Dessert paradise, right here! Welcome to my blog post, where I share the recipes for my all-time favorite desserts.
Each and every one of them is sure to tickle your taste buds in the most delightful way. You see, I have this sweet tooth, and it influences much of what I do in the kitchen.
I adore puddings, cakes, tarts, and jellies. Whenever I find the occasion to whip up dessert, I usually end up making one of my signature following 17 dishes.
Try them, and see if your taste buds don’t go straight to dessert heaven!
The 17 Best dessert recipes
1. Tiramisu
Tiramisu is a classic Italian dessert with layers of espresso-soaked ladyfingers and a rich, creamy mascarpone mixture. A dusting of unsweetened cocoa powder on top makes it perfect for any occasion.
Ingredients
1 cup espresso or strong coffee, cooled
2 tablespoons coffee liqueur (optional)
3 large eggs, separated
1/2 cup granulated sugar
8 ounces mascarpone cheese
24 ladyfingers
Unsweetened cocoa powder, for dusting
Instructions
1. In a wide, shallow glass, blend the espresso with the coffee liqueur and set aside.
2. In a bowl, combine the sugar and egg yolks and beat together until thick and pale. Gently fold in the mascarpone until smooth.
3. Individually, whisk the egg whites until they form stiff peaks and delicately incorporate them into the mascarpone mixture.
4. Dip each ladyfinger swiftly into the coffee mixture and place them in a dish in one layer. Spread half of the mixture made from the mascarpone over the ladyfingers. Now repeat the layers again, as before. Dust the top with cocoa and chill for at least 4 hours.
2. Cheesecake
A richly delightful dessert, cheesecake, has a creamy filling of cream cheese, sugar, and eggs; a smooth and decadent layer over a buttery graham cracker crust. Cheesecake, a classic favorite, uses pure vanilla extract and, often, sour cream to amplify its essence and texture.
Ingredients
1 ½ cups graham cracker crumbs
4 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
Instructions
1. Set your oven to 325°F (160°C) and allow it to preheat. Prepare a 9-inch springform pan by applying a generous amount of grease to its interior.
2. Graham cracker crumbs and melted butter combine and then get pressed into the bottom of the prepared pan to form the crust.
3. In a big bowl, whisk the softened cream cheese and sugar together until smooth. Pour in the vanilla extract and mix until combined.
4. Incorporate the eggs one at a time, mixing at low speed after each addition until just blended. Mix in the sour cream until smooth.
5. Spread the cheesecake batter evenly over the crust in the pan. Bake for about 55 minutes, or until the center is set and jiggles slightly when you shake the pan. Cool before serving.
3. Macarons
Macarons are light, ethereal sweets made mostly from almond flour, powdered sugar, and egg whites. To get the iconic macarons with the smooth tops and chewy insides, you need to make really good meringue and fold it really well with the other ingredients.
Ingredients
1 cup almond flour
1 3/4 cups powdered sugar
3 large egg whites, at room temperature
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
Gel food coloring (optional)
Instructions
1. Sift together the almond flour and powdered sugar in a large bowl. Discard any large pieces.
2. In another big bowl, whisk the egg whites until they are frothy and add the cream of tartar. Keep whisking and gradually add the granulated sugar until the mixture forms stiff peaks.
3. If you want, you can add a few drops of gel food coloring to the meringue and mix it until it’s evenly incorporated.
4. In batches, fold the dry ingredients into the meringue. When the batter has reached a flowing consistency—the texture of lava—you may pour it into the baking pan.
5. Piping the batter onto a baking sheet lined with parchment paper, they are then allowed to rest until a skin forms on the surface.
6. Preheat oven to 300°F (150°C). Place parchment paper in a standard 10-deep by 16-wide rimmed pan. Pour mole mixture into the pan and spread evenly. Bake in 300°F (150°C) heat for 15-18 minutes.
