I have been meaning to post this slice for a few weeks now but my SD card reader broke , so I was unable to access the image files on my camera card. Thankfully I now have a new one (thanks Ebay!), so I can get back to posting.
I love checking out delis – the cured meats, and local and imported products are sometimes irresistible.
I was at the fruit market yesterday when I noticed something special in the chiller section. Barambah Organic Natural Yoghurt is heavenly. It was recommended by a fellow foodie whose blog I love. Check her out here. Because this yoghurt isn’t homogenised, it still has the layer of cream on the top. It reminds me of when I was younger, and the milkman used to deliver the bottles of milk every morning. They, too, had a layer of cream on the top underneath the foil lid. We used to have to be quick to bring the bottles in, in the morning, to beat the magpies who used to peck a hole in the top of the foil!
I had some passionfruit in the fridge that I needed to use, so I decided to incorporate the passionfruit and the natural yoghurt in a baked cheesecake.
This cheesecake also has a light topping. It’s inspired by a cheesecake made by a colleague of my husband. She made a cheesecake and took it to work one day – my husband has been raving about it ever since! Here’s her recipe.
Ok, I know a classic Tiramisu has coffee and marsala in it, but I wanted a dessert Tiramisu that was lighter and fruitier.
So I adapted this to suit a lunchtime dessert – to celebrate my little baby boy (who is growing up way too fast). It went very fast, so I almost didn’t get a photo of this. Luckily my sisters-in-law reminded me, when they requested the recipe on the day.
I’m still a massive fan of a rich, coffee tiramisu – It happens to be one of my favourite desserts. This recipe, while still being quite rich, is made a fraction lighter by the use of fresh passionfruit.