impressive dessert

Here's what you need: sweetened condensed milk, graham crackers, unsalted butter, nonstick cooking spray, heavy cream, sugar, bananas, chocolate shaving

Banoffee Pie Recipe by Tasty

oz sweetened condensed milk

graham crackers

unsalted butter, melted

nonstick cooking spray

heavy cream

sugar

bananas, sliced

chocolate shaving,

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Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.

Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary.

Carefully remove the baking dish from the hot water bath and let cool to room temperature. Whisk the mixture (now it’s dulce de leche!) until smooth.

Reduce the oven temperature to 350˚F (180˚C).

In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand.

Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.

Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.

Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.

In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form.

Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.

https://vid.tasty.co/output/130195/landscape_480/1555522424

Serve this tender, light-as-air cake in spring or summer, topped with your favorite seasonal fruit (we used strawberries), for a slice of heaven in every bite. Most angel food recipes require a specific tube pan, but this one shows you how to make the cake with just a soda can, a nonstick springform pan, and some tape.

Angel Food Cake In A Springform Pan Recipe by Tasty

cake flour, not self-rising

sugar, divided

vanilla extract

salt

cream of tartar

strawberry

lemon juice

whipped cream

aluminum springform pan, 10 inch (25 1/2 cm)

Place a medium mixing bowl in the refrigerator to chill.

Cut a round of parchment paper to the same circumference as the base of the pan, with a hole in the center that is the same circumference as the can. Line the springform with the parchment. Cover the sides of the can completely with parchment, securing with tape and making sure that the tape is covered by parchment.

In a medium bowl, sift the flour and ½ cup (100 grams) of the sugar together.

In a large bowl, combine the egg whites, vanilla extract, salt, and cream of tartar. Using an electric mixer, beat the mixture on medium speed until soft peaks form. You will know when they’ve reached the soft peak stage because the whites will just barely be able to hold their shape.

Increase the mixer speed to high and gradually add the remaining cup of sugar, 2 tablespoons at a time. Beat until the mixture forms stiff peaks. This may take up to 10-12 minutes. You will know that you are getting close to stiff peaks when the whites turn very glossy with a satin-like appearance. Lift the beater out of the bowl and check if the peak stands straight up in a point with no curling at the tip. Once it does, your ready for the next step.

Sift the flour and sugar mixture into the egg whites, about ⅓ cup (80 ml) at a time. Using a large flexible spatula, carefully fold in the flour until there are no clumps left. Be careful not to overmix at this point, which will deflate the batter and decrease the volume of the cake.

Add ¼ cup (60 ml) water to the can to weigh it down, so it stays steady in the springform pan.

Carefully transfer the batter to the prepared pan, working your way around the aluminum can and smoothing the top of the batter with the flexible spatula.

Bake for 40-45 minutes, until the cake has risen completely, nearly reached the top of the pan, and the top is evenly golden brown with a few cracks. The top of the cake should spring back when gently pressed with your fingertip. If there is any indentation left, the cake needs to bake for longer. Return to the oven and check every 5 minutes.

Remove the springform pan from the oven. Pour out any excess water from the can, then replace can and immediately invert the pan over a wire rack. (The soda can will prop up the cake while it cools, allowing air to circulate around it.) Let cool completely, about 45 minutes.

Meanwhile, prepare the strawberries. In a medium bowl, toss to combine the sliced strawberries with the lemon juice and sugar. Refrigerate the berries until you are ready to serve the cake.

Remove the aluminum can from the center of the cake. Carefully run a knife along the outer edge of the pan to release the cake (it should release easily). Remove the parchment paper.

Top the cake with whipped cream and macerated strawberries.

https://vid.tasty.co/output/129884/landscape_480/1555095936

Bring the Middle Eastern sweets counter to your home with Michael Rantissi's pecan baklava rolls.

Pecan baklava roll recipe

pecans,

cinnamon

nutmeg

fresh filo pastry

ghee, melted, cooled

caster sugar

glucose syrup

cinnamon quills

This keeps up to 4 days chilled, and spiced quinces can be kept refrigerated in an airtight container for up to 2 months. You can also keep the polenta crust refrigerated for 3 days, or frozen for up to 3 months. Begin this recipe 1 day ahead. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).

Ricotta crostata with spiced quince recipe

egg yolk,

pure icing sugar, sifted

star anise

bay leaves

vanilla bean, split

(approx. 1kg total weight) quinces

milliliters good-quality red wine vinegar

plain flour, sifted

fine yellow polenta

cold unsalted butter, chopped

pouring cream

vanilla paste

lemon

firm buffalo (or cow’s milk) ricotta, drained

cream cheese, room temperature

mascarpone

Delight friends and loved ones this summer with this beautiful Peaches ‘n’ Cream Cheesecake recipe. It may take a bit of time, but it’s relatively easy to prep and it is definitely worth the wow factor!

Peaches ‘N’ Cream Cheesecake Recipe by Tasty

nonstick cooking spray, for greasing

oz shortbread cookie

yellow peaches, quartered, plus 4-5 thinly sliced

water, divided

oz cream cheese, softened

orange food coloring, optional

water

prosecco

Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.

Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.

Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.

Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.

In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.

In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.

Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.

Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.

Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.

In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.

Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.

Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.

Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.

Release the springform and remove the parchment, then slice and serve.

https://vid.tasty.co/output/133619/landscape_480/1558545272

You will need a kitchen blowtorch for this delicious dessert recipe. This is an edited extract from A Table for Friends: The Art of Cooking for Two or Twenty by Skye McAlpine (Bloomsbury, $49.99).

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Banoffee Pie Recipe by Tasty

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Top 6 impressive dessert recipes from across the web

The most viewed impressive dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banoffee Pie Recipe by Tasty

Angel Food Cake In A Springform Pan...

Pecan baklava roll recipe

Ricotta crostata with spiced quince...

Peaches ‘N’ Cream Cheesecake Recipe...

Easy lemon meringue pie recipe

The most viewed impressive dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine