As many of you know, I've been obsessing about Christmas dessert for weeks now. Usually it's a no brainer, and while I flip things around a bit, I normally opt for trifle. It's a great crowd pleaser and it goes far.
We kept our party size to just us and the kids this year, with the massive move only a few weeks behind us, and my highly unpleasant knee injury, I decided to make us something incredibly special to top off what turned out to be my most magical Christmas in years.
And oh my holy Christmas sock, was it TO DIE FOR.
Like most of my baking quests though, there were some hiccups along the way (not from the Amarula of course (lies) including putting the amarula and gelatine into the microwave at 30 second bursts and taking half an hour to figure out why nothing was happening 🤣🤪🙈
and the Amarula spillage that no one was around to judge me for licking off my kitchen counter 🤫😈
@ZakLudick was phenomenal in his baking assistant role, and I look forward to your kitchen creations my love. We certainly do have our priorities in order!!💖🤤😍
A special mention to the following people for your fabulous feedback on my previous cheesecake post and for inspiring me to follow this one through:
And as a thank you, here's the recipe: including the link to the original inspiration for both of my cheesecakes from Foodies of SA.
Ingredients:
Method:
Trace and cut baking paper to line the inside of both the base and the spring form casing of the baking tin
Generously spray the inside of the tin and then place your traced and cut baking paper. Spray again and ensure there are no areas where the cake can adhere.
In a seperate bowl, Crush the biscuits. Add the melted butter to the biscuits and mix to combine. Spread the biscuit mixture evenly at the bottom of the cake tin: pressing the biscuits flat with a spoon. Freeze until later.
In another separate bowl, combine 1 cup of Amarula with 1 tbsp gelatin and microwave on high at 30 second bursts, mixing in-between , until the gelatin is completely melted.
7. Add defrosted and drained mulberries and mix with a wooden spoon
Spread the mixture over the biscuit base and refrigerate while you prepare the ganache.
On a wooden chopping board, dice the chocolates into In two separate pots, one for the dark chocolate, one for the white. Start with the white chocolate so things don't get messy. Dicing with a good sharp knife leads to easier and smoother melting. Place your dark and white chocolate pieces into their separate pots.
Have your clean separate wooden spoons ready
Add 2/3 cup of cream to the white chocolate
Add 1/3 of cream to the dark chocolate
Place both pots onto your warmed plates and stir gently with the separate spoons. The chocolates will melt smoothly if you consistently stir and don't overheat. Once well combined, smooth and melted, set aside to cool (too hot and you'll melt your cake before it's set).
Remove cake from fridge
Gently spoon in white chocolate to create a thick white ganache layer
When you are preparing to serve, gently remelt/ warm your dark chocolate ganache and allow to cool slightly
Whip 200ml of cream with 30ml of Amarula until stiff
Remove cake from fridge and smother with cream and Amarula mix.
Top with sliced strawberries and finally drizzle with dark chocolate ganache
Return to fridge for 45 minutes to finish setting or until you are ready to serve. don't wait too long as the cream will not retain it's firmness for long.
Serve and enjoy with the remainder of your Amarula served on crushed ice and in your favorite fancy glass.
