Desserts

 

 

 

 

 

 

 

 

 

 

 

 

Liqueur Chocolate Cake

125g dark chocolate, chopped
155g butter
3 eggs
1/3 cup caster sugar
1/3 cup plain flour
1/3 cup self raising flour
1 cup ground almonds
1/3 cup Prenzel Chocomulu

Preheat the oven to 160°C. Melt the chocolate and butter together and stir until smooth. Place the eggs, sugar, sifted flours, almonds, Prenzel Chocomulu and chocolate mixture into a larger bowl and mix to combine. Pour into a baking paper lined 20cm round cake tin and bake for 30 minutes. Serve warm with Prenzel Chocomulu.

Marion’s Magnificent Mulled Wine Pears

4 ripe pears
Cream
1 Tbsp cornflour
Mint leaves for garnish
Prenzel Mulled Wine Mixer
 
Peel pears leaving small amount of skin around the base to stand pears upright when serving. Place pears on either side in deep saucepan and almost cover with Prenzel Mulled Wine Mixer. Cook for about 10 minutes, moving pears around occasionally until pears are just soft. Allow to cool. Drain pears and thicken remaining juice with cornflour. Serve pears standing upright. Drizzle juice around plate and decorate with whipped cream and mint leaves.

Microwave Fudge

1 cup sugar
¼ cup cocoa powder
100g butter
¼ cup golden syrup
1 x 400g can sweetened condensed milk
1 tsp vanilla
¼ cup chopped walnuts (optional)
1 Tbsp Prenzel Rum Concentrate (or Grand Orange or Sherry)

Butter or non stick spray a 20cm square tin (with a loose bottom). Place sugar and cocoa in a microwave safe bowl. Add Prenzel Concentrate. Stir until well mixed. Cut the block of butter into 9 cubes and put on top of the sugar. Add golden syrup using a measuring cup which has been dipped in hot water. Tip the condensed milk evenly over everything else. (If you have time, microwave in 30 second bursts until all the ingredients are melted before starting the actual cooking.) Microwave on high for about 10-12 minutes, stirring every two minutes. Work quickly but carefully when stirring - if the mixture cools too much it will take longer to cook. The fudge is ready when a little bit dropped into cold water forms a soft ball when squeezed. Remove bowl from microwave and place on a heat proof board and leave for two minutes. Mix in the vanilla and nuts - stir or beat the fudge for several minutes until thick and the surface is no longer shiny. Quickly pour into the tin before it sets. Cool and cut into squares with a sharp knife.

Mulled Wine Fruit Cake

125g butter
1 cup sugar
625g mixed fruit
450g crushed sweetened pineapple
50ml Prenzel Mulled Wine Mixer
1 tsp baking soda

Bring to boil & simmer for 5 minutes, stirring regularly.

Cool then add:
2 beaten eggs
1 cup self raising flour
1 cup plain flour
1 tsp baking powder

Bake for 1 hour at 180°C, then lower temperature to 150°C for another hour. If cake starts to brown, cover with tin foil. Check regularly after the first hour and remove when an inserted skewer comes out clean. Cool cake in tin.

Mulled Wine Sauce

Dilute 75ml Prenzel Mulled Wine Mixer with 175ml water and place in a small saucepan with 150g sugar. Very slowly bring to the boil over low heat, stirring occasionally until the sugar is dissolved. Allow the mixture to simmer until it reduces and thickens slightly. Remove from heat and cool. This spicy red wine flavoured sauce is fantastic poured over pancakes, waffles, sponge pudding, ice cream, plain cheesecake etc.

Peach Cream Satin

3 eggs
4 Tbsp flour
3–4 Tbsp Prenzel Peach Schnapps
6 Tbsp sugar
¼ cup sugar
1¼ cups milk
1 x 850g tin of peach slices
Icing sugar

Separate the eggs and put yolks in a small bowl, reserve the whites. Add sugar and flour to yolks and beat well. Stir in the milk until evenly blended. Strain through a wire sieve into a heavy based saucepan. Stir over a medium heat until custard thickens. Remove from heat and stir in Prenzel Peach Schnapps. Cool. Pour into a 5 cup capacity oven proof dish. Drain peach slices well. Arrange over the top of the custard. Beat egg whites until soft peaks form and then beat in sugar. Pile meringue over the apricots. Bake at 200°C for 10 minutes until meringue is golden brown. Remove from the oven and allow to cool. Chill, then serve dusted with icing sugar.

