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International Recipes

BLACK FOREST CHEESECAKE

By Sharmila Jayasinghe Niriella

Ingredients

Chocolate biscuits ( Without cream)
125g butter

Process or mash biscuits, add softened butter. Press the mixture on to a pie dish. Put in fridge for half hour.

200g choc bits ( dark gives a richer colour, I used milk cause kids like it)
2 tubs of 250g Cream cheese
½ cup brown sugar
2 tbls boiling water
2 tsp gelatine

Black Forest Cheesecake

Method

Beat softened cream cheese and sugar with an electrical mixer till creamy. Microwave choc bits for 2-3 seconds, mix with a spoon till melted. Add to cream cheese. Beat till combine. Mix gelatine and boiling water, add to cream cheese and mixture. ( if u want cheese mixture to be richer, add 2 tblsp of whiskey or sweet sherry)

Remove the choc pie shell and place in a serving dish. Fill in the cream cheese mixture. Flatten with a knife. Place cherries on top drizzle melted choc over cherries with a spoon. (melting choc -microwave a hand full of choc bits & 3 tbls cream) alternatively u can place a dollop of whipped cream on top and decorate with strawberries. Can make this a day in advance.




PAVLOVA

By Michelle Perera

Ingredients

4 egg whites
1 cup caster sugar (fine grain sugar)
1 1/2 cups cream whipped
Fruit (Kiwi, strawberry, banana etc what ever you like to go on top)
Pavlova

Method

1. Preheat the oven to slow 150C. Line a large oven tray with a none stick baking sheet and draw a 20cm circle on the paper. Beat the egg whites with an electric beater till small white peaks form. Gradually add the sugarbeating well after each time.Beat 5-10 minutes until all teh sugar has desolved.
2. Spread the meringue mixture onto the tray inside the marked circle. Shape the meringue evenly running a flat side of a palette knife along the edge and over the top.
3. Run the palette knife up the edge of the meringue mixture all the way around, making furrows. This strengthens the pavlova and stops the edges from crumbling, giving it a good decorative finish.
4. Bake for 30 mins at 120C and bake for a further 10-15 minutes. Turn off the oven and leave the Pavlova inside to cool using a wooden spoon to keep the door ajar. Top with whipped cream and arrange with fruit just before you are ready to eat it. Pavlova is best eaten the day it is made.