MTSVCS Recipes » Dessert


Dessert27 Sep 2012 05:58 am

This torte looks super posh – and it tastes like you’ve spent a very long time preparing it, but it’s a wonderful dessert for a dinner party as you can prepare it well in advance.

Ingredient List:
3 eggs
50g butter
75g caster sugar
40g each plain flour and unsweetened cocoa powder
2 tbsp. chocolate liquor
435g tin chestnut puree (or use homemade chestnut puree)
400g dark chocolate (plain cooking chocolate is fine)
600ml double cream
2 eggs, separated

1) Grease and line a 25cm springform tin. Preheat oven to 180C.

2) Beat the caster sugar and butter together until pale and fluffy. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Sift in the flour and cocoa powder, stir to combine, then stir in the chocolate liquor. Pour into the prepared tin and bake for 7-10 minutes. Leave to cool.

3) Stir together the chestnut puree and 2 egg yolks. Finely chop the dark chocolate and place into a bowl. Heat 300ml of the cream in a saucepan until just under scalding point, pour over the chocolate and stir until combined. Leave to cool slightly, then fold into the chestnut mixture.

4) In one bowl, beat the egg whites until stiff peaks form – when you lift the beaters out of the egg whites, they will hold their shape and not flop over. In another bowl, beat the rest of the cream until soft peaks form.

5) Carefully fold the cream into the chocolate mixture, then carefully fold in the egg whites. Pour over the cooled sponge base. Chill in the fridge overnight. To serve, dip a knife into hot water and slice the torte into neat wedges.

Source: Chestnut Recipes.

Dessert09 Mar 2012 11:03 am

Elderflower is a hugely distinctive flavour which is sweet and tart all at the same time. Elderflower jelly combines with raspberry cream in this simple yet sophisticated dessert – serve with biscuits or just as they are.

Ingredients List:
300g raspberries
100g caster sugar
600ml double cream
100ml elderflower cordial
2 gelatine leaves
100ml cold water

1) Heat the raspberries with 25g caster sugar in a small saucepan until slightly softened, but still holding their shape.

2) Heat the double cream and the remaining 75g sugar in another small saucepan. Stir, bring to the boil and simmer for 3-4 minutes, then remove from the heat. Stir in the raspberries.

3) Spoon the cream into 6 glasses and leave to set.

4) Soak the gelatine leaves in a little bit of water. Heat the elderflower cordial in a small saucepan until steaming, then squeeze excess water from the gelatine leaves and stir them into the cordial until dissolved. Stir in the cold water.

5) Carefully pour the jelly on top of the cream, then leave to set again for another 3-4 hours until the jelly is set.

Source: Jelly Recipes.

Dessert31 Jul 2011 02:42 am

This bread pud is a wintery treat that’s perfect for using up any pumpkin leftovers. You could also use carrots in place of the pumpkin for a twist on carrot cake.

Ingredient List:
350ml full fat milk
120g white bread, torn into pieces
60g dark chocolate, chopped into small pieces
2 tbsp. brown sugar
130g caster sugar
185g pumpkin, pureed
1 egg + 3 egg yolks
Dash of vanilla extract
Pinch of salt
1 tsp. ground allspice

1) Preheat the oven to 180C and grease a small baking dish.

2) Whisk together the eggs until smooth and fluffy, then gradually whisk in the milk along with the caster sugar, vanilla extract, salt, ground allspice and pumpkin. Whisk until completely smooth.

3) Pour the mixture over the bread and allow it to sit for five minutes. Put the mixture into the baking dish and then sprinkle the chocolate and brown sugar over the top.

4) Cook the pudding for 40 minutes, until golden brown and fluffy and serve with runny cream.

See also: Bread Pudding Recipes.

Dessert&Fruit30 Jun 2011 03:03 am

This is an incredibly simple cheesecake combining the wonderful flavours of toffee and apple. This recipe uses a shop-bought toffee sauce, called dulce de leche, but feel free to make your own using brown sugar and butter.

Ingredients List:
600g preserved apples
15 digestive biscuits
85g butter
450g cream cheese
100g caster sugar
2 eggs
1 tsp. vanilla extract
80g chopped pecans
4 tbsp. dulce de leche

1) Melt the butter in a saucepan until foaming. Bash the digestive biscuits with a rolling pin or crush them in a food processor. Combine the biscuit crumbs with the melted butter and press into a 23cm loose-bottomed tart tin. Press firmly so that the base is compact then put the tin into the fridge.

2) Once the base is hard, spoon 450g of the preserved apples over the base.

3) Preheat the oven to 180C.

4) Beat the cream cheese with the sugar and vanilla until smooth. Add the eggs, one at a time, beating well until smooth. Pour this mixture over the apples in the tin.

5) Bake the cheesecake for 35 minutes or so or until set in the middle. Allow to cool.

6) Mix together the remaining apples and the dulce de leche in a saucepan with half of the chopped pecans. Heat for a minute or so then pour over the top of the cheesecake. Sprinkle with the remaining pecans and then put back into the fridge to chill.

Source: Apple Recipe.

Dessert15 Mar 2011 03:18 am

Such an unusual dessert, but so very delicious! This spin off of a traditional chilled berry cream pie replaces the typical graham crust with a sweet pretzel crust. It’s a keeper.

Ingredients List:
2 cups finely crushed pretzels
½ cup unsalted butter, melted
2 tablespoons brown sugar
1 (8-ounce) package cream cheese, softened
¾ cup white sugar
1 ½ cups whipped cream or prepared whipped topping
2 (3-ounce) packages raspberry gelatin
2 cups boiling water
4 cups raspberries

1) Preheat oven to 425F.

2) Combine pretzels, butter, and brown sugar in a large bowl; stir to mix well. Press into a 9-inch pie plate. Bake until golden and slightly firm, about 10 minutes. Remove and cool completely.

3) Beat cream cheese and sugar together until smooth. Gently fold in whipped cream. Spread mixture into cooled pie crust. Set aside.

4) Whisk together gelatin and water in a small bowl; stir until dissolved. Refrigerate until slightly thickened, about 1 hour.

5) Arrange raspberries evenly over whipped cream filling in pie. Pour gelatin mixture over. Chill until completely set, about 2 hours. Slice and serve cold.

Source: Pretzels Recipe.

Dessert24 Jan 2011 07:28 am

Never had butterscotch pudding before? It’s thick and silky like a mousse recipe, but with lots more caramelized, buttery flavor. Simply put, it’s delicious.

Ingredient List:
1/2 cup packed dark brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup whole milk
1/2 cup heavy cream
1 tablespoon brandy
2 tablespoons unsalted butter, diced
1 teaspoon vanilla extract


1) Combine sugar, cornstarch, and salt in a medium pot. Add milk, cream, and brandy; whisk well to mix. Bring to a boil over medium heat, whisking to prevent clumps; simmer 1 minute, whisking.

2) Remove mixture from heat; add butter and vanilla; whisk well to mix. Pour into serving bowl and chill 2 hours.

Source: Butterscotch Recipe.

Dessert01 Jan 2010 05:37 am

List of ingredients:

8 ounces of fat-free sour cream
16 ounces of reduced-fat cream cheese
2/3 cup of sugar
¼ cup of fat-free milk
½ tsp of vanilla
½ cup of strong brewed coffee
2 tbsp of coffee liqueur
2 3 ounce packages of ladyfingers
2 tbsp of sifted unsweetened cocoa powder

Preparation method:

Take out a large mixing bowl and combine your sour crème, cream cheese, sugar, milk, and vanilla. Beat it with an electric mixer until it is smooth. Now you are going to combine your coffee and coffee liqueur. Take one pack of the ladyfingers and layer them in a 2-quart rectangular baking dish cut side up. Brush them with half of your coffee mixture. Spread half of the cream cheese mixture on top. Repeat that entire process and then sprinkle the sifted cocoa powder on the top. Now you are going to cover the dessert and place it into your fridge. You will want to refrigerate it for anywhere from 4 to 24 hours. Once it is nice and chilled it is ready for you to eat. This is a great tasting dessert that will take care of your craving for sweets without putting on those extra pounds. It can be hard to find a dessert you can make that won’t leave you feeling guilty. That is one of the benefits to having this recipe. In fact, it tastes so good that you can serve it to your dinner guests and they will never guess that it is a low-fat dessert.