Peach Meringue Roll

4 egg whites
3/4 cup (165g) caster sugar
1/3 cup (40g) flaked almonds
3 medium (450g) ripe peaches
300ml thickened cream
1 Tbsp Prenzel Peach Schnapps
300g raspberries

Preheat the oven to a moderate temperature (180°C). Grease a 25cm x 30cm Swiss roll pan; place a strip of baking paper to cover the base and extend over two opposite sides. Beat the egg whites in a small bowl with an electric mixer until soft peaks form, gradually add the sugar, beating until dissolved between additions. Spread the mixture into the prepared pan leaving a 1 cm border to allow meringue to spread, sprinkle with the almonds. Bake in a moderate oven for about 12 minutes or until browned lightly. Meanwhile, cover a wire rack with a sheet of baking paper. Invert the meringue onto the paper, remove lining paper and cool. To peel the peaches, cut a small cross in the stem end. Place in a heatproof bowl and cover with boiling water; stand 30 seconds. Drain. Peel away skin, slice the flesh thinly. Whip the cream and Prenzel Peach Schnapps until soft peaks form, spread over the meringue. Top with the peaches. Roll the meringue firmly from the short side, using the baking paper to guide the meringue as it rolls. Serve with swirls of Prenzel Tipsy Topping Mixed Berry.

Peach Schnapps Ice Cream

2 ripe peaches (pitted and diced)
2 Tbsp Prenzel Peach Schnapps
1 1/2 cups heavy cream
1/2 cup sugar

In a medium bowl, combine the peaches with the Prenzel Peach Schnapps mashing it a bit with a fork. Set aside. In a small saucepan, stir together ½ cup of the cream and the sugar. Cook over low heat stirring until the sugar dissolves. Remove from the heat and pour over the peaches in the bowl along with the remaining cream. Refrigerate the mixture until chilled. Freeze the mixture in an ice cream maker, following the manufacturer’s directions. Makes 1 litre.

Pears Poached in Cassis

250ml Prenzel Vincon Red Stock Concentrate
250ml water
1 cup Prenzel Blackcurrant Schnapps
1 cup sugar
Juice of a small lemon
4-8cm strips lemon zest
1 cinnamon stick
4 firm ripe pears
Ice water
1 Tbsp lemon juice
Mint
Creme fraiche

In a large saucepan, combine Prenzel Red Vincon, water, Prenzel Blackcurrant Schnapps, sugar, juice of a small lemon and cinnamon stick. Bring to boil over moderate heat. Lower the heat and let simmer for 15 minutes. Meanwhile carefully peel pears leaving the stems on. Carefully core pears from the bottom then place each pear into a bowl of iced water with 1 Tbsp lemon juice to prevent the pears from browning. Drain pears and add them to the Cassis mixture, simmering gently for about 35 minutes or until tender but not mushy. Place pears in a glass bowl and keep reducing the mixture until it is a thin syrup (about 15 mins). Pour the syrup over the pears, cover and refrigerate. When serving, garnish with mint sprigs and additional lemon zest.

Poached Pears and Chocolate Mocha

1 1/2 cups sugar
2 cinnamon sticks
2 cloves
6 pears, peeled and cored
6 scoops vanilla ice cream
Prenzel Tipsy Topping Chocolate Mocha Mud

Combine sugar, cinnamon sticks and cloves in a large pan with 3 cups of water. Stir over low heat until sugar dissolves, then bring syrup to the boil. Add pears and simmer for 10 minutes. Remove with a slotted spoon and leave to cool. To serve, put a scoop of ice cream on each plate and make a hollow in each scoop with the back of a spoon. Stand the pears in the hollow and coat with Prenzel Tipsy Topping Chocolate Mocha Mud.

