Trio of Desserts: Black Cherry Tiramisu, Iced mango Apricot Yoghurt Cake and Rum and Raisin Lava Cake
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 100.00 | g | CARTE D'OR Tiramisu 6 x 1kg |
| 100.00 | ml | Water (cold) |
| 400.00 | ml | MEADOWLAND Classique 10 x 1L |
| 15.00 | ml | Kahlua |
| Black Cherries, 1 tin | ||
| 15.00 | ml | kirsch |
| 1.00 | pc | Boudoir Biscuits, box |
| For yoghurt fridge cake | ||
| 100.00 | g | CARTE D'OR Cheesecake 6 x 1kg |
| 100.00 | g | CARTE D'OR Tiramisu 6 x 1kg |
| 800.00 | ml | MEADOWLAND Classique 10 x 1L |
| 175.00 | ml | Yoghurt, plain |
| 30.00 | ml | Carte D'Or Passion Fruit Sauce 6 x 2L |
| 30.00 | ml | Raisins |
| 125.00 | ml | rum |
| 400.00 | g | CARTE D’OR Chocolate Lava Cake |
| 150.00 | ml | Milk |
Preparation
1. In a mixing bowl, mix together the Tiramisu powder, water, Meadowland Classique and Kahlua, until soft peaks form.
2. Drain the cherries and reserve the liquid.
3. Heat the liquid from the cherries, add teh kirsch. Soak the boudoir biscuits in this mixture.
4. Assemble the tiramisu in a triangular mould by alternating layers of tiramisu mix and cherries, then finish off with the boudoir biscuits, so that the biscuits form the base once turned out.
5. Set in the fridge for at least 30 minutes.
Yoghurt Fridge cake
1. Beat the Tiramisu powder and cheesecake mix for about 1 minutes, then add in the Meadowland Classique and yoghurt, beat for 4 minutes.
2. Add in the Mango Apricot Sauce and beat until combined, then spoon into semi circle moulds and freeze.
1. Microwave the raisins and rum for 1 minute and allow to infuse for 1/2 hour.
2. Mix together the Lava Cake mix and milk with a spatula until no lumps are left, then add in 2tbsp of the rum and raisin mix.
3. Pour into greased dariole moulds and bake at 190C for 9 minutes.
To serve:
Slice tiramisu about 1cm thick and place on plate.
Crush ginger nut biscuits and use as a base to rest frozen dessert on. Make a ball by joining the 2 half circles together.
Demould hot dessert and place on plate.
Use complementing sauces and garnishes to present the plate.
