Dessert Recipes That Will Make You Drool

A great dessert is an instant mood improver – and hard to resist. This delightful collection of best dessert recipes provides dessert recipes for every occasion, whether for an elegant party or a casual picnic.

Covering all the favourites from chocolate dessert recipes to dessert recipes for kids, this article will become your indispensable guide to all things sweet.

No Cooking Dessert Recipes

1. Strawberry Cream Roll

You can also serve this delicious sponge roll with ice cream instead of cream.

Preparation time: 15 minutes

Serves: 6

Ingredients:

1 jam roll, without the jam

To prepare the filling:

1 ½ teacups strawberries, sliced

4-5 tbsp powdered sugar

300 g fresh cream

Method:

Prepare the roll and allow it to cool.
Beat the cream with sugar until thick.
Open the roll, spread half the beaten cream and half the strawberries.
Roll up again and apply the remaining cream all over the roll.
Decorate with the remaining strawberries.
Chill the roll.
Cut into slices and serve chilled.

2. Mount Rose

A marvellous concoction of cake and ice cream with rich strawberry sauce.

Preparation time: 15 minutes

Serves: 10

Ingredients:

Praline powder

Juice of ½ lemon

1 ½ teacup strawberries

2 tbsp milk6 tbsp powdered sugar

200 g fresh cream

4-5 teacups vanilla ice cream

1 three-egg fatless sponge cake

Method:

Use a fork to mash the strawberries.
Beat the cream with the sugar add lemon juice, strawberries and milk.
Chill the mixture.
Cut the cake into thin slices.
Line the sides and bottom of a bowl with cake slices.
Fill the bowl with the vanilla ice cream.
Chill for at least 40 minutes.
Invert the bowl on a plate.
Pour the strawberry sauce over it.
Sprinkle praline powder on top and serve cold.

3. Mount Rose (Eggless)

Process as above using eggless sponge cake instead of fatless sponge cake.

Dessert Recipes Containing Egg

4. Pineapple and Orange Cream

A lovely dessert perfect for the summer and can be made by beginners too.

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 8

Ingredients:

1 tbsp orange squash

½ tsp orange rind

3 tbsp powdered sugar

200 g fresh cream

1 packet orange jelly

1 small can pineapple slices

3 oranges

Method:

Finely chop the pineapples and keep the syrup aside.
Measure the syrup and add enough water to make sure it measures 3 teacups.
Heat the syrup in a pan and dissolve the jelly in it.
Slice one orange for decoration and separate segments from the other two.
Beat the sugar with cream until thick.
Transfer the jelly mixture into a bigger pan filled with ice cubes. Stir for 2 minutes.
Add a teacup of cream and stir for another 2 minutes.
Remove from the ice cubes and add orange squash, orange rind, orange segments and pineapple pieces.
Mix well before pouring it into a wet jelly mould.
Place this mould into the freezer.
Just before serving, dip the mould in hot water for a few seconds and unmould on a plate.
Beat the remaining cream again adding a little more sugar.
Fir a piping bag with a star nozzle, fill with the cream and pipe the cream around the pudding.
Decorate with pineapple and orange slices.
Serve cold.

5. Orange and Chocolate Flan

Cool, rich and delicious – a perfect dessert for special occasions.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 8

Ingredients:

½ tsp lemon juice

1 tbsp orange squash

1 teacup fresh cream, beaten

½ packet orange jelly

1 small can of pineapple slices

1 three-egg fatless sponge mixture

To decorate:

Grated chocolate

Sweetened cream

A few cherries

Method:

Grease and dust a 22 mm diameter flan tin and pour the sponge mixture into it.
Bake in a preheated oven at 230°C for 12-15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
Remove from the oven and leave for a minute. Loosen the sides with a sharp knife. Invert the tin on a rack and tap sharply to remove.
Cool the flan.
Chop the pineapple slices leaving one slice for decoration. Keep the syrup aside.
Sprinkle a little syrup over the flan and allow to soak. Do it again after 10 minutes Make sure that the flan is moist.
Dissolve the jelly in 1 teacup of boiling water.
Cool and add the pineapple pieces, leaving 1 tbsp for decoration.
Put the vessel containing the jelly mixture in a larger vessel filled with ice cubes and continue stirring.
When the mixture thickens, add lemon juice, orange squash and fresh cream while stirring all the time.
When the mixture gets thicker, pour over the flan and Allow to set in the refrigerator.
Once set, decorate by piping sweetened cream all around.
Put the pineapple slice in the centre.
Decorate with pineapple pieces, cherries and grated chocolate.
Cut into slices and serve cold.

