make ahead dessert

This make-ahead festive dessert is deliciously different and incredibly simple to make, with amaretti biscuits, fresh oranges and double cream

Freeze-ahead chocolate & chestnut parfait

milk chocolate

sweetened chestnut purée

soft amaretti biscuits

oranges orange

double cream

dark chocolate

Rinse a 22 x 10 x 7cm deep loaf tin (about 1.5 litres in volume) with cold water, but don’t dry it. Line the tin with cling film, smoothing out as many of the wrinkles as you can.

Stir the chocolate, chestnut purée and amaretti biscuits together, then stir through the orange and zest. Gently fold in the cream until combined, then spoon the mixture into the tin. Smooth the top and cover with cling film. Freeze for 3-4 hrs until just firm.

Take the parfait out of the freezer 20 mins before serving. To serve, dip the tin briefly in hot water, then turn out onto a serving plate and remove the cling film. Scatter over the grated chocolate and slice.

A twist on the classic cherry bakewell, these mini citrus-flavoured pies are an elegant dessert choice

Lemon bakewell tarts

butter

lemon

icing sugar

plain flour

lemons

caster sugar

eggs

ground almond

lemon marmalade (see recipe below) or lemon curd

almond

Heat oven to 200C/180C fan/gas 6. To make the pastry, place the butter and lemon zest in a food processor and blitz until soft. Sieve in the icing sugar and blitz again until light and creamy. Mix in the egg yolk with 1 tbsp water, then add in the flour until it’s just combined.

On a lightly floured surface, bring the pastry together into a ball, then wrap in cling film and flatten lightly to form a disc. Chill in the fridge for 30 mins.

Roll out the pastry and use to line six 10 x 2cm loose-bottomed tart tins,trimming off any excess. Put in the fridge while making the filling. If pastry breaks or cracks, patch up with any trimmings.

To make the filling, beat together the lemon zest, butter and caster sugar until light and creamy. Add the eggs, one at a time, including a spoonful of the ground almonds with each addition. When all the egg has been added, mix in the remaining ground almonds and flour.

Spread the marmalade or curd over the bases of the tart cases. Spoon over the filling and smooth with a palette knife or spatula. The tarts will be full to the top, which is fine. Scatter over the flaked almonds, sit tarts on a baking tray and bake for 15-20 mins until lightly golden. Remove from the tins and serve warm or cool, dusted with icing sugar.

A make ahead mix for when you need pudding

DIY Instant Vanilla Pudding Mix

sugar

cornstarch

dry milk powder

salt

vanilla beans

In a medium bowl, whisk together the sugar, cornstarch, milk powder, and salt; set aside.

Split open the vanilla beans and use the back of a knife to scrape out the seeds. Add the seeds to the sugar mixture, and again whisk well to evenly combine, using a fork or the back of the spoon to break up any chunks of vanilla bean seeds. Cut the empty vanilla bean pods into two or three pieces each.

Place the vanilla bean pieces into an airtight container or jar, and add the sugar mixture. Seal it, and then give it a few good shakes to distribute the vanilla bean pieces evenly. Store in a cool, dry place.

To make pudding: Combine 2 cups of milk with ½ cup of the instant pudding mix in a medium saucepan over high heat, whisking constantly. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes). Let sit for at least 5 minutes before serving. Store leftovers in an airtight container in the refrigerator.

This crowd-pleasing dessert is made ahead, so all you have to do on the night is take it out of the fridge and bask in the glory

Malt chocolate cheesecake

malted milk biscuit, crushed to crumbs

salted butter, melted

tbsp caster sugar

cheese

pot double cream

white chocolate, melted

bar milk chocolate, melted

tbsp malt or Horlicks powder

bag white Maltesers

Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into base. Chill while you make the filling.

Divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other. Beat each with an electric whisk until smooth.

Spread the milk chocolate mixture evenly in the tin. Wipe round the edge to give a smooth edge. Spoon the white chocolate mix over the top and gently smooth. Decorate with Maltesers and chill for at least 5 hrs until firm.

France-based food writer Debora Robertson&#8217;s recipe for lemon madeleines with gin and dubonnet sorbet is a delicious Anglo-French dessert created to celebrate the Queen&#8217;s Jubilee. Check our our madeleines with lemon and herb drizzle.