Prenzel Butterscotch Cream Custard Trifle With Berries

1 small sponge cake
1 punnet raspberries
1 punnet strawberries, hulled and halved (if large)
1/2 cup Prenzel Butterscotch Cream
600ml container vanilla custard
1 cup either softly whipped cream or yoghurt
Reserve a few berries for garnish

Divide the cake and berries among four parfait or water glasses. Pour the Prenzel Butterscotch Cream into the custard and mix well. Divide the custard between the glasses and top with cream or yoghurt and a few berries. Keep chilled in the fridge until serving time.
Serves 4.

Prenzel Cream Cake

125g butter
1 cup sugar
1 cup Prenzel Butterscotch Cream
2 eggs
2 cups flour
4 tsp baking powder

Melt butter. Add sugar and eggs and mix to combine. Mix in Prenzel Butterscotch Cream. Sift flour and baking powder into the mixture and fold in. Line the bottom of a 20cm cake tin with baking paper and pour in the mixture. Bake at 180°C for 45 minutes or until the cake springs back when lightly touched. Cool in tin for 5 minutes before turning onto a cooling rack. Serve warm or cold with Coffee Cream and garnish with chocolate coated coffee beans.

Coffee Cream:
Whip 300ml of cream unitl soft peaks form. Dissolve 1 Tbsp instant coffee in 1 Tbsp hot water then mix with 2 Tbsp Prenzel Butterscotch Cream and fold into the cream.

Prenzel Cream Fudge

1 cup milk
4 cups sugar
397g can sweetened condensed milk
100g cream cheese
150g butter
1 Tbsp Prenzel Butterscotch Cream

Grease a small shallow dish. Combine the milk and sugar in a large heavy-based saucepan and stir over a low heat until the sugar has dissolved. Add the condensed milk, cream cheese and butter, stirring constantly until mixture is smooth. Bring to the boil stirring frequently. Boil for 30 minutes until mixture reaches soft ball stage. To test, drop a little mixture onto a saucer - a skin should form and mixture should not run when plate is tilted. Remove from heat and cool for 5 minutes. Add Prenzel Butterscotch Cream and beat with wooden spoon until the mixture is very thick. Transfer to dish, spreading evenly. Cool and refrigerate until set. Store in refrigerator. Try adding chopped nuts for a delicious alternative.

Prenzel Cream Gelato

1 egg, yolk and white separated
1 Tbsp sugar
300ml cream
1 vanilla bean
3 Tbsp Prenzel Butterscotch Cream
1 Tbsp icing sugar

In a small saucepan mix the egg yolk with 1 tablespoon of sugar, add half the cream and the vanilla bean and cook slowly until the mixture thickens. Cool and then stir in the Prenzel Butterscotch Cream. Place gladwrap over the top of the custard to prevent a skin forming. Whip the remaining cream and then fold in the custard (remove the vanilla bean first). If you have an ice cream maker, pour in the mixture and churn according to manufacturers instructions. Beat the egg white with the icing sugar until stiff peaks form. After 5 minutes in the ice cream maker, the base of the mixture will start to solidify. Using a wooden spoon, scrape the icy crystals that are forming on the side and add the beaten egg white while the machine is running.

If you don't have an ice cream maker, fold all ingredients together (including the beaten egg white) and pour into a bowl or tin with a lid that has been in the freezer for half an hour. Freeze. For a creamy gelato you will need to stir the frozen mass several times while it freezes. Serves 4 -6.

Rhubarb, Blackcurrant and Lemon Toffee Crumble

8 cups diced rhubarb
1/2 cup Prenzel Blackcurrant Schnapps
1/4 cup Prenzel Tipsy Topping Hokey Pokey Sludge
2 Tbsp brown sugar

Grease baking dish or 8 individual ramekins (1 cup capacity), line bottom with diced rhubarb.
Combine Blackcurrant Schnapps and brown sugar in microwave jug, heat until sugar dissolves.
Mix in Hokey Pokey Tipsy Topping and pour over rhubarb mix lightly.

