• Howick and Pakuranga Times

SPECTACULAR: Simple to make, this dessert is sure to impress. Photo supplied.

Those who go with the sangria flow will most likely want to complement it with a dessert that looks spectacular, suggests a genius has been at work in the kitchen but which is really very simple to make!

Where that’s the case try this delicious recipe for a Choc-Orange Stack with Raspberry Puree with easy steps and mouth-watering results, thanks to the team at Loaf Hand-Crafted Breads.

Ingredients

1 x Loaf Threesome Chocolate Loaf
Icing sugar for decorating
Orange mascarpone
310g (1 1/4 cups) mascarpone
3 teaspoons finely grated orange rind
1 1/2 tablespoons Grand Marnier or brandy
2 tablespoons icing sugar

Raspberry puree
2 punnets (300g) raspberries
2 1/2 tablespoons icing sugar, or to taste

Method

Raspberry puree: combine the berries and sugar in a food processor and process until smooth.

Orange mascarpone: combine ingredients in a bowl and stir until smooth and well combined.

Using a large, sharp knife, cut 12 very thin slices (about 5mm thick) from the loaf – a hot knife works best here; heat the knife between making slices under hot water, drying well before using again.

Divide four slices among four serving plates then spread each with orange mascarpone. Top each with another slice of chocolate loaf then spread each again with orange mascarpone.Place the remaining slices of loaf on top and dredge each stack with icing sugar. Spoon some raspberry puree over each then serve the stacks with the remaining puree passed around separately.

The puree and filling can be made up to a day in advance and stored in the fridge.