Tag: sweet

Oreo Tiramisu Dessert Box … Fall in Love with this irresistible dessert

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.

Let me show you a few dessert boxes I have brought together over the last year or so – Nutella Dessert Box, Tiramisu Dessert Box, Lotus Biscoff Dessert Box, Blueberry Biscoff Dessert Box, Pistachio Dessert Box, Chocolate Strawberry Dessert Box, Black Forest Dessert Box, Mango Cream Dessert Box, Blue Matcha Dessert Box …

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!

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!

More Tiramisu Recipes
Oreo Cookie Desserts
More Dessert Box Recipes
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Oreo Tiramisu Dessert Box

Each bite of this Oreo Tiramisu is addictive and so satisfying, you’ll wonder why you never made it earlier!

Ingredients

  • 8 Oreo cookies {plus 2 small ones for the centre , optional}
  • 25 ml Kahlua {or a shot of coffee}

Mascarpone cream

  • 75 g whipping cream cold
  • 2 tbsp icing sugar
  • 100 g mascarpone cream cold {or cream cheese, whipped smooth}

Ganache

  • 50 g cream 25% fat
  • 50 g dark chocolate.

To finish

  • 1 tsp cocoa powder
  • 1 Oreo

Instructions

Mascarpone cream

  • 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.

Most Delicious Eggless Raspberry Pistachio Cake … Satisfy Your Sweet Tooth

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?

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!

Berry Based Desserts
Desserts with Pistachios
Raspberries in Dessert
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Eggless Pistachio Raspberry Cake

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
Course Dessert
Cuisine American, British
Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, one bowl, pistachios, raspberries, summer dessert, sweet, vegetarian
Prep Time 30 minutes
Cook Time 15 minutes
6 hours 45 minutes
Total Time 6 hours 45 minutes
Servings 2 people

Ingredients

Eggless chocolate sponges (makes four 4″ cakes, recipe can be halved)

  • 105 g buttermilk
  • 25 g oil
  • 50 g castor sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 10 g cocoa powder
  • 75 g all purpose flour/maida

125g fresh raspberries {for 1 cake}

Pistachio cream filling {for 1 cake}

  • 150 g cream / 25% fat
  • 1.5 tsp agar agar powder
  • 20 g sugar (to taste}
  • 75 g white chocolate room temperature, chopped
  • 150 g cream cheese room temperature, whisked smooth
  • 60 g pistachio 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.

Video

Pretty Raspberry Cheesecake Cups … you need this delicious summer dessert

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.

I remember back in the days when we visited HKG often, I always carried back boxes of fresh raspberries and blackberries. At the time, they were just for snacking and quick desserts and parfaits, also for food styling! I was still baking with eggs, mostly quick cookies, brownies and layered cakes, often crumbles. With no Instagram at the time, it was just my blog, Twitter and Pinterest. Cut to now, I’ve gone completely eggfree while baking and you’ll find me mostly on Instagram!

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!

10 summer desserts you will ♥
Berry Desserts
More Raspberry Desserts

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Raspberry Cheesecake Cups

An eggless no bake berry berry delicious dessert that makes summer so fun, so worthwhile!
Makes 2x 300ml dessert cups
Course Dessert
Cuisine American, British
Keyword agar agar, cheesecake, cream, dessert, eggfree, eggless, fruit, no bake, no gelatine, raspberries, simple, stovetop, summer dessert, sweet, vegetarian
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 2 people

Equipment

  • 1 saucepan
  • 1 Stove
  • 2 spatula
  • 1 weighing scale
  • 2 Bowl
  • 1 Electric beater
  • 1 Piping bag
  • 1 Piping nozzle
  • 2 300ml Dessert Glasses

Ingredients

Biscuit base

  • 50 g Bourbon biscuit crumbs

Raspberry cream

  • 100 g whipping cream 30% Amul, cold
  • 200 g cream cheese cold
  • 3 tbsp icing sugar
  • Few drops almond extract optional
  • 3 tsp dried raspberry powder { from @urbanplatter.in }

Raspberry compote

  • 60 g frozen raspberries { from @delishh.india}
  • 30 g sugar
  • Juice of 1/2 lime
  • 1 tsp cornflour
  • 1/4 tsp agar agar { from @urbanplatter.in }

50g Bourbon biscuit crumbs for middle biscuit layer

Instructions

Raspberry cream

  • In a small bowl, beat the cream cheese, almond extract and icing sugar until smooth. Reserve.
  • In a larger bowl, beat the whipping cream until firm, then whip in the cream cheese and raspberry powder.

Raspberry compote

  • Stir all the ingredients together and leave in the pan to macerate for 10-15 minutes.
  • Simmer over very low heat, mashing gently until the raspberries break down and thicken slightly, 4-5 minutes. Stir well and cool completely.

