Lotus Biscoff Ice Cream Shake … Deep, delicious, indulgent, comforting and oh-so-addictive, one sip down and you are transported to a happy place! I think it’s the charm and ease of sometimes using Biscoff in simple desserts which makes everything sooooo delicious.
As you can see, it’s difficult not to get inspired by this cookie butter. The more I use it, the more I enjoy creating with it. Yes it’s sweet but then petite or small portion desserts is what I do mostly. A little goes a long way. The desserts you see above are recipes I’ve created over time. All eggless, easily made vegan too because Lotus Biscoff is vegan or plant based. You can find them here or on Instagram.
This Lotus Biscoff ice cream shake is a 2 minute mood uplifter, a really quick dessert shake that is satisfying to the last drop. The cherry on the cake is the old fashioned swirl of whipped cream on top that adds the quintessential ice cream shake feel. After all, what s a shake without whipped cream, right? This cream whipper does the job beautifully!
You can play around with proportions, ingredients too. Throw in some instant coffee if you like, perhaps make it with a coffee or chocolate ice cream. Use a vegan ice cream and plant based milk to make this vegan quite easily since Biscoff is plant based. You’ve probably got the ingredients on hand already, so give this deliciousness a shot asap!
Add the 3 ingredients to a blender and process for 30 seconds until smooth. Pour into tall sundae glasses, top with whipped cream, a drizzle of melted Biscoff spread and serve immediately.
Eggless Mango Dream Cake … If dreamy desserts are what you crave, if you love mangoes as much as we do, this tin box cake is for you! With mangoes, cream, saffron & pistachios, this Indian inspired eggless Mango Dream Cake is deeply delicious and so satisfying!
As the mango season draws to an end here on the subcontinent, I’m trying to squeeze in a couple of more mango dessert recipes. The king of fruits gives me so much joy, it’s difficult to accept that the season is almost gone.
Mangoes here are a celebration of everything Indian, a fruit we simply love to love.
With thousands of varieties and millions of ways to use the fruit, mango is truly very special. In India {and globally too of course}, you will see myriad uses for mangoes from the time they come into season, a country smitten by the immense possibilities of their beloved national fruit. Pickles, curries, beverages, coolers, salads, soba noodles, stir fries, dal and of course my favourite category, DESSERTS ♥!
Do tag me on Instagram at Passionate About Baking if you make this Eggless Mango Dream Cake, or any other recipe from the blog. I’d love to see it!
If dreamy desserts are what you crave, if you love mangoes as much as we do, this tin box cake is for you! With mangoes, cream, saffron & pistachios, this eggless Mango Dream Cake is deeply delicious and so satisfying!Makes one tin cake {5.5x3inch}
Preheat the oven to 180C. Line a 6″ tin with parchment.
In a large bowl, add all the ingredients and give them a good whisk.
Turn the batter into the tin and bake for about 40-45 minutes, until the tester comes out clean. Cool completely, then trim the top. Gently fit the cake into the dream cake tin {5.5x3inch} and poke with a skewer.
Saffron milk
Stir together and leave to steep, preferably overnight
Almond cream
Whisk together all the ingredients in a glass bowl. Microwave for 30 seconds, whisk again. Repeat at 15-30 second intervals until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.
Assemble
Moisten the cake generously with the saffron milk.
Top the moistened cake with freshly diced mangoes followed by the almond cream. Level out and leave to set in the fridge overnight.
Top with freshly diced mangoes, rose petals, mint etc.
The simplest & most delicious No-Bake Mango Cheesecake… A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake I’ve ever made and I’ve made many!! This one is also the simplest one!
I get a load of DMs on Instagram and recipe requests for mango based desserts through the mango season and this was yet another of my favourites, and I have many! There are no holds barred when it comes to mango and I’ve really enjoy the season.
I really liked how this came together, almost like magic. I have a high speed blender so I just threw everything into it and had a smooth cheesecake batter in a couple of minutes. Alternatively, you can puree and strain the mango separately, then whisk everything together with a hand blender to get a smooth batter. The white chocolate adds enough sweetness and helps the cheesecake set.
Everything about this No-Bake Mango Cheesecake is pleasing. The colours, the texture, the set, the flavours and of course, the appearance. Hope you try this recipe soon!
