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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.