CRUMBLE:
1 1/2 cups flour
3/4 cup raw sugar
1/2 cup Prenzel Lemon Infused Rice Bran Oil
2 Tbsp Prenzel Blackcurrant Schnapps
1 1/2 cups rolled oats
2 tsp baking powder

Combine dry ingredients in bowl and make well in centre. Mix Lemon RBO and Blackcurrant Schnapps in jug and pour into dry ingredients. Mix with a fork to combine making sure to remove any lumps. The crumble should be slightly wet. Spoon crumble on top of rhubarb mix. Bake as below, of for extra special add the toffee crust topping.

TOFFEE CRUST:
3/4 cup brown sugar
1/2 cup boiling water
2 Tbsp cornflour

Combine sugar and cornflour till mixed, spoon evenly over crumble. Gently spoon boiling water on top of sugar/cornflour mix until whole surface is wet. Place into preheated oven at 175° C fan bake for 30 mins or until top is golden and crunchy.

Allow to cool slightly and serve with vanilla ice cream or fresh cream.

Rich Chocolate Fudge Cake

250g dark chocolate, chopped
150g butter, chopped
3 eggs, separated
1/3 cup (65g) firmly packed brown sugar
¼ cup (60ml) Prenzel Coffee Liqueur
½ cup (60g) packaged ground almonds
½ cup (75g) flour

Grease a deep 20cm round cake pan, cover the base with greaseproof paper. Combine chocolate and butter in a medium bowl over a pan of simmering water, stir until melted; cool. Beat egg yolks and sugar in a small bowl with an electric mixer until thick and creamy, stir in Prenzel Coffee Liqueur. Transfer the mixture to a large bowl, stir in chocolate mixture. Fold in nuts and flour. Beat egg whites in a small bowl with an electric mixer until soft peaks form, fold into chocolate mixture in 2 batches. Pour the mixture into a prepared pan. Bake in a moderately slow oven about 55 minutes or until firm; cool in pan. Serve cake dusted with sifted icing sugar, if desired.

Roast Peaches

1 peach per person
Approximately 1 cup Prenzel Peach Schnapps
1/2 cup brown sugar
1 tsp cinnamon

Halve the peaches and remove the stone. Place cut side up on a tray and pour over the Prenzel Peach Schnapps. Cover with cling film and refrigerate for at least 1 hour. Combine the brown sugar and cinnamon and then sprinkle over the peaches. Roast at 180 C for half an hour. Serve with creme fraiche or a panacotta.

Sambuca Cheesecake

1 3/4 cups ground almonds
2 cups ricotta cheese
1/4 cup sugar
1/4 cup sugar
60g softened butter
2 Tbsp Prenzel Black Sambuca Liqueur
3/4 cup sugar
1 tsp vanilla essence
1/3 cup water
1 cup sour cream
20 whole blanched almonds
2 tbsp grated chocolate

Butter one 23cm springform tin. Mix the ground almonds, first measure of sugar and butter and press into the bottom of the prepared tin. Bake at 190°C for 10 minutes. Set aside to cool. Caramelise the second measure of sugar and water by putting it in a pot and stirring occasionally over heat until the mixture begins to turn brown. Working quickly, dip the almonds in the caramelised sugar and place on a greased baking sheet to cool. Spread the remaining caramel over the crust; allow to cool so that the caramel sets hard. Combine the ricotta, third measure of sugar, Prenzel Black Sambuca, vanilla and sour cream in a food processor and whiz to a smooth consistency. Fold in the chocolate. Spread this mixture over the crust and freeze. One hour before serving remove from freezer and refrigerate. Remove springform tin and decorate with chocolate leaves.

Sandra's Sensational Spiced Tipsy Cherries

Drain one jar of Ma Prenzel's Tipsy Cherries and pour a ¼ cup of Prenzel Mulled Wine Mixer over and leave to soak for at least 1 hour or overnight. Eat as they are or add to apple pie filling or upside down cake recipe.

