Preheat the oven to 180°C. Lightly oil the base and sides of a 20cm ring cake pan. Sift the flour, salt and cinnamon into a bowl. Beat the sugar and Butter Rice Bran Oil in a large bowl. Gradually beat in the eggs until thick and creamy and doubled in volume. Stir in the grated apple and dates. Lightly fold in dry ingredients. Pour the mixture into the prepared pan and bake for 20-25 minutes until a skewer inserted into the centre comes out clean.
Meanwhile heat the lemon rind, juice and sugar, stirring to dissolve the sugar.
Remove the cake from the oven and brush the syrup over the cake. Serve with freshly whipped cream or crème fraiche. For extra taste, add a little Prenzel Lemon Zest to the cream or syrup mixture.
Drinks Match: If serving this with coffee, add a little Prenzel Butterscotch Cream.
Sift the flour, baking powder and salt into a large bowl, stir in the sugar and cinnamon. Cut the butter until the mixture resembles crumbs, make a well in the centre and pour in the milk, mix quickly with a knife to make a soft dough. Knead the dough lightly on a floured board, then roll out large enough to line the base and sides of a 23cm loose bottom flan tin. Cover the base with apple slices and drizzle with Prenzel Sour Apple Schnapps. In a food processor combine the cream cheese, sugar, lemon juice, eggs and 1 Tsp Prenzel Sour Apple Schnapps. Process until the mixture becomes smooth, pulse in the lemon rind. Pour over apples. Cook at 180°C for 40-45 minutes or until firm and just golden. Serve with whipped cream.
To make the dumplings, peel the bananas, mix the sugar and cinamon together and roll the bananas in this to coat thickly. Place a banana in the middle of each pastry square and roll up like a croissant. Seal edges with water and cut a couple of small slashes in the top of each roll. To glaze, beat the egg and brush over the parcels completely. Place on a baking tray and cook in an oven preheated to 210°C until pastry is golden. Serve warm with the Prenzel Blenheim Bay Gin and lemon sauce. To make the sauce, remove the rind from the lemon in thin strips and cut into fine julienne (matchsticks). Put julienne into a saucepan with the sugar and water, stirring over a low heat until the sugar has dissolved, then cover the pan and allow to simmer for about 20 minutes. Remove from the heat, place in a small jug and strain the juice of the lemon into the sauce. Add the gin just before serving.
Core pears, cut stem about 1cm down from top and put aside. With a sharp paring knife score right around pear at its widest girth (this will stop the skin from splitting). Mix mince or dates (chopped) with softened butter, rind and sugar, fill centre of pears. Rub pear with butter and stand in oven proof baking dish, pour in the Prenzel Vincon White Stock Concentrate and water. Bake at 190°C for around 45 mins until pears are tender when pierced with a skewer. Serve hot with custard or cold with whipped or double cream.
Place sugar and egg yolks into mixer and beat until thick and creamy, almost white. Add vanilla essence. Whip cream until soft peaks form and fold into egg mixture. Add any flavour from the Prenzel Concentrate range at this time. Add as much or as little as you like to obtain the flavour you are looking for. Beat egg whites until soft peaks form and gently fold into ice cream mixture. Do not beat this as it will make the ice cream very heavy and icy. Place mixture into an ice cream container and freeze.
Drain cherries and mix juice with 15ml Prenzel Blackcurrant Schnapps. Chop cherries in half. Layer slices of sponge, drizzle with cherries and juice, layer vanilla ice cream, drizzle with Prenzel Chocomulu. Repeat. Finish with ice-cream on top and generous splashings of Prenzel Chocomulu. Place in freezer.
Very quick, very tasty. Serve straight from freezer or allow to soften for 30 minutes.
In a medium bowl mix the sugar into the yoghurt until it dissolves; then mix in the Prenzel Blackcurrant Schnapps. Transfer the mixture to an ice cream maker and freeze it following manufacturer's instructions.
