You are here:
  1. Home
  2. Desserts & sweets
  3. Cherry Ripe Slice


1 Cherry Ripe Slice

2 Desserts & sweets recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Cherry Ripe Slice

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

30 portion(s)

Base

  • 100 g Butter
  • 150 g Self Raising Flour
  • 15 g cocoa
  • 75 g caster sugar
  • 100 g plain sweet biscuits

Filling

  • 300 g glace cherries
  • 150 g dessicated coconut
  • 1 cans condensed milk
  • 5 drop Red food colouring

Icing

  • 200 g dark chocolate, broken into pieces
  • 30 g Copha
  • 1 tablespoon cream, (optional, for softer chocolate)
Add to shopping list
  • 6
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Base

  1. Place butter into TMX bowl and melt on 60 degrees, speed 1 for 3 minutes.  Remove from bowl and set aside.
    Without washing bowl, place flour, cocoa, sugar and biscuits into bowl.  Process on speed 4 for 20 seconds.
    Add melted butter and combine on speed 4 for 20 seconds. (The mixture will be quite dry.)
    Press into the base of a paper-lined slice tray and cook in a moderate oven for 15 minutes.

    2. Filling

  2. Place 200g cherries into cleaned bowl and pulse on turbo 3-4 times.
    Add coconut and pulse on turbo 3-4 times to combine.
    Chop remaining 100g cherries into halves and add to bowl with condensed milk and food colouring.  Combine on speed 3 for 10 seconds.
    Spread filling over base and cook in a moderate oven for 30 minutes.
    Allow to cool completely before icing.

    3. Icing

  3. Place all ingredients into clean and dry bowl and melt on 60 degrees, speed 3 for 3 minutes.  Spread over filling and place in fridge until set and cold.  Slice and serve.

10
11

Tip

I don't know about you, but Christmas gives me an instant free pass to cook lots of deliciously bad treats.  This year I've been trying out a few new ones with pleasing results.I found this recipe for Cherry Ripe Slice and knew that it would be perfect for converting for the Thermomix.  It was really yummy - I only managed to have one small piece before it was all gone so I think I'll have to try it again before Christmas.  The icing was supposed to be just chocolate spread over the top, but I tried adding a tablespoon of cream to turn it into more of a set ganache so that it would be easier to slice.  I also added a couple of drops of red food colouring to the cherry mixture to make it more red.
Recipe from my blog: //tonicoward.blogspot.com/2011/12/thermomix-cooking-cherry-ripe-slice.html

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Delicious recipe and a favourite in our households...

    Submitted by ReadySteadyCook on 28. June 2017 - 19:30.

    Delicious recipe and a favourite in our households Didn't have glacé cherries, so I used canned cherries.

    Login or register to post comments

  • I made these this Christmas

    Submitted by cillingsworth on 24. March 2013 - 09:51.

    I made these this Christmas (before I got my Thermomix) Except instead of having a slice, I did the Filling and rolled them into Balls and Refridgerated for 2 hours then dunked them in the topping (minus the cream) and put little decorations on top.I baged these up with Rum Balls as christmas gifts and they were a HIT tmrc_emoticons.)

    Login or register to post comments

  • Thanks for this recipe. I

    Submitted by Jeffia on 21. December 2011 - 10:01.

    Thanks for this recipe. I have made it as a gift, and also for a party.

    I am not sure if I did something wrong, but is the ganache supposed to be a little coarse looking in texture?? because mine wasn't exactly a smooth flowing mixture, but this may be what you mean when you said it is a "set ganache".  It tastes fine.

     


     

    Login or register to post comments