Tag: dessert box

Delicious Strawberry Frasier Dessert Box for V Day … desserts that win hearts

Eggless Strawberry Fraisier Dessert Box … You can never have enough strawberry desserts and here’s another favourite. Inspired by Fraisier, the classic French dessert, this dessert box is as simple as it is refreshing. Orange, strawberries and cream can only be delicious together, and this was no exception!

The eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessert is refreshing good! This dessert box will work beautifully with raspberries as well!

The cake itself is a simple sponge, one that you can whisk simply in a bowl OR if you make multiple portions like I do, whisk it in a stand mixer like my SMEG. You can find great deals for appliances like these and several more fabulous offers on CouponzGuru.

This eggless Strawberry Frasier Dessert Box is literally light as a cloud and bursting with fresh flavour, quite a refreshing start to the new year! I absolutely loved how bright and fun it turned out to be, each bite addictive good and light.

Strawberry Desserts
Dessert Boxes
Eggless Desserts

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!

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Eggless Strawberry Fraisier Dessert Box

The one bowl, simple eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessert is refreshing good!
Course Dessert
Cuisine American, British
Keyword baking, cake, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, one bowl, simple, strawberries, sweet, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
1 hour
Total Time 1 hour 45 minutes
Servings 1 person

Equipment

  • 2 bowls
  • 1 balloon whisk
  • 1 Electric hand beater
  • 1 Piping bag
  • 1 2A nozzle
  • 4" Dessert box

Ingredients

Eggless orange sponge

  • 105 g buttermilk cultured
  • 25 g oil
  • 50 g castor sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp apple cider vinegar
  • Pinch of salt
  • Zest of 1 small orange
  • 85 g all purpose flour maida

Whipped cream

  • 150 g cream 25% fat , chilled
  • 2 tbsp icing sugar
  • 100 g cream cheese chilled

Strawberries for filling

  • 50 g strawberries similar size sliced for sides
  • 30 g strawberries chopped for filling
  • 15 ml Cointreau to moisten the sponge

Garnish

  • Strawberries, tangerines/kumquats, edible flowers, mint

Instructions

Eggless orange sponge

  • Preheat the oven to 180C. Lightly grease and line a 6″ tin with parchment.
  • In a large bowl, add all the ingredients and give them a good whisk.
  • Pour the batter into the tin. Bake for approximately 25-30 minutes, until the tester comes out clean. Cool completely, then trim the top.
  • Stamp out a 4″ square using the dessert box as a guide.

Whipped cream

  • In a large bowl whip the cream with icing sugar until light and slightly moussey.
  • In another bowl whip the cream cheese until smooth. Add the cream cheese to the whipped cream and beat at high speed until smooth and thick, 3-4 minutes. Transfer to a piping bag fitted with a 2A/round nozzle.

Assemble

  • Line the base of the dessert box with a layer of cake and drizzle with Cointreau. {You can alternatively use a sugar syrup}
  • Line the sides of the box with the strawberries slices.
  • Top with about 40g diced strawberries.
  • Pipe over with the cream filling.
  • Garnish with fresh strawberries etc.
  • Serve immediately or refrigerate until required.

Video

Most Delicious Nutella Dessert Box for V Day … love at first bite ♥

Nutella Dessert Box … a quick, delicious dessert perfect for this time of the year, for V day! This dessert can be ready in under 30 minutes and is perfect if you need something sweet, something indulgent, something chocolatey in a hurry! It’s a great edible gift idea too. Come, dive right in!!

Nothing is more pleasing than the play of flavours and textures in dessert and that’s why I love layered desserts. I love the idea of making them in dessert boxes where the layers are well visible and tempt you to dive right in.

This Nutella Dessert box literally ticks off all the boxes for a perfect dessert to tempt the Nutella lover and chocolate lover. It uses a clutch of ingredients most of which you might have on hand already, comes together quickly, is no bake, very very simple and it’s good to the last spoon, perfect for Valentines day!

