Desserts!

[Rouge]

Serves 8

300g waffles
4 eggs
1/3 cup caster sugar
1 tsp vanilla
600 ml thickened cream
200g frozen raspberries
2 x 100g packets lindt Excellence Extra Creamy Milk Chocolate, roughly chopped (broken)
pure icing sugar, to serve

1. Preheat oven to 170?C. Lightly grease an 8-cup capacity, 5cm deep, 24cm (base) ovenproof dish.
2. Cut waffles into 3cm cubes. Using an electric mixer, beat eggs, caster sugar and canilla for minutes or until pale and thick. Add cream. Beat on low speed until just combined.
3. Arrange one-third waffles over base of dish. Pour over one-third chocolate. Repeat layers twice. Allow to stand for 30 minutes (this allows waffles to absorb cream mixture, producing a lighter pudding).
4. Place dish on a baking tray. Bake, uncovered for 45-50 minutes (see note) or until custard is set and top is golden. Dust with icing sugar, serve.

NOTE: If top becomes too dark, cover loosley with foil. This will depend on the brand of waffles you use.

My notes: I used a round pyrex dish, and I did about 3 layers and just divided the mix into 4 as it fit the dish better, so just do whatever you can with the layers depending on your dish.

Also you can play around with the recipe. For example instead of raspberried, strawberries, canned cherries, blueberries.

I am going to try the following:

Banana & Crunchy Caramel lindt chocolate
Cherries & Dark lindt
Blueberries/Strawberries & White lindt

*DROOL*

We had this tonight, and start to finish it took about 20 mins to prep (and about 20 seconds to eat). It also said that you could prepare it (up until the put it in the oven stage) and put it in your fridge up to 2 hours in advance. Perfect for dinner parties.

Enjoy!