Wednesday, May 5, 2010

Peppermint crisp delight

Peppermint crisp delight is a truly South African dessert that everyone enjoys. The original recipe is supposed to use orley whip (in fact I think they invented it) but I like to use cream, because who doesn't like excessive amounts of cream?

Essential skills: none

Essential equipment: Electric beater (or a very strong arm for whipping all the cream)


1 large peppermint crisp

500ml cream

1 tin Nestle caramel treat

1 or 2 packets of tennis biscuits


Whip the cream until it forms soft peaks
stir in the tin of caramel
crush or grate the peppermint crisp and add most of it (leave some to sprinkle on top)
place a layer of tennis biscuits at the bottom of a large dish (some people crush the biscuits but I prefer them whole
cover with a layer of cream mixture
add another layer of biscuits
add another layer of mixture
repeat as necessary until dish is full/mixture is gone
sprinkle remaining peppermint crisp

This can be served immediately after you have assembled it but I find it is a lot nicer if you do it in advance and refrigerate it overnight as it gives the biscuits a chance to soften. Sooo good...


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