Sift flour, custard and baking powder together, then add sugar and blueberries. Beat eggs, milk and Prenzel Lemon Rice Bran Oil together and add to dry ingredients. Spoon into greased muffin tins and bake in a moderate to hot oven (180-200°C) for 15-20 mins.
500g mixture of fresh or frozen berry fruit such as boysenberries, raspberries, strawberries, blueberries etc.
Mix all ingredients in a bowl and leave to marinate for at least 1 hour. This is delicious served with pavolva, cheesecakes or lemon flans.
Mix nuts, fruit and diced biscuits. Melt chocolate over hot water. Heat sugar and water over low heat, stirring until sugar is dissolved. Stir cocoa powder and butter together until smooth, add sugar syrup, melted chocolate, brandy, grated rinds and eggs. Mix well and fold into fruit and nut mixture. Turn into prepared tin, cover and refrigerate overnight.
Combine the above ingredients and cook in hot waffle irons. When cooked, stack three on a plate with ice cream in between and then pour over Prenzel Tipsy Topping Hokey Pokey Sludge.
Whip 300ml cream, add 100ml of Prenzel Blackcurrant Schnapps. Fold in a packet of crushed meringues, freeze and serve.
Preheat oven to 180°C. Place the biscuits and almonds into the food processor and process until finely ground. With the motor running pour in 50g white chocolate and the butter melted together. Press the mixture evenly into the base and sides of a 16cm springform tin. Refrigerate for 40 minutes.
Slowly bring the Prenzel Tipsy Topping Mixed Berry to the boil, add the remaining white chocolate and combine well, then allow to cool a little. Beat the cream cheese, mascarpone and sugar in a medium bowl until smooth. Mix in the eggs one at a time and combine well. Beat the egg whites and fold into the chocolate mixture, adding half the berry fruit. Pour cheesecake mixture into into and bake for 1 and a half hours or until just firm. Refrigerate overnight then dust with icing sugar and garnish with remaining berries. If desired, serve with a swirl of Prenzel Tipsy Topping Mixed Berry on the side of the plate.
Crush a packet of wine biscuits and add to 100g of melted butter. Press into a greased flan dish. Whip up a 500g pottle of Cheesecake mix as per the instructions (in the dairy section at supermarkets) and spread over the base. Smother with Prenzel Tipsy Topping Chocolate Mocha Mud, Hokey Pokey Sludge or Mixed Berry, and add fresh fruit if desired. Put into refrigerator to set and serve with whipped cream.
Fold 4 Tbsp liquid from Ma Prenzel's Tipsy Cherries into 2 litres of slightly melted vanilla ice cream, then add some well drained Ma Prenzel's Tipsy Cherries and a crumbled Cadbury Flake or grated chocolate. Refreeze ice cream then drizzle with Prenzel Chocomulu to serve.
Melt a quarter of the melts in the microwave. Brush the inside of the mould with chocolate and leave to set and repeat. Chop the Prenzel Tipsy Cherries into small pieces and spoon into the mould. Pour over a little Prenzel Chocomulu and put into fridge until very cold. Pour over some more melted chocolate to enclose the filling and put back into the fridge to set. Repeat until all ingredients are used.
Drain some Ma Prenzel's Tipsy Cherries and mix 1 Tbsp of liquid with a small pottle of cream cheese. Then fold in 300ml of sweetened whipped cream and the Ma Prenzel's Tipsy Cherries. Pour into meringue nests and drizzle with Prenzel Chocomulu.
Mix all ingredients together and roll into balls, then roll in finely chopped dried coconut or grated chocolate and refrigerate.
Melt chocolate, beat in some cream and add a couple of shots of Prenzel Peppermint Schnapps. Serve with fruit and licorice!
Brush a 23cm round springform tin with melted butter or oil and line base and side with baking paper. Mix together biscuit crumbs and butter, press firmly into base of the tin and refrigerate for 10 minutes. Preheat oven to 180°C. Beat cream cheese and sugar with electric beater until smooth and creamy. Add eggs, one at a time, beating well after each addition. Beat in cocoa and sour cream until smooth. Beat in cooled melted chocolate. Beat in Prenzel Chocomulu and pour over base. Smooth the surface and bake for 45 minutes. The cheesecake may not be fully set, but will firm up. Refrigerate overnight if possible until cold. Remove cheesecake from tin and put on serving plate. Spread the top of cheesecake with cream and then dust with cocoa powder and icing sugar.