Lemon madeleines with gin and Dubonnet sorbet

For the madeleines

unsalted butter,

plain flour,

½ tsp baking powder

Finely grated zest 1 unwaxed lemon

For the glaze

½ lemon (about 25 milliliters)

For the sorbet

orange (about 100 milliliters)

tbsp Dubonnet

You’ll also need

tins

To make the madeleines, brush the tin or tins well with melted butter. Dust with flour, tap out the excess, then chill.

Whisk the eggs, sugar and a good pinch of salt until the mix is light and fluffy. Fold in the 100g butter. Sift the 100g flour and the baking powder into another bowl, then whisk in the lemon zest. Fold the flour mix into the egg mixture using a large metal spoon until just combined. Cover and chill for at least 2 hours, and up to 8 hours.

Heat the oven to 170°C fan/gas 5. Use 2 teaspoons to drop the batter into the holes in the tin to about three quarters full. Bake small ones for 8-9 minutes (12-13 minutes for large ones) until risen and golden. Whisk the lemon juice and 2 tbsp water with the icing sugar. When the cakes are cool enough to handle, use a fork to dip them into the lemon glaze, then put them on a wire rack, scalloped-side up. Serve warm with scoops of the icy sorbet.

To make the sorbet, put 300ml water and the sugar in a pan on a medium heat and stir until the sugar has dissolved. Pour into a bowl to cool, then chill. Mix in the rest of the ingredients, apart from the egg white, then churn in an ice cream maker (or see tips). When it looks almost done, whisk the egg white until just frothy and add to the mix – you don’t have to add this, but it helps to stabilise the mixture and makes it smoother. Scrape into a lidded plastic container and freeze until you’re ready to eat it.

Cranberry Brie Puff Pastry Pinwheels – Sweet and buttery puff pastry rolled up with brie cheese, cranberries, nuts, and a drizzle of honey, and baked to perfectly flaky pinwheels. 

Cranberry Brie Puff Pastry Pinwheels

puff pastry, (thawed)

butter, (melted, divided)

Brie cheese, (rind mostly removed and cheese diced)

cranberries, (chopped)

walnuts

honey

powdered sugar, (for dusting (optional))

Preheat oven to 375˚F.

Line a baking sheet with parchment paper and set aside.

Unroll the puff pastry on a clean work surface and brush with about a tablespoon of melted butter.

Add the diced brie, cranberries, and nuts evenly over the pastry.

Drizzle honey over cheese, cranberries, and nuts.

Starting at the long end, roll the pastry up as tightly as possible.

Brush the roll with remaining melted butter.

Using a sharp knife, cut into 12 pinwheels.

Transfer pinwheels to previously prepared baking sheet.

Bake for 18 to 22 minutes, or until cheese is melted and pastry is golden.

Remove from oven and let stand couple minutes.

Transfer to a serving plate.

Dust with powdered sugar and serve warm.

Looking for a make-ahead dessert that delivers the wow factor without much effort? A pavlova is your best bet, and we've created the ultimate version with summer berries

Pavlova

½ lemon, juiced (you’ll need 1 tbsp juice; reserve the squeezed lemon half)

tsp cornflour

strawberries, hulled and halved

tbsp icing sugar

lemon juice

raspberries

redcurrants (optional)

mint

full-fat crème fraîche

vanilla extract

If you’re using fresh eggs and you have time, freeze the egg whites, then defrost completely (see tip, ‘freeze for ease’, below). Line a large baking sheet with baking parchment and heat the oven to 120C/100C fan/gas ½. Using a 20cm cake tin or plate as a guide, draw a circle on the parchment, then flip it over.

Rub the reserved lemon half around the inside of a large bowl. Tip in the egg whites and whisk using an electric whisk until small, foamy bubbles form, about 1-2 mins. Continue to whisk until the egg whites resemble shaving foam, then add the sugar, 1 tbsp at a time, until the meringue is thick and glossy. Rub a dab between your fingertips – if you can feel any grains of sugar, keep whisking for a few minutes more. Add the cornflour and lemon juice, then whisk for another 30 seconds.