The flavours are gentle and calming, and the biscuit crumbs add a really nice texture. Chocolate biscuit base, light moussey Nutella cream, deep and rich chocolate ganache are textures that come together in harmony, almost like they were meant to be!

In the past year and a half, I’ve made tons of small desserts, or rather desserts for two to four people. The good thing about small desserts is that they are easy to assemble or bake, and they get over pretty fast so you are ready to try something new soon. Of course all recipes are easy to scale up should you need to so there’s something for everyone!

Looking for Dessert boxes

More Nutella recipes

And more Eggless Desserts

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!

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Nutella Dessert Box

… a quick, delicious dessert perfect for this time of the year, for V day! Makes one 2" X 4" dessert box
Prep Time 15 minutes
Cook Time 0 minutes
15 minutes
Total Time 30 minutes

Instructions

Layers

    #1 – Biscuit base

    • 40g Bourbon biscuit crumbs. Layer at the base of box.

    #2 – Nutella cream

    • 100g cream, 25% fat
    • 50g Nutella
    • 50g cream cheese, whisked
    • With an electric hand beater whip together the cream and Nutella until smooth, then whip in the cream cheese. Fit a piping bag with a 2A nozzle and fill it with the cream. Pipe halve the cream over the biscuit base.

    #3 Nutella Ganache

    • 50g cream, 25% fat
    • 15g 70% dark couverture chocolate
    • 25g Nutella
    • Heat the cream and add the chocolate into it. Stand for 5 minutes until the chocolate is soft. Add the Nutella and stir until smooth.
    • Pour the ganache over the cream and place it in freezer for 10-15 minutes until firm. {Reserve 1 tbsp of the ganache to drizzle over the top if desired}

    #4 – Top the Nutella ganache with 2 tbsp Bourbon biscuit crumbs.

      #5 – Pipe the remaining Nutella cream over the crumb layer and level off.

        To finish, edge the dessert shot with Bourbon biscuit crumbs.

          Video

          #Nutella #dessertbox #asmr #Nutelladessertbox #cookiesandcream #valentines #VDaydesserts #VDay #layereddessert #Nutellalovers #Nutellalover #dessertlovers #nobake #sodelicious #chocolateNutella #simplerecipe #dessert #Nutelladessert #dessertideas #sogood #noeggs #easyrecipes #egglessdessert #chocolate #hazelnuts

          Eggless Tiramisu Dessert Box … No eggs and simple, this dessert is delicious! #noeggs

          Eggless Tiramisu Dessert Box … with eggless lady fingers from scratch, each bite is heaven! This is one of my favourite desserts of all time. I absolutely love how easily tiramisu can be reimagined in so many different ways, each as delicious as the other!

          Ever since I successfully figured out how to make eggless lady finger biscuits, I’ve had the eggless version of a tiramisu in mind, one I wanted to make in a dessert box. That’s just what I did and I loved how well it worked out. Each bite is delicious and the coffee soaked lady fingers are brilliant in there! Take a look …

          There was a time when I thought baking desserts without eggs was impossible and not worth a try. As time passed, reader requests on Instagram pressurised me to attempt baking without eggs, and I gave up pretty soon. Come the pandemic and I was back to endless experimenting since eggs were in short supply, and honestly, I’ve never looked back!

          Eggless lady fingers were something that I experimented a lot with, trying to get them looking good. I’m quite pleased with these ones. They are easily piped out, taste buttery and delicious and work in a load of desserts. This eggless Strawberry Charlotte Cake with eggfree savioardi was fabulous too. You can find the recipe here.

          My baking from then on turned completely eggless and I have never been more satisfied and more motivated to bake. I absolutely love baking without eggs and must admit that I never did care for the taste of eggs in my baking or desserts. I just baked with eggs because that was all I knew!