6. Fruit Gateau

Sherry makes all the difference to this rich gateau.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 8

Ingredients:

Sherry or rum

2 tbsp apricot jam or strawberry jam

6 tbsp powdered sugar

300 g fresh cream

1 large can of mixed fruit or peaches

1 three-egg fatless sponge mixture

To decorate:

Roasted pistachio nuts or glace cherries

Method:

Grease and dust a 175 mm diameter ring mould tin and pour the sponge mixture into it.
Bake in a preheated oven at 230°C for 12-15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
Remove from the oven and leave for a minute. Loosen the sides with a sharp knife. Invert the tin on a rack and tap sharply to remove.
Allow the cake to cool.
Chop the fruits and keep the syrup aside.
Prick the cake all over with a fork or a toothpick.
Divide horizontally into two parts.
Sprinkle a little fruit syrup over the cake parts. Do it again after 10 minutes. Make sure that the flan is moist. Add sherry or rum to the syrup (if desired) before soaking.
Evenly spread the jam over one part of the cake.
Beat the cream with sugar until fluffy and thick. If there is any difficulty, beat it over ice.
Fit a piping bag with a star nozzle and fill with the cream. Pipe the little cream over the jam and put the other part of the cake on top.
Pipe the cream all around the cake.
Decorate with pistachio nuts and cherries.
Fill the centre with cream and fruit. Chill.
Serve cold.

7. Peach Strawberry Flan

An exotic combination of praline, strawberry and peaches make this pudding a party hit.

Preparation time: 30 minutes

Cooking time: 40 minutes

Serves: 8

Ingredients:

Praline powder

4 tbsp powdered sugar

1 ½ teacup strawberries, sliced

1 small can of peaches

200 g fresh cream

1 small can of pineapple slices

1 three-egg fatless sponge mixture

Method:

Grease and dust a 225 mm diameter ring mould tin and pour the sponge mixture into it.
Bake in a preheated oven at 200°C for 20 minutes.
Allow the cake to cool.
Chop the fruits and chill. Keep the syrup aside.
Pour a little syrup over the flan. Do it again after 10 minutes. Make sure that the flan is moist.
Beat the cream with sugar until thick.
Spread ⅓ of the cream over the flan.
Fill the flan with chopped fruits.
Pipe the balance cream over the sides and over the fruits.
Sprinkle praline powder over the fruits and apply with a knife on the sides and serve cold.

8. Chocolate Velvet Pudding

Another one of our favourite dessert recipes.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 6-8

Ingredients:

2-3 tbsp brandy or rum

2 tsp powdered sugar for soaking

1 tsp vanilla essence

1 tbsp cocoa

4 tsp custard powder

4 tbsp sugar

1 packet strong gelatine

1 teacup fresh cream, beaten

300 ml milk

1 two-egg fatless sponge cake

To decorate:

Sweetened cream

A handful of chopped walnuts

Method:

Finley slice the sponge cake and start arranging it to the bottom of the vessel.
Mix powdered sugar with water and rum to make a syrup.
Sprinkle the syrup over the slices. Allow the slices to soak the syrup. Do it again after 10 minutes. Ensure that the slices are moist.
Take half a teacup of cold milk and mix custard powder in it.
Boil the remaining milk after adding the sugar. When milk begins to boil, gradually add custard powder and cook for a minute.
Mix some cold water, cocoa and gelatine and continue to cook on low flame until gelatine is completely dissolved. Remove from heat.
Add gelatine to the custard mixture. Mix well.
Put the dish containing this mixture in a larger dish containing ice cubes and go on stirring at all times.
Add cream once the mixture gets thick.
Add vanilla essence. Mix well.
Pour it over the cake and place in the freezer.
Once set, garnish with chopped walnuts and sweetened cream.
Serve cold.