Source: Tiramisu Recipe.

Dessert05 Dec 2009 01:51 am

If you are looking for a perfect dessert that can be enjoyed with just about any meal, then you will want to make the Double Pudding Berry Trifle. This trifle is a tasty dessert that everyone in your family will enjoy. It has a wonderful blend of tastes which work perfectly together in providing you with everything that you could ask for in an amazing dessert. The double dose of pudding in this dessert helps to give it a nice and creamy taste and texture. The berries help give it a sweet and fruity taste that you will love! This is a very simple dessert for you to make, if you have children then you may want to take this opportunity to have them help you with the preparations.

List of ingredients:

1 white cake, crumbled in to smaller sized pieces
2 packs of vanilla flavored pudding
1 container of whipped topping
1 pinch of cinnamon
1 cup of blueberries
1 cup of strawberries
1 cup of raspberries


You will want to start out by making your pudding according to the directions which are printed on the package. Take out your glass trifle dish and put half of the crumbled cake in to the bottom of it. Put half of your blueberries on top of the cake, followed by the raspberries, and strawberries. Once all of the berries are in, you will want to put a very thick layer, or half of your pudding on top of the berries. Now you will want to repeat that entire process over again, starting with the crumbled cake. Once you have completed the process again, you will want to top it with your whipped cream and sprinkle your cinnamon on the top. Finally, you will place your Double Pudding Berry Trifle in to your refrigerator and allow it to chill for at least three hours. When you pull your trifle out of the refrigerator, it will be ready for you and your family to enjoy right away.

Dessert&Fruit29 Oct 2009 05:28 am

List of pie ingredients:

1 lb of rhubarb.
1 1/2 cups of strawberries, thinly sliced.
1 1/2 cups of sugar.
2/3 cup of flour.
1 1/2 teaspoons of cinnamon.
1/4 teaspoon of cloves.
1/4 teaspoon of nutmeg.
Pie crust.
2 tablespoons of butter.

Preparation method:

Slice the rhubarb into about 1/3-inch slices.

In a bowl, combine the sliced rhubarb and strawberries.

Mix together the sugar, flour, cinnamon, cloves, and nutmeg; stir into the fruit.

Allow to stand for about 15 minutes, stirring occasionally.

Pour into the unbaked pie crust and top with butter.

Make a lattice top crust and bake on the lowest shelf of your oven at 375F for 35-40 minutes.

Source: Rhubarb Recipes.

Dessert&Fruit23 Jun 2009 10:16 am

List of ingredients:

1 sheet of frozen puff pastry.
3 cups of strawberries, hulled and sliced.
1 lb of rhubarb, thawed if frozen, trimmed and cut into ½-inch pieces.
2 cups of sugar.
2 tablespoons of cornstarch.
3/4 teaspoon of cinnamon.
1/4 teaspoon of nutmeg.
3 tablespoons of all purpose flour.
3 tablespoons of unsalted butter, cut into small pieces.


Preheat your oven to 400F.

Bake the puff pastry sheet according the directions on its packaging.

In a mixing bowl, combine the strawberries and rhubarb.

In another bowl, combine the sugar, cornstarch, cinnamon, nutmeg and flour.

Fold the dry ingredients into the strawberry and rhubarb mixture.

Stir in the unsalted butter and toss.

Transfer the fruit mixture to a buttered deep 9-inch baking dish.

Bake for about 40-45 minutes or until the fruit is bubbly.

Spoon the fruit mixture onto baked puff pastry sheet and serve.

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