Spoon the meringue mix into the middle of the circle template, then use a palette knife to spread it out to fill the circle, creating a dip in the middle (this will hold the topping later). Run the palette knife up the edges at regular intervals to create ridges, if you like. Bake for 1 hr, then turn off the oven and leave the pavlova to cool completely with the door shut (if you can, leave it overnight).

For the topping, tip the strawberries into a bowl, dust with the icing sugar and squeeze over a little lemon juice. Mix together and leave to stand for 30 mins. Meanwhile, whisk the ingredients for the cream together until thick and pillowy. Gently stir the raspberries and redcurrants, if using, through the strawberries. Spoon the cream into the middle of the pavlova, then top with the fruit, drizzling over any juice. Scatter over the mint or basil before serving.

Create this retro jelly and custard trifle using cheat’s ingredients. It’s a completely make-ahead dessert, so ideal for a stress-free get together

Jelly & custard trifle squares

x 300 grams shop-bought madeira cakes

tbsp sweet sherry

gelatine leaves

tub fresh custard

raspberry jelly

frozen berry mix

milliliters double cream

golden caster sugar

almonds

Line a deep 20 x 25cm baking tin with a sheet of baking parchment so it goes along the bottom and up the sides to make it easy to lift the trifle out. If you’re using a loose-bottomed tin, tightly wrap the base in foil. Cut the cakes horizontally and use to fit the base of the tin, drizzle with 3 tbsp of the sherry and set aside.

Soak the gelatine in cold water to soften and heat the custard gently in a saucepan or in the microwave until hot. Drain and squeeze the gelatine, then stir it into the custard until completely dissolved. Leave to cool slightly, then spread it evenly over the sponge. Put in the fridge for 30 mins to set.

Make up 1 pack of jelly following pack instructions, then leave to cool for 30 mins. Pour half over the custard, scatter over the berries, pour over the rest of the jelly and put in the fridge for 1 hr. Make up the remaining jelly, leave to cool, then pour over and put back back the fridge to set for at least 1 hr more. Can be made up to two days ahead and kept in the fridge.

Before serving, whisk the cream with the sugar and the remaining sherry until it holds its shape. Tip the cream into a piping bag fitted with a star nozzle. Carefully lift the trifle out of the tin and cut into 12 squares. Lift onto plates and pipe a big splodge of cream onto each square, and scatter with almonds and sprinkles to serve.

Fun and fruity individual desserts with a layer of set cream - use portable jam jars to pack up for a picnic

Pimm’s jelly jars

apple juice

tbsp golden caster sugar

Pimm's

strawberries

can mandarin segments

single cream

milliliters semi-skimmed milk

cucumber

mint sprigs, to serve (optional)

Put 7 gelatine leaves in a bowl of cold water and set aside to soften for 5 mins. Meanwhile, heat the apple juice in a small pan with half the sugar until steaming. Remove from the heat, squeeze out the water from the gelatine, then add it to the pan, 1 leaf at a time, stirring until dissolved. Add the Pimm’s and stir again.

Divide the strawberries and mandarin segments between 6 jam jars, pour over the apple juice and Pimm’s mixture , then put in the fridge to set for at least 4 hrs.

When the jelly has set, soften the remaining gelatine as before. Heat the cream, milk and remaining sugar in a pan until steaming. Squeeze out the water from the gelatine, add it to the pan and mix well. Set aside to cool for 10 mins. Pour the cream mixture over the jellies, then chill for 1 hr.

Top each jelly with a slice of cucumber and a small sprig of mint. Pack into a cooler bag for transporting. Can be made 1 day before serving.

Recipe video above. Chocolate Pudding Pots - for all your (effortless!) dinner party dessert needs. Think - a richer, more luxurious Chocolate Mousse, with a quarter of the effort. Tastes sophisticated. Easy to pretty up. Brilliant ready-to-go dessert: make ahead 5 days!I particularly like that it&#39;s not too sweet, this one is all about rich chocolate flavour. Use 70% chocolate if you can and chop it up yourself, though if speed is of the essence (and budget too) dark chocolate chips or buttons are still great.Makes 5 pots just shy of 1/2 cup each which is good portion for dessert. TIP: Whip the cream ahead too, just stabilise it.