Chocolate Fondue
200-250g dark or milk chocolate
1/2 cup cream
1-2 Tbsp Prenzel Schnapps of your choice
Melt the chocolate and cream together in the microwave on high for 2 minutes. Leave to stand for 1 minute then stir together. Add the Prenzel Schnapps of your choice (such as Butterscotch, Chocomulu, Peach, Peppermint etc). Serve with fresh and dried fruits, nuts, and biscuits.
Chocolate Mocha Meringues
6 egg whites
2 cups sugar
1 tsp vanilla essence
2 tsp vinegar
2 tsp cornflour
Tipsy Topping Chocolate Mocha Mud
Preheat oven to 140°C. Beat egg whites until soft peaks form. Very gradually add sugar, beating well between each addition. Add vanilla, vinegar and cornflour and beat until egg whites are very glossy but not dry. Bake around 45 minutes or until the meringues are firm. Cool on a wire rack. Join together with PrenzelTipsy Topping Chocolate Mocha Mud and serve with fresh fruit and whipped cream.
Chocolate Pancakes with Tipsy Topping and Mint Cream
1 cup self-raising flour
2 Tbsp cocoa
1/2 tsp bicarbonate of soda
2 Tbsp caster sugar
1 and 1/3 cup milk
1 egg, lightly beaten
15g butter, melted
1 egg white
300ml carton cream
1/4 cup icing sugar
1 Tbsp Prenzel Peppermint Schnapps
Prenzel Tipsy Topping Chocolate Mocha Mud to serve
Sift flour, cocoa and soda into large bowl, stir in sugar. Make a well in the centre and gradually stir in combined milk, egg and butter; mix well. Beat egg white in a small bowl until soft peaks form, fold into batter. Pour 2 to 3 Tbsp of batter into a heated and greased frying pan and cook over a medium heat until browned underneath. Turn pancake and brown on the other side. Repeat with the remaining batter. Serve hot with the mint cream and drizzled with Prenzel Tipsy Topping Chocolate Mocha Mud.
Mint Cream - whip cream until soft peaks form then fold in icing sugar and Prenzel Peppermint Schnapps.
Chocolate Parsnip Cake
1 1/2 cups vegetable oil
1 1/2 cups caster sugar
1 tsp vanilla essence
3 large eggs
2 cups finely grated parsnip
1/2 cup chocolate chips
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 cup cocoa
2 tsp cinnamon
1/2 cup melted chocolate
1/2 cup sour cream
1 Tbsp Prenzel Chocomulu
Preheat oven to 190°C. Grease a 22cm springform cake tin and dust with flour. With an electric mixer, whisk oil, sugar, vanilla and eggs to form a creamy mixture. Stir in grated parsnip. chocolate chips and remaining dry ingredients sifted together. Pour mixture into prepared cake tin and bake for 1 hour 20 minutes or until a skewer inserted comes out clean but still a little moist. Turn out on a wire rack to cool. Ice with chocolate icing made with melted chocolate, sour cream and Prenzel Chocomulu.
Chocolate Puddings with Chocolate Mocha Mud Sauce
3/4 cup flour
1/4 cup cocoa
1 1/2 tsp baking powder
6 Tbsp caster sugar
1 egg
1/2 cup milk
1/2 tsp vanilla essence
75g butter, melted
1/4 cup chocolate chips
Prenzel Tipsy Topping Chocolate Mocha Mud
Sift flour, cocoa, baking powder and caster sugar into a bowl. Beat egg, then stir in milk, vanilla essence and butter. Pour into flour mixture. Add chocolate chips and stir until just combined. Place 1/2 cup of mixture into 4 microwave safe moulds e.g. straight-sided coffee mugs. Microwave uncovered on medium for 4-6 minutes. Cover with paper towel and stand for 3 minutes. Turn out and serve immediately. Smother in Prenzel Tipsy Topping Chocolate Mocha Mud and put a dollop of whipped cream on the side.
