Simple ingredients and less than an hour of your time is all you need to enjoy these easy homemade dessert recipes to sweeten your day.
1- SPONGE CAKE WITH YOGURT CREAM
4 persons | 10 minutes
You will need
A rest of sponge cake (about 70 g) | 250 g condensed milk | 2 lemon yogurts | 10 g brown sugar | 1 ounce of dark chocolate.
HOW TO MAKE SPONGE CAKE WITH YOGURT CREAM
1- Crumble the sponge cake and spread it into small glasses to completely cover the base. Sprinkle with the brown sugar.
2- Beat the yogurt with a whisk and distribute 1 tablespoon in each cup.
3- Alternate spoonfuls of yogurt and condensed milk until both ingredients are used up.
4- Grate the chocolate ounce, sprinkle it into the cups and serve.
2- MILK CHOCOLATE BROWNIE WITH MILK AND CHERRIES
8 people | 45 minutes
You will need
150 g of cherries | 175 g of milk chocolate fondant | 125 g of butter | 2 eggs | 150 g of sugar | 120 g of flour | 150 g of peeled walnuts.
HOW TO MAKE MILK CHOCOLATE BROWNIE WITH MILK AND CHERRIES
1- Heat the oven to 180°. Rinse the cherries, dry them very well and remove the stems; cut them in half and remove the stone.
2- Put them on the baking sheet lined with aluminum foil and bake them in the oven for 20 minutes.
3- Chop the chocolate and 120 g of butter and place both in a refractory bowl.
4- Heat in a bain-marie, stirring constantly, until both are completely melted and you obtain a creamy and shiny mixture (you can also melt them in the microwave, making sure that the chocolate does not burn).
5- Break the eggs into a bowl. Add the sugar and beat them with a whisk until they are whitish. Add the chocolate cream, stir until blended and incorporate the flour through a sieve.
6- Add the cherries and chopped walnuts, and mix well. Cover the inside of a medium rectangular baking pan with greaseproof paper and spread with the remaining butter.
7- Pour the previous batter and level the surface with a spatula. Bake the brownie for about 25 minutes
8- Pour the previous batter and level the surface with a spatula. Bake the brownie for about 25 minutes
3- SMOOTHIE WITH FRUIT AND CROCANTI
4 persons | 15 minutes
You will need
2 bananas | ½ pineapple | 12 strawberries | ¼ l of milk | 2 tablespoons of sugar.
For the crocanti. 100 g chopped almonds | 50 g sugar.
HOW TO MAKE SMOOTHIE WITH FRUIT AND CROCANTI
1- Cook the sugar in a saucepan with 2 tablespoons of water, stirring constantly, until a light caramel is obtained.
2- Add the chopped almonds, stir for a few seconds and pour on a sheet of greaseproof paper. Spread well with a spatula and let cool.
3- Peel and slice the bananas. Peel the pineapple, remove the fibrous core and cut into triangles.
4- Wash the strawberries, clean them and cut them in half.
5- Reserve a few pieces of each fruit and pass the rest through the blender with the milk and sugar.
6- Mince the caramel and almond sheet. Thread the reserved fruits on wooden skewers and roll them in the crocanti.
7- Serve the milkshake in small glasses and serve with the skewers.
8- Use the leftover crocanti to decorate a cream cheese, a sponge cake? or whatever you can think of!
4- STRAWBERRY MILLEFEUILLE
4 persons | 20 minutes
You will need
12 wafers for turnovers | 1 tablespoon of powdered sugar | 200 g of ricotta cheese | 200 g of strawberries | 4 tablespoons of agave syrup.
For the crocanti. 2 tablespoons of granulated almonds | 1 tablespoon of sugar.
HOW TO MAKE STRAWBERRY MILLEFEUILLE
1- Put the almonds in a frying pan and heat them over medium heat, stirring from time to time to toast them equally.
2- Add the sugar and let it start to melt a little. Stir again so that all the almonds are coated with sugar.
3- Turn off the heat and carefully pour the almonds into a glass bowl. Stir to separate them and let cool.
4- Heat the oven to 180°. Spread the wafers on the baking sheet lined with greaseproof paper.
5- Sprinkle them with the powdered sugar, using a sieve, and place them in the oven for 7 to 9 minutes or until the wafers are lightly browned. Let them cool.
6- Wash the strawberries, dry them, remove the stalks and cut them into thin slices.
7- To serve, place a wafer in the center of each plate and add some ricotta cheese and strawberry slices on top. Cover with another wafer and repeat the operation. Finish with a final wafer.
8- Sprinkle with a dash of agave syrup and sprinkle with the crocanti. Serve immediately to prevent the dessert from softening.
5- ICE CREAM BALLS
4 – 6 persons | 20 minutes
You will need
½ piel de sapo melon | 1 galia melon | 1 cantaloupe melon | 1 lemon | 4 or 5 spoonfuls of sugar | a few mint leaves.
To decorate. 250 ml of strawberry ice cream | 250 ml of chocolate ice cream.
HOW TO MAKE ICE CREAM BALLS
1- Wash the lemon, squeeze it and filter the resulting juice. Pour it into a bowl, add the sugar and stir a couple of times until completely dissolved.
2- Separate the mint leaves, wash and dry them with paper towels.
3- Cut the whole melons in half, peel all three and remove all the seeds; the flesh should be completely clean.
5- Using a scooping spoon, form it into balls and place them in a salad bowl.
6- Sprinkle the prepared fruit with the lemon juice, add the mint and stir carefully so as not to break the melon balls.
7- Cover the bowl and let the fruit macerate in the refrigerator for 2 hours.
8- Remove the ice creams from the freezer 5 minutes before, so that they are creamy, and form small balls.
9- Drain the melon spheres and arrange them in bowls, mint removed. Sprinkle with the maceration juice, decorate with ice cream balls and serve.
10- Trick. If you feel like it, instead of balls you can cut it into different shapes such as triangles, cubes or whatever you can think of!
6- CARAMEL FLAN
6 persons | 20 minutes
You will need
1 l of milk | 5 g of agar agar | 75 g of sugar | 1 cinnamon stick | the peel of 1 lemon.
For the caramel. 160 g of sugar | a few drops of lemon juice.
HOW TO MAKE CARAMEL FLAN
1- Warm the sugar with 75 ml of water and the lemon juice, stirring several times, until a blond caramel is obtained.
2- Let it warm, distribute it in 6 small flan pans and move them so that it covers the bottom and the walls.
3- Pour the milk into a saucepan and add the sugar, cinnamon stick and washed lemon peel. Stir well and bring to a boil. Remove from the heat, cover and wait for it to cool down.
4- Dissolve the agar agar in 3 spoonfuls of hot water. Add it to the milk and bring it back to the boil. Cook for 5 minutes and remove from heat.
5- Remove the cinnamon stick and the lemon peel, and spread the preparation in the flan pans.
6- Let cool and reserve in the refrigerator for at least 2 hours. Pour into serving dishes and serve.
Trick. The gelling power of agar agar is ten times higher than that of gelatin, so it should be used in small quantities.
7- BANANA AND PINEAPPLE CRUMBLE
4 persons | 35 minutes
You will need
2 bananas | 250 g pineapple in syrup | 50 g oat flakes | 50 g peeled walnuts | 40 g butter | 2 tablespoons flour | 1 teaspoon ground cinnamon | 3 tablespoons whole cane sugar.
HOW TO MAKE BANANA AND PINEAPPLE CRUMBLE
1- Mix the rolled oats with the chopped walnuts, butter, cane sugar, cinnamon and butter in a bowl.
2- Mix with your hands until everything is well integrated and combined. Preheat the oven to 180º.
3- Peel and slice the banana. Drain and slice the pineapple in syrup.
4- Butter the inside of four cylindrical steel molds and place them on a baking sheet.
5- Distribute the banana and pineapple in the molds and cover with the granular dough, pressing with your fingers to firm it up.
6- Bake the crumble in the oven for 15 minutes. Leave to cool in the oven for about 5 minutes.
7- Carefully unmold on the plates by picking up the molds with a mitten and decorate with mint leaves.
8- TABLET WITH NUTS
1 tablet | 20 minutes (plus resting time)
You will need
150 g of cocoa butter | 150 g of cocoa | 50 g of sugar | a pinch of salt | 1 teaspoon of vanilla powder | 25 g of assorted fruits and nuts (almonds, pistachios, currants…)
HOW TO MAKE A TABLET WITH NUTS
1- Grate the butter and melt it in a bain-marie. Put aside a couple of spoonfuls, add the sugar, stir until it dissolves and add it to the rest of the butter.
2- Mix well, add the sifted cocoa, vanilla and salt and stir until smooth and homogeneous.
3- Transfer the mixture to an oblong mold lined with greaseproof paper and gently tap the base on the countertop to set.
4- Spread the fruits and nuts over the entire surface, let stand at room temperature until it solidifies and remove from the mold.
9- STRAWBERRY AND KIWI CHOCOLATES
4 persons | 30 minutes
You will need
200 g strawberries | 3 kiwis | 100 g dark chocolate fondant | 40 g white chocolate fondant.
HOW TO MAKE STRAWBERRY AND KIWI CHOCOLATES
1- Wash and dry the strawberries and remove the leaves. Peel the kiwis and cut into 4 slices. Melt the dark chocolate in a bain-marie, stirring constantly.
2- Stick the fruits with a toothpick and dip them halfway into the chocolate. Place on baking paper and set aside in the refrigerator.
3- Melt the white chocolate and place it in a greaseproof paper cone. Cut off the tip and draw lines on a piece of baking paper.
4- Allow to solidify in the refrigerator. Serve with the fruit bonbons.
10- FRUIT AND CHEESE SKEWER WITH HONEY
4 persons | 25 minutes
You will need
4 strawberries | 50 g strawberries | 1 mango | 1 pink grapefruit | 100 g fresh cheese | 50 g quince flesh | 1 banana | 50 g honey | a few basil leaves.
HOW TO MAKE FRUIT AND CHEESE SKEWER WITH HONEY
1- Wash the strawberries and strawberries, dry them and remove the stalk. Freeze the strawberries.
2- Peel the mango and grapefruit and cut into slices. Cut them with a pastry cutter into equal circles. Wash the basil.
3- Drain the cheese and cut it into thick slices and then into circles, also with the pastry cutter.
4- Cut the quince in the same way. Peel the banana and cut it into slices on the bias.
5- Boil the honey with some basil leaves and remove from heat. Let it infuse for a few minutes and strain it.
6- Put the fresh fruit, quince and cheese on skewers. Sprinkle with the honey and garnish with the chopped strawberries and julienned basil.
Trick. Use fruit trimmings to make a tasty fruit salad or a delicious smoothie.
11- CHOCOLATE AND ORANGE MARMALADE CANNOLI
4 persons | 15 minutes
You will need
8 slices of sliced bread without crust | 3 tablespoons of orange marmalade | 150 g of dark chocolate fondant | 25 g of butter | 1 teaspoon of bitter cocoa powder.
HOW TO MAKE CHOCOLATE AND ORANGE MARMALADE CANNOLI
1- Arrange the bread slices on a chopping board. Using a rolling pin, flatten them, pressing them until they are thin slices.
2- Spread 1 teaspoon of jam on each one and roll them up to form cannoli. Chop the chocolate and melt it in a bain-marie together with the butter.
3- Dip one end of the cannoli into the chocolate, drain them slightly and place them in a bowl lined with greaseproof paper.
4- Let it dry a little, insert the other end and put them back in the bowl. Set aside the cannoli in the refrigerator until the chocolate hardens.
5- Cut them in half and serve sprinkled with a pinch of cocoa.
Trick. To make it easier to dip them, put them in the freezer for a few minutes.
12- TANGERINE COMPOTE WITH CHEESE AND NUTS
4 persons | 30 minutes
You will need
300 g mandarin oranges | 1 mandarin peel | 150 g lemon | 200 g sugar | 400 g fresh cheese | 100 g peeled walnuts | fresh mint leaves.
HOW TO MAKE TANGERINE COMPOTE WITH CHEESE AND NUTS
1- Peel the tangerines and remove the fibers and white parts.
2- Using a grater, make fine shavings with the tangerine peel and do the same with the lemons.
3- Chop all the fruit and add it to a saucepan along with the sugar and citrus zest.
4- Cook over low heat for 15 to 20 minutes and allow to cool.
5- Cut the cream cheese into regular sized squares and chop the walnuts.
6- Serve the cream cheese squares in a bowl with some chopped walnuts and garnish with the mint.
Take note. To grate the citrus peel, avoid taking the white part of the peel, this way you will avoid the bitterness of the citrus.
13- PINEAPPLE CUPS
4 people | 10 minutes
You will need
1 medium pineapple | 1 small glass of white rum | 125 ml of coconut milk | 50 g of condensed milk | 1 sprig of mint | a few raspberries | a few currants.
HOW TO MAKE PINEAPPLE CUPS
1- Peel the pineapple, removing the eyes and the hardest central part. Cut it into pieces and place it in the blender.
2- Blend until you obtain a fine and homogeneous cream. Add the milk, rum and coconut milk, and blend again for a few seconds.
3- Pour the mixture through a fine mesh strainer, cover with plastic wrap and store in the refrigerator until ready to serve.
4- At the same time, wash the mint and dry it. Separate the leaves, reserve some whole and chop the rest.
5- Rinse the raspberries and currants and dry them well with paper towels; then cut the raspberries and currants in half.
6- Pour the pineapple strained in 4 glass cups, garnish with the fruits, chopped mint and some whole leaves, and serve immediately.
14- PAPAYA CREAM WITH ICE CREAM
4 persons | 20 minutes
You will need
600 g of papaya | a few drops of lemon juice | 1 plain yogurt | 2 tablespoons of honey | 4 small scoops of light yogurt ice cream | 200 g of blueberries and strawberries | some mint leaves
HOW TO MAKE PAPAYA CREAM WITH ICE CREAM
1- Remove the peel from papaya and seeds inside. Cut the pulp into pieces and put it in the blender with the lemon juice, yogurt, honey and 100 ml of cold water.
2- Blend until a smooth and not very thick cream is obtained, and keep it in the refrigerator until ready to serve.
3- Rinse blueberries and strawberries without soaking them and dry them very well with paper towels. Also wash and dry the mint leaves.
4- Pour the chilled cream in bowl, add the blueberries and strawberries, and a scoop of yogurt ice cream in each one.
5- Garnish with the mint leaves and serve immediately.
Tip. Using a pastry bag, remove some balls from the papaya pulp and add them as decoration.
15- WHITE CHOCOLATE FONDUE
You will need
200 g strawberries | ½ pineapple | 1 mango | 3 kiwis | 300 g white chocolate fondant | 100 ml liquid cream.
HOW TO MAKE WHITE CHOCOLATE FONDUE
1- Chop chocolate. Add the cream to a saucepan and when it is about to boil, lower the heat and add the chocolate.
2- Stir until completely melted. Keep it warm, gently in a bain-marie.
3- Peel and slice the pineapple, remove middle and cut the slices into small triangles.
5- Wash the strawberries, dry them and cut them in half.
6- Peel the mango and dice the flesh. Peel the kiwis, cut them into thick slices and then cut them in half.
7- Place fruits in bowls and serve with warm chocolate.
Tip. Melt the chocolate, dip the fruits in it, let them cool and serve.
16- FILLED FRUITS WITH CREAM
4 persons | 15 minutes
You will need
300 g of skimmed white cheese spread | 2 tablespoons of orange marmalade | 8 strawberries | 4 kiwis | 4 apricots | 1 sprig of mint.
HOW TO MAKE CREAM FILLED FRUITS
1- Mix white cheese spread with the marmalade. Put the mixture in a small piping bag and store in the refrigerator.
2- Wash the mint leaves, apricots and strawberries.
3- Cut off the top of strawberries and remove them using a very small spoon.
4- Peel the kiwis, cut them in half and empty them in the same way as the strawberries.
5- Cut the apricots in two parts and empty them, removing the stone.
6- Using a piping bag, fill the fruit with the cream cheese and jam.
7- Reserve in the refrigerator until ready to serve.
8- Present them decorated with washed and dried mint leaves.
Tip. You can make an improvised piping bag by cutting off the end of a plastic bag.
17- APPLE AND CHEESE MILLEFEUILLE
4 persons | 25 minutes
You will need
300 g of fresh cheese | 4 apples | 20 g of butter | 4 tablespoons of brown sugar | fresh thyme.
HOW TO MAKE APPLE AND CHEESE MILLEFEUILLE
1- Peel and core the apples. Cut them into small cubes. Wash and dry thyme leaves.
2- Warm butter in a saucepan, stir in the apple cubes and brown sugar and cook over very low heat for 15 minutes, while stirring often.
3- Let cool and set aside in the refrigerator. Cut the fresh cheese into thin discs.
4- Set up the dish with alternating layers of cheese and applesauce.
5- Serve the millefeuille cold, sprinkled with thyme leaves.
18- KIWI AND CHOCOLATE LOLLIPOPS
4 persons | 15 minutes
You will need
3 kiwis | 100 g dark chocolate fondant | 50 g sliced almonds | popsicle sticks.
HOW TO MAKE KIWI AND CHOCOLATE LOLLIPOPS
1- Remove the peel from Kiwis, keeping the rounded shape, and cut them into thick slices.
2- Slice chocolate into small pieces, place in a saucepan and melt in a bain-marie or microwave for 1 to 2 minutes at low power.
3- Put almonds inside a nonstick frying pan and toast them lightly over very low heat for 1 to 2 minutes, lightly toasted until they are just golden brown. Then remove them to cool.
4- Carefully insert a popsicle stick into each kiwi slice. Dip them partially into the melted chocolate and leave them for a few minutes on a wire rack to allow the excess chocolate to drip off.
5- Then, sprinkle with sliced almonds, place the lollipops on a tray with greaseproof paper in the refrigerator to allow the chocolate to harden quickly.
19- CARAMELIZED APPLE TIMBALE
4 persons | 10 minutes (plus resting time)
You will need
3 or 4 red apples | 70 g sugar | 50 g butter | 4 scoops of meringue ice cream | cinnamon powder.
For the base. 70 g of maria cookies | 30 g of butter.
HOW TO MAKE CARAMELIZED APPLE TIMBALE
1- Preparing the base. Crush the cookies in a food processor (or put them in a plastic bag and roll them in a rolling pin). And combine them with the softened butter to form a paste.
2- Spread the cookie mixture in the base of 4 pastry rings of about 7 or 8 cm in diameter, pressing with a spoon to make it compact. Reserve in the refrigerator.
3- Rinse apples and dry them. Next, core them (if you have the special device, you will do it in a moment) and slice into 1 centimeter thick slices.
4- Heat the sugar in a frying pan and, when it starts to caramelize, add the butter and stir.
5- Slowly add apple slices in batches and cook for 1 or 2 minutes on each side; carefully turn them over with plastic or wooden tongs so that they do not break. Then remove them from the pan and leave them on paper towels to drain.
6- Remove cookie bases from the molds and place on dessert plates. Distribute apple slices, forming 4 towers, and serve with the meringue milk ice cream (or the flavor of your choice) sprinkled with a little cinnamon.
20- CHEESE AND TOMATO JAM GLASSES
4 – 6 persons | 60 minutes
You will need
400 g of goat cheese curls | 200 ml of liquid cream | 500 g of ripe tomatoes | 250 g of sugar | 1 lemon | a few leaves of thyme | olive oil | pepper and salt.
HOW TO MAKE CHEESE AND TOMATO JAM GLASSES
1- Make a cross-shaped cut at the base of each tomato, blanch for a few seconds in water and cool in ice water.
2- Skin and cut them into cubes and put them in a thick-bottomed casserole with the sugar, the lemon juice and the washed thyme. Allow to rest for 1 hour.
3- Cook the previous preparation over medium heat for 40 minutes, while stirring occasionally, until it thickens. Then remove from the heat and let it cool down.
4- Slice the cheese into small pieces and mix them with cream, a few drops of oil, salt and pepper for 1 or 2 minutes.
5- Spread this cream in small glasses and let them stand in the refrigerator for 2 hours.
6- Add 1 tablespoon of tomato jam and a few thyme leaves to each glass and serve.
Tip. If you are short of time you can buy the jam already made.
