You can never be too full for dessert! Swirls of whipped coconut cream and red velvet sponge, topped with FRESH BERRIES, are all the encouragement you’ll need.
Raise a toast to this retro favourite that never goes out of style. Four cake layers are sandwiched with CHERRY-DOTTED CREAM for a decadent dessert everyone will love.
LET-IT-SNOW RED VELVET & COCONUT ROULADE
SERVES 6-8
You'll need a 23cm x 33cm Swiss roll pan.
5 eggs
½ cup (110g) caster sugar, plus
1 tbs extra 1 tsp red gel food colouring
⅓ cup (50g) plain flour, sifted
2 tsp cocoa powder
2 tbs milk
Icing sugar mixture, to dust
Fresh raspberries, to serve
BOOZY COCONUT CREAM
300ml thickened cream
½ cup (125ml) coconut cream
2 tsp icing sugar
2 tbs Malibu
Preheat oven to 180°C/160°C fan-forced. Grease a 23cm x 33cm Swiss roll pan and line with baking paper.
Place eggs and caster sugar in a stand mixer fitted with the whisk attachment. Whisk for 10 minutes or until very thick and creamy and ribbons form. Whisk in food colouring until combined.
Sift flour and cocoa over egg mixture and, using a metal spoon, fold until just combined. Fold in milk. Pour mixture into prepared pan and bake for 12-14 minutes until just firm to touch.
Scatter extra caster sugar onto a large sheet of baking paper. Turn sponge immediately onto sugared paper, peeling away paper lining. Keeping sponge on sugared paper (trim edges, if needed), roll up sponge from one short side. Cover with a tea towel. Set aside to cool completely.
For the boozy coconut cream, place both creams and icing sugar in a stand mixer fitted with the whisk attachment and whisk until just-firm peaks form. Beat in Malibu until just combined.
Carefully unroll sponge and spread with coconut cream, leaving a 2cm border. Using paper as a guide, carefully re-roll sponge to enclose filling. Transfer to a serving plate and dust liberally with icing sugar. Scatter with raspberries to serve.
DOUBLE-CHOC RED VELVET CHEESECAKE
SERVES 6-8
Begin this recipe at least 6 hours ahead. You’ll need a 22cm springform pan and a piping bag fitted with a 1.5cm plain nozzle.
250g plain chocolate biscuits (we used Choc Ripple biscuits)
1 packet (175g) Tim Tam Deluxe Dark Choc Raspberry Tart biscuits
150g unsalted butter, melted, cooled
750g cream cheese, at room temperature
¾ cup (165g) caster sugar
2 tsp vanilla extract
3 eggs
15g tube red gel food colouring
100g white chocolate, melted, cooled
300ml thickened cream, whipped
Freeze-dried raspberry powder, to dust
Preheat oven to 150°C/130°C fan-forced. Grease the base of a 22cm springform pan and line with baking paper.
Place biscuits in a food processor and whiz until fine crumbs. Add cooled butter and whiz until just combined. Use a dessert spoon to press biscuit mixture firmly over base and side of prepared pan. Chill while preparing the filling.
Place the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment. Beat for 5 minutes or until smooth. Add eggs, one at a time, beating after each addition until combined. Beat in the food colouring and melted chocolate until combined. Pour into prepared base. Place on a baking tray.
Bake cheesecake for 55 minutes-1 hour until just set (cheesecake should still wobble slightly in the centre). Turn off oven and cool cheesecake
