Recipes for Desserts

• 1 ½ cups (180g) all-purpose flour
• ½ cup (115g) cold unsalted butter, cubed
• 2 tbsp granulated sugar
• ¼ tsp salt
• 4-5 tbsp ice water

• 3 large ripe mangoes, peeled, pitted, and sliced
• ½ cup (100g) granulated sugar
• 2 tbsp cornstarch (for thickening)
• 1 tbsp lemon juice
• ½ tsp ground cinnamon (optional)

• Cream Cheese Mixture:
  • 250g (8.8 oz) cream cheese, softened
  • 50g (3.5 tbsp) unsalted butter, softened
  • 100ml (6.5 tbsp) whole milk
  • 60g (4.5 tbsp) granulated sugar (for cream cheese mixture)
• Egg Yolk Mixture:
  • 6 egg yolks (large eggs)
  • 30g (2 tbsp) cake flour (sifted)
  • 10g (1 tbsp) cornstarch (sifted)

• 1 ½ cups graham cracker crumbs (about 10-12 crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

• 16 oz (2 packages) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional)
• 1 ½ cups heavy whipping cream, cold

Ingredients

For the Sponge Cake:

• 1 cup (125g) all-purpose flour
• 1 tsp baking powder
• 4 large eggs, at room temperature
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) whole milk
• 1/4 cup (60g) unsalted butter, melted
• 1 tsp vanilla extract
• Pinch of salt

For the Strawberry Cream:

• 1 cup (240ml) heavy cream, chilled
• 1/2 cup (100g) powdered sugar
• 1 cup fresh strawberries, pureed
• 1 tsp vanilla extract

For Decoration:

• 2 cups granulated sugar
• 1 ½ cups water
• ½ cup honey
• 1 tablespoon lemon juice
• 1 cinnamon stick
• 1-2 whole cloves (optional)

• 1 pound phyllo dough (about 40 sheets), thawed
• 2 ½ cups mixed nuts (walnuts, pistachios, or almonds), finely chopped
• 1 teaspoon ground cinnamon

• 1 cup milk powder
• 1/4 cup all-purpose flour (maida)
• 1/4 tsp baking powder
• 2 tbsp ghee (clarified butter), melted
• 1/4 cup milk, or as required (for kneading)
• Oil or ghee, for deep frying

• 1.5 cups sugar
• 1.5 cups water

• Heavy Cream: 2 cups (480 ml)
• Vanilla Bean: 1 whole (or 1 tsp vanilla extract)
• Egg Yolks: 5 large
• Granulated Sugar: 1/2 cup (100 g) + 1/4 cup (50 g) for caramelizing
• Salt: A pinch

• 6 small ramekins
• Baking dish or roasting pan
• Kitchen torch (for caramelizing the sugar)
• Fine-mesh sieve

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup almond milk (or any plant-based milk)
• ½ cup vegetable oil (or melted coconut oil)
• 1 tablespoon apple cider vinegar (or white vinegar)
• 2 teaspoons vanilla extract

• 250 g all-purpose flour
• 150 g cold butter (cut into cubes)
• 50 g powdered sugar
• 1 egg
• 1 tablespoon cold water
• A pinch of salt

• 500 g fresh strawberries
• 100 g sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, cold and cut into cubes
• 6-8 tablespoons ice water

• 6-7 medium-sized apples
• ¾ cup granulated sugar
• ¼ cup brown sugar

What do you need for tartlets?

Tartlets or baskets made from shortcrust pastry, cream, mascarpone, chocolate, and fruit.

Fruit Tartlets:

• Whip the cream, then add mascarpone, a bit of Color Red food coloring, and fruit of your choice.

Chocolate Tartlets:

• In the whipped cream with added mascarpone, slowly pour in melted chocolate that has been melted over a double boiler.

Filling and Decorating:

Brighten your day with these delightful Colorful Donuts! These vibrant, handmade treats are not only visually stunning but also irresistibly delicious. Perfect for parties, celebrations, or simply to add a splash of color to your dessert spread, these donuts are sure to bring joy to anyone who takes a bite.