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    Show-stopping stars and floating berries trifle recipe
    In Caxton

    Show-stopping stars and floating berries trifle

    It’s right there in the name. Show-stopping stars and floating berries trifle is all you need for a truly sensational dinner finale. The best thing about this trifle is that while it looks like it took hours of meticulous planning, it’s actually very easy. Master in the glory of making each individual layer of this trifle yourself. Not only does this dessert look fabulous, it tastes the part too. Recipe and styling by Thulisa Martins Trifle bowl: stylist’s own   More Christmas recipes for you to enjoy: 10 Trifle recipes your guests will love this Christmas 15 Christmas roasts you must…

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    In December, we’re eating berries
    In Caxton

    In December, we’re eating berries

    How to buy and store berries Rich in vitamin C, the berry family includes blueberries, blackberries, cranberries, gooseberries, mulberries, raspberries, red currants and strawberries. Once berries have been picked they won’t ripen any further so it’s important to look for fruit that is plump with a deep colour and perfumed fragrance. To check for ripeness, turn the punnet upside down. If the berries stain the lid or appear mushy they may be overripe and should be avoided as they are then only good for making jam. It’s best to refrigerate berries in their packaging or on a plate lined with…

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    Drunken berries with whipped vanilla cream
    In Christmas

    Drunken berries with whipped vanilla cream

    Add a splash of prosecco! This sparkling Italian white wine (which is traditionally a little sweeter and kinder to your wallet than Champagne) comes in sweet and dry varieties, and is deliciously convivial. Christmas is the perfect time to add a splash of prosecco. We love the idea of adding bubbles to the recipe below; mixing a quick and celebratory cocktail by adding a dash of pomegranate concentrate and a few berries to glasses of chilled prosecco; or topping peach ice cream with a tot (or two) of prosecco for a summer float with a grown up makeover! Drunken berries…

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    Pavlova, Chantilly cream and berries
    In Desserts

    Pavlova, Chantilly cream and berries

    Pavlova, Chantilly cream and berries Everyone loves a good pavlova! Try this Pavlova, Chantilly cream and berries recipe. COOK TIME: 1 hour | SERVES 6 INGREDIENTS MERINGUE 8 egg whites Pinch salt 450 g caster sugar CHANTILLY CREAM 500 ml (2 cups) fresh cream 50 g icing sugar 100 g strawberries 50 g blueberries 50 g raspberries 100 g gooseberries Melted dark chocolate, to drizzle METHOD MERINGUE PREHEAT the oven to 100˚C. Line 2 baking tins with baking paper. PLACE the egg whites and a pinch salt in the bowl of a stand mixer with a whisk…

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    Vegan pistachio and lemon curd mille feuille with raspberries and toasted meringue recipe
    In Christmas

    Vegan pistachio and lemon curd mille feuille with raspberries and toasted meringue

    Imagine a Christmas dessert that’s bursting with festive flavour and vegan-friendly! This vegan pistachio and lemon curd mille feuille with raspberries and toasted meringue has it all. Even those not on special diets will be begging for a piece.  View more make-ahead Christmas desserts here: Gingerbread waffle ice-cream sandwiches with eggnog ice cream and maple syrup Frozen tiramisu mousse cake Milk tart éclair trifle with pinotage jelly and naartjie syrup Recipe, styling and photography by Katelyn Williams

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    White chocolate and ginger baked cheesecake with caramel and golden berries
    In Cake

    White chocolate and ginger baked cheesecake with caramel and golden berries

    An indulgent baked cheesecake that’s a delicious, sweet end to a Christmas meal. To make your life a little easier on the day, set some time aside to bake this cheesecake up to 3 days ahead, and store in the fridge, wrapped in cling film – without removing it from the cake tin. The texture of the cheesecake is silky smooth. This is thanks to baking it in a water bath – which sounds daunting, but really isn’t! You really must wrap the tin twice in heavy-duty foil, though. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart

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    Nutella brioche pizza served with baklava ice cream and berries recipe
    In Chocolate

    Nutella brioche pizza served with baklava ice cream and berries – Junior Chef

    “Greek lamb or baklava?” I asked 10-year old Demi Anaïs Koutsoudakis, affectionately known as Demi, and her little brother Maximo, aka eight-year-old Max. Without giving it a second thought, both enthusiastically agreed that Greek roasted leg of lamb is enjoyed most at their family gatherings, and it would undoubtedly form part of their Christmas lunch menu this year – however, syrupy baklava came fairly close in their festive foodie favourites. Kids of Maira and John Koutsoudakis of the Life Group of Companies (internationally awarded interiors and architecture practice, and owners of the eponymous Life Grand Cafés), the family is rooted…

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    Japanese cotton cheesecake flapjacks with salted butterscotch sauce and raspberries recipe
    In Cake

    Japanese cotton cheesecake flapjacks with salted butterscotch sauce and raspberries

    Made with whipped egg whites, Japanese cotton cheesecake is light and spongy and traditionally takes the form of a standard cheesecake. Here, we’ve turned this airy treat into a pile of fluffy flapjacks drenched in salted butterscotch and bejewelled with raspberries. Trust us, you won’t be able to resist these Japanese cotton cheesecake flapjacks with salted butterscotch sauce and raspberries.

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    Crème pistache with ash meringue, burnt strawberries and Turkish delight
    In Desserts

    Crème pistache with ash meringue, burnt strawberries, Turkish delight and kataifi pastry strands

    Dessert at Marble restaurant in Johannesburg is a surprise as Italian meringue mixed with ash is piped onto  a plate with pistachio crème, globes of Turkish delight and finished with burnt strawberries and kataifi pastry strands. This crème pistache with ash meringue, burnt strawberries, Turkish delight and kataifi pastry strands recipe is utterly delicious and we cannot wait to go back to try some more desserts at Marble. 

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