Sultana and cream dessert - a classic 1970s dessert

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Today I'd like to share a recipe for a popular 1970s delicacy. We'll prepare a delicious and simple sultana cream dessert, made out of light and dark cream layers, mini meringues and rum-soaked sultanas.

 

White, light cream layer balances thicker, flavourful cocoa part perfectly, while sultanas bring natural sweetness and light rum notes. What a treat!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (4 desserts in 400 ml bowls)

  • 80 g sultanas
  • 100 g dark rum
  • 500 ml whipping cream
  • 60 g (~4 tbsp) icing sugar
  • 15 g (1 tbsp) dark cocoa
  • 50 g meringues
  • 4 wafer rolls, for decoration
  • 10 g (1 square) dark chocolate

Method

  1. Rinse 80 g sultanas with warm water. Put them into a small dish and pour in 100 ml dark rum. Stir the sultanas and set them aside, covered, for at least 30 minutes, or ideally overnight. Drain sultanas on a fine sieve after soaking and set them aside for a few minutes to remove remaining liquid. 
  2. Pour 500 ml cold whipping cream into a large bowl and add 60 g icing sugar. Whip cream with an electric mixer to soft peaks. Divide cream into two equal parts and set one half aside. Sift 1 tbsp dark cocoa into the second half and stir it in with an electric mixer at low speed, only until it becomes evenly distributed in cream. Add 3/4 soaked sultanas into cocoa cream and mix them in with a spoon.
  3. I'm using 400 ml bowls to assemble my desserts. Crush a bit of meringue into each bowl. Put 1/4 of cocoa cream in and gently arrange it on top of meringue into a roughly even layer. Transfer 1/4 of light cream in next and spread it in the same way. Repeat with other servings.
  4. Decorate the desserts. Grate 1 square of dark chocolate on top, scatter remaining meringue and sultanas and put in a wafer roll into each portion. Serve immediately after assembling.
  5. Enjoy!

Approximate nutritional value

1 serving (recipe makes 4 servings)

  • 702 kcal
  • Carbs: 46 g 
  • Fat: 52 g
  • Protein: 5 g
  • Fibre: 3 g


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