ESSENTIAL RECIPES- DESSERTS
REMIXED PEPPERMINT CRISP TART
By Sifo @ sifo _ the _ cooking _ husband
This is an extract from Sifo The Cooking Husband Vol. 2 by Sinoyolo Sifo, published by Penguin Random House South Africa, retailing at R370.
This recipe offers a fresh twist on my original peppermint crisp tart, featured in my previous cookbook. By adding extra ingredients, I’ ve boosted the flavours to make a truly delicious dessert. This one is sure to impress your guests.
Serves: 8
INGREDIENTS
• 1 × 200g pack Tennis biscuits or coconut tea biscuits
• 50g Lotus Biscoff biscuits
• 100g butter, melted
• 2 cups fresh cream
• 1 × 360g can Nestlé Caramel Treat
• 2 tablespoons Lotus Biscoff spread
• 100g Peppermint Crisp Chocolate, crushed
• 100g malted puff chocolates( like Cadbury Whispers or Woolworths Chuckles), crushed
• fresh mint leaves, to decorate, optional
METHOD
1. Add the Tennis and Biscoff biscuits to a food processor and blitz until finely ground. Alternatively, place them in a Ziplock bag and crush using a rolling pin. Add the melted butter and pulse to combine.
2. Scoop the biscuit mixture into eight glass dessert bowls and press down firmly with the back of a spoon. Place the glasses in the fridge while you prepare the filling.
3. To prepare the filling, pour the cream into a large mixing bowl and use a stand mixer or electric hand mixer to beat until stiff peaks form. Add the Caramel Treat and Biscoff spread, and gently fold with a spatula until thoroughly combined.
4. Fold in three-quarters of the crushed Peppermint Crisp Chocolate and malted puff chocolates until evenly mixed. Spoon the filling evenly into the biscuit-lined glass bowls.
5. Sprinkle the remaining Peppermint Crisp Chocolate and malted puff chocolates on top.
6. Refrigerate for at least 8 hours or overnight before serving, and garnish with mint leaves if desired.
MALVA & CUSTARD FROZEN DESSERT EDIBOWLS
Serves: 6
INGREDIENTS
For the malva pudding:
• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• pinch of salt
• ⅓ cup soft butter
• 1 cup dark brown sugar
• 2 eggs
• 2 tablespoons apricot jam
• 1 tablespoon apple cider vinegar
• 1 cup milk
For the sauce:
• ½ cup milk
• ¼ cup water
• ½ cup dark brown sugar
• ¼ cup butter
To serve:
• 6 scoops OLA Rich’ n Creamy Custard Flavoured Frozen Dessert
METHOD
For the malva pudding: 1. Preheat the oven to 180 ° C. Grease a large 6-cup muffin tin.
2. Sift the cake flour, baking powder, bicarbonate of soda, and salt into a bowl.
3. In a separate bowl, cream together the soft butter and dark brown sugar with a spatula or an electric mixer.
4. Once the mixture is pale, light and airy, add the eggs one at a time, beating well after each addition.
5. Add the apricot jam and apple cider vinegar, then mix well.
6. Add the sifted dry ingredients and the milk to the creamed mixture, and fold together until just combined.
7. Pour the batter into the muffin tin, filling the cups three-quarters full, and bake for 14 – 18 minutes or until a skewer inserted comes out clean.
For the sauce: 1. 10 minutes before the malva puddings are ready, add all the sauce ingredients to a medium saucepan and bring to the boil, stirring constantly to make sure the sugar dissolves. Simmer for 5 minutes.
2. As soon as the muffin tin comes out of the oven,
96 | Autumn 2026 • essentialflavours. co. za