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Quick and Easy Dessert Recipes by Sagittarius ,  Dec 2, 2013

Strawberry-Sugar Biscuit Trifle


  • 6 tablespoons orange liqueur or orange juice
  • 2 1/2 pounds strawberries, halved
  • Trifle Custard
  • 1 1/2 cups whipping cream
  • 1/4 cup plus 2 tablespoons powdered sugar
  • Garnishes: strawberries, mint leaves


  1. Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur.
  2. Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuit halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.
  3. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.

Easy Berry Fruit Tart


1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/4 cup slivered almonds
1 tablespoon granulated sugar
1 container (7 oz) crème fraîche
1 container (4 oz) refrigerated vanilla pudding
2/3 cup fresh raspberries
2/3 cup fresh blueberries
2/3 cup fresh blackberries
1 teaspoon powdered sugar
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. DO NOT PRICK CRUST.
  • 2 In food processor bowl with metal blade, place almonds and granulated sugar; process with on/off pulses until finely ground. Sprinkle almond mixture over pie crust; gently press in. Bake 9 to 11 minutes or until light golden brown. If crust puffs in center, flatten gently with back of wooden spoon. Cool 20 minutes.
  • 3 Meanwhile, in medium bowl, stir together crème fraîche and vanilla pudding. Spread pudding mixture in cooled baked shell. Top with berries. Refrigerate 2 hours or until serving time.
  • 4 Just before serving, sprinkle tart with powdered sugar. Store covered in refrigerator.
Rainbow Fruit Skewers

Sweet Mascarpone and Berries with Lemon Ganache


Yields: 12 servings

1 cup mascarpone cheese
1 cup heavy cream
1 cup superfine sugar
2 teaspoons raspberry extract
1 teaspoon vanilla extract
3 cups blueberries
2-1/2 cups blackberries
4 tablespoons lemon juice
2 tablespoons pistachio kernels (optional), coarsely crushed
3 tablespoons grenadine syrup
3/4 teaspoon cinnamon extract
1 drop mint extract
12 Italian puff pastry, coarsely crumbled
1/3 cup lemon apeels
1/4 cup heavy cream, as needed (depending on how soft you want the ganache to be)
3 drops red food coloring (optional)


For the mascarpone:

In a mixing bowl, whisk the mascarpone cheese to soften the product. Add the vanilla and raspberry extracts.

Clean your handheld mixer in hot soapy water. Just make sure the beater blades are completely clean prior to whipping the cream for an optimum result. The whipping cream should be whipped cold. Whisk the cream until it forms soft peaks. Add 6 tablespoons of superfine sugar.

Using a silicone spatula, gently fold the sweetened whipped cream into the mascarpone mixture to get an airy batter.

Plastic-wrap the container and place in the refrigerator until the rest of the components of the dessert are ready.

For the berries:

In a small saucepan, mix the rest of the superfine sugar with about 2 tablespoons of water. Bring to a boil. Turn off the heat as soon as all the sugar is dissolved and becomes syrupy. Remove from the heat. Add the cinnamon extract and the drop of mint extract. Let the syrup cool completely.

Place the blueberries in another mixing bowl. Drizzle about 2 tablespoons of lemon juice. Coat them in 1/2 the amount of syrup. Toss well. Let stand for about 10-15 minutes until the juices begin to flow.

Repeat the same procedure with the blackberries. Drizzle about 2 tablespoons of lemon juice. Coat them in 1/2 the amount of syrup. Toss well. Set aside.

For the ganache:

Heat the heavy cream in a saucepan. Remove the saucepan from the heat. Immediately add the lemon apeels. Stir until everything is dissolved. Add the drops of red food coloring. Let the mixture cool completely. If the ganache is too thick you can thin the sauce with 1 to 2 tablespoons of heavy cream.

Assembly time:

Reserve about 1/2 cup of blueberries for decoration later.

Gently add about 1 tablespoon of the sweet juices from the blueberries and black berries into the mascarpone filling. This step is not essential but it adds a nice fruity aroma and slightly sweetens the mascarpone a little more.

Fill 12 5-ounce footless brandy glasses with 1 tablespoon of blueberries. Add about 2 tablespoons of mascarpone mixture. Drizzle about 1 teaspoon of grenadine syrup. Sprinkle with Italian puff pastry and 2 teaspoons of pistachio powder (if used). Add about half a dozen blackberries. Cover with another layer of mascarpone filling. Seal the glass with about a tablespoon of peach-colored lemon ganache. Plastic-wrap each individual container and place in the refrigerator for at about an hour (Don't refrigerate for too long otherwise the puff pastry will become soggy).

When serving, garnish each glass with some blueberries.

