“I’m sorry, pineapple crush dessert, you’ve been posset-ed to the sidelines.”
If you’re from Southern Africa, you’ll know exactly what I mean when I say
Pineapple Crush Dessert. The
easiest dessert ever. Say what you want about it, but it’s always finished
at a gathering. Well…move over, pineapple crush, there’s a new dessert in
town.
This
easy, creamy Lemon and Passion Fruit Posset Brûlée
is my now go-to replacement, guaranteed to have guests coming back for
seconds, thirds, and yes, even silencing
that one aunty who used to roll her
eyes when I brought pineapple crush to the table.
The idea for this came from my sister last month when she tried a similar
recipe, and let’s just say I was one very proud sister because it looked
stunning. Naturally, I couldn’t resist playing around with it, and here’s
my version.
I know the pictures show them served in lemon and passion fruit shells
(very extra, I know), but I’ve made it a couple more times since, and I now
lean towards dessert glasses; they’re neater and less fiddly unless you’ve
got big, generous fruit shells to work with.
The brûlée topping you see in the photos is optional, but if you’re feeling fancy, it’s worth the little extra effort. Once set (ideally overnight), the texture should be smooth and luscious, like cheesecake filling. If it doesn’t set, don’t panic; it’s just as delicious as a softer, custard-like dessert.
The filling is endlessly customisable. Keep it classic with just lemon
juice and zest, or get seasonal, I went with passion fruit/grandilla
because they’re everywhere right now (tinned pulp works too). You could
blend in strawberries, raspberries, or even orange juice for a fresh
twist.
This recipe makes roughly 14 - 15 servings if you’re using fruit shells
(lemon, passion fruit, or even orange halves) and around 10 - 12 if you’re
using dessert cups or glasses (it’s all dependent on the size). It comes
together so quickly that if you’re making it just for 2 - 4 people, you
can easily halve the recipe.
A quick tip: If you slice
the top off your lemon or orange and then trim the bottom so it sits flat,
be careful not to cut too much, as this can create a small hole that lets
the filling leak out when you pour it in. To avoid a mess, place a folded
paper towel underneath the fruit shell before filling and setting it in
the fridge. Just remember to remove the paper towel before garnishing and
serving.
"Life is always better when your dessert is mint-ally perfect"
While I was born and raised in Botswana, this South African classic is one
of my favourites. I have fond memories of my aunty (Lala, yes, that's what I
proudly call her) making it and her always-loved Peppermint Crisp
chocolates.
I've been sitting on this recipe for a while now, lost in my drafts. My followers on Instagram voted for this to be the following recipe I post, so here it is. Now, this dessert is so easy to make; it comes together quickly with no fuss and
no worries about baking times. It's a cold dessert that always hits the
spot on a hot day.
I made it in individual cups, elevating the dessert and tea table. You can make
it in any deep dish you prefer; a transparent dish is better because you can
see the beautiful layers if you'd like to serve it family-style.
Peppermint Crisp is the chocolate traditionally used in this dessert, which is
where it gets its name. This mint chocolate bar is no ordinary mint chocolate; it consists of a bright
green, crispy, minty filling covered in milk chocolate. These chocolates
are typically found in the international food aisle, often with a dedicated section for South African products.
Important note: Unfortunately,this classic go-to is on the boycott list, so any alternative mint chocolate bars would also work for this recipe.
Tennis Biscuits are another South African classic that may not be sold worldwide,
but you can find them in international food sections of certain
supermarkets. They are thin, square, coconut-flavoured tea biscuits. These can be
substituted with plain vanilla biscuits or digestives. If you want to go
the extra mile, sprinkle 1/4 cup of toasted desiccated coconut on top of the
biscuit layers (if you're making a family-style dessert), or mix
it into your crushed biscuits if you're making individual dessert
cups.
“Eid dessert goals? Achieved! Serving up heavenly vibes
with this Fruits of Jannah Tres Leches Cake”
So, what exactly are the Fruits of Jannah? ‘Jannah’ means
Paradise in Arabic, and both the Qur’aan and Hadith
(Islam’s holy book and teachings)
describe them as “fruits of Paradise”.
Although interpretations may vary, fruits such as dates, figs, grapes,
and pomegranates, along with honey, are explicitly mentioned in the
Qur’aan.
Now, back to this type of cake, which, by the way, totally blew up on
TikTok around Ramadan! My sister mentioned it, and I thought, “Yep, this
one’s going on my must-bake list.”
I actually managed to get my hands on the fruits I needed (struggle in
Botswana sometimes), so I immediately made it. But you know me,
I had to put my own spin on it.
I’m absolutely obsessed with Tres Leches (yes, I could happily
swim in milk-soaked cake), so this Fruits of Jannah Tres Leches was
born—with a cheeky twist in the whipped cream. As you can see, I had fun shooting it too lol.
Now, full disclosure—I left out the olives and bananas. Olives on
a cake? That’s a no from me (unless you go with an olive oil cake
recipe). And bananas… well, we just don’t vibe.
That said, you can totally get creative with it! Use fresh or dried
fruit, mix up textures, go wild, it’s your cake, your vibe.
And just to be clear, this isn’t a religious cake or anything symbolic. It’s just a deliciously soft sponge milk cake dressed up in fruit that
happens to be linked to Paradise. Anyone can enjoy it, because it’s
just a heavenly excuse to bake and eat some cake.
Also, fair warning: this is not a one-slice kind of cake. I
served it at brunch, and the guests polished off 3/4 of it immediately!
It’s got main character energy, and it will be repeated.
Hey, I’m Zainab — cooking (and eating) is how I embrace my chubby cheeks, and bring a little joy to the kitchen! I love blending flavours, spices, and cultures to create recipes that are as fun to make as they are to eat. Think bold spices, fusion twists, and meals that are fancy enough to impress but easy enough to whip up any day of the week.
Every recipe I share is something we’ve actually eaten at home — no food styling fakery here (well, maybe just a bit of garnish magic). My step-by-step photos and videos walk you through every stage, so whether you're a kitchen newbie or a seasoned pro, you’ll plate up something delicious and beautiful in no time.
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