Chocolate Strawberry Pavlovas
3 egg whites
3/4 cup caster sugar
1 Tbsp cocoa powder
Whipped cream
Strawberries
1/3 cup Prenzel Tipsy Topping Chocolate Mocha Mud
Draw 4 x 10 cm circles on baking paper, then line a baking tray with it. Beat egg whites until soft peaks form. Gradually add sugar, beating until dissolved between additions. Fold in sifted cocoa. Spoon a quarter of the meringue mixture on to each circle. Using a small spatula, spread meringue to edge of circles. Cook in a very slow oven for about 1 hour. Cool in oven with door ajar. To serve, pipe whipped cream on to pavlovas. Top with strawberries and drizzle with Prenzel Tipsy Topping Chocolate Mocha Mud.
Chocolate Tipsy Cherry Hearts
375g milk chocolate, broken into pieces (or 1 packet of chocolate melts)
45g butter (chopped)
1/2 cup cream (double)
200g nougat (chopped)
100g toasted almonds (chopped)
1/2 cup Ma Prenzel's Tipsy Cherries, drained and chopped
Place chocolate, butter and cream in a microwave safe bowl and microwave for 1 minute on 50% power. Stir, then repeat until mixture is smooth. Add nougat, almonds and Prenzel Tipsy Cherries and mix well to combine. Pour mixture into a greased and lined 18 x 28cm shallow cake tin. Refrigerate for 2 hours or until set. Using a heart shaped cutter, cut out hearts from the set mixture. Place on a serving plate and sprinkle lightly with cocoa powder. Makes 40.
Chocolate Triangles with Tipsy Topping Glaze
125g butter
2 tsp vanilla essence
3/4 cup brown sugar
2 eggs
1/2 cup plain flour
1/4 cup self-raising flour
1/4 cup cocoa
1/4 tsp baking soda
1/2 cup chopped raisins
Glaze:
100g milk chocolate, chopped
1/4 cup Prenzel Tipsy Topping Hokey Pokey Sludge
Lightly grease a 19cm x 29cm lamington pan. Combine butter, essence and sugar in a small bowl and beat with an electric mixer until light and fluffy. Add eggs, one at a time and beat until combined. Sitr in sifted flours, cocoa and soda then raisins. Spread evenly into prepared pan and bake in a moderate oven for about 25 minutes or until firm. Stand 5-10 minutes before spreading with glaze. Cut into triangles and serve with fresh fruit and cream.
For glaze - combine chocolate and Prenzel Tipsy Topping in a saucepan and stir constantly over a low heat without boiling until smooth. Use while warm.
Christmas Pudding with Cherry Sauce
For a truly quick and hassle free dessert that is sure to impress, buy your favourite brand of ready-made Christmas pudding and heat according to instructions. Make up a custard using ½ cup of milk and ½ cup of the liquid from Ma Prenzel's Tipsy Cherries. Cut cherries into quarters and add to custard when thick. Pour over hot Christmas pudding and drizzle with Prenzel Chocomulu. Alternatively, have your shot of Prenzel Chocomulu on the side!
Claires Butterscotch Cream Mousse
1 tsp gelatine
2 tsp coffee powder (Moccona coffee is nice)
2 Tbsp water
300ml cream
2 Tbsp icing sugar
1/4 cup Prenzel Butterscotch Cream
Combine gelatine, coffee and water. Microwave on high for 20 seconds. Meanwhile, beat cream and sugar. Fold in gelatine mixture and Prenzel Butterscotch Cream. Refrigerate. Serves 4.