          And now look at me, I only bake without eggs and I’m absolutely loving it. It’s not that I am a vegetarian because I enjoy cooking curries like a chicken korma or a lamb stew. It’s just eggs that I never liked the taste of, the slight egginess they give to desserts. Just a personal choice I guess but it gave me something to do, something really fun and colourful, definitely delicious too!

          The list of eggless desserts is endless … eggless frangipane tart, eggless sticky toffee coffee puddings, eggless pastries, eggless lava cakes, eggless baked tarts, eggless layer cakes, eggless baked cheesecakes, eggless zuccotto are all an example of adapting to eggless baking!

          Now I look at news reports in the past week where CNN calls it the Great New Zealand Egg Crisis. Media is flooded with reports of egg shortages where everything from meals to baking to menus are affected. Well here I am telling you that baking sans eggs or going egg free is possible, and in many ways much easier than baking with eggs.

          Find a whole world of EGGLESS DESSERT RECIPES on my Instagram handle at @pabrecipes

          My eggless savioardi or lady fingers might not be as perfect as the ones with eggs ones but they are darned delicious and do the job! So of course there are limitations with eggless baking but that’s the fun of things. Find new ways to make dessert and I assure you they taste as nice. It’s a different way of thinking I guess…

          Looking for Coffee Desserts

          More Tiramisu recipes

          And more Eggless Desserts

          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!

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          Eggless Tiramisu Dessert Box

          An eggless take on this classic Italian dessert. With eggless lady fingers from scratch, each bite is heaven! Two 4" X 4" dessert box
          Course Dessert
          Cuisine Italian
          Keyword baking, biscuit, coffee, cream, dessert, eggfree, eggless, eggless baking, eggless lady fingers, eggless savioardi, homemade, lady fingers, one bowl, simple, tart, vegetarian
          Prep Time 30 minutes
          Cook Time 20 minutes
          Refrigerate 1 hour
          Total Time 1 hour 50 minutes
          Servings 4 people

          Ingredients

          Lady fingers

          • Makes 16-18 fingers {Need 1/2 batch for this dessert}
          • 85 g unsalted butter softened
          • 50 g castor sugar
          • 1/4 tsp baking powder
          • 1/4 tsp baking soda
          • Pinch salt
          • 60 g buttermilk/chaach
          • 130 g all purpose flour {plain flour}
          • Castor sugar for sifting over

          Coffee syrup

          • 50 ml strong coffee
          • 1 tbsp brown sugar
          • 15 ml Kahlua {optional}

          Cream

          • 150 g 25% fat cream chilled
          • 3-4 tbsp icing sugar
          • 250 g mascarpone {or cream cheese} chilled
          • 1/4 tsp vanilla extract

          Cocoa powder to sift over

          Instructions

          Lady fingers {see blogpost for detailed recipe}

          • Fit a piping bag with large 1A round piping nozzle.
          • In a large bowl, whisk together the butter, sugar, baking powder, baking soda and salt until smooth.
          • Whisk in the buttermilk a tablespoon at a time. The mixture might look slightly curdled.
          • Add all the flour together and stir with a spatula to get a smooth pasty dough. We’re looking for a firm churro like dough that holds shape when piped out.
          • Transfer the dough to the piping bag and pipe out 3″ fingers.
          • Dip your fingertip into water and shape the piped out fingers around the tops and bottoms to get even shapes.
          • Sift over castor sugar and place the baking sheet in the freezer while you preheat the oven.
          • Preheat the oven to 170C for 20 minutes.
          • Bake the fingers for 17-18 minutes until light golden brown and firm to touch. Cool completely on a cooling rack.

          Coffee syrup

          • Stir the sugar into hot coffee. Cool. Stir in the Kahlua if using.

          Cream

          • Whip the cream and sugar at high speed until lightly whipped.
          • If using mascarpone, whip until smooth, then mix into cream until just mixed in.
          • If using cream cheese, whip the cream cheese until smooth, then whip it into the cream to desired consistency.

