quick dessert

Need a quick chocolate fix? Try making this easy microwave mug cake with storecupboard ingredients. It's even more delicious with a scoop of vanilla ice cream

Microwave mug cake

tbsp self-raising flour

tbsp caster sugar

cocoa powder

tbsp milk

tbsp vegetable oilor sunflower oil

vanilla

tbsp chocolate chips,nuts, or raisins etc (optional)

Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the <a href="https://www.bbcgoodfood.com/review/best-microwaves-test">microwave</a>) and mix.

Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.

Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.

Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

Condensed milk is the secret to this super snappy Italian dessert. Coffee and chocolate are a classic combo, simply layer them up and enjoy

Quick & easy tiramisu

instant coffee granules

coffee liqueur (or Camp Chicory & Coffee Essence)

tub mascarpone

condensed milk

tsp vanilla extract

4-6 sponge fingers

Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.

Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.

Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.

Cold Banana Pudding Parfaits

(3.4 vanilla pudding mix

milk (any kind)

sweetened condensed milk

(8 oz) container Cool Whip

Nilla wafers (15 for regular sized)

banana

In the bottom of 3 glass jars, neatly arrange the wafers (about 6 mini or 3 regular per jar). They can overlap.

In a bowl, briskly whisk milk and instant pudding.

Add sweetened condensed milk and 4 oz. of Cool Whip. Whisk until smooth.

Pour the mixture over the wafers.

Add more wafers and now add bananas on top.

Finally, with the remaining 4 oz. of Cool Whip, put a healthy dollop on top of each parfait and finished with some crushed wafers. Enjoy!

This super cute Funfetti Mug Cake is the perfect single-serving dessert for when you need something sweet and fast!

Funfetti Mug Cake

all-purpose flour (0.03)

Tbsp sugar (0.02)

tsp baking powder (0.02)

tsp rainbow sprinkles (0.10)

Tbsp milk (0.08)

Tbsp butter (melted) (0.09)

tsp vanilla extract (0.07)

Add the flour, sugar, baking powder, and sprinkles to a microwave safe mug (8oz. or larger). Stir until everything is well combined.

Add the milk, melted butter, and vanilla extract to the mug. Stir until a soft batter forms, making sure to scrape all the flour out of the corners of the mug.

Microwave the mug cake for about 60 seconds, or until it has puffed to about 2-3 times the volume. Cook time will vary with the wattage of your microwave (I used a 1000 watt microwave and 60-70 seconds was perfect).

Allow the mug cake to cool for a few minutes and then top with your preferred frosting option, or enjoy unfrosted.

Lemon Drizzle Cake with Blueberries and Raspberries - a quick to make, simple recipe that harmoniously blends the complimentary flavours of lemon, blueberry and raspberry.

Lemon Drizzle Cake with Raspberries & Blueberries

icing sugar, powdered sugar

lemon

butter

sugar

eggs

flour

tsp baking powder

+ 2 tbsp milk

blueberries

raspberries

Preheat oven to 325 degrees F. Grease a...

Preheat oven to 325 degrees F. Grease a 9x9 inch baking pan well.

Cream together the butter and sugar until light...

Cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating...

Add the eggs one at a time, beating well after each addition.

Beat in the vanilla extract.

Sift together the flour and baking powder.

Add the dry ingredients alternately with the milk,...

Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. In general, I add the dry ingredients in 3 portions and the milk in 2 additions.

Quickly and gently fold in the berries.

Spread batter evenly into the prepared pan.

Bake at 325 degrees F in a 9...

Bake at 325 degrees F in a 9 inch well greased square pan for about 40 to 45 minutes or until a toothpick inserted in center comes out clean.

The baking time can vary, especially if you...

The baking time can vary, especially if you use frozen berries. In that case it may take 10 or even 15 minutes more to bake. The toothpick test is the best way to ensure that this cake is fully baked.

Whisk together the lemon juice, zest and icing...

Whisk together the lemon juice, zest and icing sugar. If the drizzle seems too thick, add a little more lemon juice, it it is too watery add a little more of the icing sugar. You want it pourable, not spreadable but still a little thick.

Cookie bars with the sweet and buttery flavor you know and love! 