Coffee and Brown Sugar Brûlées
2 cups cream
¼ cup Prenzel Coffee Liqueur
2 Tbsp instant coffee granules
2 eggs
4 egg yolks
½ cup brown sugar
¼ tsp ground cardamom, optional
To Finish:
6 Tbsp caster sugar
Kitchen torch or Brûlée iron
6 x ¾ cup capacity ramekins
Heat the cream, Prenzel Coffee Liqueur and coffee in a saucepan until just below boiling point, stirring to dissolve the coffee. Do not let the cream boil.
Beat the eggs, egg yolks, brown sugar and cardamom in a large bowl until pale and thick. Very slowly whisk the hot cream into the egg mixture. Strain into a bowl, cover and chill.
Preheat oven to 125°C.
Place the ramekins in a deep roasting dish lined with a cloth and divide the custard evenly between each. Add enough boiling water to come halfway up the sides of the ramekins. Cover the dish with foil then pierce all over with a skewer. Bake for one hour or until the custard is just set. It should have a slight wobble in the centre. Remove from the roasting dish, cool, cover and refrigerate for several hours or overnight.
Sprinkle 1 tablespoon of sugar over the top of each pudding and use a kitchen torch to caramelize the sugar. Serves 6.
Coffee Meringues with Coffee Cream
3 egg whites
1/2 cup caster sugar
1/4 cup brown sugar
1 Tbsp ground espresso coffee
1 cup cream
2 Tbsp Prenzel Cappuccino Cream
Beat egg whites until stiff peaks form. Add caster sugar, 1/4 cup at a time, beating well after each addition. Beat egg white mixture until thick and glossy. Fold through espresso coffee. Spoon heaped tablespoonfuls of meringue on to a greased oven tray. Swirl meringue mixture into round shapes and bake at 120°C for 1 1/2 hours. Turn oven off and leave meringues in oven until cold. Beat cream until soft peaks form then fold through Prenzel Cappuccino Cream and beat until thick. Join meringues together with coffee cream.
Creme de Cassis Mousse
1 jar blackcurrant jam
15g gelatine
65ml Prenzel Blackcurrant Schnapps
3 egg whites
300ml cream
Gently heat jam. Sprinkle gelatine on to 5 Tbsp of hot water and stir occasionally until dissolved. Stir liquid and dissolved gelatine into jam. Leave to cool over iced water, stirring occasionally. Whisk egg whites into soft peaks and stir into jam along with whipped cream. Chill then pipe into chocolate cups. Decorate with chocolate curls.
Decadent Fudge
3 cups chocolate chips
1 can sweetened condensed milk
1 cup slightly toasted hazelnuts
1 Tbsp Prenzel Chocomulu
Gently melt chocolate and condensed milk in a saucepan. Stir through the nuts and Prenzel Chocomulu and pour into a lined 20cm square tin. Refrigerate until set.
Double Chocolate Brownies
150g butter melted
1 cup cocoa
4 eggs
2 cups sugar
1 ½ Tbsp Prenzel Chocomulu
¾ cup flour
1 tsp baking powder
1 packet white chocolate bits
Prenzel Tipsy Topping Chocolate Mocha Mud
icing sugar
Pre heat oven to 160°C . Line base of a 27cm x 18cm baking tin. Melt butter and stir in cocoa. Beat in eggs one at a time. Add sugar and Chocomulu and stir well to combine. Sift flour and baking powder together and add to mixture. Stir thoroughly until combined and then add white chocolate bits. Pour into tin and bake for 45-50 minutes or until the mixture is firm. Leave in tin for 20 minutes then turn onto cooling rack and remove lining paper. Dust over icing sugar.
Serve with a drizzle of Tipsy Topping Chocolate Mocha Mud.
Easy Chocolate Cherry Trifle
Sponge
1 can chocolate custard
Whipped cream
Ma Prenzel's Tipsy Cherries
1 can boysenberries, drained
Drain and quarter a dozen Prenzel Tipsy Cherries, reserving the liquid. Place half the quartered Tipsy Cherries and half of the drained boysenberries in the bottom of a serving bowl. Cut sponge into squares approximately 50mm and place a layer on top of the cherries. Pour the reserved liquid from the Tipsy Cherries into the sponge then pour over half the tin of custard and add a layer of whipped cream. Repeat this layering until you reach the top of your serving bowl, ending with a layer of whipped cream. Decorate the top with more Prenzel Tipsy Cherries and grated chocolate.
