There’s lots to love about this chocolate hedgehog recipe, picked up by my husband from an former colleague. Unfortunately we’ve lost touch with Taleah, who first made it for Steve and a bunch of others for a work morning tea over ten years ago, but we still remember her fondly, partly because of this yummy slice! And it’s a terrific summer option because it’s chilled rather than baked and tastes great cold from the fridge or at room temperature. All the ingredients are easily kept in the pantry and quite literally this slice can be made in around ten minutes – a great option for last minute hospitality or as a quick addition to a meal being given away. Costing around $4 to make, this slice makes at least 21 slices.
- 1 x packet Nice Biscuits (or other plain biscuits)
- 125g butter, melted
- 125g sugar
- 1 egg
- 2 tablespoons cocoa
- Dash of vanilla
- 1.5 cups icing mixture
- 2 tablespoons cocoa
- a blob of butter
- dashes of hot water
- Line a 30x25cm lamington tin with baking paper
- Blitz biscuits to a rough crumb in food processor (don’t go too far – you want lumps of biscuits!). Remove the blade of the processor, and all other ingredients. Combine well and press mixture into the tin evenly, using the back of a dessert spoon. Refrigerate.
- While base is getting cold, mix icing mixture, butter and little hot water to make icing that isn’t especially runny or thick. Spread over biscuit base and sprinkle with sprinkles. Cut once cold and set.
The heatwave continues in our neck of the woods, the perfect time to try this no cook summer dessert, suggested to me ages ago by my friend Amy. And what a winner! Each component is able to be purchased or made ahead of serving time with almost no fuss: all that needs to be done beforehand is to make the simple berry sauce and whip the cream – both of which just go straight back into the fridge until you’re ready for dessert. Not only are these individual possets of cool berry yumminess easy to make, all of the ingredients can be kept close at hand for dessert at short notice: frozen berries in freezer, packet meringues in the pantry, and cream and yoghurt are constants in my fridge. The recipe that follows is my adaptation of Valli Little’s, originally published in Delicious magazine, but do whatever you like with the ingredients: more or less of each item according to what you like to taste most of. The residents at my place have requested more meringue next time! Similarly, the yoghurt can be completely left out, just increase the amount of cream to replace it, which also lowers the cost a little. Using fresh strawberries and the quantities below, this recipe serves 6 and costs less than $10 to make. Assemble just before serving in whatever takes your fancy: tumblers, ramekins or martini glasses – whatever, and enjoy some stress free time with your guests.
- 150g frozen raspberries, thawed
- 1/4 cup caster sugar
- 1 punnet of strawberries, hulled and thinly sliced (use when affordably in season, otherwise frozen mixed berries work well and are cheaper)
- 200ml cream, whipped
- 200ml greek yoghurt, (optional, and any kind is fine)
- 50g mini meringues, roughly crumbled (half a 100g box)
1. In a small bowl add sugar to defrosted raspberries and mix through. Using a stick blender, puree the mixture and pass through a sieve and discard seeds. Add sliced strawberries to raspberry liquid and mix through.
2. In another bowl, whip cream, again using a stick blender. Just before serving, add crumpled meringues, yoghurt and berry mixture to the cream, gently combining each ingredient, but don’t over mix!
3. Divide mixture evenly among the six glasses and eat immediately.