Sweet.
Woolworths TASTE|March/April 2022
Take Easter decadence to the limit with Khanya Mzongwana’s anytime treats – from zabaglione-filled chocolate dippy eggs and impossibly smooth sorbet, to tiramisu trifle and salty-sweet pretzel clusters. You don’t need a reason
By Emma Nkunzana. Photographs by Myburgh Du Plesis
Sweet.

WHITE CHOCOLATE TIRAMISU TRIFLE

“Tiramisu is one of those desserts I always come back to. Mine is a trifle-style twist, with coffee jelly and buttery Madeira cake.”

Serves 8

EASY

GREAT VALUE

Preparation: 20 minutes

Cooking: 5 minutes

For the coffee jelly:

gelatine powder 10 g

water 3 T

hot black coffee 1 cup treacle sugar 50 g

whipping cream 1½ cups

caster sugar 80 g

vanilla extract 1 t

mascarpone 2 x 250 g tubs

Woolworths white chocolate drops 100 g, melted

cold espresso 1½ cups

coffee-flavoured liqueur

(such as Kahlua) 4 T

Woolworths Madeira loaf 1, thickly sliced

This story is from the March/April 2022 edition of Woolworths TASTE.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

This story is from the March/April 2022 edition of Woolworths TASTE.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

MORE STORIES FROM WOOLWORTHS TASTEView All
 Award-winning Food: Trending Plates
Woolworths TASTE

Award-winning Food: Trending Plates

Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.

time-read
1 min  |
January/February 2023
Everything you need to know about quinoa
Woolworths TASTE

Everything you need to know about quinoa

If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.

time-read
1 min  |
January/February 2023
PIGS IN BLANKETS
Woolworths TASTE

PIGS IN BLANKETS

The kids will love these quick-and-easy snacks that won't break the (piggy) bank.

time-read
1 min  |
January/February 2023
MEET ME AT THE RIVER
Woolworths TASTE

MEET ME AT THE RIVER

Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.

time-read
10 mins  |
January/February 2023
FIRE STARTER
Woolworths TASTE

FIRE STARTER

Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.

time-read
10 mins  |
January/February 2023
Morogo magic
Woolworths TASTE

Morogo magic

Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.

time-read
2 mins  |
January/February 2023
At your service
Woolworths TASTE

At your service

While judging for the Eat Out Woolworths Restaurant Awards 2022, Anna Trapido gained respect for the X-factor that an excellent waiter brings to the dining experience.

time-read
2 mins  |
January/February 2023
Don't be chicken
Woolworths TASTE

Don't be chicken

An inexpensive dish of chicken and rice, inspired by the famous New York street food, reminds Sam Woulidge of the importance of trying something new and to keep nagging her son to do the same.

time-read
4 mins  |
January/February 2023
Dinner PLANS
Woolworths TASTE

Dinner PLANS

Get your taco fix for breakfast (chilaquiles!), in a lunchbox (enchilada leftovers!) or supper any night of the week with Abigail Donnelly's build-your-own recipes.

time-read
4 mins  |
January/February 2023
The last touch
Woolworths TASTE

The last touch

A parting gift from friends who had become like family, these jam-filled cupcakes remind Sam Woulidge of the trans-continental bond that will last forever

time-read
3 mins  |
September/October 2022