Easy White Chocolate Mousse
500g tub of Tararua White Chocolate Mousse
2 Tbsp Prenzel Butterscotch Cream
Whip mousse and Prenzel Butterscotch Cream according to directions. Serve with boozy berries.
Espresso and Cashew Nut Cheesecake
2 x 250g cream cheese
2 cups beaten cream
3/4 cup sugar
2 (level) Tbsp gelatine
1/2 pkt super wine biscuits
1/2 pkt gingernut biscuits
Butter
1/4 cup unsalted roasted cashew nuts
3 Tbsp Prenzel Coffee Liqueur
Base: Process biscuits until fine. Add some butter to form a firm consistency. Press into an ungreased tin and refrigerate.
Filling: Beat cream cheese, add sugar then cream. Melt gelatine with hot water and add to the cream cheese mixture. Finally add Prenzel Coffee Liqueur and cashew nuts to the mixture. Spread filling on top of base and refrigerate until set. (Note: the wetter the mixture, the more gelatine required).
Espresso Cream
300ml cream
2 Tbsp caster sugar
2 Tbsp Prenzel Coffee Liqueur
Whip cream and sugar and add Prenzel Coffee Liqueur. Serve with ice cream.
Espresso Cream Cake
1 cup cream
1 cup sugar
2 eggs
1 Tbsp Prenzel Coffee Liqueur
2 cups flour
2 tsp cream of tartar
1 tsp baking soda
Icing:
2 Tbsp butter
1 cup icing sugar
1 tsp Prenzel Coffee Liqueur
A little milk
Beat cream and sugar, add well-beaten eggs and Prenzel Coffee Liqueur. Fold in flour, cream of tartar and baking soda. Pour into two greased 20cm baking tins. Bake at 190°C for 45 minutes until the middle springs back.
Icing: Mix all ingredients together until thick and creamy.
Optional: Fill the middle of the cake with extra icing or cream, and then ice the top layer with Espresso Icing.
Serve drizzled with Prenzel Coffee Liqueur and natural yoghurt.
Frozen Ice Cream Cheesecake with Warm Butterscotch Sauce
Cheesecake:
60g butter
5 egg yolks
2 litres vanilla ice cream
½ cup Prenzel Butterscotch Schnapps
1 cup sweet biscuits, crushed
½ cup caster sugar
250g packet cream cheese
(Can be made 2 days in advance)
Butterscotch Sauce:
60g butter
1 cup brown sugar, lightly packed
¼ cup Prenzel Butterscotch Schnapps
½ cup thickened cream
Cheesecake:
Combine butter and biscuit crumbs, mix well. Press evenly and firmly over base of 20cm springform pan, refrigerate 30 minutes.
Place egg yolks and sugar into top of double boiler, beat with rotary beater or electric mixer over simmering water until pale in colour, add Prenzel Butterscotch Schnapps, beat until mixture thickens. Cool to room temperature.
Have cream cheese at room temperature. Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in butterscotch mixture, fold in slightly softened ice cream.
Pour into springform pan, cover, freeze overnight. Allow to stand 15 minutes before serving with sauce.
Butterscotch Sauce:
Combine butter, sugar and Prenzel Butterscotch Schnapps in pan, stir over low heat until butter is melted and mixture is heated through. Add cream, stir until mixture is smooth. Serve sauce warm, not hot, poured over the cheesecake.
Frozen Licorice Parfait
1 cup caster sugar
50g butter, melted
3 egg yolks
1 1/2 t lemon juice
3 nips Prenzel Black Sambuca Schnapps
1 cup cream, whipped
1/2 cup sliced licorice
Combine the sugar, butter, egg yolks and lemon juice in a bowl over just-simmering water. Whisk until thick. Remove from the heat, cool slightly and slowly add the Prenzel Black Sambuca. Fold in the whipped cream. Place slices of licorice in the bottom of six martini glasses. Three-quarters fill with the parfait mixture. Decorate with more sliced licorice then freeze. erve with raspberry coulis and biscotti. Serves 6.
