National Dessert Day 2023: Check Out Some Yummy Recipes You Can Try On This Day

From classic chocolate to fruity and creamy options, we've got something for everyone. Check out the desserts that you can prepare at home on this day.

Dessert Recipes You Can Try At Home

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Get ready to celebrate National Dessert Day, which falls on October 14 and enjoy an evening with easy dessert recipes. Whether you're a pro baker or new to the kitchen, these treats work for everyone. From classic chocolate to fruity and creamy options, we've got something for everyone. Join us in making homemade sweets that will make your day special. Time to bake up some tasty desserts at home!

1. Strawberry Shortcake: A Symphony of Flavours (By Gagan Anand, Founder and Director, of Scuzo Ice 'O' Magic)

Ingredients:

• 1 pound fresh strawberries, sliced
• 1/4 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2/3 cup milk
• 1 teaspoon vanilla extract
• Whipped cream, for serving

Method:

• Combine the sliced strawberries and 1/4 cup of sugar in a bowl. Allow them to sit for around 30 minutes to release their juices.
• Preheat the oven to 425°F (220°C).
• In a large mixing bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Incorporate cold butter until the mixture resembles coarse crumbs.
• Add milk and vanilla extract to the dry ingredients, mixing until just combined.
• Turn the dough onto a floured surface, gently knead it, and pat into a 1-inch thick round.
• Use a biscuit cutter to create rounds from the dough. Place them on a baking sheet and bake for 12-15 minutes until golden brown.
• Allow the shortcakes to cool slightly before slicing them in half horizontally.
• To serve, spoon macerated strawberries onto the bottom half of each shortcake. Top with whipped cream and the other half of the shortcake.
• Serve the strawberry shortcakes immediately and savor the goodness!

2. Classic Sundae: Indulgence in Every Scoop (By Gagan Anand, Founder and Director, of Scuzo Ice 'O' Magic)

Ingredients:

• 2 scoops of your favorite ice cream flavor
• 1 banana, sliced
• Whipped cream
• Chocolate sauce
• Caramel sauce
• Chopped nuts
• Cherry for garnish

Method:

• Start by scooping your preferred ice cream flavor into a bowl or sundae dish.
• Place banana slices on top of the ice cream.
• Drizzle generous amounts of chocolate and caramel sauce over the ice cream and banana.
• Add dollops of whipped cream on top.
• Sprinkle chopped nuts over the whipped cream.
• Finish with a cherry on top for a delightful garnish.

3. Pick Me Up Pista Bomb (By Chef Sanjeev Kapoor, American Pistachios)

Ingredients:

• 1 cup pistachios
• ¼ cup brown sugar
• 1 cup rolled oats, toasted
• 1 cup puffed amaranth (rajgira)
• ¼ cup honey
• ¼ tsp cinnamon powder

Method:

• Dry roast pistachios for 3-4 minutes on medium heat. Switch the heat off and allow it to cool slightly.
• Put the roasted pistachios in a food processor jar and process to a coarse mixture.
• Heat a non-stick pan. Add brown sugar and 2 tbsps water and cook till the sugar melts. 
• Add rolled oats, puffed amaranth, and coarsely processed pistachios. Add honey and cinnamon powder and mix until well combined. Transfer on to a plate and allow to cool slightly.
• Take small portions of the mixture with greased hands and roll each portion into a ball.
• Serve.

4. Single Origin Chocolate And Raw Mango With Sundarbans Honey (By Chef Bhaskar Chakraborty, JW Marriott Kolkata)

Cake Raw mango marmalade 

Ingredients: -

• Peeled Raw Mango 400 Gm
• Castor Sugar 300 Gm

Method 

• Wash and peel the raw mango.
• Grate the mango using a fine grater.
• In a saucepan, slowly cook the grated mango with sugar until it forms a marmalade-like consistency.

For Honey Creameaux:

Ingredients:

• 450 grams of Sundarbans Honey
• 330 ml of Cooking Cream
• 3 Gelatin Sheets
• 212 grams of Alunga Milk Chocolate
• 135 grams of Whipped Cream

Method:

• Soak the gelatin sheets in ice water.
• In a saucepan, warm honey and cooking cream.
• Add the soaked gelatin sheets to the warm cream to dissolve.
• Pour the mixture over the milk chocolate and blend it until smooth.
• Fold in the whipped cream and set the mixture in the chiller for one day. 

For Pistachio Biscuit:

Ingredients:

• 300 grams of Chopped Pistachios
• 400 grams of Zephyr White Chocolate
• 200 grams of Unsalted Butter

Method:

• Roast the pistachios and chop them.
• Melt the white chocolate and mix in the chopped pistachios.
• Add the soft butter and combine.
• Sheet the nut mixture to a 2mm thickness and refrigerate. Once set, cut it as desired.

For Dark Chocolate Mousse:

Ingredients:

• 10 grams of Gelatin Sheets
• 500 ml of Full Fat Milk
• 610 grams of Saint Domingue Dark Chocolate
• 900 grams of Whipped Cream

Method:

• Soak the gelatin sheets in ice water.
• In a small pot, bring the milk to a boil and add the soaked gelatin to dissolve.
• Pour the hot milk and gelatin mixture over the dark chocolate to create a ganache.
• Gently fold the whipped cream into the ganache.

For Chocolate Sponge Cake:

Ingredients:

• 375 grams of Sugar
• 300 grams of Flour
• 21 grams of Baking Powder
• 50 grams of Cocoa Powder
• 140 ml of Oil
• 500 grams of Eggs
• 205 grams of Milk

Method:

• Preheat the oven to 180 degrees Celsius.
• Mix all the dry ingredients (sugar, flour, baking powder, cocoa powder) together.
• In a separate bowl, beat the eggs and sugar together.
• Add the dry ingredients to the egg and sugar mixture.
• Add the milk and mix until the batter is well combined.
• Spread the batter evenly in a lined baking pan and bake for 10 to 12 minutes, or until a toothpick comes out clean.
• Allow the cake to cool.

For Chocolate Glaze:

Ingredients:

• 78 grams of Water
• 120 grams of Sugar
• 120 grams of Glucose
• 20 grams of Cocoa Powder
• 86 grams of Condensed Milk
• 12 grams of Gelatin Sheets
• 130 grams of Dark Chocolate

Method:

• Soak the gelatin sheets in ice water.
• In a pot, boil the water, sugar, and glucose.
• Add cocoa powder to the boiling mixture and stir.
• Remove from heat and add the squeezed gelatin sheets. Mix until dissolved.
• Pour the hot syrup over the condensed milk and dark chocolate mixture.
• Use a stick blender to blend until smooth.
• Strain the glaze and keep it for use.

Assemble the cake by layering the chocolate sponge cake with the raw mango marmalade, honey creameaux, pistachio biscuit, and dark chocolate mousse. Finally, complete the cake by generously coating it with the luscious chocolate glaze. Savor this opulent dessert creation!