Snickerdoodle Cookie Bars

butter, fully melted

brown sugar

vanilla extract

baking powder

cream of tartar

salt

cinnamon

Preheat oven to 350 degrees and thoroughly grease a 9x13 pan.

Mix the melted butter and sugars together in a large bowl until smooth. While continuing to mix, add the eggs and vanilla.

Add the flour, baking powder, cream of tartar, and salt to the bowl of wet ingredients and stir until combined.

Transfer batter to the prepared baking pan and press into an even layer.

In a small bowl, combine sugar and cinnamon for the topping, then sprinkle over the batter.

Bake for 20-25 minutes or until the top is just turning golden.

Allow to cool for 30 minutes before slicing and serving.

These foolproof cupcakes are a quick and easy way to impress a crowd.

Four-ingredient chocolate cupcakes

dark (70%) chocolate

1kg cream cheese, softened, chopped

eggs, separated

11/3 firmly-packed cups (330 grams) brown sugar

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6268156656001&=domain=del

5348771529001-6268156656001

Easy to make, yet impressive dessert. Fabulous for a summer supper or dinner party

Lemon Mousse Recipe

300 ml double cream

lemons

60 g caster sugar

Grate the zest from the lemons (retain a small amount for decoration, if desired)

Place the cream, lemon zest and sugar in a bowl

Whisk until thick and still soft

Extract the juice from both the lemons

Stir in the juice of the lemons

In a separate bowl, whisk the egg whites until stiff

Fold the egg white into the cream mixture

Divide the mixture in four bowls

Decorate with lemon zest or dark chocolate shavings

Place in the fridge to chill for several hours

Easy Strawberry Marshmallow Mousse. A quick, super easy, light as air mousse using only 4 simple ingredients and no artificial strawberry flavour. An easy but impressive dessert!

Easy Strawberry Marshmallow Mousse

water

white sugar

mini marshmallows

whipping cream

Start by adding the strawberries, sugar and water...

Start by adding the strawberries, sugar and water to a medium sized saucepan.

Bring to a gentle boil and simmer for...

Bring to a gentle boil and simmer for 5 minutes.

Remove the pan from the heat and mash...

Remove the pan from the heat and mash the berries a little with a potato masher or fork.

Add the mini marshmallows and stir constantly until...

Add the mini marshmallows and stir constantly until they are completely melted. This will take about 5 minutes.

Transfer the mixture to a bowl to cool...

Transfer the mixture to a bowl to cool down to almost room temperature.

Beat the whipping cream to soft peaks and...

Beat the whipping cream to soft peaks and fold it through the cooled strawberry marshmallow mixture.

Spoon into individual serving dishes and chill at...

Spoon into individual serving dishes and chill at least 2 hours before serving. Wine glasses work nicely too, and you can put additional chopped strawberries at the bottom for a very nice presentation.

To serve, garnish with strawberry slices and a...

To serve, garnish with strawberry slices and a little whipped cream.

This strawberry mousse requires the least amount of work, is uncomplicated, unchallenging, trouble-free and is very versatile. Your attempt will result in a  luscious, pillowy, creamy, airy, almost enticing mousse. This post has the substitutes and various tweaking methods for ingredients like gelatine.  

Strawberry Yogurt Mousse

200 ml full-fat yoghurt

strawberries

sugar sugar

gm gelatine (https://amzn.to/2ufhf9x)

ml milk

whipped cream

strawberry

tbsp fresh green/microgreen

Bloom the gelatin by sprinkling it over the cold water in a small container. Set aside. After 5 minutes of rest, microwave it for 1 minute. Be sure to dissolve the gelatine in the milk, by warming and stirring them together.

Add sugar to the fresh strawberries and blend them together. Whisk the yoghurt and strawberry puree together and mix in dissolved gelatine.

 Whip the cream until soft peaks form. Fold in the yoghurt mix. Stir until fully combined, and ladle into individual containers. Cool in the fridge for at least a couple of hours.

Before serving put sliced fresh strawberries and pipe some whipped cream on the top.https://amzn.to/30Cx9a0

Impress friends and family with this simple, 5-ingredient galette with caramelised banana and chocolate. This easy dessert goes wonderfully with ice cream

Caramelised banana & chocolate galette

hazelnuts

dark chocolate

block shop-bought puff pastry

bananas

vanilla ice cream

Heat the oven to 200C/180C fan/gas 6. Blitz 50g of the hazelnuts in a small food processor until they resemble fine breadcrumbs, then tip into a bowl with the chocolate.