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
The simplest & most delicious Mango Cheesecake … A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake I’ve ever made!
Makes one 4″ cheesecake
Course Dessert
Cuisine American
Keyword cake, cheesecake, dessert, eggfree, eggless, eggless cake, fruit, Indian dessert cake, mangoes, no gelatine, nobake, summer dessert, sweet, vegetarian
Prep Time 30 minutesminutes
12 hours 12 hourshours
Total Time 12 hourshours30 minutesminutes
Servings 2
Ingredients
Biscuit base
50gDigestive biscuits
15gclarified butter/gheeroom temperature
Mango Cheesecake filling
135gmangodiced
125gwhite chocolatemelted
150gcream cheesesoftened
35gcream25% fat
Instructions
Biscuit base
Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4″ foil lined dessert ring, flatten into a base and freeze until firm.
Cheesecake filling
Blend all 4 ingredients together in a high speed blender until smooth.
Assemble
Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and spoon in the filling.
Set in the freezer for 3-4 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight.
Top the cheesecake with a white chocolate ganache and mangoes etc.
Oreo Tiramisu Dessert Box … if you love Oreos, if you love cookies and cream, if you love chocolate AND if you love fuss free quick desserts, here’s a dessert idea that you’re going to fall in love with. It’s addictive and sooooo delicious!
There’s always something exciting and interesting about bringing simple desserts together, and instant gratification is definitely one of the pros. Most cookie/biscuit base desserts are just that since it cuts out the time and effort that baking takes. As much as I LOVE baking, quick desserts like these have a special place in my heart! I make them seldom but I really enjoy doing so.
My new favourite was to serve desserts is in dessert boxes. They’re fun, look pretty, keep the dessert ‘contained’, travel well and offer a million possibilities. Think flavours, colours, layers, textures. There is just so much you can do with a dessert box, the possibilities are infinite.
So you can imaging how much I love this form of dessert and the Oreo Tiramisu Dessert Box is everything. The flavours are wonderful and the whole dessert comes together beautifully. We absolutely love it! It screams deliciousness with every bite and has you covered for so many special taste profiles! The bite of Oreo cookies is quite special too…
You get major Tiramisu feels as you dig into this Oreo Tiramisu Dessert Box , it ticks off the cookies and cream box, indulgent rich chocolate notes covered….and last but not the least, it has Kahlua or coffee which I love. If you don’t want to use Kahlua or coffee, a chocolate milk will do too, perhaps a chocolate syrup.
That’s the beauty of desserts like these. You just need a direction, an inspiration. Then you can go along and customise them as you like! Just make sure you pop an Oreo on top to finish it off and a pretty edible flower for that pop of colour!
With an electric hand beater, whip together the cream and icing sugar until smooth and firm.
Fold in the mascarpone. Fit a piping bag with a 2A nozzle and fill it with the cream.
Ganache
Heat the cream and add the chocolate into it. Stand for 5 minutes until the chocolate is soft, then stir until smooth.
Layers
#1 – 4 Oreo cookies {plus one small one for the centre, optional}#2 – 15ml Kahlua {or a shot of coffee}#3 – Pipe half the mascarpone cream over the soaked biscuits.#4 – Pour the ganache over the cream layer and place it in freezer for 10-15 minutes until it firms up. #5 – Top the ganache with 4 Oreo cookies {plus one small one for the centre, optional}#6 – 15ml Kahlua {or a shot of coffee}#7 – Pipe the remaining cream over the biscuit layer and level off.
To finish
Dust with cocoa powder and top with an Oreo cookie.
Eggless Raspberry Pistachio Cake … Where favourite colours and flavours come together with chocolate to create absolute deliciousness! My love for layered desserts, natural flavours, fruit in dessert, petite cakes and chocolate all meet in this little dessert cake. Each spoon is bursting with fresh, deep flavour and you just want to keep diving in!
There’s something about natural colors of fruits that really appeals to me, so much so that I can’t get enough. It’s always about pairing and always about a freshness of flavour. Add to that the visual appeal because desserts must look good and taste as nice!
Talking about colours makes me think of berries instantly. I make eggless desserts a LOT with berries through summer as I find them fascinating … so much appeal, so much fresh flavour, also a ton of natural colour! One of my favourite berries are raspberries and I find them endlessly inspiring. This Eggless Raspberry Pistachio Cake is the result of one such inspiration!