Tip: If you have guests, garnish with grated chocolate, cherries and pineapple slices.

9. Charlotte Rousse

The colourful traditional pudding filled with rich pineapple cream.

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 8-10

Ingredients:

4 tbsp powdered sugar

200 g fresh cream

14-16 sponge fingers

4 tsp lemon juice

1 packet strong gelatine

½ packet red jelly

1 small can of pineapple slices

Method:

Melt the jelly in 1 ½ teacup of boiling water. Cool and pour it into a wet 175 mm mould and put to set in the refrigerator.
Trim the sponge fingers and keep the trimmings aside.
Arrange the trimmed fingers vertically as a border over the jelly.
Chop the pineapple pieces and keep the syrup aside after adding ½ a teacup of water.
Add the gelatine to the syrup and heat on low flame until dissolved.
Add lemon juice to the gelatine mixture.
Beat the cream with the sugar.
Mix gelatine, chopped pineapple and cream in the vessel.
Put the vessel containing the mixture in a larger vessel containing ice cubes and go on stirring until the mixture gets thicker.
Add the trimmings of the sponge fingers.
Pour this mixture over the jelly and put to set in a refrigerator.
To serve, dip the mould in hot water for a few seconds and unmould on a serving plate.
Tie with a colourful ribbon and serve.

10. Strawberry Cream Pie

This rich pudding tastes even better than it looks!

Preparation time: 40 minutes

Cooking time: 40 minutes

Serves: 8

Ingredients:

3 tsp powdered sugar (to prepare the syrup)

2 teacups strawberries, sliced

1 tbsp strawberry jam

¼ packet strawberry jelly

4 tbsp powdered sugar

200 g fresh cream

1 two-egg fatless sponge mixture

115 g shortcrust pastry

Method:

Roll out the pastry dough on a lightly floured board thinly to fit a 200 mm diameter pie dish.
Place the pastry in an ungreased flat dish of this size. Prick all over with a toothpick or a fork.
Bake in a preheated oven at 220°C for 10-12 minutes.
Cool the pastry shell.
Grease and dust a 175 mm diameter tin.
Pour the sponge mixture into it and bake in a preheated oven at 200 C for 15 minutes.
Cool the cake and divide the cake horizontally into two equal parts.
Make a syrup by mixing ½ a teacup of water very well with 3 tsp of powdered sugar. If you like, add a little rum or other liquor to the syrup.
Sprinkle a little syrup over both the cake parts and allow it to soak. Do it again after 10 minutes. Make sure that the cake is moist.
Beat the cream with the powdered sugar.
Apply a thin layer of jam over the pastry and put one part of the cake on it.
Spread ⅓ of the beaten cream and half the strawberries and put the other piece of cake on top.
Spread a thin layer of the cream on top of this cake.
Arrange the strawberries around the edges so that it can hold the jelly.
Dissolve the jelly in ¾ teacups of boiling water.
Put the vessel containing the jelly in a larger vessel filled with ice cubes and go on stirring all the time. When it is quite thick, spread over the strawberries.
Pipe the remaining beaten cream on the sides. Chill.
Serve cold.

11. Jam Roll Pudding

A rich dinnertime pudding.

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 8

Ingredients:

1 teacup custard sauce

4 tbsp powdered sugar

200 g fresh cream

1 packet raspberry jelly

3 teacup mixed fruit (cherries, peaches, pineapples)

1 jam roll

Method:

Cut the roll into even slices.
Arrange these slices on the bottom and sides of a medium-sized bowl.
Melt the jelly in 3 teacups of boiling water. When cold, allow to set in the refrigerator.
Once the jelly is set, chop it into small pieces.
Beat the cream and sugar until thick.
Mix half of the jelly, cream, custard sauce and fruits into the bowl. Chill for 30 minutes.
To serve, invert a plate and decorate with the remaining jelly and a little cream and fruit.

12. Strawberry Mousse

This is one of the tastiest dessert recipes we’ve ever tried.

