day Pancakes

                                                            Prep Time: 10 min
                                                            Cook Time: 10 min
                                                            Total Time: 20 min
                                                            Serves: 2

                                                            Ingredients

                                                            • 1 ½ cups white whole wheat flour

                                                            • 1 tbsp melted butter

                                                            • 1 tspn vanilla extract

                                                            • 2 tspn baking powder

                                                            • 1/2 tspn salt

                                                            • 1 tbsp coconut sugar

                                                            • 1 cup milk

                                                            • ½ cup vanilla yogurt

                                                            • 2 large eggs

                                                            • 2 tbsp honey

                                                            • Top with raspberries, butter and honey

                                                            View Recipe

                                                            Instructions

                                                            1. In a large bowl, whisk together the flour, baking powder, salt and brown sugar
                                                            2. In a medium bowl, combine milk, yogurt, eggs, syrup, melted butter and vanilla extract. Whisk until combined.
                                                            3. Pour wet ingredients over dry ingredients and stir until combined.
                                                            4. Heat a pan to medium low heat. Coat with cooking spray
                                                            5. Spray the inside of a heart shaped cookie cutter with cooking spray. Place the cookie cutter on the pan and fill with ¼ cup of pancake batter
                                                            6. Cook until surface of pancakes has some bubbles, and a few have burst, 1-2min.
                                                            7. Remove cookie cutter and flip carefully. Cook until browned on the underside, 1-2min more. Continue making pancakes until the batter is finished.
                                                            8. Serve pancakes with warm raspberries, butter and honey.

                                                              Avocado Cups

                                                              Prep Time: 40 min
                                                              Cook Time: 40 min
                                                              Total Time: 80 min
                                                              Serves: 6-8 

                                                              Ingredients

                                                              • 6 tablespoons melted unsalted butter, plus more for preparing the pan
                                                              • 1 loaf bread
                                                              • 2 cups milk
                                                              • 4 eggs
                                                              • 1/2 cup dark brown sugar
                                                              • 1 teaspoon vanilla extract
                                                              • 1 teaspoon ground cinnamon
                                                              • zest of 1 orange
                                                              • 1 tablespoon flaked almonds, toasted (optional)
                                                              • 1 heaping cup berries or sliced fruit
                                                              • powdered sugar, for garnish
                                                              • maple syrup, for serving
                                                              View Recipe

                                                              Instructions

                                                              1. Preheat oven to 180 degrees. Butter an 20 x 20 cm glass baking dish and set aside.
                                                              2. Slice the bread into approximately 2.5cm pieces. Spread over a rimmed sheet pan or in a large bowl and toss with melted butter. Pack the bread into the prepared baking dish.
                                                              3.  In a separate bowl, whisk together milk, eggs, sugar, vanilla, cinnamon, and orange zest. Pour over the bread and allow to sit for 30 minutes.
                                                              4. Bake until custard is set and the top is golden brown and nicely puffed, approximately 40 minutes.
                                                              5. Cool 5-10 minutes. Sprinkle with toasted almonds (if using), fresh fruit, and a dusting of powdered sugar. Serve warm with a drizzle of maple syrup.