Chocolate Pudding Pots

tsp vanilla extract

cocoa powder (, sifted (unsweetened))

milk (, full fat is best)

thickened cream / heavy cream

cocoa chocolate

tsp white sugar

tbsp 70% cocoa chocolate ((bittersweet chocolate), finely chopped (Note 1)

Whisk yolks and sugar in a saucepan, then  vanilla, cocoa, cornflour and splash of milk. Whisk in remaining milk, cream and salt. Heat on medium (whisk), remove as soon as bubbles start breaking the surface Stir in chocolate, pour in glasses, chill. Decorate then serve!

ABBREVIATED RECIPE:

Whisk mixture - Put the yolks and sugar in a medium saucepan. Whisk until combined. Add the vanilla, cocoa, cornflour and a small splash of milk. Whisk until lump free. Add the remaining milk, cream and salt then whisk to combine.

Heat gently - Put the saucepan over medium heat on the stove. Whisk every now and then initially, and more frequently as the mixture heats up as it will thicken on the base. Be sure to get right into the edges.

Melt chocolate - As soon as gentle bubbles break the surface (about 5 minutes), remove the saucepan off the stove. Add the chocolate and stir until melted. (Note 2)

Pour quickly and cool - Immediately pour the mixture into 5 small glasses, ramekins etc - if you are too slow, the mixture will thicken and leave ripples on the surface (it&#39;s ok, we can hide with cream!). Cool on the counter for 15 minutes then refrigerate uncovered for 3 hours until set. (Keep 5 days!)

FULL RECIPE:

Whip cream - With an electric beater, whip the cream ingredients for 1 - 1 1/2 minutes on high until softly whipped. (Stabilise the cream if making ahead)

Decorate - Spoon a dollop on the pudding, sprinkle with chocolate and serve!

To serve:

My impossible WiFi finally showed me Dozer's moves :) !  I can hear what he is saying Mom . . . :) !!!

I was born in early June - hence am a Gemini or 'twin'.  Well, the one part of me munching on some 70% Lindt dark chocolate reading this is clapping and planning and thinking that some berries and mint on top sounds very 'healthy' to explain the luvverly concoction to my 'other side :) !  And AI is cross with me and will not show Dozer - hmph !!!  Shall try later . . .

These Pumpkin Churro Cheesecake Bites are the kind of cozy, fall-friendly treat you make when you want something easy but still wildly impressive for a party or potluck. You get a creamy pumpkin-spiced cheesecake layer sandwiched between buttery crescent dough, plus that classic churro-style cinnamon sugar that makes the whole kitchen smell amazing. Everything bakes in one pan, and once it’s chilled, you just slice, drizzle with caramel, and serve — no fancy steps required. They’re the perfect make-ahead dessert for anyone who loves warm spices and fall flavors.

Pumpkin Churro Cheesecake Bites Recipe by Tasty

nonstick spray

oz cream cheese (from 2 [8-ounce] blocks), softened

sugar, divided

pumpkin puree (from 1 [15-ounce] can)

vanilla greek yogurt

heavy whipping cream

½ teaspoons ground cinnamon, divided

¼ teaspoon pumpkin pie spice

ginger

nutmeg

store-bought crescent roll dough (from 2 [8-ounce] tubes)

store-bought caramel sauce, optional

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat oven to 350°F. Prepare an 8-inch square baking pan by spraying it liberally with cooking spray and lining it with parchment paper; allow excess parchment paper to hang from each side for easy removal.

Add the cream cheese and 1 cup sugar to a medium bowl. Using a hand mixer, beat on medium speed until smooth, about 3 minutes. Add the first egg to the cream cheese mixture and beat until combined, about 1 minute. Repeat with the second egg. Add the pumpkin puree, yogurt, heavy whipping cream, vanilla extract, 1 teaspoon cinnamon, pumpkin pie spice, ginger, and nutmeg, and beat until smooth, about two minutes. Set the cheesecake batter aside.

Unroll the first crescent roll sheet and place it on a parchment-lined cutting board. Carefully trim the sheet into an 8-inch square to fit neatly in the baking pan. Repeat with the second crescent roll sheet. Set the two sheets of dough and parchment aside.

In a small bowl, whisk together the remaining ⅓ cup sugar and 1 ½ teaspoons cinnamon. Evenly sprinkle ⅓ of the cinnamon-sugar mixture into the prepared baking pan. Place the first crescent sheet on top of the sugar, then pour the batter on top. Gently place the remaining crescent sheet on top of the cheesecake batter, then evenly sprinkle ⅓ of the cinnamon-sugar on top.