Roll the pastry out to a round roughly 30cm in diameter on a sheet of baking parchment. Scatter the chocolate and hazelnut mixture over the pastry circle, leaving a 5cm border. Top with the bananas and most of the remaining hazelnuts, then fold the edges of the pastry over. Transfer the galette to a baking sheet along with the baking parchment, then chill in the fridge for at least 10 mins.

Remove from the fridge and sprinkle the sugar over the galette, then bake for 25-30 mins, or until golden and puffed up. Scatter over the remaining hazelnuts and serve with a scoop of vanilla ice cream, if you like.

These Sugar Cookie Bars are soft and chewy and topped off with a thick layer of sweet frosting and sprinkles.

Easy Sugar Cookie Bars

unsalted butter (room temperature)

½ Cup cream cheese (room temperature)

baking soda

½ cups all purpose flour

cream cheese (room temparture)

Assorted sprinkles

Preheat the oven to 350. Either grease a...

Preheat the oven to 350. Either grease a 13x9 pan very well or line it with parchment paper or foil

In the bowl of a mixer blend butter,...

In the bowl of a mixer blend butter, cream cheese and sugar, until well blended. Add in the egg and vanilla and mix until completely combined.

In a medium bowl mix the baking powder,...

In a medium bowl mix the baking powder, baking soda, salt and flour. Slowly add in baking powder, baking soda, salt and flour until a thick dough forms.

Press the dough evenly into the prepared pan...

Press the dough evenly into the prepared pan and bake for 20-25 minutes. 

Cool completely before frosting. About 20 minutes after...

Cool completely before frosting. About 20 minutes after baking your can lift the dough out of the baking pan, using the foil. Put it on a wire rack to finish cooling.

For the frosting, In the bowl of a...

For the frosting, In the bowl of a mixer add the room temperature butter and cream cheese and mix until blended. 

Add in the vanilla and slowly mix in...

Add in the vanilla and slowly mix in the powdered sugar. Mix until creamy and smooth.

Spread the icing evenly and thickly across the...

Spread the icing evenly and thickly across the cooled cookies.

Sprinkle the icing with lots of seasonal sprinkles. 

Cut into squares and enjoy.

https://mediavine-res.cloudinary.com/video/upload/zjqzzusn84aeye8gqh6s.mp4

These Sugar Cookie Bars are some of the easiest and tastiest cookies you can make! They are soft and chewy and topped off with a thick layer of sweet frosting and sprinkles. These cookies are easy to decorate for any occasion  – or to just enjoy for a simple family dessert.

Sugar Cookie Bars

Nothing more needs to be said about this scrumptious pudding – by the time you finish reading one of my introductions, you could have made three of them. This recipe is extracted from Fast Fresh and Unbelievably Delicious by Matt Preston. Published by Plum (through Pan Macmillan).

Top 13 quick dessert recipes from across the web

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

Top Tags

Microwave mug cake

Quick & easy tiramisu

Cold Banana Pudding Parfaits

Funfetti Mug Cake

Lemon Drizzle Cake with Raspberries...

Snickerdoodle Cookie Bars

Four-ingredient chocolate cupcakes

Lemon Mousse Recipe

Easy Strawberry Marshmallow Mousse

Strawberry Yogurt Mousse

Caramelised banana & chocolate gale...

Easy Sugar Cookie Bars

Matt Preston's 80-second sponge cak...

Top 13 quick dessert recipes from across the web

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

Top Tags

Microwave mug cake

Quick & easy tiramisu

Cold Banana Pudding Parfaits

Funfetti Mug Cake

Lemon Drizzle Cake with Raspberries...

Snickerdoodle Cookie Bars

Four-ingredient chocolate cupcakes

Lemon Mousse Recipe

Easy Strawberry Marshmallow Mousse

Strawberry Yogurt Mousse

Caramelised banana & chocolate gale...

Easy Sugar Cookie Bars

Matt Preston's 80-second sponge cak...

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