          Assemble

          • Line the base of your dessert box with lady fingers. Moisten generously with the coffee syrup.
          • Pipe over the cream, top with more lady fingers and repeat.
          • Refrigerate for about an hour or two.
          • Sift over with cocoa powder.

          Biscoff Banoffee Box … dessert to fall in love with!


          Biscoff Banoffee Box, love at first bite. It’s such fun when a handful of ingredients come together so deliciously. We love a good banoffee at home, and this Lotus Biscoff twist to the banoffee was everything good. Also very easy to make as well. And oh my, the flavours!

          Addictive good and a little guilt free perhaps with a banana within, this is one dessert you need to try soon. If you don’t have a dessert box, you can layer it in trifle bowls, stem glasses or even shallow serving dish. It is so good!!!

          You can find more EGGLESS recipes here!

          Find more Biscoff Dessert Ideas here
          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!

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          Biscoff Banoffee Box

          This is love at first bite. It's such fun when a handful of ingredients come together so deliciously. We love a good banoffee at home, and this Biscoff twist to the banoffee was everything good. It's really easy to make as well.

          Ingredients

          Biscuit base

          • 40 g Biscoff biscuits
          • 10 g clarified butter/ ghee

          Cream layer

          • 150 g cream 25% fat, chilled
          • 1-2 tbsp icing sugar
          • 1/4 tsp vanilla extract
          • 150 g mascarpone cream chilled

          Biscoff Spread layer

          • 80 g Biscoff Spread melted

          Miscellaneous

          • 3 Biscoff biscuit crumbs
          • 1/2 banana sliced

          Garnish

          • Biscoff Spread & biscuit crumbs to finish

          Instructions

          Biscuit base

          • In a hand blender, finely grind the biscuits, then stir in the clarified butter/ghee. Turn into the prepared box and gently press into place. Don’t pack the crumbs in too tightly.

          Cream layer

          • Place the chilled cream, icing sugar and vanilla extract in a large bowl and whip at high speed to medium soft peaks.
          • Add the chilled mascarpone and whip until just smooth. Don’t overwhip else you’ll loosen the cream too much.

          Assemble

          • Pipe half the cream over the biscuit base and level off.
          • Pour over melted Biscoff spread and place in the freezer for 10 minutes for the Biscoff spread to firm up.
          • Top the spread with banana slices.
          • Scatter biscuit crumbs to cover the banana slices, then finally pipe over the remaining cream.
          • To finish, drizzle some melted Biscoff spread over the top, edge the box with Biscoff crumbs, and top with a biscuit if you like.

          Video

          Deliciously Addictive Lotus Biscoff Dessert Box … what’s not to love ♥!

          Lotus Biscoff Dessert Box … Refreshing, delicious and addictive, a quick, simple eggless dessert where each layer calls your name! For those who know of Lotus Biscoff, it’s not hard to imagine how good this must taste. Layers of pure joy! For those who haven’t tried Biscoff as yet, please do so soon. Honestly, it’s really worth all the fuss! 

          My first dessert box was a great experience, a Mango Cream Dessert Box, and I’ve not looked back since. Desserts in glasses or desserts in these dessert boxes are fascinating because of the visual delight they offer. Mango is my favourite fruit ever and that mango cream dessert box was everything! It had me so smitten that every now and then I think of what dessert might look nice in a dessert box… basically think layers, colours, textures, flavours.

          I love each box I’ve created so far, and this Lotus Biscoff Dessert Box is my current favourite. This box literally has layers of joy, or rather, layers of pure joy! A light eggless chocolate sponge, Biscoff cream, crushed crunchy Biscoff biscuits, more cake, more Biscoff cream, then a layer of pure smooth Biscoff spread to finish it off. The deep caramel tones of the spread are like no other, so unique!

