Tag Archives: Quick Desserts

BlueBerry Pavlova

6 Jan

‘Happy New Year 2012’
My first post this year had to be special.
Why I am saying Yum Yum Yum because a Pavlova is one of its kind of dessert. It is a meringue cake which has a light delicate crisp crust and a light marshmallow centre. This is a lovely dessert served with whipped cream and fresh fruit.
The Pavlova can be made several days in advance of serving, if stored in a cool dry place, in an airtight container. A Pavlova is usually served with softly whipped cream and fresh fruits. Because of the sweetness of the meringue I like to offset the sweetness with tart flavoured fruits. Raspberries, blueberries, kiwi, blackberries, and passion fruit are my personal favourites. Try to place the whipped cream and the fruit shortly before serving as the Pavlova will immediately start to soften and break down from the moisture of topping.
                                                                                                                     !! Scrumptious!!
For this I used:
4 eggs whites
1 cup Castor sugar
1 tsp white vinegar
2 tbsp cornflour
1 tsp vanilla essence or 1 pod of vanilla extract
1 cup whipping cream
1 cup blueberries
Some berries for the garnish
1. Pre-heat the oven at 140 degree celsius.
2. Beat the egg whites till they double in volume and become runny.
3. Add sugar in batches so that it dissolves completely into the merengue. Make sure that the mixture is not grainy.
4. Add the vinegar, and vanilla essence.
5. Carefully mix the cornflour in the merengue.
6. On a parchment paper, spread the eggy mixture making a circle. Flatten out the top making sure that the edges are higher than the centre.
7. Put in the preheated oven for 1 to 1 1/2 hour till the top becomes dry and edges become a little firm.
8. Let the Pavlova cool down in the oven.
9. While serving, beat the cream well and top the Pavlova with it.
10. Pour the blueberries topping on the Pavlova and decorate with some berries, pomegranate or kiwi  or which ever fruit you like.

Pistachio Rice Pudding (Kheer)

30 Nov

Kheer (Indian Rice Pudding) is the most common dessert of the Indian household. It is relatively simple to make. Unlike the westernised ways to bake the rice pudding, in this case we make by boiling. Out of all the rice puddings, this one is my favourite.

Ingredients used:

3-4 cups Full cream milk

1 tsp finely powdered Cardamom seeds

1 cup rice

1 tbsp chopped pistachio

1 cup condensed milk

1 tbsp raisins

1/2 cup sugar


Firstly, boil the rice along with the milk on a medium flame, until the rice is cooked. Give it a constant stir to ensure the milk does not burn at the bottom of the pan.

Secondly, add condensed milk, raisins, pistachios and sugar. Stir until the sugar is dissolved and the mixture is thickened.

Thirdly, add cardamom, serve it either Hot or Cold. But I usually prefer cold, as it tastes divine.

Finally, garnish with pieces of pistachios.

Had to taste, t’was so tasty!!

Earl Grey Esplanade with Orange Cream

16 Nov

Earl Grey tea is a blend with a distinctive flavor and aroma derived from the oil extracted from the rind of the bergamot orange, a fragrant citrus fruit. The Earl Grey blend is named after the 2nd Earl Grey, British Prime Minister in the 1830s and author of the Reform Bill of 1932, who reputedly received a gift, probably a diplomatic perquisite, of tea flavoured with bergamot oil.

Evening Tea is my favourite time of the day. I usually pause all my activities and take out at least 15 minutes to enjoy my cup of tea with some home-made cookies, cake, tart or whatever is available at that moment. This time I tried and enjoyed earl grey mousse tart with a cup of tea. Its divine!

The recipe requires you to prepare the tarts first, then the filling, then we do the topping!

Makes: 12

Time: 45 mins preparation , 2 hours refrigeration

For Tart:

1 cup all-purpose flour

30 gm butter

6 tsp castor sugar

4-5 tbsp milk

For Filling:

50 ml boiling water

4 Earl grey tea bags

150 gm milk chocolate

300 ml whipping cream

1 large egg, separated


50 ml whipping cream

1 tsp castor sugar

some chocolate flakes

2 drops orange essence


Prepare the tart:

Sieve all the dry ingredients.

