You don’t always need an oven to curb your sugar cravings. There are many desserts that you can prepare really quickly and easily without baking.
Tip: To successfully beat egg whites to a peak, make sure that the bowl and whisk are clean and dry without any traces of oil or fat.
Ingredients: Semisweet chocolate – 1 lb, shortening – 1 tbsp, mini marshmallows – 1 cup, chopped peanuts – ½ cup
Method: Over a double boiler, melt and combine chocolate and shortening. Add the mini marshmallows and chopped peanuts. Spread a layer of this mix onto a baking sheet lined with parchment. Let it set before breaking them into pieces.
Ingredients: Mango pieces – 12 oz, pineapple pieces – 8 oz, yogurt – 6 oz, lime zest
Method: Combine mango and pineapple pieces with yogurt and lime rind in a food processor. Blitz until smooth. Scoop and serve immediately or freeze in an airtight container.
Ingredients: Peppermint extract – ¼ tsp, semisweet melted chocolate – 6 oz, chocolate cookies – 12
Method: Add peppermint extract to the melted semisweet chocolate. Dip the chocolate cookies one at a time into the minty chocolate, and place them on a parchment paper. Refrigerate until the chocolate hardens.
Ingredients: Strawberry pieces – 5 oz, strawberry puree – 5 oz, cold cream – 2½ cups, confectioners’ sugar – ⅓ cup
Method: Whisk the cold cream and sugar to a stiff peak. In tall glasses, alternate the sweetened whipped cream layers, strawberry pieces, and puree. Serve immediately.
Ingredients: Butter – 8 tbsp, unsweetened cocoa – ⅓ cup, brown sugar – 1½ cup, heavy cream – ½ cup, vanilla extract – 1 tsp, creamy peanut butter – ½ cup, old-fashioned slow cooking oats – 3 cups, roasted peanuts – 1 cup
Method: Bring the butter, cocoa, brown sugar, and cream to a boil. Remove from heat and stir in the vanilla extract, peanut butter, oats, and peanuts. Scoop spoonfuls of this cookie mix onto a parchment baking sheet and allow them to set and cool.
Ingredients: Strawberry puree – 1 cup, sugar – ½ cup, water – 5 tbsp, unflavored gelatin – ¾ tsp, egg whites – 2, vanilla – ¼ tsp, whipped cream – ½ cup, pinch of salt
Method: Combine the puree and 1 tbsp sugar. In a bowl, mix 2 tbsp water with unflavored gelatin. Boil 6 tbsp of sugar, remaining water, and salt. Beat eggs, gelatin water, and sugar to a soft peak. Add tepid sugar syrup and vanilla extract. Beat to a stiff peak; fold in the cream and puree. Chill. Serve.
Ingredients: Instant pudding – 1 pack, cold milk – 2 cups
Method: Whisk the pudding mix in the milk. Pour this flavored milk into ice cream molds and cover tightly with a cling film. Insert wooden popsicle sticks or plastic spoons in the middle of each cup and set into the freezer for 3 – 4 hours.
Ingredients: Sweetened condensed milk – 1 can (14 oz), frozen limeade concentrate – 6 oz, heavy cream – 1 cup, pie crust – 6 oz, lime zest
Method: Whisk limeade concentrate, condensed milk, and cream until it forms soft fluffy peaks. Pour this mixture into the pie crust, level the top, and garnish with lime zest. Chill in the refrigerator overnight.
Ingredients: Heavy cream – 600 ml, vanilla extract – 1 tsp, sugar – ¾ cup, mascarpone – 500 g, strong brewed coffee – 1⅓ cup, hazelnut liqueur – ⅔ cup, sponge finger – 500 g, grated chocolate – 100 g
Method: Whip sugar, vanilla, cream, and mascarpone until thick. Mix coffee and liqueur in a bowl. Dip sponge fingers in the liqueur and line on a parchment lined pan. Top with a layer of creamy mixture and chocolate. Repeat the layers and garnish with chocolate. Refrigerate overnight.
Ingredients: Very cold heavy cream – 1 cup, chopped semisweet chocolate – 5 oz, egg whites with no traces of yolk – 3 large
Method: With the help of a double boiler, melt the chocolate and ¼ cup of cream. Remove from heat once melted and allow it to cool. Whisk the egg whites and cream separately to a stiff peak. Fold the whipped cream and melted chocolate, followed by egg white. Pipe the mousse into serving cups and refrigerate.