Slovak berry dessert recipe


  • 8 ounces Petit Beurre or other tea biscuits
  • 1/4 cup melted butter
  • 1 (7 1/2-ounce) container marshmallow cream
  • 1 cup heavy whipping cream, whipped
  • 3 cups fresh berries, rinsed
  • 2 tablespoons cornstarch
  • 1/2 cup sugar (more or less to taste, depending on sweetness of berries)
  • 1/8 teaspoon salt


  1. In a large saucepan, cook berries, cornstarch, sugar and salt until thick. Cool completely.

  2. Meanwhile, in the bowl of a food processor, grind Petit Beurre tea biscuits, Compare Prices, and pour in melted butter through the food chute while the processor is running. Pat all but 1/4 cup crumb mixture into the bottom of an 8x11-inch tart pan with a removable bottom. Place in the refrigerator until ready to assemble.

  3. In a medium bowl, beat 1/4 of the whipped cream into the marshmallow to lighten it, then fold in the remaining cream and refrigerate until ready to use.

  4. Spread half of cream mixture over crust, all of the cooled berry mixture, and then top with remaining cream mixture. Sprinkle with reserved cookie crumbs. Refrigerate until ready to serve.

  5. Remove rim from tart pan and slice into rectangles. Refrigerate leftovers.

Apple Crisp Dessert Recipe

Ingredients Needed:

  • 1/2 Cup Brown Sugar
  • 1 Cup Oats
  • 1/4 Cup Flour
  • 1/4 tsp. Salt
  • 4 Tbsp. Butter
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1 Can Apple Pie Filling


  1. Preheat oven to 350 degrees. Prepare 8X8 inch pan by spraying with Pam.
  2. Mix all dry ingredients together in a mixing bowl, then cut the butter into it.

Dump Cake Recipe


  • 1 can of pie filling - cherry is great, but I've used peach, blueberry, apple, etc.
  • 1 can of crushed pineapple - don't drain
  • 1 box of yellow cake mix
  • 1/2 package of sweetened flake coconut
  • 1 1/2 cups chopped pecans or walnuts (optional but recommended
  • 1 stick of butter


Start by dumping the can of cherry pie filling into a 9 X 13 pan.

Dump in your can of crushed pineapple - don't drain it.

Give it a stir to evenly distribute it. Now dump the dry yellow cake mix right out of the bag all over the mixture.

Dump (you're getting it right?) the flaked coconut over the cake mix. I've made this without the coconut and nuts before when I didn't have the ingredients, and it's still good, but I felt like it was missing its magic.

Dump the chopped nuts all over the top.

Cut up the entire stick of butter into little pats and distribute them over the top of the dump cake. Don't skimp on the butter and think you can get away with less!

Cook in a preheated 350 degree oven for 30 minutes. Yum, yum, this is what it looks like coming out of the oven.

Can I recommend a scoop of vanilla ice cream if you happen to have it handy? If not, it's still delicious. But if it's just sitting there in your freezer, get it out and give it a purpose!

Minted Fruit Salad


  • 10 cups assorted fresh fruit, such as cantaloupe, honeydew, papaya, pineapple, mango, strawberries, and seedless red grapes, cut into bite-size pieces
  • 1 lime, juiced (about 1/4 cup)
  • 2 tablespoons orange liqueur (recommended: Cointreau)
  • 2 tablespoons finely chopped fresh mint leaves


Place cut fruit in a large bowl. Mix lime juice and liqueur together and pour over fruit. Sprinkle with mint and toss well. Serve immediately or refrigerate up to 1 day.

Chocolate & Pistachio Mousse


  • 150g dark chocolate , at least 60% cocoa solids
  • 1 quantity meringue
  • 1 portion pâté à bombe
  • 1 tbsp cassis or brandy
  • 142ml pot double cream
  • 50g shelled pistachios , toasted, then roughly chopped
  • 3 tbsp grated dark chocolate , to serve


  1. Break up and melt the chocolate, either in a bowl set over a pan of gently simmering water or for 2-3 mins in a microwave. Stir until smooth, then cool. Fold the cooled chocolate into the meringue, followed by the pâté à bombe and cassis or brandy.
  2. Whip the cream into soft peaks and fold in with most of the pistachios. Pipe or spoon into 6 elegant glasses, sprinkle with the remaining pistachios and grated chocolate, then chill.






  • 4 cups large marshmallows


Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Roasted Strawberry Thyme Panna Cotta

Panna cotta is a super-easy dessert to make at home that will surely impress guests! The whole process of cooking the cream and setting the gelatin takes no more than 10 minutes. The hands-off time requires a bit of patience: it takes several hours for the cream to set.

While waiting, roast the strawberries. This enhances the fruit's sweetness and a touch of thyme adds a nice earthiness. Since it can be prepared and plated ahead of time, this dessert is perfect for a dinner party.

If you have trouble getting the panna cotta out of the cups (like I did), set them in a shallow bowl of hot water to loosen the sides. Each bite of scrumptious strawberries and creamy panna cotta is light and full of flavor. Start warming up the oven to roast your strawberries and keep reading for the recipe.


