Desserts & Pastry

5 Easy-to-Make Dessert Recipes!

When we have given everything for the meal, often we are satisfied with a simple yogurt or a fruit for dessert. And yes, the preparation of a meal is a real culinary marathon, the last kilometers are the hardest.

But you will see, once on arrival and congratulated by your family and your guests, you will have the most beautiful medals and you will feel proud of yourself. So, take your courage with both hands and prepare the best for last.

Here are some easy dessert recipes, delicious and quick to prepare for you and your family, enjoy!

Peanut butter cups
Ingredients

  • 3 tablespoons powdered sugar, sifted
  • 1/2 cup smooth peanut butter
  • 1 cup melted chocolate
  • Preparation
  • Prepare a cupcake tin with 6 sheaths.
  1. Mix peanut butter and powdered sugar until smooth.
  2. Spread 1 to 2 tablespoons of chocolate at the bottom of each cupcake rack.
  3. Add 1 to 2 teaspoons of the peanut butter mixture to the chocolate.
  4. Cover each spoonful of peanut butter with more chocolate and smooth the top.
  5. Refrigerate for 1 hour or until the chocolate has hardened.
  6. Remove the peanut butter cups from the liners.
  7. Et voilà!

Strawberry biscuit cake
Ingredients

  • 5 cups sweetened whipped cream
  • 11-12 large rectangular graham crackers
  • 3 cups strawberries, chopped
  • Preparation
  1. Spread a thin layer of whipped cream in a square glass baking dish.
  2. Layer graham crackers on top, then cover with a layer of whipped cream.
  3. Sprinkle ⅓ of the strawberries on top, then layer with cream again.
  4. Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
  5. Refrigerate for at least 3 hours.
  6. Et voilà !

Fruit Sobret Strawberry
Ingredients

  • 1 pound strawberries
  • ¼ cup honey

Preparation

  1. Hull the strawberries by using a straw to push out the stem of each strawberry.
  2. Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened.
  3. Add the frozen strawberries and honey to a food processor and combine until evenly mixed.
  4. Transfer to a loaf pan and transfer to freezer until completely frozen.
  5. Et voilà !

Melon

Ingredients

  • 1 honeydew melon
  • ¼ cup honey
  • Preparation
  1. Cut honeydew in half and remove seeds.
  2. Cut into slices and remove fruit from the skin.
  3. Transfer melon pieces to a parchment paper-lined baking sheet and freeze until hardened.
  4. Add the frozen melon and honey to a food processor and combine until evenly mixed.
  5. Transfer to a loaf pan and transfer to freezer until completely frozen.
  6. Et voilà !

Blueberry Ingredients

  • 1 pound blueberries, frozen
  • ¼ cup honey
  • Preparation
  • Add the blueberries and honey to a food processor
  • Combine until evenly mixed.
  • Transfer to a loaf pan and transfer to freezer until completely frozen.
  • Et voilà !

Tiramisu with strawberries and kiwis

Ingredients

  • 300 g strawberries
  • 200 g of mascarpone
  • 100 g of sugar
  • 4 kiwis
  • 3 eggs

Preparation
Beat the egg whites energetically.
In a salad bowl, mix and whip the egg yolks and sugar.
Stir in the mascarpone and whip again with the egg whites.
Cut the fruits into cubes.
Pour the mascarpone mixture into verrines.
Add the fruits.
Alter the layers.
Leave in the fridge for 4 hours.
Et voilà !

Cookies & Cream Truffles
Ingredients

  • 36 chocolate sandwich cookies
  • 8 oz cream cheese, softened (225 g)
  • 12 oz white chocolate, melted (340 g)

Preparation
In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles.
In a large bowl, combine the cookie crumbs and cream cheese,
Stirring until evenly mixed.
Chill the mixture for about an hour or until it can be rolled into a ball and hold its shape.
Divide and roll the mixture into golf ball-sized balls.
Dip the truffles in the melted white chocolate and place on a baking sheet lined with parchment paper.
Sprinkle the reserved cookie crumbs on top of the truffles before the chocolate hardens.
Et voilà !

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