Think berries, think colour, then think pistachios and fall in love with that quintessential pistachio green. I’m smitten by the beautiful pistachio green and how well it pairs with the vibrant red of raspberries. Tke a look at the collage below and you’ll know what I mean. It’s therapeutic working with such colours and flavours and an absolute joy to style and shoot them! Just feels so effortless!
This little eggless raspberry pistachio layer cake is yet another way to play with these flavours and colours and the outcome is soooooo delicious! Pretty too, don’t you think?
When favourite colours and flavours come together with chocolate to create absolute deliciousness! My love for layered desserts, natural flavours, petite cakes and chocolate all meet in this little dessert cake, each spoon bursting with flavour and texture!Serves 2-4
Eggless chocolate sponges (makes four 4″ cakes, recipe can be halved)
105gbuttermilk
25goil
50gcastor sugar
1/2tspbaking powder
1/4tspbaking soda
Pinchof salt
10gcocoa powder
75gall purpose flour/maida
125g fresh raspberries {for 1 cake}
Pistachio cream filling {for 1 cake}
150gcream / 25% fat
1.5tspagar agarpowder
20gsugar (to taste}
75gwhite chocolateroom temperature, chopped
150gcream cheeseroom temperature, whisked smooth
60gpistachio butter
To top
Chocolate ganache, fresh raspberries, fresh mint leaves, edible flowers
Instructions
Eggless chocolate sponge
Preheat the oven to 180C. Line the base of four 4″ pastry rings/tins with foil and the sides with parchment.
In a large bowl, add all the ingredients and give them a good whisk.
Divide the batter between the rings/tins.
Bake for 12-15 minutes, until the tester comes out clean. Cool completely, then trim the tops.
Pistachio cream filling for 1 serving
Whisk the cream and agar agar in a saucepan and simmer over low heat for 2-3 minutes stirring often to activate the agar agar. Alternatively, this can be done in the microwave in 30 second bursts.
Pour over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Whisk in the cream just before you need to do the filling.
To 190g of the filling, whisk in 60g pistachio butter.
Assemble
Secure an acetate sheet snugly around a 4″ eggless chocolate sponge.
Pipe or spoon over the pistachio filling up to just below the halfway mark. Place it in the freezer for about 30 minutes until firm.
Scatter over a layer of fresh raspberries, about 15-16 per cake.
Top the berries with the remaining white cream filling gently. Make sure the filling isn’t too loose/flowy or it will cover the raspberries completely. You need a thickish, batter like flowing consistency.
Place the cake in the freezer for 4-5 hours until frozen, peel off the acetate sheet and leave to set in the fridge overnight.
Top with a spoon of melted chocolate ganache if desired. Garnish with fresh berries.
Raspberry Cheesecake Cups … eggless, no bake and quick! Colourful too. There’s something about berries that scream summer and this vibrant dessert has all the elements I love. It’s fresh and exciting, the balance of sweet and tart simply dance on the palette, the flavours coming alive with every bite – honestly amazing!
These eggfree cheesecake cups demonstrate how well frozen raspberries work in desserts, and how effortlessly dried raspberry powder can uplift a cheesecake filling. It’s that very combination of sweet and tart, with a crisp biscuit crumb in between that has my heart!
You’ll see me using berries often while I make desserts, especially summer desserts. I love the freshness and colour they add to dessert, and also how simple they are to incorporate into just about any recipe. They’re also pretty reasonable in season though some like fresh raspberries are quite perishable.
Times have changed. I barely travel now mostly because of the dogs since I can’t bear to leave them even for a day. Bambi is autistic and doesn’t stay without me, and Poppy is too much of a baby and is quite a handful. Both furries have communication problems and they are a 24 hour job. They are quite the sweetest though so I’m not complaining!
Back to the berries, sourcing is always key. I have a good ‘bazaar’ network, one that I’ve built over the years. My local grocery store sometimes gets a batch of really fresh raspberries, mostly in the cooler months. I think they’ve got me on speed dial because they call me the minute the produce hits the store! That’s what happened a couple of months ago and I made this pretty delicious Eggless Chocolate Raspberry Cake.
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