Silky Chocolate Mousse

300g dark chocolate, chopped
50g unsalted butter, chopped
300ml thickened cream, whipped
1 Tbsp Prenzel Butterscotch Cream
1/4 cup caster sugar
3 eggs, separated

Place chocolate and butter in medium heat-proof bowl over a pan of barely simmering water and stir until chocolate is smooth. Remove from heat and stir in the egg yolks one at a time, then the Prenzel Butterscotch Cream. Transfer the mixture to a large bowl and cool. Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Gradually add the sugar and beat until sugar is dissolved. Fold the cream and egg white mixture into the chocolate mixture in two batches. Spoon into 8 serving dishes (1/2 cup capacity) then cover and refrigerate for several hours or overnight.

Smooth Iced Coffee

Make an ordinary cup of coffee and allow to cool. Pour over a scoop of ice cream. Add Prenzel Tipsy Topping Hokey Pokey Sludge to flavour (about 20-30ml) and top up glass with cold milk and crushed ice (optional). Blend until smooth.

Spice Cake

2 large eggs, at room temperature
125g caster sugar
finely grated zest of 1 lemon and 1 orange
good grating of fresh nutmeg
8 tsp mixed spice
¼ tsp fennel seeds
50ml fruity white wine
100ml milk
125ml Prenzel Butter Infused Rice Bran Oil
200g flour
pinch of salt
1 tsp baking powder
icing sugar, to finish

Break eggs into a wide bowl, beat lightly, then beat in the sugar. Continue beating until the mixture becomes thick and pale in colour. Add lemon and orange zest, nutmeg, mixed spice, fennel seeds, white wine, milk and Butter Rice Bran Oil. Mix thoroughly.

Sift flour, salt and baking powder together. Add half of it into the bowl. Gently mix together with a large spoon then add the rest of the dry ingredients and fold in. The mixture should be thick and smooth; stir, don’t beat.

Turn into a lightly oiled ring mould with a 1600ml capacity. Bake for 35 to 40 minutes in a preheated oven at 180°C. Gently loosen from the tin and cool for 10 minutes. Turn out carefully on to a cake rack. When cool, dust with icing sugar and serve.

Spongy Pud

Add a liberal amount of your favourite Prenzel Tipsy Topping to a steamed or baked sponge pudding and serve with lashings of ice cream or whipped cream.

Summer Layered Cheesecake

BISCUIT BASE:
300g crushed malt or gingernut biscuits
150g melted butter
3 Tbsp Prenzel Tipsy Topping Mixed Berry
2 Tbsp milk

Combine crushed biscuits, melted butter, Mixed Berry Tipsy Topping and milk. Press evenly into a greased 24-26 cm spring form tin using the bottom of a Prenzel Shot Glas until firm. Chill in fridge until set.

FILLING:
500 g cream cheese
500ml fresh cream
1 pkt strawberry jelly mix
1 pkt orange jelly mix
1/4 cup Prenzel Sangria Mixer
1/4 cup Prenzel Peach Schnapps
1/4 cup Prenzel Tipsy Topping Mixed Berry
1 punnet of strawberries

Layer 1: Add strawberry jelly mix with 3/4 cup hot (not boiling) water and stir to dissolve. Add Sangria and cool. Take 250g of cream cheese and beat until smooth. Add the cooled jelly to cream cheese and beat well to combine. In seperat bowl take 250ml of fresh cream and whip until stiff. Fold into cream cheese and jelly mix until well combined and pour over biscuit base. Chill in freezer until set.

Layer 2: Repeat layer 1 using orange jelly mix, adding Peach Schnapps. Repeat rest of steps for layer 1. Pour over layer 1 and chill in refrigerator until set.

Slice fresh strawberries and marinate in 1/4 cup Mixed Berry Tipsy Topping.

