PREP: 25 MINS COOK: 40 MINS + COOLING SERVES: 12

INGREDIENTS
600g wedge ricotta cheese
½ cup reduced fat vanilla yogurt
3 eggs, lightly beaten
¼ cup caster sugar
2 teaspoons vanilla
600g citrus fruit eg oranges, ruby
grapefruit, mandarins
1 star anise
¾ cup reduced fat vanilla yoghurt,
extra
Mint leaves, to decorate

METHOD
1. In a food processor, combine ricotta, yoghurt, eggs,
sugar and vanilla until very smooth and creamy. Pour
into a baking paper lined 23-24cm spring form pan
2. Bake at 150°C for 30 minutes or until just firm, turn off
oven and allow cake to cool in the oven for 1 hour, stand
at room temperature for ½ hour and then refrigerate
until cold
3. Peel and segment the citrus fruits over a bowl to collect
the juice, then squeeze any remaining juice out of the
leftover membrane etc
4. Place the juice and star anise in a small saucepan and
boil until slightly reduced and thickened. Pour the hot
syrup over the segments and chill until required
5. Remove the cheesecake from the pan and place on a
serving platter, top with fruit, syrup and mint leaves.
Serve slices of the tart with extra yoghurt dolloped on
the side

TIPS & HINTS
To segment citrus fruit, first peel the fruit removing any pith.
Slide a small paring knife between each segment and the
connective membrane, until you hit the middle of the fruit,
turn the knife around on itself, hooking around the bottom
of the segment and slip the knife up the otherside of the
segment to remove.

PREP: 30 MINS COOK: 1 HOUR SERVES: 8-10

“This delicious frozen lemon meringue is my all time go to gluten free recipe,
which I like to change sometimes by experimenting with different toppings and
flavours. Once made, it is stored in the freezer and then taken out approximately
20 minutes before serving.” Vivienne Polak

INGREDIENTS
MERINGUE DISCS
4 egg whites
¼ teaspoon cream of tartar
2 teaspoons cornflour (cornstarch)
225g (8 oz) caster (superfine) sugar

LEMON CUSTARD
4 egg yolks
125g (4 ½ oz) caster (superfine) sugar
125ml (½cup) lemon juice
Finely grated zest of 2 lemons
300ml (1 ⅓ cups) thickened (whipping) cream

LEMON SYRUP (OPTIONAL)
Finely grated zest of ½ lemon
60ml (¼ cup) lemon juice, strained
2 tablespoons sugar

METHOD
MERINGUE DISCS
1. Start this recipe the day before serving.
Preheat the oven to 150°C (300°F/Gas 2)
2. Line two baking trays with baking paper
which have been marked with three
20cm (8 inch) diameter circles or 28 x
12cm (11 x 4 inch) rectangles
3. To make the meringue discs, sprinkle the
egg whites with the cream of tartar and
whisk until stiff. Mix the cornflour with
the sugar, then add to the egg whites, 1
tablespoon at a time, whisking well after
each addition
4. Whisk for a few more minutes until thick
and glossy. Using a spatula, spread the
meringue inside the marked outlines,
smoothing out to the edges
5. Place in the oven, reduce the
temperature to 140°C (275°F/Gas 1) and
bake for 1 hour, or until the meringue
discs are crisp to touch and will lift off
the paper easily. Place on a wire rack to
cool completely

LEMON CUSTARD
1. Start making the lemon custard as soon
as the meringues go in the oven, as it
must be quite cold before the cream is
folded in
2. Put the egg yolks and sugar in a heavy-
based saucepan over a low heat, mix
until smooth and well combined, then
add the lemon juice and zest
3. Continue to stir constantly until the
mixture thickens and coats the back of a
spoon, about 10-15 minutes

4. Remove from the heat and stir for
another minute. Pour into a bowl and
refrigerate until completely cold, or
place over a bowl of ice to cool faster
5. In a separate bowl, whip the cream until
firm, then gently fold it into the cooled
lemon custard one spoon at a time, until
combined. Refrigerate until needed
6. Set aside the best meringue disc to
be the top. To assemble, place one
meringue disc on a piece of baking paper
and top it with half of the lemon custard.
7. Do not spread the custard all the way to
the edge; when you place the next disc
on top, it will spread
8. Repeat with another layer of meringue
and the remaining filling, then top with
the final meringue layer. Wrap gently
in foil then freeze for several hours or
overnight. This can be done several
days ahead

LEMON SYRUP (OPTIONAL)
1. To make the lemon syrup, combine
all the syrup ingredients in a small
saucepan, stirring over low heat until
the sugar dissolves
2. Simmer, without stirring, for about 5
minutes, or until slightly thickened and
tacky. Allow to cool to room temperature
3. Remove the lemon meringue from the
freezer 30 minutes before serving.
Drizzle the lemon syrup over the top

PREP: 15 MINS COOK: 1 ½ HOURS SERVES: 6

The seemingly simple pavlova is a difficult dish to get right, this technique will
have an amazing result every single time. It’s the kitchen hack of the hot water
and everything in the bowl at once makes this foolproof saving time and effort.

