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Something Sweet for the Holiday Break

11/1/2020

Ingredients

200g liquid glucose*
500g caster sugar
200g slivered almonds
2 tbs lemon juice
1 cup (250ml) dry Marsala (Sicilian fortified wine)
500g blueberries
5 eggs, separated
1 vanilla bean, split, seeds scraped
500g mascarpone
1 large pandoro* or 1 store-bought sponge cake, cut into 2cm-thick slices
2 mangoes, sliced

Method

Place the liquid glucose and 250g caster sugar in a saucepan over low heat, stirring until sugar has dissolved. Increase heat to medium-high and cook, swirling the pan occasionally, for 5-6 minutes until a golden caramel. Add the almonds, then pour the caramel onto a lightly greased baking tray. Allow to cool, then break the praline into rough shards. Reserve a few shards to garnish, then place the remaining praline in a food processor and pulse until a fine powder. Set aside.
Meanwhile, place lemon juice, 125g caster sugar and 1/2 cup (125ml) Marsala in a saucepan over medium heat, stirring until the sugar has dissolved. Add the blueberries, then reduce heat to low and simmer for 5 minutes or until slightly reduced. Allow to cool.
Place the egg yolks and remaining 125g caster sugar in a bowl and beat until thick and pale. Add the vanilla seeds and mascarpone and beat until smooth. In a clean, separate bowl, whisk egg whites until soft peaks form. In 3 batches, gently fold egg white into mascarpone mixture. Set aside.
Place a layer of pandoro or sponge slices in a 1.5L glass serving dish and drizzle with about 2 tbs Marsala, then spread with one-third of the mascarpone mixture. Top with one-third of the mango and drizzle with one-third of the blueberries and their syrup. Sprinkle with half the crushed praline. Repeat the layers. Top with a final layer of cake. Drizzle with the remaining Marsala, then top with the remaining mango and mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavours to develop. Set aside remaining blueberry mixture.
To serve, drizzle over remaining blueberries and their syrup, then garnish with praline shards.

Blueberry, Mango & Praline Trifle

This Blueberry, Mango & Praline Trifle is a perfect combination of fresh berries and sweet mango, but it can be made with any seasonal fruit. Top with praline for crunch.

EOFY Tips

6/24/2020

The Ultimate To-Do List to Ease your EOFY Accounting

The Australian End of Financial Year (EOFY) is coming up. It’s a busy time, especially for accountants, bookkeepers and businesses. There’s a lot to organise so that taxes can be properly filed and paid.
However, while there is the same deadline every year, most businesses put off dealing with the accounting until the last minutes. We’ve been working with Perth businesses for years, so here are a few things to help make your end of financial year easier.

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Something Sweet for the Holiday Break

Blueberry, Mango & Praline Trifle

EOFY Tips

The Ultimate To-Do List to Ease your EOFY Accounting

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​Blueberry, Mango & Praline Trifle

​The Ultimate To-Do List to Ease your EOFY Accounting

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Blueberry, Mango & Praline Trifle

The Ultimate To-Do List to Ease your EOFY Accounting