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Wednesday, April 30, 2008

Mascarpone and Raspberry Parfaits Recipe

This is one of those summer desserts that once you have tried it, you will keep making it over and over again. It is such an easy and delicious recipe and I know you will love it as much as I do once you taste it. I found it in my mums recipe book. I cannot remember her ever making it but I decided to give it a try and am happy to say, I am glad I did. It is great for parties as will make up about 24 individual serves. I have made this with strawberries and strawberry jelly and it also tastes great. You could substitute it for any of your favourite fruits, especially such as mangoes, bananas or pinapple.


85g packet of raspberry jelly crystals
1 cup boiling water
3/4 cup cold water
2 tablespoons cointreau liqueur
250g mascarpone
300ml thickened cream
1/2 cup icing sugar
1 tablespoon lemon juice
240g fresh raspberries


Place jelly crystals in a heatproof jug. Add boiling water and stir to dissolve thoroughly. Add cold water and liqueur. Pour into 24 small glasses and place on a tray. Put in refrigerator and leave until set.
Whisk mascarpone in a medium bowl with an electric mixer until thickened slightly. Beat cream, sifted icing sugar and lemon juice in a small bowl with electric mixer until soft peaks form. Fold into mascarpone.
Top the jelly with mascarpone mixture, then cover and refrigerate.
Sprinkle with the raspberries and serve.

Panforte Recipe

This is a favourite italian recipe that was given to me years ago by a friend of mine who is married to an italian and gets lots of her great recipes from her mother-in-law. I have to admit to being a lover of italian food as I love the fresh ingredients that goes in nearly all italian cooking. I will share with you some of my favourite ones and this one would have to be one that I love when I want something sweet to eat with a cup of coffee at night.


1 cup macadamia nuts
1 cup walnuts
1 cup mixed fruit
1/2 cup plain flour
1/2 cup cocoa
1 teaspoon cinnamon
1/2 teaspoon chilli powder
60g butter
2 teaspoons brown sugar
1/4 cup caster sugar
1/4 cup honey


Grease and line a 20cm round cake pan.
In a large bowl, add the nuts and mixed fruit. Sift in flour, cocoa, cinnamon and chilli powder.
In a pan, combine the butter, brown sugar, caster sugar and honey and stir over low to medium heat until it boils.
Add to the flour and nut mixture and stir together until well combined. Spoon the mixture into the prepared pan and bake in a moderate oven (180C) for about 30 minutes. Cool down in the pan then cut into small pieces to serve.