Ingredients
- Chocolate kahlua sauce
- 200g dark chocolate, chopped
- 1/3 cup thickened cream
- 2 tbs kahlua liqueur
- Butterscotch sauce
- 80g butter
- 1/2 cup, firmly packed brown sugar
- 2/3 cup thickened cream
- 1 tbs golden syrup
- 1 tsp vanilla extract
- Raspberry cream
- 2 tbs icing sugar
- 1 tsp vanilla extract
- 300ml thickened cream, lightly whipped
- 150g frozen raspberries, partially thawed
Method
- For the chocolate kahlua sauce, combine chocolate and cream in a microwave-safe bowl. Microwave, uncovered, for 2-3 minutes on High/100%, stirring every minute with a metal spoon until smooth. Stir in liqueur, pour into a bowl and serve warm.
- For the butterscotch sauce, combine the butter, brown sugar, cream and golden syrup in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes or until melted and smooth. Stir in vanilla, pour into a bowl and serve warm.
- For the raspberry cream, fold the icing sugar and vanilla through the cream. Lightly crush the berries with a fork and swirl through the cream. Spoon into a bowl.
- To serve, pile the fruit onto a platter and serve with sauces.
By Janelle Bloom from her book Fast, Fresh and Fabulous