Deserts

Choc-Cherry Cheesecake

1 pkt dry chocolate biscuits

3 tblsp margarine

1 jar morillo cherrys pitted

pkt ligtht philly cheese

gelatine

tin of sweetened condensed milk

2 tsp corn flour

1/4 cup sugar

1/4 cup water

Shredd biscuits and add melted margarine, mix and line bottom of dish.
Dissolve gelatine in 1/4 cup boiled water, set aside. Drain cherries but keep juice.
Using electric mixer, whip philly cheese and condensed milk together, add gelatine mixture and whip.
Spread half the cheese mixture over biscuit base, top with 1/2 the cherries then add rest of cheese mixure topping with last of cherries. Allow to almost set in fridge.
In a bowl add kept juice & sugar. Mix cornflour and water together and add to cherry juice, cook in microwave, mixing every 30-60 seconds until thick. Allow to cool a little and pour on top of cake, swirl with your finger to make pattern.
Best kept in fridge for 24-48hrs.

Black Forest Cake

1 pkt choc cake mix
jar morillo cherries (pitted)
small dark chocolate
margarine
lrg thickened cream
1/2 cup icing sugar
2 tblsp cocoa
cornflour
1/4 cup sugar
rum essence
strawberrys for decoration

Cook cake mix and allow to cool, cut into 3 layers.
Whip cream, cocoa powder, icing sugar and rum essence together until thick. Keep cool in fridge.
Drain cherries but keep juice. In a cup add 2 tsp cornflour and 1/4 cup water and mix, stir into kept juice add some sugar to sweeten. Microwave or cook on stove, stiring until thickens to sauce texture. Allow to cool.
Spread cherry sauce mixture over bottom and middle layers, top with cherries then cream mixture. Put layers together. For the top, melt chocolate and margarine together constantly stiring, allow to cool a little and spread over top layer, halve strawberries and push into chocolate around the edges. Finally spread rest of cream around the cake covering fully. Best left overnight in fridge.

Tiramasu

12 sponge finger biscuits
1 cup marscapone cheese
2 tsp coffee
160ml boiling water
1/2 cupl thickened cream
2 tsp sugar
1/4 cup icing sugar
1/3 cup hazelnut liqueur
small bar of hazelnut chocolate

Dissolve coffee and sugar in hot water in medium heat proof container, stir in liqueur, allow to cool.
Beat cream and icing sugar with electric mixer until thick, fold in marscapone.
Dip biscuits into coffee mixture and single layer in shallow dish. Pour remaining coffee mixture over biscuits. Spread cream mixture over the biscuits and top with grated chocolate bar. Best left in fridge overnight but can be eaten after an hour.

Vanilla Slices

1 pkt Sao crispbread biscuits
3 tsp vanilla custard powder
1/4 cup water
1 1/2 cups skim milk
3 tblsp sugar
3/4 cup icing sugar
2-3 tsp passionfruit pulp (or lemon juice)
1 tsp margarine

Single layer sao's in a shallow dish, preferrably with no space left in dish, put same amount of sao's used aside for tops.
Add custard powder to 1/4 cup water and stir. Add to milk in a microwave jug, stir in sugar. Microwave on high for 2 minutes, whisk and keep heating every minute until nice and thick whisking each time, watch custard doesn't overflow. Allow to cool a little and pour over biscuits. Place in fridge.
Mix icing sugar, margarine and pulp to thick consistency and spread over saved biscuits, place over cooled custard mixture and fridgerate for an hour. Slice around each sao and enjoy.

Caramel Slice

Apple Slice

Choc-Cherry Desert

12 sponge finger biscuits
1/2 cup thickened cream
pkt lite philly cheese
rum essence
can of morillo cherries
1/2 cup icing sugar
cherry ripe chocolate bar

Empty tinned cherries into a bowl, dip sponge fingers into cherries and single layer on bottom of dish. Pour remaining contents of bowl over biscuits.
Whip cream with icing sugar, cocoa and rum essence, fold in philly cheese. Spread over biscuits. Top with grated cherry ripe.