4. Chocolate Chip Cookies
Homemade Chocolate Chip Cookies combine these rich ingredients for a classic, delicious treat: the richness of softened butter, a blend of granulated and brown sugar, and semi-sweet chocolate chips.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
Instructions
1. Set your oven to 350°F (175°C) to preheat.
2. In a big bowl, beat the softened butter, granulated sugar, and brown sugar together until smooth. Mix in the eggs, one at a time, until completely blended.
3. Slowly incorporate the flour and baking soda into the wet mixture, mixing only until combined. Stir in the chocolate chips.
4. Scoop up rounded tablespoonfuls of dough and drop them onto ungreased baking sheets. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
5. Churros
Churros are delightful fried pastries popular in Spanish cuisine. Made with uncomplicated components such as water, unsalted butter, granulated sugar, all-purpose flour, big eggs, and vanilla essence, they are frequently rolled in cinnamon sugar for that added flavor layer.
Churros are a great example of how delightfully simple good cooking can be.
Ingredients
Water
Unsalted butter
Granulated sugar
All-purpose flour
Large eggs
Vanilla extract
Vegetable oil (for frying)
Ground cinnamon (for coating, optional)
Instructions
1. In a pot, combine water, butter (unsalted), and sugar; bring to a boil.
2. Take it off the stove and mix in the flour until a ball forms.
3. Allow the dough to cool a bit, then mix in the eggs and vanilla with a smooth beat.
4. Vegetable oil should be heated in a pot, and then the dough should be piped into the hot oil to fry until the pieces are golden brown.
5. If desired, roll warm churros in cinnamon sugar for an added burst of flavor.
6. Brownies
Brownies are iconic confections made with the likes of unsalted butter, granulated sugar, eggs, and cocoa powder, among other ingredients. These “bars” are rich, sweet, and super moist.
They are the perfect dessert for any chocolate lover.
Ingredients
1/2 cup (115g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and coat a baking dish that measures 9 by 9 inches with grease.
2. In a medium saucepan, melt the butter over low heat. Remove from heat and combine sugar, eggs, and vanilla with the melted butter.
3. Combine cocoa, flour, and salt in a bowl. Mix until smooth, then pour the evenly mixed contents into a prepared baking pan.
4. Bake for 20 to 25 minutes, or until the brownies start to separate from the sides of the pan. Cool completely before slicing into squares.
7. Pavlova
The pavlova is a charming dessert that consists of an egg white and sugar meringue shell. It is crisp and delicate and has an internal texture that is soft and reminiscent of marshmallow.
It is frequently topped with whipped cream and a range of fresh fruit, from strawberries to kiwis.
Ingredients
4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 teaspoons cornstarch
1 cup heavy cream
Assorted fresh fruit (such as strawberries, kiwi, and passion fruit)
Instructions
1. Heat your oven to 300°F (150°C). Prepare a baking sheet with parchment paper.
2. In a clean, dry bowl, whip the egg whites to soft peaks. Add the sugar, one tablespoon at a time, whipping to stiff, glossy peaks after the last addition. Fold in the vanilla extract, white vinegar, and cornstarch.
3. Spoon the meringue onto the prepared baking sheet, forming it into a circle with a low center.
4. Preheat the oven to 120 degrees Celsius (248 degrees Fahrenheit). Mix the egg whites with an electric mixer on medium speed for about 1 minute until the egg whites are frothy. Gradually add in the 1 3/4 cups of granulated sugar, 1 tablespoon at a time. After adding the sugar, turn the mixer to high speed and beat until the meringue is shiny and holds stiff peaks (about 5 to 7 minutes).
8. Creme Brulee
Crème Brûlée is a classic French dessert that showcases a lavish custard base comprised of heavy cream, egg yolks, granulated sugar, and vanilla. It boasts a layer of caramelized sugar on top that provides marvelous textural contrast.
Brûlée, in this case, means to melt and caramelize sugar on top of the custard.
