Falalalala — such a festive yet easy dessert!
Makes: 1.5 litres
INGREDIENTS
2⅓ cups (580ml) cream
397-gram can sweetened condensed milk
½ teaspoon each freshly grated nutmeg, ground cinnamon and ground ginger
pinch ground cloves
30ml brandy
100 grams meringues, crumbled into chunks
¾ cup (95 grams) slivered almonds, toasted
METHOD
Whip the cream until it forms medium soft peaks, then whip in the condensed milk until thick. Whip in the spices and brandy. Stir in three-quarters of the meringues and almonds and transfer the mixture into a 1.5 litre-capacity container. Top with the remaining meringues and almonds and freeze for 5 hours or up to two weeks.
COOK’S NOTE: Serve this with store-bought caramel sauce — heat it with 1 tablespoon brandy if desired.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.