Panna Cotta 4 cups (1l) heavy cream (or half-and-half) 1/2 cup (100g) sugar 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise 2 packets powdered gelatin (about 4 1/2 teaspoons) 6 tablespoons (90ml) cold waterRoasted Strawberries 3 cups quartered hulled strawberries, patted dry 6 sprigs fresh thyme, divided 1 tablespoon plus 1/4 cup sugar 1/2 teaspoon fresh lemon juice


  1. Make the panna cotta: Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
  • Lightly oil eight custard cups with a neutral-tasting oil, like vegetable or canola oil.
  • Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
  • Pour the very warm cream and sugar mixture over the gelatin and stir until the gelatin is completely dissolved.
    Divide the panna cotta into the prepared cups, then chill them until firm, which will take at least 2-4 hours. If you're pressed for time, pour the panna cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
    Run a sharp knife around the edge of each panna cotta and unmold each onto a serving plate
    While the panna cotta chills, roast the strawberries: preheat oven to 350°F. Place 3 cups strawberries and 6 thyme sprigs in 13x9x2-inch glass baking dish. Sprinkle with 2 tablespoons sugar and lemon juice; toss to coat. Roast uncovered until strawberries are soft and syrup forms, stirring occasionally, about 20 minutes; cool 30 minutes. Remove the thyme.
    To serve, scoop the cooled roasted strawberries on top of the panna cotta.

    Eton Mess

    I love any food or drink with a good story behind it, from Singapore Slings to Kentucky Hot Browns. That's why I've been wanting to make the Eton Mess, a strawberry dessert recipe with hundreds of years of English custom behind it, practically forever.

    This no-cook berry pudding was first created sometime in the 1800s at Eton College, one of Britain's most distinguished public schools. It's served with great fanfare every year at the school's June 4 celebration picnic, which is held on the playing fields following a cricket game against the students of neighboring Winchester College.

    Although historians believe it was first served with bananas, strawberries became de rigueur over the years, as did the addition of crumbled meringue cookies. Think of it as an inside-out pavlova — creamy, crispy, fruity, and sticky. For the five-ingredient recipe, read more.


    1 pound strawberries, hulled and quartered 3 tablespoons granulated sugar 1 cup heavy cream 1/4 cup confectioners' sugar 3 cups coarsely crumbled pink or white meringue cookies (about 4 ounces)


    1. Gently stir together strawberries and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight).
    2. Coarsely crush berries using a potato masher. Whisk together cream and confectioners sugar in a large bowl until soft peaks form. Gently fold in cookies and berries (with juices) until almost combined but ribbons of juice remain. Serve immediately.

    Berry Tiramisu


    1-1/2 cups brewed coffee 2 tablespoons sambuca 1 tablespoon granulated sugar One 1-pound container mascarpone cheese 1/4 cup heavy cream 2 tablespoons confectioners' sugar 1 package ladyfinger cookies Cocoa powder 2 cups mixed berries


    1. In a shallow bowl, whisk together 1 1/2 cups brewed coffee, 2 tablespoons sambuca and 1 tablespoon granulated sugar until the sugar is dissolved.
    2. In a separate bowl, whisk together one 1-pound container mascarpone cheese, 1/4 cup heavy cream and 2 tablespoons confectioners’ sugar.
    3. Using enough ladyfinger cookies to cover the bottom of an 8-inch square baking dish, dip the ladyfingers in the coffee mixture and arrange in an even layer at the bottom of the pan. Spread half of the mascarpone mixture on top. Repeat the two layers. Sprinkle with cocoa powder and 2 cups mixed berries.
    4. Refrigerate the tiramisu for at least 2 hours and up to 2 days.

    Red Currant Raspberry Granita


    1/4 pound red currants, about 1 scant cup 1/2 pound raspberries, about 2 cups 1 tablespoon fresh lemon juice 1/2 cup sugar


    Note: The recipe doesn't specify how to serve the granita, but I prepare it by fluffing the frozen dessert with a fork, which gives it an ethereal texture.

    1. In a blender, purée the currants with the raspberries. Press them through a stainless steel or nylon sieve (wire discolors the fruit) into a medium bowl, and add the lemon juice.
    2. In a medium saucepan, bring one-half cup of water and the sugar to a boil. Boil until the mixture is a light syrup consistency, 4 minutes (for a more dense sorbet, boil until the syrup is thick, 7 minutes). Cool for a few minutes.
    3. Stir the currant and raspberry mixture into the sugar syrup. Place the granita in a large glass baking dish, cover loosely with foil and allow to freeze, 2 to 2 1/2 hours.
    4. Ten minutes before serving, transfer the granita to the refrigerator to soften. Serve.

    Lemon Ricotta Granita


    • 1 cup water
    • 3/4 cup plus 1 tablespoon sugar
    • 2/3 cup strained fresh lemon juice
    • 3/4 cup whole milk ricotta cheese
    • Pinch salt
    • 1 lemon, for zesting


    Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)

    Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.

    In 1989, Halle Berry lived in a homeless shelter after she moved to New York City to pursue acting. In a Reader's Digest interview, she said, "I was probably about 21. But a girl had to do what a girl had to do. You can do that when you're 21 and ambitious, and your eyes are this big and you don't want to go home." She went on to win an Oscar for "Monster's Ball." (Photo by Jon Kopaloff/FilmMagic)