Preparation time: 40 minutes

Cooking time: 5 minutes

Serves: 8

Ingredients:

2 ½ teacups fresh cream

4 tbsp powdered sugar

½ tsp lemon juice

4 dozen fresh strawberries

1 packet strawberry jelly

Method:

Crush 2 teacups of strawberries.
Dissolve the jelly in 1 teacup of boiling water.
Cool a little, add the crushed strawberries and Allow to set in the refrigerator compartment of the refrigerator.
When partially set, remove and break up the jelly.
Beat the cream.
Add 2 teacups of beaten cream 3 tbsp of powdered sugar and lemon juice to the jelly.
Pour the jelly mixture in a bowl and set it in the freezer.
Slice the remaining strawberries and sprinkle the leftover powdered sugar over them. Add a little powdered sugar to the remaining cream as well.
When the pudding sets, decorate with cream and strawberries.
Store in the refrigerator and serve chilled.

13. Cabinet Pudding

A simple lunch-time pudding.

Preparation time: 15 minutes

Cooking time: 60 minutes

Serves: 6-8

Ingredients:

A pinch of salt

½ tsp vanilla essence

2 teacups milk

3 tbsp sugar

2 eggs

100 g raisins

100 g bread

To serve:

Sweetened cream or jam sauce

Method:

Remove the crust from the slices of bread and cut into small cubes.
Grease a vessel and stick the raisins all over inside.
Beat the sugar, salt and eggs.
Add vanilla essence and milk. Beat again.
Put the bread cubes into the vessel and pour over the milk.
Leave to soak for 30 minutes.
Cover the vessel with a grease-proof paper and gently steam for an hour.
Turn out and serve with sweetened cream or jam sauce.

14. Chocolate Meringue Pie

For all the meringue and chocolate lovers.

Preparation time: 15 minutes

Cooking time: 60 minutes

Serves: 8

Ingredients:

5 tbsp powdered sugar

3 eggs

½ tsp vanilla essence

4 tbsp cornflour

1 tbsp cocoa

2 tbsp chocolate powder

3 tbsp sugar

1 ½ teacup milk

115 g shortcrust pastry

Method:

Roll out the pastry dough on a lightly flavoured board to fit a 200 mm diameter pie dish.
Place the pastry in an ungreased pie dish of this size. Prick all over with a toothpick or a fork.
Bake in a hot oven for 220°C for 10-12 minutes.
Cool the pastry shell.
Separate the eggs.
Mix the cornflour, cocoa powder, chocolate powder, sugar and milk and continue to cook until a thick mixture is obtained.
Cool a little, add egg yolks and vanilla essence. Evenly spread this mixture over the baked crust.
Bake in a preheated oven at 200°C for 10-15 minutes.
Stiffly beat the egg whites. Gradually beat in half of the powdered sugar and fold in the rest.
Pipe this mixture or spread it over the pie.
Bake in a moderate oven at 175°C for 20 minutes.
Serve hot or cold.

Eggless Dessert Recipes

15. Hot Fudge Pudding

A hot chocolate cake full of creamy sauce and nuts.

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 8

Ingredients:

A pinch of salt

1 tsp vanilla essence

1 teacup chopped walnuts

2 tbsp margarine or melted butter

½ teacup milk

160 g powdered sugar

2 tbsp cocoa

1 ½ tsp baking powder

115 g plain flour

To sprinkle:

1 tbsp cocoa

160 g brown sugar

Method:

Sieve the salt, cocoa, baking powder and flour in a bowl.
Add the melted butter, milk, sugar, vanilla essence and walnuts.
Grease a 225 mm x 225 mm square tin and evenly spread the mixture.
When you want to bake, pour 2 teacups of boiling water over the mixture and bake in a preheated oven at 200°C for 20 minutes. During baking, the cake mixture rises on top and chocolate sauce settles at the bottom. Cut into squares and spoon a little chocolate sauce on top.
Serve warm with vanilla ice cream.

