Cremora Log
Recipe type: Dessert
Cuisine: Contemporary South African
  • 8 ounces (2¼ cups) powdered coffee creamer
  • 1 cup boiling water
  • 1 14-ounce can sweetened condensed milk
  • ¼ cup lemon juice
  • ½ cup sliced or diced strawberries, optional
  • 12 rectangular graham crackers
  • large piece of heavy-duty aluminum foil
  • whipped cream
  • mint crisp chocolate, melted
  • fresh fruit
  1. Measure the coffee creamer into a bowl and gradually add the boiling water, while mixing with a whisk to form a smooth milky liquid.
  2. Set aside to cool for at least an hour.
  3. Add the condensed milk and lemon juice to the milk, while whisking. The mixture will thicken. Refrigerate for an hour or two as the next step will be easier if the filling is partially set.
  4. Arrange six crackers on the foil, two rows of three crackers each.
  5. Spread half of the filling over this base.
  6. Place the remaining six crackers on top and cover with the rest of the filling. If using fruit, arrange it down the center of the middle crackers.
  7. Carefully lift the long sides of the foil and bring them together to form the top of a triangle.
  8. Fold the long edges of the foil together securely and shape the log into a smooth triangle by running your hands along the sides.
  9. Seal the two short sides and refrigerate or freeze for at least 12 hours.
  10. Carefully remove the foil and smooth the sides of the triangle with a spatula.
  11. Cover with cream, drizzle chocolate over the tart and decorate with fruit.
The filling has a soft texture which keeps its shape if served from the refrigerator. If the tart is to be exposed to warmer temperatures for any length of time, it may be worth adding some gelatin to stabilize the filling – as follows: Pour ¼ cup of cold water into a small bowl. Sprinkle 1 ¼-ounce sachet (approximately 2 teaspoons) of unflavored gelatine over the water and let it stand for a minute. Clarify over a bowl or saucepan of hot water and gradually add to the filling, while whisking. Gelatin was not used in any of the recipes illustrated.
Recipe by Cape Point Press at