Bake for 35 minutes, or until the top of the crescent roll sheet is golden brown; the cheesecake should jiggle slightly when gently shaken. Cool for 30 minutes, then refrigerate for 3 hours, until set.

Before slicing and serving, evenly sprinkle the remaining cinnamon-sugar on top. Cut the cheesecake into 16 [2-inch] squares. Drizzle with store-bought caramel sauce, if using, or serve on the side for dipping.

https://vid.tasty.co/mediaconvert/output/390685/Standalone/1764610498_square_720.mp4

We combine a smooth and creamy classic French dessert with crisp golden pastry in these decadent caramel puds

Crème brûlée tartlets

tsp caster sugar

½ orange

300 milliliters carton double cream

vanilla pod halved lengthways

egg egg

sunflower oil

Put the flour, a pinch of salt and the butter in a food processor and pulse until it resembles fine crumbs. Add the sugar and orange zest, and briefly pulse again. Pour in 2 tbsp of the egg mixture and pulse until the dough comes together, adding more liquid if needed.

Roll out the pastry on a lightly floured surface and use to line four deep-fluted tartlet tins (8 x 3cm). Place the tins on a tray and chill for 30 mins. Heat oven to 190C/170C fan/gas 5. Line each pastry case with baking parchment and fill with baking beans. Bake for 10-15 mins, until the sides are set. Remove the parchment and beans and cook for 5-10 mins. Leave to cool. Can be made up to 1 day ahead at this stage and be stored in an airtight container. Lower the oven to 150C/130C fan/gas 2.

Pour the cream into a heavy-based saucepan, scrape in the seeds from the vanilla pod, then throw in the 2 halves of the pod. Heat until small bubbles begin to form around the sides of the pan, then leave to infuse for 5 mins. Remove the pod. In a bowl, beat together the egg yolks, whole egg and sugar. Keep stirring, then pour in the cream, mixing until combined. Strain through a sieve into a jug. Pour the custard into the tart shells, then bake for 18-22 mins until almost set (they should be quite wobbly in the centre but will firm up on cooling). Leave to cool completely, then chill for 30 mins.

Meanwhile, make the caramel topping. Grease a lipped metal baking tray with a little oil. Tip the caster sugar into a frying pan with 3 tbsp water and heat gently until the sugar starts to melt. Don’t be tempted to stir the sugar, as this can encourage the caramel to crystalise. However, you can tilt the pan to move it around. Once the sugar is almost melted, turn up the heat and bubble the caramel to a deep golden-brown colour. Quickly tip onto the greased tray and leave to cool completely. Once cool, turn the tray upside down and tap to release the caramel. Break into pieces, then whizz in a food processor until you have fine crystals.

Heat the grill. Scatter a thick layer of caramel crystals over the surface of each tart, and pop a collar of foil around the top edge of the pastry. Place under the grill, not too near the heat source, and let the caramel melt – watch carefully as they will burn easily. Leave to cool, then chill for 30 mins or until ready to serve.

Top 12 make ahead dessert recipes from across the web

The most viewed make ahead dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Freeze-ahead chocolate & chestnut p...

Lemon bakewell tarts

DIY Instant Vanilla Pudding Mix

Malt chocolate cheesecake

Lemon madeleines with gin and Dubon...

Cranberry Brie Puff Pastry Pinwheel...

Pavlova

Jelly & custard trifle squares

Pimm’s jelly jars

Chocolate Pudding Pots

Pumpkin Churro Cheesecake Bites Rec...

Crème brûlée tartlets

Top 12 make ahead dessert recipes from across the web

The most viewed make ahead dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Freeze-ahead chocolate & chestnut p...

Lemon bakewell tarts

DIY Instant Vanilla Pudding Mix

Malt chocolate cheesecake

Lemon madeleines with gin and Dubon...

Cranberry Brie Puff Pastry Pinwheel...

Pavlova

Jelly & custard trifle squares

Pimm’s jelly jars

Chocolate Pudding Pots

Pumpkin Churro Cheesecake Bites Rec...

Crème brûlée tartlets

The most viewed make ahead dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine