3 delicious dessert recipes for weekend binge

3 delicious dessert recipes for weekend binge

Weekend is the time to relax and enjoy your favorite treats and if you have a sweet tooth, what could be better than trying out some interesting and unique dessert recipes that will satiate your taste buds. Since the festival season has just started and the countdown to Diwali has also begun, preparing to rustle up some delicious desserts is a must. If you are not a fan of Indian mithais and would like to bake instead, these desserts are also good options for your festival binge. (Read also: Make these delicious sugar-free candies from dates)

So whether you’re a chocolate lover or prefer fruity flavors, here are some delicious dessert options to enjoy on a weekend shared by Chef Rajesh, Pastry Chef, Novotel Mumbai Juhu Beach.

1. Chocolate Dome Surprise

Chocolate cream


70% dark chocolate – 100 gm

Milk – 100 ml

Fresh cream – 50 ml

Eggs – 2 nos

Sugar – 70 grams


– Boil milk, cream and sugar.

– Beat the eggs and add the cooking mixture to the eggs.

– Add the mixture to the chocolate

– Blend it to a smooth texture

Chocolate micro corals


Eggs – 2 nos

Sugar – 80 grams

Cocoa powder – 20 grams

Flour – 40 grams


– Beat the egg and sugar for 10 minutes

– Fold in cocoa powder and flour.

– Pour the mixture into a paper cup

– Place the mixture in the microwave for 1 minute

– Turn the cups upside down after the microwave

2. Raspberry Lamingtons


Unsalted butter – 125 g

Castor sugar – 230 gm

Eggs – 2 nos

Vanilla pod – 1 nos

Flour – 250 grams

Baking powder – 5 gm

Milk – 125 ml


– Mix butter caster sugar until smooth and airy

– Gradually add the eggs to the cream mixture

– Sift flour and baking powder and fold this through the butter mixture

– Finally add milk to the mixture

– Bake 20 minutes at 180 degrees

Raspberry Jam

Frozen raspberry – 250gm

sugar – 420gm

lemon juice – 20 ml

pectin NH – 16 grams


– Boil raspberry with sugar and lemon juice

– Add pectin at 40 degrees

– Boil up to 103 degrees

– Store in a container


Bake the lamingtons stay on the cooling rack whisk the raspberry jam until smooth, dip the lamingtons in it

jam and jacket with desiccated coconut topped with fresh fruit

3. Passion fruit and coconut duo


passion fruit mousse

Passion fruit puree – 200 ml

Sugar – 80 grams

White chocolate – 100 grams

Half whipped cream – 200 grams

Gelatin – 8 grams


– Boil puree with sugar add to chocolate emulsify to smooth ganache

– Melt the gelatin and add to the ganache

– Finally, fold in the half whipped cream

Passion fruit cream

Passion fruit puree – 200 ml

Egg yolk – 6nos

Sugar – 90 grams

Butter – 35 grams

Gelatin – 4 grams


– Boil puree add to yolks

– Boil to 82 degrees until eggs pasteurize

– Mix it and gelatin and butter


Eggs – 3 nos

Sugar – 90 grams

Butter – 20 grams

Milk – 60 ml

Dedicated coconut – 90 grams

Refined flour – 30 grams


– Beat eggs and sugar

– Add milk and melted butter

– Last fold coconut and flower

– Bake 12 minutes at 180 degrees

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