Fruit with Cassis-Spiked Lemon Curd Sauce
1/2 cup lemon curd
2 Tbsp Prenzel Blackcurrant Schnapps
1/2 cup plain yoghurt, creme de fraiche or sour cream
1/4 cup additional Prenzel Blackcurrant Schnapps
3 oranges, peel and pith removed and diced
1 punnet of strawberries, hulled and halved
Fresh mint sprigs
Whisk lemon curd and Prenzel Blackcurrant Schnapps in a small bowl to blend. Stir in yoghurt.
Combine oranges and strawberries in a medium bowl with additional Prenzel Blackcurrant Schnapps. Spoon fruit into balloon glasses.
Spoon lemon curd over fruit and then garnish with mint sprigs.
Gin and Lemon Cake
Cake:
200g Butter
1 1/2 cups sugar
Zest of 2 lemons
4x size 6 (medium)eggs
3 cups flour
2 tsp baking powder
3/4 tsp salt
1 cup milk (at room temperature)
Topping:
1/2 cup caster sugar
Juice of 2 lemons
4 Tbsp Prenzel Blenheim Bay Gin
Decoration:
1 small lemon
1/2 cup sugar
1 cup water
Preheat the oven to 160°C (fan bake). Prepare a 24 cm loose-bottomed cake tin by lining the base with baking paper, brushing the sides with butter and dredging lightly with flour. To make the cake, cream the butter, sugar and lemon zest until light and fluffy. Beat in the eggs one at a time. Sift the flour, baking powder and salt together, and fold carefully into the egg mixture. Add the milk and stir in gently. Pile the mixture into the prepared cake tin. Bake for 50-60 minutes or until the cake shrinks from the sides of the tin. This can also be made in 6 small loaf tins which would be baked for about 25 minutes. While the cake is cooking, prepare the topping and the decoration.
To make the topping, stir the caster sugar, lemon juice and Prenzel Blenheim Bay Gin together. To make the decoration, slice the lemon finely. Melt the sugar in the water, bring to a simmer and gently poach the lemon slices for 10 minutes. Remove slices to drain. When the cake is removed from the oven, pour topping mixture over the hot cake. Add the lemon slices around the edge of the top of the cake and allow to cool. For a serving idea, spoon over a mixture of whipped cream and Greek-style yoghurt. Serves 12 or more.
Gingered Peach Sauce
1 cup peach nectar
2 Tbsp sugar
2 thin slices fresh ginger
4 large ripe peaches
2 Tbsp Prenzel Peach Schnapps
In a medium saucepan, combine the peach nectar, sugar and fresh ginger. Bring to the boil over moderate heat, then lower the heat and simmer for 5 minutes. Meanwhile, peel, pit and quarter the peaches. Add the peach quarters to the simmering mixture. Continue simmering for 7-10 minutes more, or until the peaches are very tender. Remove from the heat and cool slightly. Puree the peaches, ginger slices and their liquid in a food processor or blender. Pour into a small bowl and stir in the Prenzel Peach Schnapps. Cover and refrigerate. Serve over a plain cheesecake or layer with frozen vanilla yoghurt and raspberries in stemmed glasses. Makes 1 1/2 cups.
Grilled Figs with Honeycomb & Butterscotch Schnapps Ice Cream
6 egg yolks
125 caster sugar
3/4 cup Prenzel Butterscotch Schnapps
1 litre cream
6 figs
1 honeycomb square
To make the ice cream: Whisk the egg yolks and sugar together in an electric mixer. Add Prenzel Butterscotch Schnapps. Turn mixer to low and add cream. You can add other flavouring, depending on the type of ice cream you want to make. Whisk on medium speed until you reach a soft creamy consistency. Allow 5 minutes but do not over-process, otherwise the ice cream will crumble when frozen. Pour ice cream into a plastic 2 litre container and place in the freezer overnight. Place halved figs on the barbecue and grill both sides until soft and cooked (approx 3-4 mins each side). Just prior to serving, place 1 large teaspoonful of honeycomb on each fig half and place on plate. Dust with icing sugar and serve with ice cream.
