Ex­otic Di­wali Desserts

Celebrity chef Sil­vena Rowe’s sim­ple sweet ‘cheat’ treats

Friday - - Front Page -

(serves 8)

Prep time: overnight

20 oreo bis­cuits, cream re­moved 1/4 cup finely chopped pis­ta­chios 50g but­ter, melted 1/4 tsp su­mac 150g cream cheese 100g mas­car­pone 100g Nutella 1/4 cup caster su­gar 1/4 cup whipped dou­ble cream white and milk choco­late shav­ings and berries, for dec­o­ra­tion

1 Finely crumb the bis­cuits. Add pis­ta­chios, but­ter and su­mac. Mix well. Press mix­ture down on the base of a 16cm spring­form cake tin. Re­frig­er­ate for at least 30 min­utes.

2 Beat cream cheese with mas­car­pone. Spoon in Nutella, su­gar and fold in the cream. Com­bine all well. Pour mix­ture in the tin over the chilled bis­cuit base. Re­frig­er­ate overnight to set.

3 Un­mould the cake and dec­o­rate it with choco­late shav­ings and berries.

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