BERRY YOGHURT FRIDGE TART
By Lila Lerie @ thebigtastybite
This is an extract from The Big Tasty Bite by Lila Lerie, published by Penguin Random House South Africa, retailing at R420.
Serves: 8
INGREDIENTS
• 1 cup frozen berries
• juice of ½ lemon
• ¼ cup brown sugar
• pinch of salt
• 250g mascarpone, at room temperature
• 250g Greek yoghurt or double-cream plain yoghurt
• 1 × 385g can condensed milk
• 200g coconut biscuits
• 2 tablespoons icing sugar
METHOD
1. Place the berries, lemon juice, sugar, and salt in a saucepan over medium – high heat and cook until the mixture reaches a thick, jam-like consistency, about 10 minutes. Allow to cool to room temperature before using.
2. Place the mascarpone, yoghurt, and condensed milk in a bowl and, using an electric hand mixer, beat until well combined. 3. Line the 23 × 13cm serving dish with a single layer of coconut biscuits. Alternatively, dollop the mascarpone mixture and berry compote on top. Using the back of a spoon, gently swirl the compote into the mascarpone mixture, but do not overmix.
4. Layer with another layer of coconut biscuits and chill in the fridge for 4 hours or preferably overnight.
5. Dust with icing sugar before serving.
ESSENTIAL RECIPES- DESSERTS
CHOCOLATE FONDANT( MOELLEUX AU CHOCOLAT)
By Nicolas Thoenen @ valorchocolates _ za
This mouthwatering double chocolate recipe was created by French chef Michael Bras, a passionate chocolate lover. During a family skiing trip, inspired by hot chocolate, he came up with the idea of a frozen hot chocolate centre inside a chocolate sponge. During baking, the centre melts and oozes beautifully when scooped, providing a perfect end to a good meal.
Makes: 4 to 6, depending on the size of the baking dish.
INGREDIENTS
chef tips: Fold mascarpone gently, overmixing kills the fluff. Always chill overnight; patience gives perfect texture.
For the filling:
• 75ml cream
• 125g dark chocolate
• 10ml Cointreau, rum or brandy, optional
For the sponge:
• 125g butter, softened
• 85g castor sugar
• 2 extra-large eggs
• 80g cake wheat flour
• 50g cocoa powder
To serve:
• whipped cream
METHOD
1. Make the filling by gently heating the cream in a pan until it is steaming but not boiling.
2. Break the chocolate into pieces and whisk it into the hot cream until melted. Add the chosen alcohol if using.
3. While still warm, pour into a shallow plastic container with a lid and store in the fridge or freezer until solid, about 2 hours.
4. Preheat the oven to 200 ° C. Beat the butter and sugar together until very light and fluffy. 5. Add the eggs one at a time, beating well after each addition.
6. Sift the flour and cocoa twice and fold into the egg mixture. Well grease 4-6 ramekins or moulds.
7. Fill two-thirds of each prepared container with the sponge mixture, spreading it a little up the sides.
8. Remove the filling mixture from the fridge and cut into square blocks. Place a square of chocolate in the centre of the sponge mixture and cover with more chocolate sponge mixture.
9. Place containers on a baking sheet and bake for 10-15 minutes. Cakes should feel springy to the touch when ready. Run a small knife around the edges, unmould, and serve immediately with a dollop of cream.
86 | Summer 2025 / 26 • essentialflavours. co. za