Assemble

  • Line the base of each dessert glass with 25g biscuit crumbs each.
  • Pipe over a layer of raspberry cream and spoon over a layer of raspberry compote.
  • Add a layer of biscuit crumbs, then another layer of raspberry cream.
  • Finish with a dusting of dried raspberry powder, a garnish of berries, sprig of mint, edible flowers etc
  • Note: The dessert can be served immediately or can be made and refrigerated ahead of time. Dust the top just before serving.

Video

Notes

Note: The dessert can be served immediately or can be made and refrigerated ahead of time. Dust the top just before serving.

Delicious Eggless Chocolate Chip Walnut Cookies … you are going to love them!

Wholegrain Eggless Chocolate Chip Walnut Cookies …. cookies as simple as they are addictive! There was a time I always had a jar of home made cookies on the shelf, baking them once a week at least, sometimes twice. Cookies gave way to desserts and other bakes, yet cookies remain one of my favourite things to bake. They are fuss free, use staple ingredients, allow easy substitution and scream comfort!

For me, it sometimes defies logic that someone should buy a packet of chocolate chip cookies when they can be made so easily with everyday ingredients and taste a million times better! Take a look at the list of ingredients on a packet of store bought ones and chances are you’ll begin baking these at home for good! Staple everyday ingredients, easy process, quick to bake and packed with the goodness of walnuts, I love everything about these Wholegrain Eggless Chocolate Chip Walnut Cookies. I also absolutely love using nuts in baking and desserts as you can see!

NOTHING can beat the taste of freshly baked homemade cookies! These Wholegrain Eggless Chocolate Chip Walnut Cookies are a fine example. Since they’re egg free, the tasting and nibbles begin at the cookie dough stage. Beware, even the dough tastes really nice! I constantly play around with ingredients and quantities, as I did this time as well. The results were very rewarding and these Chocolate Chip Walnut Cookies turned out quite addictive. Fresh out of the oven, it was honestly difficult to stop at one!

If possible, grab a good quality muscovado sugar to make these. I used only muscovado sugar this time around and absolutely loved the deep earthy notes the sugar lent to each bite. I did throw in a spoon of chia seeds too since they were staring at me sitting on the counter. Ingredients do that to me often, talk to me while sitting on my counter, imploring me to experiment with them! Does that happen to you too? I’m glad I threw the chia seeds in coz they worked well in here.

If you’re looking for more cookie recipes, there are plenty on the blog, with eggs and without. There is also a cookie chapter in my cookbook and I love it because it has pretty interesting cookies – Nutella stuffed cookies, eggless biscotti, eggless chocolate raspberry madeleines, eggless chocolate sables, malt cookies, cookies for one, a microwave cookie etc. In addition, it’s packed with loads of chocolate based recipes that look good and are delicious too!


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!

Cookie Recipes
Chocolate Recipes
Eggless Recipes
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Wholegrain Eggless Chocolate Chip Walnut Cookies

Makes 18 cookies
Course Breakfast, Dessert, Side Dish, Snack
Cuisine American
Keyword baking, biscuit, chocolate, cookie, eggfree, eggless, eggless baking, homemade, simple, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 cookies

Ingredients

  • 115 g unsalted butter soft
  • 100 g light muscovado sugar/ brown sugar
  • 100 g whole wheat flour
  • 50 g all purpose flour / maida
  • 1 tsp chia seeds
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • Pinch salt
  • 50 g walnuts chopped
  • 50 g dark chocolate chips

Instructions

  • Preheat the oven to 180C. Line 2 cookies sheets with parchment paper.
  • In a bowl of the stand mixer {or in a large bowl}, whisk the butter and sugar until light and fluffy.
  • Add the remaining ingredients and mix in at the lowest speed until incorporated.
  • Using a cookie scoop, measure out walnut sized pieces and flatten slightly. Top with chooclate chips.
  • Bake for 17-19 minutes until the tops get light golden brown and are firm to touch.
  • Cool completely on cookie racks.

How to make the Perfect Blueberry Compote in under 10 minutes!

Perfect Blueberry Compote … the simplest and quickest way to make the most delicious and quite perfect blueberry compote every time. The recipe needs 5 ingredients, it’s ready in under 10 minutes, it works with fresh or frozen blueberries and it tastes delicious. Oh, did I say it looks beautiful and glossy too?

Few berries can give you so much instant gratification as blueberries! I love how easy they are to work with, how beautiful they look, the pop of colour they add, the rustic beauty they lend to desserts and how rewarding the end result is!

I also love how berries remind you of summer! Find more recipes on my Instagram feed.

Considered a superfood, various studies suggest that blueberries can benefit the body in many ways, including improving heart health, increasing bone strength, and lowering blood pressure. This tiny but ‘mighty’ berry is loaded with nutrients, a berry I use often now that’s it’s easily available at the local bazaar.

The pros are many. Fresh blueberries are quite hardy and keep well refrigerated for 5-7 days at least. They make for a beautiful garnish and taste really nice too both raw and cooked. They’re also easily available all year round now and thankfully aren’t very expensive. If you have a big batch of fresh bluebs on hand, wash them well, rinse and pat dry, then lay them on a tray and freeze them. Once frozen, just pop the lot into a Ziploc and you’ve got a supply of frozen blueberries!

