Recipes: Quick Desserts to Impress Your Guests


You’ve just come home from a long day at work, and you’re ready to put your feet up and watch some telly with some ice cream and Hershey’s. Just then your better half sends a quick text telling you that he’s all geared up for the next promotion and his boss has invited himself over for coffee and dessert. You’re in a fix. WHAT DESSERT?! You’re no baker, especially when you’re dead tired. You don’t remember the last time your store cupboard was replenished with baking requisites, and ice cream with chocolate sauce doesn’t quite count as dessert for the boss.


Think calmly, and you’ve got yourself quite a few options. Here are some fool-proof recipes to put your worries to rest and please your guests:


Marbled chocolate glasses




200 gm double cream

30 gm icing sugar or castor sugar

100 gm cooking or regular chocolate

100 gm chocolate chip cookie crumble (think Hide and Seek)

Chocolate shavings




1. Whisk the double cream and castor sugar.

2. Microwave the chocolate to melt it, and swirl it into the cream to make a marble effect.

3. Crush the cookies and make a base in a martini glass or any other fancy cocktail glass. Top with three tablespoons of the marbled cream, and finish off with the chocolate shavings.

4. Chill for a few minutes and serve cold.


Strawberry, chocolate and vanilla layered ice cream




1 pint chocolate ice cream

1 pint vanilla ice cream

250 gm strawberries, halved

25 gm castor sugar

200 gm mini chocolate chips




1. Thaw the ice creams for about 20 minutes at room temperature

2. Hull the strawberries with sugar, in a bowl.

3. When the ice cream melts a little, spread the chocolate ice cream as a base in a glass baking dish.

4. Spread the hulled strawberries on top, making a thin layer.

5. Using a spatula, mix the chocolate chips in the vanilla ice cream, and then spread it in the top of the strawberry layer.

6. Freeze until firm.

7. When ready to serve, scoop out like regular ice cream, and serve drizzled with hershey’s chocolate sauce and some halved strawberries, if you like.


Honeyed yogurt with rosewater scented peaches




250 gm sugar

500 ml water

2 tbsp rose water

2 peaches

350 ml yogurt, drained

2 tbsp honey




1. Whisk the yogurt with honey. Keep aside.

2. Bring the castor sugar, water and rose water to boil in a saucepan. Mark a cross on the top of the peaches, and add to the syrup. Cook for five minutes, remove the peaches and peel the skin.

3. Return to the syrup and cook for another 10 minutes.

4. Serve the peaches warm with the honeyed yogurt.



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