White chocolate mango frozen parfait
SERVES 20 PREP TIME 45 MINUTES (+ FREEZING TIIME) This recipe is best made a day ahead.
6 cups (1.2kg) ricotta cheese
2¼ cups (500g) caster sugar
114g packet white chocolate finger biscuits, chopped
100g white chocolate, chopped
200g toasted coconut marshmallows, chopped coarsely
¾ cup (100g) roasted unsalted macadamias, chopped coarsely
2 x 600ml thickened cream
3 medium (1.3kg) mangoes, sliced thinly 1 tablespoon icing sugar white and pink edible flowers and edible gold glitter, optional
1 Lightly grease a 12cm square cake pan and a 20cm square cake pan. Line both pans with two strips of two layers of foil and two strips of two layers of baking paper to cover bases and extend 5cm over sides.
2 Process ricotta and caster sugar until smooth. (Do this in two batches if needed.) Transfer mixture to a large bowl. Fold in biscuits, chocolate, marshmallow and nuts.
3 Beat 1 litre (4 cups) of the cream in a bowl with an electric mixer until soft peaks form. Fold cream into ricotta mixture.
4 Fill the smaller pan to the top; spoon the remaining mixture into the larger pan; smooth tops. Tap the pans gently on bench to settle mixture. Cover pans with foil; freeze for at least 8 hours or overnight, until firm.
5 To make mango roses, start by tightly rolling a slice of mango, then continue rolling with another 1-2 slices to form a rose (Step 5, right). Place on a plate; repeat with remaining slices.
6 Rub a warm cloth over the pans; turn out large parfait onto platter. Top with small parfait. Beat remaining cream with icing sugar in a bowl with an electric mixer until soft peaks form. Spoon cream into a piping bag fitted with a fluted tube. Pipe over the top of the cakes and around the side, if desired. Or, if sides of cake are not smooth, use cream to lightly coat sides.
7 Decorate cake with mango roses, flowers and gold glitter, if desired.
Malted hazelnut layer cake
SERVES 10-12 PREP AND COOK TIME 50 MINUTES (+ COOLING AND REFRIGERATION TIME) ½ cup (160g) chocolate hazelnut spread 2 tablespoons milk
460g double unfilled sponge cakes ½ cup (70g) skinless hazelnuts, roasted, chopped
125g Ferrero Rocher
MALTED BUTTERCREAM
⅓ cup (80ml) milk, approximately 1½ cups (180g) malted milk powder 400g unsalted butter, softened 2½ cups (400g) icing sugar
GANACHE
80g dark chocolate, chopped ⅓ cup (80ml) pouring cream
1 Combine chocolate spread and milk in a small saucepan; whisk over low heat until just combined. Cool to room temperature.
2 MALTED BUTTERCREAM Meanwhile, heat milk in a small saucepan until warm; whisk in malted milk powder to form a smooth paste. Stir over heat for 1 minute; refrigerate for 10 minutes or until cooled. Beat butter and sifted icing sugar in a bowl with an electric mixer until light and fluffy. Add cooled malted milk mixture; beat well until light and fluffy.
3 Split cakes in half. Place one cake layer on a plate or stand. Spread with one-third of the chocolate spread mixture. Reserve half the Malted Buttercream for decorating. Spread cake layer with ½ cup of remaining Malted Buttercream. Repeat layering with cake, chocolate spread mixture and Malted Buttercream, finishing with cake. Spread a layer of remaining Malted Buttercream over top and side of cake. Refrigerate for 30 minutes or until firm.
4 To decorate, spread reserved Malted Buttercream over top and side of cake. Press hazelnuts around bottom third of cake. Refrigerate for 30 minutes or until firm.
5 GANACHE Meanwhile, stir ingredients in a small saucepan over low heat until smooth. Stand the Ganache, stirring occasionally, until cooled and the texture resembles thickened cream.
6 Pour cooled Ganache over top of cake, allowing mixture to run down side. Arrange Ferrero Rochers on cake. Stand until set. Suitable to freeze and microwave.