Tiramisu

250g cream cheese
250g sour cream
2 Tbsp castor sugar
1/4 cup Prenzel Butterscotch Cream
sponge cake
cocoa powder
1/2 cup Prenzel Coffee Liqueur
1/4 cup water
Prenzel Tipsy Topping Chocolate Mocha Mud

Mix together the cream cheese, sour cream, castor sugar and Butterscotch Cream. Take one bought sponge and slice it horizontally into three layers. Mix Coffee Liqueur and water. 
Layer, starting with sponge, soak with coffee mixture then spread with cream cheese mix.  Continue, finishing with a layer of cream cheese. Mix and sprinkle the top layer with sieved cocoa powder. Refrigerate overnight. Cut into squares. Serve with a drizzle of Prenzel Tipsy Topping Chocolate Mocha Mud.
Serves 6—8.

Trifle

Add your choice of Prenzel Tipsy Topping to your Christmas trifle for instant WOW.

White Chocolate Brownies

150g butter, melted
1 cup cocoa
4 eggs
2 cups sugar
1 1/2 Tbsp of Prenzel Chocomulu
3/4 cup flour
1 tsp baking powder
1 packet white chocolate bits
Icing sugar

Preheat oven to 160°C. Line the base of a 27 x 18cm tine with baking paper. Melt butter and stir in cocoa. Beat in eggs one at a time. Add sugar and Prenzel Chocomulu and stir well to combine. Sift flour and baking powder togerther and add to mixture. Stir until thoroughly combined then stir through white chocolate bits. Pour into tin and bake in preheated oven for 45-50 minutes or until the mixture is just firm. Leave in tin for 20 minutes then turn onto a rack and remove lining paper. When cool cut into bars and dust with icing sugar.

White Chocolate Mousse

3 eggs, separated
40g butter, chopped
1¾ cups white chocolate melts, melted
300ml thickened cream
2 Tbsp Prenzel Peach Schnapps

Combine egg yolks and butter in medium bowl and stir over pan of simmering water until butter melts. Whisk in chocolate and cool to room temperature. Beat egg whites in bowl with electric mixer until soft peaks form. Fold egg whites, whipped cream and Prenzel Peach Schnapps into chocolate mixture in 2 batches. Spoon into 8 x 80ml dishes, cover and refrigerate 3 hours or overnight. Serve with swirls of Prenzel Tipsy Topping Mixed Berry.

White Mid-Winter Truffles

250g cream cheese
¾ cup toasted muesli
½ cup toasted sunflower seeds
1 Tbsp clover or borage honey
½ cup diced Ma Prenzel's Tipsy Cherries
Sprinkling of desiccated coconut

Soften the cream cheese to room temperature. Mix in the remaining ingredients (except coconut). Roll into small balls and then roll into the desiccated coconut.

Zuccotto

400g plain trifle sponge
50ml Prenzel Lemon Ice
100g dark chocolate
200ml cream
50g icing sugar
200g ricotta cheese
Zest of 1 lemon
50g chopped almonds
20g candied lemon peel, finely chopped
200g Ma Prenzel's Tipsy Cherries, chopped

Line a 5 cup bowl with plastic wrap, leaving a 10cm overhang down the sides of the bowl. Cut the sponge in 1 cm thick slices, then use these slices to line the bowl, packing in firmly and patching any holes with extra sponge. Lightly brush the sponge with Prenzel Lemon Ice.  Keep the remaining Lemon Ice and sponge for the lid.

FILLING:  Melt the chocolate in a glass bowl over a saucepan of simmering water.  Set aside until just warm.  Whip the cream and icing sugar to soft peaks. In another bowl, beat the ricotta then fold in the lemon zest, almonds, and candied peel. Fold in the whipped cream and Tispy Cherries. Spoon half the mixture into the cake-lined bowl and spread up the sides in an even layer, creating a hollow in the centre. Fold the chocolate into the remaining cream and spoon into the hollow.  Brush the remaining cake with the Lemon Ice and cover the top, patching any holes.  Fold the plastic wrap firmly over the top of the cake.  Place a plate on top and weight it down lightly.  Refrigerate overnight.