          Bringing together these dessert boxes has become a whole lot of fun, and I am grateful for all the comments and DMs I get on Instagram. Ever since I shared the first one on the platform, I’ve had several requests for a Lotus Biscoff Dessert Box and I finally succumbed to temptation! Here’s another play of textures and flavours for you.

          And as always, it’s the idea that matters. If you don’t have a dessert box, don’t fret. Just grab your best looking glassware and layer up! I love using these glasses that I had bought several years ago from Ikea in HKG when fuss free travel was still a thing in my life.

          You can find more EGGLESS recipes here!
          You can find recipes with MANGO here.

          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!

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          Lotus Biscoff Dessert Box

          Lotus Biscoff Dessert Box … Refreshing, delicious and addictive, a quick, simple eggless dessert where each layer calls your name! For those who know of Lotus Biscoff, it's not hard to imagine how good this must taste. Layers of pure joy!
          Makes two 4" dessert boxes
          Course Dessert
          Cuisine British
          Keyword baking, Biscoff, cake, cookie, dessert, eggless, eggless cake, eggless layered cake, homemade, one bowl, simple, sweet, vegetarian
          Prep Time 15 minutes
          Cook Time 30 minutes
          30 minutes
          Servings 4 people

          Ingredients

          Eggless chocolate sponge

          • 210 g cultured buttermilk plain chaas
          • 50 g neutral oil
          • 100 g castor sugar
          • 1/2 tsp baking soda
          • 1 tsp baking powder
          • 1 tsp apple cider vinegar
          • Pinch salt
          • 15 g light cocoa powder
          • 50 g wholewheat flour/aata
          • 100 g plain flour/maida

          Biscoff cream

          • 250 g Amul Fresh cream/25% fat cream
          • 1.5 tbsp cornflour
          • 1 tsp agar agar
          • 1 tbsp castor sugar
          • 75 g Biscoff melted
          • 8 Lotus Biscoff Biscuits – 6 crushed for biscuit layer + 2 for topping

          Biscoff topping

          • 100 g Biscoff spread melted

          Instructions

          Eggless chocolate cake

          • Preheat the oven to 180C. Line two 6″ tins with parchment.
          • In a large bowl, add all the ingredients and give them a good whisk.
          • Divide between the tins (approx 260g each), and bake for about 20 minutes, until the tester comes out clean.
          • Cool completely. Slice each cake into 2 layers and trim the tops and stamp out 4″ squares using the dessert box as a guide.

          Biscoff cream

          • Whisk together all the ingredients EXCEPT Biscoff in a glass bowl.
          • Microwave for 30 seconds, whisk again. Repeat 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.
          • Whisk in the melted Biscoff just before you need to layer the box. Immersion blend it if required

          Assemble {see reel on @passionateaboutbaking}

          • Line the base of the dessert box with a layer of cake and pour over the Biscoff cream.
          • Top the cream with a layer of 3 crushed Biscoff biscuits, then top with the second layer of sponge, pressing gently into place. Pour over another layer of Biscoff cream and refrigerate for about 15 minutes until the top is firm.
          • Pour over the melted Biscoff spread, even it out and top with a Biscoff biscuit.
          • Refrigerate for 30 minutes or more for the flavours to mature.

          Video

          Notes

          You can even make these as trifles in dessert glasses.

          Eggless Saffron Mango Tres Leches Cake … celebrating India@75 in vibrant colours!

          Eggless Saffron Mango Tres Leches Cake… The mango season is incomplete without a mango tres leches, more so if the colours of this dessert reflect the colours of the Indian national flag. With layers deliciousness, here’s a dessert to celebrate India’s 75th Independence Day, a dessert that screams summer! 

          Any special occasion or celebration on the subcontinent is incomplete without saffron or kesar, the worlds most expensive spice! The flavours and the natural colour that saffron lends to cuisine is unmatchable and really, really pleasant. A little saffron goes a long way, so do buy the best you can find. Saffron is a spice I use often in desserts, perhaps too often but I absolutely love it!

          Saffron really makes everything special and this Eggless Saffron Mango Tres Leches Cake is no exception. A never ending supply of mangoes is definitely inspiration to create desserts around the king of fruits.
          Here’s my easy and refreshing version of the tres leches with a soft, moist and very thirsty eggless sponge {saffron & pistachio flavoured} that obligingly drinks up the saffron flavoured tres leches milk. Saffron milk is a great match here since I used the Kesar variety of mangoes when I made these, ‘kesar’ that translates into saffron. You can use any vibrant mangoes you find though.

          Mangoes with cream are a quintessential summer favourite here in India. Add saffron to the equation and you literally have magic! Desserts like this make summer so worthwhile! Everything is fresh about this cake. The light sponge, the beautifully addictive milk, the sweet mangoes and then the stabilized cream that holds the mangoes together.

          For those who might be curious, I stabilize the cream since low fat cream is all that is easily available locally in India where I live. I’ve found a way to stabilize it the way it works for me. Of course it’s not as easy as whipped cream but for me it’s better that non dairy alternatives available locally that have labels of ingredients that scare me. Feel free to use a whipping cream with at least 35% fat if available.

          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!

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          Eggless Saffron Mango Tres Leches Cake

          The mango season is incomplete without a mango tres leches and this egg free version is sooooo good!!
          Course Dessert
          Cuisine American, Mexican
          Keyword agar agar, baking, cake, dessert, eggless, eggless cake, eggless layered cake, fruit, mangoes, saffron, simple, summer dessert, sweet, tropical, vegetarian
          Prep Time 15 minutes
          Cook Time 35 minutes
          8 hours
          Servings 6 people

          Ingredients

          Eggless saffron pistachio sponge

          • 140 g full fat yogurt/dahi
          • 70 g castor sugar
          • 1/4 tsp baking soda
          • 3/4 tsp baking powder
          • Pinch salt
          • Few strands saffron
          • 1 tbsp chopped pistachio
          • 60 g oil
          • 90 g all purpose flour/maida

          Tres leches milk

          • 80 g milk
          • 75 g coconut milk
          • 60 g condensed milk
          • Generous pinch saffron

          Stabilized cream

          • 250 g Amul Fresh cream/25% fat cream
          • 1.5 tbsp cornflour
          • 1 tsp agar agar {Increase by 1/4 tsp if the weather is very warm}
          • 2 tbsp castor sugar
          • 1 tbsp clarified butter/ghee
          • 100-125 g small diced mango {plus extra for garnish}

          Instructions

          Eggless saffron pistachio sponge

          • Preheat the oven to 180C. Line a 6″ baking tin with parchment. In a large bowl, whisk the yogurt and castor sugar until smooth.
          • Whisk in baking soda, baking powder, salt, saffron strands and pistachios and leave to stand for 5 minutes until the mixture is bubbly.
          • Whisk in oil until well blended/emulsified.
          • Sift over the plain flour & fold in until smooth. Transfer to the baking tin, smooth out the top and edges.
          • Bake for 30 minutes / tester comes out clean. cool completely.

          Tres leches milk

          • Whisk together in a glass jar or bottle and refrigerate overnight for the flavours to mature well.

          Stabilized cream

          • Whisk together all the ingredients in a glass bowl.
          • Microwave for 30 seconds, whisk again. Repeat 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.
          • Note: You can also make this on the stove top. Stir constantly.
          • Assemble
          • Secure an acetate collar and place the sponge in a compact serving dish.
          • Poke the sponge with a skewer/fork right across making sure you poke straight to the bottom.
          • Pour over the tres leches milk a little at a time, waiting for it to absorb completely. Top the soaked cake with diced mangoes, then pour over the stabilized cream to cover the mangoes completely.
          • Place in the freezer for about 2 hours, then remove to the fridge and leave to set overnight.
          • Garnish with freshly diced mangoes, mint and rose petals.

          Video

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