Ingredients
Granulated sugar (about 1/2 cup plus more for topping)
Heavy cream (2 cups)
Vanilla bean or pure vanilla extract (1 vanilla bean or 1 teaspoon extract)
Egg yolks (4 large)
Salt (a pinch)
Instructions
1. Set your oven to 325°F (160°C) to make it a suitable environment for cooking. Find a small pot and pour in enough heavy cream so that it covers the bottom. Then, scrape the seeds from a vanilla bean (or use vanilla extract) into the pot with the cream. Heat the mixture over medium heat, gently stirring it now and then, until it simmers. Be careful to not let it boil. When you see the first bubbles of a simmer, immediately take the pot off the heat and let it sit for a minute.
2. In a mixing bowl, combine the granulated sugar and egg yolks. Whisk until pale and slightly thickened. Pour the warm cream into the mixture, in a slow, steady stream. Whisk the cream into the egg mixture until fully combined. Add a pinch of salt to the mixture. Combine thoroughly and then enjoy the peace that will come over your kitchen.
3. Transfer the blend to ramekins. Ramekins go into a baking dish. The baking dish gets filled with hot water. The water in the dish comes up about halfway on the outside of the ramekins. The whole thing gets put in a 325-degree-Fahrenheit oven for 40 to 45 minutes.
4. After they are cool, place the custards in the refrigerator for a minimum of 2 hours. Making sure to cover all the surface area, sprinkle granulated sugar in an even layer over the tops of the custards. Using a kitchen torch, caramelize the sugar until it is an even golden brown and has the snap that you want for a nice crust.
9. Red Velvet Cake
Red Velvet Cake is a longstanding dessert consisting of elements like common flour, white sugar, and a little bit of cocoa powder. Its base may include buttermilk and vegetable oil for a moist crumb, but its true texture and color come from food dye—lots of it.
Cream cheese frosting is traditional, but any tangy icing will do.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
#
Instructions
1. Set the oven to bake at 350°F (175°C). Use a baking spray or oil to coat the pans, then add flour and shake it around until the inside of the pan is coated with flour.
2. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, salt, and cocoa powder. Sift together well.
3. In another big bowl, blend the oil, buttermilk, eggs, and food color. Mix very well until everything is combined.
4. Slowly incorporate the dry ingredients into the wet mixtures, blending gently yet completely. When done, the batter will appear somewhat stiff and will hold its shape. Divide the batter evenly between the two pans and smooth the tops. Bake for 25-30 minutes. A toothpick test works well here; when inserted into the center of the cakes, it should come out clean for the cakes to be done. Let the cakes cool in the pans for a few minutes before inverting them onto a wire rack to cool completely.
10. Lemon Tart
Lemon Tart melds a buttery crust with a zesty filling composed of freshly squeezed lemon juice, eggs, sugar, and cream. The perfect blend of tangy and sweet, it’s an ideal centerpiece for any dessert table.
Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/4 cup granulated sugar
4 large eggs
3/4 cup freshly squeezed lemon juice
1 cup granulated sugar
1/4 cup heavy cream
Instructions
1. In a food processor, combine the flour, butter, and 1/4 cup sugar, and process until the mixture looks like coarse crumbs. Evenly press the mixture into a 9-inch tart pan covering the bottom and sides. Chill for 30 minutes.
2. Heat the oven to 350 degrees F (175 degrees C). Bake the crust for 10-15 minutes until it turns golden. Take out the weights and the parchment, then allow it to cool.
3. In a bowl, blend the eggs, lemon juice, 1 cup of sugar, and heavy cream until well combined. Pour the lemon mixture into the cooled crust.
4. Bake the tart for 20-25 minutes until the filling sets. Let it cool completely before serving. If you want, you can enjoy the lemon tart with a dusting of powdered sugar.
11. Mochi
Mochi, a cake of rice, Japanese in origin, is made from glutinous rice flour, water, and sugar. What results is a chewy, sweet, often cornstarch-dusted confection that can be filled with red bean paste or other sweet pastes.
