Tuesday, Jul 31 2012 


legacy Tuesday, Jul 24 2012 


Frozen Lemon Meringue Friday, Jul 20 2012 

This wonderfully zesty and delicious dessert is the perfect partner to a glass of Legacy!



8 large egg whites

750ml (655g) castor sugar

30ml vinegar

30ml cornflour

30ml hot water

250ml ground almond nuts


For the lemon custard:

8 large egg yolks

65ml cornflour

250ml milk

250ml (220g) castor sugar

125ml lemon juice

125ml lime juice

Finely grated zest of 2 lemons

250ml cream beaten stiff



1) Preheat oven to 120˚C

2) Meringue Whisk the egg whites until they are stiff and then add the castor sugar gradually, whisking continuously. Ensure that all the castor sugar has been blended into the egg whites.

3) Fold in the rest of the ingredients.

4) Draw six rectangles, 5 x 12cm, onto a piece of baking paper. Divide the meringue between these six rectangles and spread the meringue evenly.

5) Bake in a preheated oven for about one to one and a half hours until crisp and dry.

6) Lemon Custard Mix the egg yolks and cornflour together. Bring the milk and castor sugar to the boil. Take off the heat then add the milk mixture slowly to the egg mixture, remember to whisk continuously.

7) Return to the heat and bring to the boil, whisking continuously. Remove from heat and set aside to cool off.

8) Add lemon juice, lime juice and lemon zest.

9) When cooled down, fold in the stiffly beaten cream. Layer the meringue and custard in a loaf tin. Freeze overnight and serve sliced.

Tuesday, Jul 17 2012 


…..and leave special memories behind!

Angel Food Cake with Jasmine-scented Berries and Cherries Friday, Jul 6 2012 




250ml (140g) cake flour

430ml (375g) castor sugar

310ml (9-10 extra-large) egg whites

7ml cream of tartar

5ml vanilla essence

500ml castor sugar

5ml rose or vanilla essence

500ml cream

30ml castor sugar

5ml rose or vanilla essence

500g fresh raspberries and cherries plus extra to garnish

125ml jasmine syrup (see recipe)

Edible flowers to garnish, such as roses



1) Preheat oven to 165˚C

2) Sift the cake flour and 110ml (125g) of the castor sugar together four times.

3) Beat the egg whites in a bowl until foamy and then add the cream of tartar as well as 1m salt and beat until soft peaks start to form.

4) Beat in the remaining castor sugar gradually, adding 30ml at a time. After each addition beat well and then add the vanilla essence.

5) Sift a thin layer of flour and sugar mixture over the beaten white eggs. Fold in gently and then reply until all the flour has been folded in. Pour into a greased angel or chiffon cake tin. Bake in a preheated oven for about an hour until a skewer inserted comes out clean. Let the cake cool completely before removing it from the tin.

6) Just before serving, whip the cream until stiff. Stir in the sugar and rose essence. Spread over the sides and top of the cake.

7) Hull and slice the berries if they are large. Pour jasmine syrup over the berries and cherries and serve with the cake. If you’d prefer you can simply dust the cake with icing sugar and serve the cream on the side.

Garnish with edible flowers and petals as well as fresh cherries and berries.

 Berries and jasmine syrup: 

1) Heat 180ml water, 250ml sugar and 30ml jasmine tea leaves or green tea with jasmine leaves together in a saucepan. You could also use rose petals, jasmine or lavender flowers. Simmer uncovered for 10 minutes and then set aside to cool. Strain the syrup through a fine sieve or muslin cloth and discard the leaves/flowers. Pour into a sterilised jar and store in the fridge. To make berries in syrup just add berries to the jar. You can process this in a ‘hot water bath’ for 10 minutes and then store in a cool place. 

Sit back and enjoy with Legacy!