Apricot, Sultana and Oat Slice Recipe

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  Apricot, Sultana and Oat Slice A slice built for busy days This kind of oat slice is wonderfully straightforward. Everything happens in one saucepan: melt the butter with the golden syrup, fold through the oats, flour and dried fruit, and press it into a tin. There’s no creaming, no mixers, and no complicated steps. The dried apricots bring a gentle tang, the sultanas add sweetness, and the oats give it that chewy, comforting texture that makes a slice feel hearty rather than sugary. Because it’s sturdy and not too sweet, it’s ideal for lunch boxes, tramping snacks, or keeping in the tin for after‑school nibbling. Wrapped individually, the pieces freeze beautifully — you can pop a frozen square straight into a lunch box in the morning and it will thaw by morning tea. Why slices became such a staple Slices became popular because they were portable, economical, quick to make and bake, and reliable — perfect for busy households and school lunches. Early cookbooks from the late 19th ...
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Traditional Italian Tiramisu Recipe

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Traditional Italian Tiramisu Tuscan Trifle

There’s something wonderfully old‑world about a proper Tuscan trifle known these days the world over as Tiramisu. 'Zuppa del Duca' as it was originally known, is said to have developed in 17th century Siena, Tuscany, where legend has it a layered custard dessert was created to honor Grand Duke Cosimo de’ Medici III -literally translated as 'the Dukes's soup'!

Zuppa del Duca became popular with the English in 19th century Florence and was known as 'zuppa inglese' - English soup!  Over time, the original Tuscan trifle has evolved to include the addition of rich thick mascarpone, gradually transforming into the luxurious - yet gloriously unfussy - tiramisu we enjoy today.

There are undoubtedly thousands of different recipes and ways to make Tiramisu, but at its heart it's no more than simple layers of soaked lady finger sponge biscuits, custard, mascarpone, and whipped cream, with espresso coffee and Marsala infused in the layers. And bowls, lots of bowls to make this!

The layers:

Zabaglione - or zabaglioti, as it’s called in some regions of Italy - a silky, gently cooked custard made from egg yolks, fine sugar, and a splash of fortified wine. That wine is typically Marsala, a sweet, amber-coloured fortified wine enriched with egg yolk. It brings a mellow warmth and a hint of caramel that smells and tastes like whispers of Italian summers trapped in a bottle.

Next is the mascarpone cheese layer, a thick cream of whipped mascarpone cheese infused with strong espresso or marsala giving Tiramisu that unmistakable depth of flavor.

Savoiardi - ladyfinger sponge biscuits - humble, airy fingers that soak up any espresso like little sponges of joy. They’re firm enough to hold their shape, yet delicate enough to surrender into the dessert, giving tiramisu its signature layered softness. Soaked in Marsala for traditional Tiramisu, they become the unmistakable backbone of the dessert, offering structure and texture without heaviness.

Put it all together with whipped cream, and Tiramisu becomes more than a dessert. It’s a story of Italian kitchens, of Nonna's whisking their version of zabaglione custard over a double boiler, of ancient marsala cellars, of simple ingredients transformed with patience and care. It’s rustic, honest, and quietly luxurious - a dessert you can make ahead, pop into the fridge for a day or two so the flavors develop.

For serving, some people like to finish with a dusting of Dutch cocoa powder. Since the ingredients in this recipe are already on the pricier side (at least here in New Zealand, anyway), there’s no need to buy special cocoa just for this step. If you don’t already keep Dutch cocoa on hand, a light sprinkle of regular baking cocoa works perfectly well.




Ingredients:

125gm lady finger sponge biscuits

Marsala liquor (I used Cremovo)

3 egg yolks

3 tbsp fine caster sugar

1 egg white, whipped to peaks

250gm mascarpone, room temperature

60 mls strong espresso coffee (can use 2-3 teaspoons of instant coffee powder dissolved in water)

125ml fresh runny unsweetened cream, whipped to peaks

cocoa powder for dusting


Method:

Place the ladyfinger biscuits in a small container and pour over the marsala.  Set aside for a couple of hours to soak.

Place the mascarpone in a bowl, pour over the espresso over and whip together with a fork. Set aside.

In another bowl, whip the egg white to fluffy peaks.

In another bowl whip the cream to peaks.

To make the zabaglione custard, bring a saucepan of water to the boil then turn down to simmer.  To 'double boil' simply place in a metal bowl with the egg yolks and sugar in it into the hot water.  Gently whisk until the mixture turns slightly frothy and lighter in colour from the heat of the bowl in the water. Add the marsala and whisk until the zabaglione thickens. Once cooled, gently fold the fluffy egg whites into the custard.

Arrange the soaked ladyfingers across the bottom of your trifle bowl, reserving half if you prefer a second sponge layer through the center.  Spread over a layer of mascarpone, then the zabaglione, then the softly whipped cream. Add your second sponge layer, if using, and repeat the sequence of layers until your mixture is used or your bowl is full.

Chill until ready to serve.  Dust a light coating of cocoa powder over the top to finish, or perhaps some finely chopped walnuts if you have them.  

Buon appetito





Location: New Zealand

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