Tiramisu

Ingredients:
• 200g cream cheese
• 150ml whole milk
• 1 cup strong coffee
• 1 packet vanilla
• 3 tbls sugar
• 20g cocoa powder
• 1 can sweetened condensed milk (397g)
• 6 eggs
• 2 packets lady finger biscuits or marie biscuits
• 2 cans cream (2 x 170g) or 1 can cream and 1 small carton (250ml) heavy whipping cream

Method:
Prepare a cup of strong coffee and allow it to cool. Separate the eggs into whites and yolks. Heat the whole milk with Bonny sweetened condensed milk in a pan for5 minutes, add the beaten egg yolks, and thicken the mixture by heating gently (do not boil) for 20-25 minutes. Add the thickened mixture to a baking dish with a high edge, and place it in a refrigerator for one hour. Mix cream with the vanilla, sugar, and add these to cream cheese. Soak the lady finger biscuits in the cold coffee and place these on the cooled mixture of milk and egg yolks until you have used up all the biscuits. Then spread the cream mixture over this and sprinkle cocoa powder on top. Place the dessert in a refrigerator for at least 2 hours.

Chocolate Fudge Cake

Ingredients:
• 125 g (4 oz) plain chocolate
• 300 ml milk
• 125 g (4 oz) soft brown sugar
• 125g (4oz) butter or margarine
• 125g (4oz) caster sugar
• 2 eggs separated
• 250 g (8 oz) plain flour
• 1 tsp bicarbonate of soda
Chocolate fudge icing
• 25 (1 oz) butter or margarine
• 1-2 tbls milk
• 125g (4 oz) icing sugar
• 1 tbls cocoa powder
Method:
Grease an 18*28 cm (7*11 inch) baking tin. Place the chocolate, 4 tbls of the milk, and the brown sugar in a pan and heat gently, stirring, until melted. Stir in the remaining milk. Cream the fat and caster sugar until light and fluffy, then beat in the egg yolks thoroughly. Sift the flour and bicarbonate of soda together. Add to the creamed mixture with the chocolate mixture and beat until smooth. Whisk the egg whites until soft peaks form. Fold 1 tbls into the mixture to lighten it, then carefully fold in the rest. Trun into the prepared tin and bake in a preheated moderate oven, 180 degrees celcius (350 f) for 50 minutes until the cake springs back when lightly pressed. Turn onto a wire rack to cool slightly.
To make the icing, place the fat and 1 tbls milk in a small pan and heat gently until melted. Sift the icing sugar and cocoa together then add to the pan, mixing well until smooth; ass a little more milk if necessary.
Pour over the warm cake and spread evenly to the edges. Allow to set completely, then cut into squares. When cooled down cool in fridge before eating.