Put butter and crumble with you hands. Make it look like a bread crumb.

Add milk. Knead it into a soft dough.

Make small ball of the dough.

Roll with a rolling-pin to adjust them to your tart mould. Prick with a fork.

Bake them for 12-15 minutes at 200 degree celsius.

For the filling:

Pour 50 ml boiling water into a jug and add the tea bags. Leave it for 5 minutes. Discard the bags.

Heat 1″ water in the a pan. Put a heat proof bowl on the top of the pan.

Place chocolate in the bowl and allow to melt and don’t stir it.

Remove the bowl from the pan and cool slightly.

Stir in 150 ml of cream, the tea, the egg yolk and chocolate.

Whisk the egg white in a clean, grease-free bowl until stiff peaks appear.

Beat the rest of the cream in a separate bowl until thick.

Fold this cream into the other ingredients and then, finally, fold the beaten egg white.

Divide equally among the tarts, then chill for at least 2 hours.

For the topping:

Whip the cream, sugar and mix the essence and decorate the tart.

Sprinkle over some chocolate. Serve.

Distinctively Flavorsome!!!

Creamy Fruit Cocktail with Lime Jelly

13 Oct

Since its Diwali time, I promise to bring you alots of desserts. This one is special. Since all of us have expected guest come at unexpected time during festivals, and we have to ponder what to serve. One thing is for sure we serve them sweet. This is an easy and a quick dessert which could be prepared and made well in advance or immediately.

Sometimes I come across people who dont like to spend alot of time in kitchen but want to make some thing really nice. So I believe this is one of the easiest and delicious recipe I am sharing with you.

Fruits combined with cream and jelly make it a scrumptious dessert.

For this you would need:

  • 1 pack of Lime Jelly
  • 1 tin cocktail fruit
  • 1 cup heavy whipping cream
  • some choco-chip cookies


  1. Prepare the jelly by adding boiling water to the mixture. Dissolve the mix completely.
  2. Pour the mix into which ever mould you would like to prepare this dessert. In this case, I filled a quarter of glassess, I had.
  3. Keep it for 45 minutes at room temperature for proper setting.
  4. In the meantime, whip the cream with an electric beater till soft peaks are formed.
  5. Crush the choco-chip cookies ( I used the one I made at home).
  6. Bring the jelly cups, put a layer of crushed cookies.
  7. Then cover with a layer of whipped cream.
  8. Now put some fruits.
  9. Again a layer of whipped cream.
  10. Now some crushed cookies again.
  11. Refrigerate till  the time of serving. Serve it chilled.

Cashewnut Fudge (Indian Kaju Barfi)

11 Oct

One of my best friends has come for a visit from USA and I am catching up with her tomorrow. I thought of preparing an Indian delicacy which she must have missed during her stay in Philadelphia.

Kaju Barfi is actually one of most loved sweets by every kid. It makes great Indian desserts. It is simple yet  quick. Ever since I was young, its been my favourite to0.  The taste of sweet cashew is to die for. Usually I purchased it from market but this time I wanted to try at home.

For this I used:

2 cups cashew nuts

1 1/2 cup sugar

3/4 cup water

1 tsp vanilla essence

2 tbsp clarified butter


Grind the cashew nuts in a mixer.

Heat a pan and saute cashew nut powder till it turns little brown. Heating for too long will make the cashew powder leave oil which we do not want.

In a sauce pan, boil water and sugar and bring it to 1 thread consistency.

Put the sugar syrup into the cashew powder. Keep stirring continuously on a low flame. Make sure there are no lumps.

Add clarified butter and vanilla essence immediately. Keep stirring till it begins to leave the sides on the pan.

Spread the mix quickly on a greased plate before the mix cools down.

Allow the fudge to cool, then put the silver foil (varq) and cut into diamond shape.

Enjoy the tempting Kaju Bafri!!!!

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