INGREDIENTS

4 egg whites
1 ¼ cups caster sugar
1 tablespoon corn flour
1 teaspoon vinegar
½ teaspoon vanilla
1 tablespoon hot water

TOPPING
300ml Devondale All Rounder
Thickened Cream, whipped
Blueberries, mango slices and
passion fruit to decorate

METHOD

1. Preheat oven to 140°C or 120°C fan-forced
2. Put all ingredients into a stand mixer, adding hot
water last
3. Whisk for ten minutes on high speed (Mixture should look
shiny and hold stiff peaks)
4. Line a large flat baking tray with baking paper and spoon
meringue into centre of tray. Shape like nest using the
back of your spoon (20cm round)
5. Bake 1.5 hours on the middle shelf and allow to cool
in oven. It should be crunchy on the outside and like
marshmallow on the inside

TOPPING
1. Top the pavlova with lightly whipped Devondale ‘All
Rounder’ Thickened Cream
2. Add fresh fruits of the season

TIPS & HINTS
You can use tined mango and passionfruit pulp if fruits are
not in season.

When apricots are in season, this dessert is one of my favorites. If you canʼt get your hands on any ap-
ricots, replace the base with peaches, plums, or even pears.

The Filling
• 1 cup soaked almonds
• 1/3 cup raspberries (fresh or frozen)
• Dash of vanilla
• Dash of sea salt
• Raw honey or stevia to get to your desired sweetness

Blend the filling ingredients until nice and smooth, using a high powered blender
or food processor. This filling is great tasting and looks beautiful when topped
with a raspberry.

Save any extra cream for next time by freezing it and letting it thaw out the next time
you want a creamy frosting

These are great desserts to serve at parties or to bring to events. No one will
even know that these havenʼt been cooked, theyʼre just so good.
Chocolate Base
• 1 cup walnuts
• 1 cup dates
• 1/3 cup raw cacao powder
• Dash of vanilla

Youʼll notice this looks a lot like the chocolate brownie recipe, and thatʼs
because it is! Like with the brownies, simply place all of these ingredi-
ents in a high speed blender or food processor and process until it forms a
nice dough.
Firmly pat into the bottom of a pan.

Mint Coconut Topping
•2 cups fresh coconut flesh (or unsweetened dry coconut flakes)
•1/4 cup raw honey or stevia with water to help blend
•1 tsp. raw coconut oil
•Dash of mint or peppermint
Place all of these ingredients in a high speed blender or food processor and process until it be-
comes a thick paste.

Place a thick layer of this coconut topping on the chocolate base. If your topping is not very
solid,

place it in the refrigerator for 30 minutes before scoring into bars.

Ingredients :
 Butter, at room temperature –
200 gms
 Golden caster sugar – 200 gms
 Eggs, beaten – 4
 Self raising flour – 200 gms
 Glaze cherries, chopped – 200
gms
 Ground Almonds – 100 gms
 Almond extract/ essence – 2-3
drops
 Marzipan – 250 gms
 Blanched Almonds, halved
lengthways – 50 gms
 Icing Sugar – for dusting

Method :
 Heat oven to 160°C. Grease a deep 20cm
round cake tin and line the base and
sides with greaseproof paper.
 Put the butter and sugar in a bowl and
beat until light and creamy, 2-3 minutes.
Pour in the eggs a little at a time and
beta well after each addition. Mix in the flour one third at a time.
 Fold in the cherries, ground almonds and almond extract until evenly
mixed. Spoon half the mixture into the tin.
 Roll out the marzipan into 19cm circle. Lay this on top of the cake mixture
in the tin, and then cover with the rest of the mixture. Level with the back
of the spoon and scatter the almonds on top.
 Bake for 1 ½ hours, covering with foil after 1 hour if it shows the signs of burning.
 The cake is done when it shrinks away from the sides of the tin and a
skewer inserted in the centre comes out clean.
 Cool in the tin for 20 minutes then turn out on a wire rack and leave to
cool completely.

Carrot, Orange and Banana Semolina Cake

Ingredients :
 Oranges- 2
 Plain flour -125 g
 Baking Powder – 1tsp
 Baking soda – 1 tsp
 Castor sugar – 250 g
 Vegetable oil – 125 ml
 Carrots, grated – 275 g
 Banana, mashed – 225 g
 Egg whites – 3
 Dried cranberries – 60 g

Method :
 Line the base of a 20cm round tin with a
parchment paper.
 Place oranges in a saucepan and cover
with water.
 Bring to the boil and simmer for 20
minutes or until oranges are soft. Drain,
cool then cut into chunks removing pips.
Mash with a potato masher until very
fine.
 Mix flour, baking powder, soda, sugar and
semolina together in a bowl.
 Mix orange, oil, carrot and banana into dry ingredients until combined.
 Beat egg whites until stiff. Fold into cake mixture.
 Pour the cake mixture into the tin. Sprinkle over dried cranberries.

 Bake at 180°C for 1 ½ – 1 ½ hours or until the cake springs back when
lightly touched.
 Cool it in for 10 minutes before turning into a cooling rack.
 Cut into slices and serve