Lavish Lamingtons
Cut a plain sponge into cubes and quickly dip each cube into Prenzel Tipsy Topping of your choice (so that it absorbs but doesn’t become soggy). Dip each cube into coconut to coat. Cut in half and top with whipped cream.
Lemon Ice and Raspberry Tiramisu
3 cups frozen raspberries
¼ cup Prenzel Lemon Ice
¼ cup caster sugar
Fine zest of one lemon
Lemon syrup:
1 cup water
¾ cup sugar
Juice of 1 lemon
¼ cup Prenzel Lemon Ice
Cream:
200ml cream
250g mascarpone
¼ cup Prenzel Lemon Ice
½ cup lemon curd
To assemble:
250g Biscotti
Pistachio nuts or shaved chocolate to garnish
6 x 1cup capacity glasses or ramekins
Syrup: Put the water and sugar in a saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 1 minute and then add the lemon juice and Lemon Ice. Cool.
Place the raspberries in a bowl and leave them to thaw. Combine the Lemon Ice, sugar and zest in another dish, stirring to dissolve the sugar. Add the thawed raspberries with their juice and lightly crush them with a fork, leaving a few of them whole. Set aside.
Cream: Whip the cream to soft peaks. Combine the mascarpone and Lemon Ice in a bowl and whisk until smooth. Using a large metal spoon, fold through the cream then the lemon curd. Note mascarpone will curdle and split if over beaten.
To assemble: Break the biscotti into rough pieces and drizzle generously with lemon syrup, turning to combine. You will have left over syrup.
Place a spoonful of the cream in the base of each glass.
Add a layer of biscuits then a spoonful of raspberries and their juices.
Repeat with another layer of each, ending with a spoonful of mascarpone. Refrigerate until ready to serve.
Top with garnish of your choice. Serves 6
Lemon Sorbet
500g fruit e.g. grapes, boysenberries, plums, strawberries, blueberries
1/2 cup sugar
1 cup water
1/4 cup lemon juice
2 egg whites
Prenzel Lemon Ice
Puree fruit to be used. Strain and discard the skins and seeds. Set aside. In a saucepan, combine sugar and water. Cook over a low heat, stirring constantly until sugar has disolved. Remove from heat and allow to cool slightly. Combine sugar syrup, fruit puree and lemon juice. Pour into a shallow container. Put in freezer until mixture starts to freeze on top. Transfer mixture to a bowl. Add egg whites and beat until combined. Refreeze until set. Serve in chilled glasses with Prenzel Lemon Ice poured over the top. Serves 6.
Lime and Gin Mousse
4 eggs, separated
1/2 cup caster sugar
1 tsp grated lime zest
1/3 cup lime juice
1 Tbsp Prenzel Blenheim Bay Gin
2 tsp gelatine
3/4 cup cream
2 Tbsp sugar, extra
For the decoration:
2 Tbsp sugar
1/2 cup water
shreds of lime zest
Beat egg yolks, sugar and lime zest until thick and lemon coloured. Combine lime juice and Prenzel Blenheim Bay Gin in a small stainless steel bowl and sprinkle the gelatine over. Dissolve gelatine by standing bowl over a second bowl of hot water. Allow this to cool to room temperature, then gradually stir into the egg and sugar mixture. Beat the cream until soft peaks form, gradually beating in the extra sugar. Fold into mixture in two batches. Pour into 6 glasses and refrigerate overnight. To make the lime decoration, dissolve the 2 tablespoons of sugar in the water and then bring to a simmer in a small saucepan. Add the shreds of lime zest and simmer for 5 minutes. Remove zest and place a few shreds in the middle of each dessert.
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.