Indulge your sweet tooth with these mouth-watering dessert recipes
1. Chocolate Lava Cake
Ingredients:
– 1/2 cup unsalted butter, plus more for greasing ramekins
– 8 oz semisweet chocolate, chopped
– 1/2 cup powdered sugar
– 3 eggs
– 1/3 cup all-purpose flour
– Pinch of salt
Instructions:
1. Preheat oven to 425°F and butter four 6-ounce ramekins.
2. Melt the butter and chocolate together in a double boiler over low heat, stirring until smooth.
3. Remove from heat and whisk in powdered sugar.
4. Add eggs one at a time, whisking well after each addition.
5. Stir in flour and salt until just combined.
6. Divide batter among ramekins and bake for 12-14 minutes, until edges are set but centers are still soft.
7. Let cakes cool for 1 minute before inverting onto plates. Serve warm.
2. Strawberry Shortcake
Ingredients:
– 1 lb fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 1 1/2 cups all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
– 1/4 cup unsalted butter, cold and cubed
– 1/2 cup milk
– Whipped cream, for serving
Instructions:
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine strawberries and sugar. Let sit for 30 minutes.
3. In a large bowl, whisk together flour, baking powder, and salt.
4. Cut in butter using a pastry cutter or two forks until mixture resembles coarse crumbs.
5. Stir in milk until just combined.
6. Drop dough by spoonfuls onto prepared baking sheet and bake for 12-15 minutes, until golden brown.
7. Split shortcakes in half and fill with strawberries and whipped cream. Serve immediately.
3. Tiramisu
Ingredients:
– 1 cup heavy cream
– 8 oz mascarpone cheese
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1 cup brewed espresso, cooled
– 2 tbsp coffee liqueur
– 24 ladyfinger cookies
– Unsweetened cocoa powder, for dusting
Instructions:
1. In a large bowl, beat heavy cream until stiff peaks form.
2. In another bowl, whisk together mascarpone, sugar, and vanilla.
3. Gently fold whipped cream into mascarpone mixture.
4. In a shallow dish, combine espresso and coffee liqueur.
5. Quickly dip each ladyfinger into espresso mixture and layer in a 9×9 inch dish.
6. Spread half of the mascarpone mixture over ladyfingers.
7. Repeat layers and refrigerate for at least 4 hours.
8. Dust with cocoa powder before serving.
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