16. Pineapple Souffle

A toothsome eggless souffle which can be made in a jiffy.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 8

Ingredients:

1 family pack vanilla ice cream

1 packet pineapple jelly

Juice of 1 lemon

1 small can of pineapple slices

A packet of strong gelatine

To decorate:

Glace cherries

½ teacup fresh cream, sweetened

Method:

Melt the jelly in 3 teacups of boiling water. Cook and put to set partially.
Chop the pineapple into very small pieces, leaving aside a few pineapple pieces for decoration. Keep the syrup aside.
Take out ½ teacup of the pineapple syrup, add gelatine and mix well. Heat on low flame till gelatine is completely dissolved.
Thoroughly beat up the partially set jelly and add gelatine to it.
Break up the ice cream and mix pineapple pieces, lemon juice and jelly to it.
Pour into a flat dish and Allow to set in the refrigerator.
When set, garnish with the pineapple pieces, cherries and sweetened cream.
Serve cold.

17. Apple Crisp Pudding

Simple to make yet utterly delicious.

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 6

Ingredients:

3 tbsp soft butter

¾ tsp nutmeg powder

¾ tsp cinnamon powder

55 g rolled oats

55 g plain flour

115 g brown sugar

6-8 medium-sized apples

Method:

Peel and slice the apples.
Grease a 200 mm x 200 mm square dish and spread the apples in the dish.
Mix all the remaining ingredients together and spread them on top of the apples.
Bake in a preheated oven at 200°C until the top is golden.
Serve warm with vanilla ice cream.

18. Fruit Cocktail with Almond Jelly

A light and delightful Chinese pudding.

Preparation time: 25 minutes

Cooking time: 35 minutes

Serves: 8

Ingredients:

225 g seedless grapes

1 small can of pineapple tidbits

1 small can of litchis

2 tbsp almond slices, blanched

2-3 drops of almond essence

1 tsp vanilla essence

15 tsp China grass cut into small pieces

18 tsp sugar

5 teacups milk

Method:

Mix the fruits and chill. Boil the milk with the sugar.
Mix the China grass in 1 ¼ teacup of cold water and boil on low heat for 4-5 minutes.
Strain the mixture.
Add almond and vanilla essence.
Put to set in a flat dish in the freezer.
When set, cut into small squares and add to the fruits.
Top with blanched almond slices and serve cold.

19. Chocolate Chiffon Pie

A simple yet filling chocolate pie.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 8

Ingredients:

½ tsp vanilla essence

3 teacups milk

2 tsp sugar

1 tsp cocoa

1 packet chocolate pudding

115 g shortcrust pastry

To decorate:

Grated chocolate

Sweetened cream

Method:

Roll out the dough on a lightly floured board to fit a 175 mm diameter pie dish.
Place the pastry in an ungreased pie dish of this size. Prick all over with a toothpick or a fork.
Bake in a preheated oven at 220°C for 10-12 minutes.
Cool the pastry shell.
Heat the milk. When slightly hot, add the sugar, cocoa and contents of the chocolate pudding packet and mix. Heat further and allow to boil for 2 minutes.
Cool this mixture, add the vanilla essence and pour into the prepared pie crust.
Set in the freezer.
When set, garnish with grated chocolate and sweetened cream.
Store in the refrigerator.
Cut into slices and serve.

20. Vanilla Mousse with a Strawberry Sauce Topping

This is another one of our all-time favourite dessert recipes.

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 6-8

Ingredients:

To prepare the mousse:

200 g fresh cream

2 tsp vanilla essence

14 tsp China grass cut into small pieces

28 tsp sugar

5 teacups milk

To prepare the strawberry sauce:

1 tsp butter

Juice of ½ lemon

8 tsp sugar

2 tsp cornflour

1 teacup fresh strawberry puree

Method:

To prepare the mousse:

Boil the milk with sugar.
Mix the China grass in 1 teacup of cold water and stir on low flame until it dissolves.
Add boiling milk and cook for 2 minutes.
Strain the mixture and cool until lukewarm.
Beat the cream.
Add the vanilla essence and beaten cream. Mix well.
Pour into wet moulds and Allow to set in the refrigerator.
Before serving, loosen the sides with a sharp knife. Invert on a plate.

To prepare the strawberry sauce: