Best dessert and baking recipes from TASTE Magazine

Ice cream

Zabaglione ice cream with raspberries, pistachios and crispy panettone

30 minutes

Afternoon tea

Plum chocolate tart

20 minutes

Tielman Furters baby yoghurt cakes

Serves Makes 24

Ingredients

2 x 200 g Tennis biscuits packets, crushed
250 g butter
4 cups double-cream Greek yoghurt
1 x 385 g condensed milk
2 lemons, zested

Method

Preheat the oven to 180°C.

Combine 2 x 200 g packets crushed Tennis biscuits with 250 g melted butter and line 2 x 12-hole muffi n pans with the mixture.

Mix 4 cups double-cream Greek yoghurt with 1 x 385 g can condensed milk and the zest of 2 lemons. Fill the lined muffi n pans with the mixture, then bake for 5 minutes.

Chill for 10 minutes before turning out. Dust icing sugar over a paper stencil onto a plate and serve.

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Zabaglione ice cream with raspberries, pistachios and crispy panettone

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Plum chocolate tart

Tielman Furters baby yoghurt cakes

Tielman Furters baby yoghurt cakes

Ingredients

Method