Here’s what you have all been waiting for… The follow up to our first ‘Mamas are cooking’! This time we’re bringing you four delicious desserts. All whipped up by the Mamas and not to be missed on your dining table. Desserts: not just for ‘after dinner’.
Berry Popsicles by GirlyMama
My kids are always asking for dessert, so I end up making these healthy popsicles for them. They are easy to make and only require a few ingredients. Do give it a try next time the kids have an ‘ice cream’ craving.
What you need:
- Fresh or frozen strawberries and blueberries (or any type of fruits)
- Honey (or maple syrup)
- Yogurt (plain or flavoured)
- Add all the ingredients to a blender or food processor.
- Blend to combine well.
- Pour into reusable popsicle moulds or small plastic cups.
- Free for at least three hours. Remove from the moulds/cups and enjoy!
Mango Sago Dessert by CoffeeMama
Mango sago is a quick and refreshing dessert, with juicy chunks of mango in a coconut milk tapioca pudding. A delightful medley of sweet, tangy, and creamy, it is a satisfying treat whole year long.
What you need:
- ½ cup of uncooked mini tapioca pearls
- 3 ripe mangoes
- 200ml of coconut milk
- 60ml of sweetened condensed milk
- ½ teaspoon vanilla extract
In a pot, bring 4 cups of water to boil and add the mini tapioca pearls. Simmer for about 15 minutes (stir occasionally to prevent them from sticking together) until the tapioca is completely transparent, indicating it is fully cooked.
Meanwhile, peel the mangoes and remove the pit. Set aside a handful of chunks for topping. Place the remaining mangoes in the blender.
In the blender, add the coconut milk, condensed milk and vanilla extract with the mango. Blend until smooth and transfer to a large bowl. Once the cooked tapioca pearl has cooled, add it to the mango mixture and mix well.
Chill the mixture in the refrigerator for about an hour before it is ready to serve. Once chilled, scoop into individual bowls and top with mango chunks when serving.
- Use ripe mangoes for that natural sweetness in the dessert.
- The amount of sweetened condensed milk may be altered, based on preference of sweetness.
- If you prefer another layer of flavour or texture, pomelo can also be added to the dessert as topping.
Apple Crumble by KaraokeMama
What you need for the filling:
- 3 medium Bramley apples, peeled, cored and sliced 1cm thick. You could also use green Granny Smith apples.
- 2 tbsp golden caster sugar (or to taste)
For the crumble:
- 175 gram flour
- 110 gram golden caster sugar
- 110 gram cold butter
For the topping (optional):
- 1 tbsp rolled oats
- 1 tbsp demerara or cane sugar
- Double cream, clotted cream or custard, to serve
Heat the oven to 190C/170 fan/gas 5.
Toss the apples with the sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
Put flour and sugar in a bowl with a good pinch of salt, slice in the butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).
Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish. Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
Put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.
Tiramisu by DurianMama
This classic Italian dessert is a great after-dinner crowd pleaser. For a kid-friendly version, simply omit the alcohol.
What you need:
- 250 gr dark chocolate
- 50gr butter
- sponge fingers (in cookies section of supermarket)
- two servings of sweetened espresso, cooled down.
- 750 gr Mascarpone cheese
- four free range eggs from the fridge, split into 2 egg whites and 2 egg yolks.
- 100 gr fine sugar
- some Amaretto. Triple sec mixed with some almond essence is a good alternative.
- one oranges
- a few coffee beans
In a shallow large bowl, place the sponge fingers with the sugary side up alongside each other. Mix the espresso with some Amaretto and poor on top. Slowly warm the butter and half of the chocolate -with a pinch of salt- until it becomes liquid and poor over the sponge fingers. The cookies should be covered in liquid, but should not ‘swim’ in it.
Whip the egg yolks with the sugar for a few minutes until they become light yellow in colour and mix with some amaretto and some oranges juice. Mix in the mascarpone. Clean the whiskers and now whip the egg whites with a pinch of salt in another bowl with the sugar for a few minutes. You should be able to turn the bowl upside down, without the mixture falling out.
Gently fold in the egg white mixture to the egg yolks, bit by bit, so it becomes a fluffy mass. Poor on top of the sponge fingers. Grate the rest of the chocolate and scatter on top, together with some crushed coffee beans and grated orange skin. If you’re in a rush, some cocoa powder will do as well. Place in the fridge for at least three hours before digging in. Buon appetito!
Are you eager to know what we cooked in Part 1? Have a look here! Next time, it’s the Papas turn…. Promise!