There are a million desserts you can create with fresh and frozen blueberries, and a million ways you can use them in recipes. Salads, smoothies, sauces, over granola, in parfaits, as a compote, in cakes and cheesecakes, in muffins, on pancakes, blueberry frosting, even blueberry ganache … you name it, and you can sneak some bluebs in to make things more delicious!

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Desserts with Blueberries
Berry Based Desserts
Summer Desserts
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Perfect Blueberry Compote

How to make the Perfect Blueberry Compote in under 10 minutes! Makes 1 jar
Course Appetiser, Dessert, Drinks, Salad
Cuisine American
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes

Ingredients

Blueberry compote

  • 160 g blueberry fresh/ frozen
  • 50 g demerara sugar
  • 1 tbsp cornflour
  • 3 tbsp water
  • Juice of 1/2 lime

Instructions

Blueberry compote

  • Stir everything together in a heavy bottom pan EXCEPT lime juice.
  • Simmer until the berries release colour and soften slightly, 3-4 minutes.
  • Remove the berries to a bowl. Continue to simmer the syrup for about 30 seconds until it’s thick and glossy. Keep a close eye because this happens quite quickly.
  • Take off the heat and pour the syrup back over the berries.
  • Add the lime juice, then stir gently and cool.

Looking for the simplest no bake Blueberry Cheesecake? I got you covered!!

4 ingredient Blueberry Cheesecake … smooth, indulgent and rich, this might be the simplest one bowl, no bake blueberry cheesecake you’ll ever make. This one bowl recipe is honestly as fuss free and easy as cheesecake will ever get! It packs a sweet bit, a little going a long way…

I always have blueberries in the freezer and yesterday a friend got me some fresh blueberries. I also had a jar of dried blueberry powder on hand, so I guess this delicious little blueberry cheesecake was destined to be made. It’s as simple as cheesecake can get with no gelatine, no agar agar, & importantly, NO FUSS!

Inspired by my recent 4 ingredient mango cheesecake {recipe video/reel on Instagram}, I’m happy to say this blueberry version turned out fabulous! The icing on the cake was literally the blueberry chocolate ganache. It made the cheesecake look pretty and taste pretty special too!

Blue is one of my favourite colours and I love the way it show up everywhere. Berries are one of my favourite ingredients to use in dessert, so basically this was my kind of dessert!

I absolutely love all the hues of blueberry on this 4 ingredient Blueberry Cheesecake, the colours really catch the eye! The gentle, calming light purple of the cheesecake, the bright deep purple ganache, then a handful of fresh blueberries to top… such fun! It’s all natural colour … frozen blueberries, blueberry powder and fresh blueberries of course!

Eggless Desserts
Desserts with Fruit
Blueberry 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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4 ingredient Blueberry Cheesecake {No bake}

Smooth, indulgent and rich, this might be the simplest one bowl, no bake blueberry cheesecake you'll ever make. It's as fuss free as cheesecake will ever get!
Makes one 4" cheesecake
Course Dessert
Cuisine American, British
Keyword blueberries, cheesecake, chocolate, eggfree, eggless, eggless cake, fruit, no bake, no gelatine, one bowl, simple, summer dessert, sweet, vegetarian
Prep Time 30 minutes
Setting & defrosting 10 hours
Total Time 10 hours 30 minutes
Servings 2 people

Ingredients

Biscuit base

  • 50 g Digestive biscuits
  • 15 g clarified butter/ghee room temperature

Blueberry cheesecake filling

  • 125 g white chocolate melted
  • 150 g cream cheese softened, whisked smooth
  • 35 g cream 30% fat
  • 35 g blueberry compote {recipe below}

Blueberry compote

  • 50 g frozen blueberries
  • 15 g sugar
  • 1/2 tsp cornflour
  • 1 tsp water
  • 1/2 tsp lime juice

Blueberry white chocolate ganache

  • 30 g white couverture chocolate pellets
  • 20 g cream 25% fat
  • 1/4 tsp blueberry powder

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.

Blueberry cheesecake filling

  • Add all ingredients to a bowl and using an electric blender, whisk until smooth.

Assemble

  • Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and pour/spoon in the filling.
  • Set it in the freezer for 4-6 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight. I always cover it with a large glass bowl.
  • Top the cheesecake with the blueberry white chocolate ganache and garnish with fresh blueberries, mint etc.

Blueberry compote

  • Whisk all the ingredients until smooth and simmer over very low heat for 4-5 minutes stirring constantly until glossy and slightly thick. Cool, blend and strain.

Blueberry white chocolate ganache

  • Place the chocolate and cream in a microwave safe bowl and heat for 15 seconds, stir and repeat as required.
  • Whisk in the blueberry powder a little at a time until you get the desired colour.

Video

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