Ingredients
1 cup glutinous rice flour
3/4 cup water
1/4 cup granulated sugar
Cornstarch (for dusting)
Optional: Red bean paste or sweet filling of choice
Instructions
1. In a bowl that can go inside the microwave, combine the sweet rice flour, water, and sugar, mixing until smooth and well incorporated.
2. Plastic wrap should be placed over the bowl but with a small opening for steam. Microwave on high for one minute. After that, stir and continue microwaving in 30-second intervals, stirring after each interval, until the mixture becomes sticky and translucent.
3. Clean surfaces and hands should be dusted with cornstarch to prevent the mochi from sticking. The mochi dough should then be placed on the clean surface and divided into small portions. Each portion should be shaped into a flat round.
4. When using, put a little bit of red bean paste or your preferred filling into the center of each mochi round. Then, lightly pinch the edges together to seal it into a ball. If you need to, dust it with more cornstarch and serve it immediately.
12. Panna Cotta
Panna Cotta is a traditional Italian dessert. Its particularity lies in its delicate, creamy texture, which some may say is the best part of the dessert.
I learned to make panna cotta using the most basic of ingredients: heavy cream, whole milk, a small amount of granulated sugar, unflavored gelatin, and vanilla. The only thing that may not be “traditional” about my panna cotta is that I sometimes use a bit of vanilla paste instead of vanilla extract.
Ingredients
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
1 packet unflavored gelatin (about 2 1/4 teaspoons)
1 teaspoon vanilla extract
Instructions
1. In a petite bowl, scatter the gelatin across the milk and allow it to rest for approximately 5 minutes to become noticeably plump.
2. In a saucepan, mix the sugar with the heavy cream. Place the pan over medium heat. Stir the cream and sugar mixture occasionally until the sugar has completely dissolved. Then, heat the mixture until it is steaming.
3. Take the saucepan off of the burner and mix in the gelatin (that has now bloomed) and the vanilla extract. Stir until the mixture is completely uniform. Aim for no visible gelatin in your mixture.
4. Transfer the mixture to ramekins or serving glasses and chill. Allow to set in the refrigerator for at least 4 hours before serving.
13. Eclairs
Making a classic eclair starts with a precise choux pastry, which is made with water, butter, flour, and eggs. Sugar, salt, and sometimes vanilla are added to the mixture, creating a rich, smooth, easy-to-pipe batter.
This batter is baked into golden, airy shells that are perfect for filling.
Ingredients
- 1/2 cup (120ml) water
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (60g) unsalted butter
- 2 large eggs
- 1 tablespoon (12g) granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
1. Your oven should be at 400°F (200°C) when you place a sheet of parchment paper on a baking sheet.
2. In a medium saucepan, combine water, butter, sugar, and salt; bring to a boil. Remove from heat, and stir in flour until a smooth dough forms.
3. Replace the pan over the heat, and stir the mixture continuously until it forms a ball and a film forms on the bottom of the pan. Transfer it to a bowl, and let it cool slightly.
4. Introduce the eggs into the mixture one by one, making sure to mix very well after each addition and beat the mixture into a smooth, glossy mass. Use a large round tip to pipe the mixture onto the prepared baking sheets in
1.5″ to 2″ mounds, spacing them about 3″ apart. Bake until golden, about 20 to 25 minutes.
14. Gelato
Gelato is an Italian dessert that is served in such a way that it retains more of its natural flavor than ice cream. Gelato’s taste is more noteworthily fresh than the silken textures and sweet flavors of ice cream.
Such flavor comes from its main ingredients: milk, cream, and egg yolks.
Ingredients
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
A pinch of salt
Instructions
1. In a saucepan, mix the whole milk, heavy cream, and half of the sugar; warm over medium-low heat until very hot but not quite at a simmer. This takes about 10 minutes.
