Passionfruit choc chip cookie cake

Although nothing makes me happier than spending an entire day in the kitchen baking up a storm, I've made no secret of the fact that sometimes, life calls for a shortcut. Or three. I'm a huge fan of clever shopping, especially for last minute desserts. A few store-bought finger biscuits, a drizzle of espresso syrup and a dollop of mascarpone and voila! You have an instant dessert. 

This 'cake' (I use the term loosely here because to be honest I'm not quite sure what this dessert is - suggestions are welcome) is made up of layered crispy giant cookies crammed with white chocolate chips and macadamia nuts then smeared with softly whipped cream and cream cheese and lashings of sunny, tart passionfruit. Can I get a yumm-o? 

Less time in the kitchen means more time for eating! 

What is your best shortcut dessert recipe?

Photograph by Gunther Schubert of Vorsprung Studio

White chocolate passionfruit cookie cake

Makes 1

1 x 500g Sasko Quick Treats Cookie Mix

140g butter

1 extra large egg

1 cup white chocolate chips

1 cup chopped macadamia nuts

500ml cream

1 tsp vanilla extract

2 tbsp icing sugar

200g cream cheese

1 cup passionfruit pulp

Preheat oven to 180C. Grease and line 2 baking trays.

Place the cookie mix into a mixing bowl and rub in the butter until the mixture looks like breadcrumbs. Whisk the egg then mix into the flour to form a soft dough. Stir in the chocolate chips and nuts. Divide the dough into two balls, then using your hands, shape into two 15cm discs. Place the discs on the baking trays and bake in the preheated oven for 15 minutes or until golden and crisp. Allow to cool completely.

For the filling, whip the cream until soft peaks then add the vanilla, sugar and cream cheese. Whisk until smooth. Place one cookie disc on a plate then top with half the cream mixture, drizzle with passion fruit then top with the remaining cookie followed by more cream and more passion fruit.

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Ginger, custard and red wine pear tarts

The second part of my obsession with red wine poached pears continues with this fabulously simple tart. Because who doesn't love a pretty tart? Erm. This dessert has everything going for it, simplicity, beauty and a delicious variety of textures - the crunch of ginger biscuits, the smooth custardy-creamy-airy filling and the soft bite of those gently poached pears. Heaven on a fork I tell you! The red wine pears add a lovely flavour to the dessert but feel free to experiment with other seasonal fruit and biscuits. Dark chocolate biscuits and pomegranate rubies or coconut and caramelised pineapple or buttery shortbread and stewed vanilla guavas!  

Ginger, custard and red wine pear tarts

Makes 4-6

200g gingernut biscuits, crushed 
75g butter or margarine, melted
3 egg yolks 1⁄3 cup castor sugar
1 cup cream

1t vanilla extract 
21⁄2T corn flour 
2 cups milk
4 pears poached in red wine, sliced (click here for the recipe)

Mix the crushed biscuits and butter or margarine and press into 4-6 small springform tart tins then refrigerate until set. 
Whisk the egg yolks, sugar, vanilla and cornflour to form a paste. 
Slowly add the milk, place in a saucepan and simmer until thickened. 
Cover the surface with plastic wrap and allow to cool completely then refrigerate for 1 hour. 
Whip the cream until thick and stiff peaks form then fold in the custard. 
Spoon into the tart cases and top with thin slices of poached pear. 

Chocolate brownie in a cup / Choc chip cookie in a cup

I absolutely love baking up a storm but my family can attest to the fact that I seriously despise washing dishes. As a child I used to put on my own cooking shows in our family kitchen with every ingredient precisely weighed out into its own neat little bowl – just like I'd seen Delia Smith do on her show. This used to drive my mother mad as no matter how many times I'd swear on my spatula to wash the mound of dishes I'd dirtied, it would never happen and my poor mother would be left washing a million condiment bowls while silently praying for a dishwasher. Now that I have to wash my own dishes at the end of a baking marathon, I have a whole lot more appreciation for the recipes that promise minimal time at the kitchen sink. This is one of those – a chocolate chip cookie recipe made in a cup. It is not only perfect for those times where you're craving something to dunk into your tea, coffee or hot chocolate on chilly evenings, but also great for keeping kids busy in the kitchen during the school holidays. And because it's made in the microwave, there is no danger of little fingers being burnt (and the fact that you'll be left with only a few cups and spoons to wash is a huge bonus!). Replace the butter with peanut butter, swop out the chocolate chips for raisins, smarties or whatever the kids' imaginations can conjure up! And once they've mastered the 'cookie in a cup', let them try the 'chocolate brownie in a cup' recipe below – it is delicious!

Choc chip cookies in a cup

(makes 3)

1T butter

2T brown sugar

few drops vanilla essence or extract

pinch of salt

1 egg yolk

¼ cup cake flour

2T chocolate chips

Place the butter in a mug and melt in the microwave. Add the sugar, vanilla and salt and stir with a fork. Add the egg yolk and mix well. Stir in the flour and chocolate chips. Lightly grease a microwave safe plate and place 3 mounds of the cookie dough on the plate, leaving enough space in between each. Cook in the microwave on full power for 40 – 60 seconds or until cooked. Remove from the plate with a spatula and allow to cool completely or eat while still hot and gooey! Serve with at tall glass of milk for dunking.

Chocolate brownie in a cup

(makes 1)

4T cake flour

4T brown sugar

2T cocoa powder

2T oil or melted butter

2T water

pinch of salt

few drops vanilla extract

2T chopped nuts or chocolate chips (optional)

Place the flour, sugar and cocoa in a cup and mix well. Add the oil, water, salt and vanilla and stir together with a fork until thoroughly mixed. Place the cup in the microwave and cook on full power for 45-60 seconds until cooked through but still a bit gooey in the middle and moist. Allow to cool slightly and serve immediately with cream or ice cream.