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Wednesday, June 18, 2014

World Class Desserts for the World Cup

Happy Hump Day everyone! The soccer fever has been spreading quickly online, and it's time we got in the spirit! Here are a few recipes for your soccer viewing pleasure. Spread the deliciousness from around the world!

Dulce de Leche and Chocolate Chunk Bread Pudding
Jill O'Connor

  • 8 1/2-inch-thick slices egg bread (about 4 x 5 inches), crusts trimmed, cut into 3/4- to 1-inch cubes
  • 4 tablespoons (1/2 stick) unsalted butter, melted, divided
  • 1 1/2 cups heavy whipping cream
  • 1 cup purchased dulce de leche ice cream topping or butterscotch-caramel sauce plus more for serving
  • 4 large eggs
  • 2 large egg yolks
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup (about 3 ounces) bittersweet chocolate chips
  • 2 tablespoons sugar
  • Powdered sugar
  1. Preheat oven to 350°F. Place bread in large bowl. Drizzle with 3 tablespoons melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool. Brush 11x7x2-inch glass baking dish with 1 tablespoon melted butter.
  2. Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling. Remove from heat. Whisk eggs and yolks in large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes. Let soak 30 minutes, stirring occasionally.
  3. Mix chocolate chips into custard mixture. Pour into prepared dish. Sprinkle with 2 tablespoons sugar. Bake pudding until puffed and set in center, about 35 minutes. Let cool 15 minutes. Dust with powdered sugar. Serve warm, passing more dulce de leche topping alongside.

Lamington Bars
Shaun Hergatt


  • 4 large eggs
  • 1 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 5 1/2 tablespoons unsalted butter
  • 1/3 cup corn syrup
  • 3 tablespoons milk
Chocolate Ganache
  • 8 ounces milk chocolate, coarsely chopped
  • 1 cup heavy cream
  • One 9-ounce jar of raspberry jam
  • 1/2 pound unsweetened shredded coconut

  1. Preheat the oven to 325°F. Line a half-sheet pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed until light and foamy, about 5 minutes.
  3. In another bowl, sift the flour and baking powder together.
  4. Melt the butter in a small saucepan, and add the corn syrup.
  5. Remove the egg mixture from the mixer. With a silicone spatula, fold in the flour mixture. Add the milk, and then the butter mixture, just until combined. Spread the batter onto the prepared pan. Bake for 8 minutes. Cool completely on a wire rack
Chocolate Ganache
  1. Place the chocolate in a heatproof bowl. Heat the cream over a medium heat, just until boiling. Pour the hot cream over the chocolate, stirring until melted and smooth.
  1. Line a half-sheet pan with parchment paper. Cut the sponge in half, down the middle. Spread the raspberry jam evenly over one half and place the other half on top. Cut into even cubes.
  2. Using a fork, dip each cube into the chocolate ganache, and then roll each one in a bowl of the coconut, coating the entire cube. Place the coated cube on the parchment-lined half-sheet pan. Repeat this process and chill the pan full of cubes, uncovered, in the refrigerator for a few minutes to set.

Passion Fruit and Guava Pops
Rochelle Palermo


  • 1/3 cup water
  • 1/4 cup plus 3 tablespoons sugar
  • 2 tablespoons fresh lime juice, divided
  • 7 to 8 ripe passion fruits (about 11 ounces), halved
  • 1 11.5-ounce can guava nectar (about 1 1/2 cups)
  • Special equipment: 8 3-ounce disposable paper cups; 8 ice pop sticks or lollipop sticks
  • Ingredient info: Choose passion fruit that is wrinkled on the outside, which indicates that the fruit is ripe.

  1. Combine 1/3 cup water, 1/4 cup sugar, and 1 tablespoon lime juice in small bowl; stir until sugar dissolves. Using spoon, scoop flesh from passion fruits into sugar mixture. Strain mixture through fine-mesh strainer into small bowl; press on seeds with rubber spatula to extract as much liquid as possible (you will need 1 cup strained liquid); discard seeds in strainer.
  2. Divide passion fruit mixture among eight 3-ounce paper cups (about 2 tablespoons for each). Stretch plastic wrap tightly over top of each cup, covering completely and securing each with rubber band. Insert ice pop stick or lollipop stick through plastic wrap and into mixture in each cup (taut plastic will hold stick in place). Place cups in muffin pan, tilting cups at angle. Freeze until passion fruit mixture is set, about 3 hours.
  3. Meanwhile, stir guava nectar, remaining 3 tablespoons sugar, and 1 tablespoon lime juice in 2-cup measuring cup until sugar dissolves. Chill mixture until cold.
  4. Remove cups with frozen passion fruit mixture from freezer; stand cups upright in muffin pan. Peel back some of plastic wrap on each. Pour guava mixture atop frozen passion fruit mixture in cups, dividing equally. Cover with plastic wrap, secure with rubber band, and freeze until firm, at least 4 hours. DO AHEAD: Can be made 3 days ahead. Keep frozen.
  5. Using scissors, cut off paper cups from pops and serve immediately.

Happy World Cup baking!

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