Best dessert and baking recipes from TASTE Magazine

Christmas dessert

Turkish fig and brandy chocolate Christmas cake with Morello-cherry ganache and Swiss meringue frosting

1 hour

Christmas dessert

Easy berry cheesecakes

10 minutes

Honey parfait with slow-roasted strawberries

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus freezing overnight

Cooking Time 1 hour 15 minutes

Ingredients

400 g orange-flower honey
6 free-range eggs, separated
2 cups whipping cream
500 g strawberries
150 g organic unrefined sugar
Fresh seasonal fruit, for serving

Method

In a saucepan over a medium heat, slowly bring the honey to the boil. Meanwhile, whip the egg whites until stiff peaks form.
Boil the honey for 2 to 3 minutes until thick and bubbling. Carefully pour the hot honey into the egg whites, whisking continuously, until the mixture is thick and glossy.
Set aside to cool. Whip the egg yolks until light and fluffy, then set aside. Whip the cream until stiff and fold, along with the egg yolks, into the cooled egg-white mixture.
Pour into a container and freeze overnight. Preheat the oven to 120°C. Remove the leaves from the strawberries and arrange the berries in a baking tray.
Sprinkle with the sugar and bake for 1 hour. Serve slices or balls of the parfait with the slowroasted strawberries and fresh seasonal fruit.

Cook’s note: Because of the high sugar content, the parfait will not freeze completely and, instead, will have a velvety, mousse-like texture. It’s perfect to prepare in advance and always handy kept in the freezer for a dessert or summer teatime treat.

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Honey parfait with slow-roasted strawberries

Honey parfait with slow-roasted strawberries

Ingredients

Method