2. In another bowl, whisk together the egg yolks and the rest of the sugar until light and fluffy. Slowly add the hot milk mixture to the egg yolks, adding it a small amount at a time and stirring constantly.
3. Return the combined mixture to the saucepan and cook over low heat, stirring until it thickens slightly and coats the back of a spoon. Do not let it boil.
4. Take the mixture off heat and incorporate the vanilla extract and salt. Let the mixture chill in the refrigerator for no less than 4 hours. Then churn in an ice cream maker following the instructions that come with the apparatus.
15. Sticky Toffee Pudding
Sticky Toffee Pudding is a classic British dessert that blends a moist cake made from pitted dates, brown sugar, and butter with a luscious toffee sauce. This rich, indulgent pudding is the perfect ending to any meal.
Ingredients
200g pitted dates, chopped
250ml boiling water
1 teaspoon baking soda
85g unsalted butter, softened
175g brown sugar
2 large eggs
175g self-raising flour
Instructions
1. Set your oven to 180°C (350°F) and prepare a baking dish.
2. Put the chopped dates in a bowl. Pour the boiling water over the dates. Stir in baking soda. Let sit for about 10 minutes.
3. In another bowl, beat the softened butter and brown sugar until airy and fluffy, and then add the eggs, adding them one by one and beating between additions.
4. Carefully incorporate the self-raising flour into the creamed mixture, then mix in the date mixture until thoroughly combined. Transfer the batter into the prepared baking dish and place it in the oven. Allow to bake for 35-40 minutes, checking with a skewer after 35 minutes to see if more time is needed.
16. Donuts
16. Donuts merge basic kitchen staples such as flour, sugar, baking powder, and salt with milk, eggs, and melted butter to form a smooth batter that bakes up into delectable, golden confections that are just right for any time of day.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 large eggs
2 tablespoons melted butter
Instructions
1. In a bowl of medium size, combine the flour, sugar, baking powder, and salt. Whisk them together until they are blended.
2. In another bowl, combine the milk, eggs, and melted butter.
3. Slowly incorporate the wet ingredients into the dry ingredients. Stir them together until they unite to form a smooth batter.
4. Preheat a deep fryer with oil to 350 degrees Fahrenheit (175 degrees Celsius). With a spoon, carefully drop batter into the hot oil, and fry until the spoonfuls are golden brown.
17. Banoffee Pie
Banoffee Pie is a mouthwatering dessert that consists of a buttery pie crust filled with layers of toffee, bananas, and a light and fluffy whipped topping. For a slightly different twist on the classic pie, feel free to add some optional dark chocolate at the end.
Ingredients
1 pre-made pie crust (or 200g of digestive biscuits and 100g of melted butter for a homemade base)
3 bananas, sliced
1 can (397g) of sweetened condensed milk (for toffee)
150 ml of heavy cream
2 tablespoons of powdered sugar
50g of dark chocolate (optional, for topping)
Instructions
1. Prepare the Toffee:In a medium saucepan, place the can of condensed milk (unopened) in water and heat to a low simmer. Leave it to cook for 2 to 3 hours, always making sure the can is covered with water. Let the can cool before you open it. The contents will have transformed into a toffee-like substance.
2. Assemble the Pie Base:When utilizing a base made at home, take the digestive biscuits and reduce them to crumbs. Combine the crumbs with melted butter. Press that mixture into a pie tin (or a similar shallow dish) so that it covers the bottom and climbs up the sides. You want to make something akin to a pie crust. Chill that in the refrigerator for a good 15 minutes before adding any filling.
3. Layer the Pie:Distribute the cooled toffee over the bottom of the pie. Lay the banana slices over the toffee.
4. Top with Cream:Beat the heavy cream with the powdered sugar until soft peaks form and spread over the banana layer. If using, grate dark chocolate over the top for garnish and refrigerate pie for at least one hour before serving.
