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    Cherry Dr. Pepper Cupcakes

    Cherry Dr. Pepper Cupcakes bring soda fountain vibes to your dessert table with rich chocolate, sweet dark cherries, and a fun Dr. Pepper pipette on top. They’re perfect for BBQs, birthdays, or for the Dr. Pepper enthusiast in your life. I don’t drink soda often, but when the summer heat rolls in I can’t resist […] LEGGI TUTTO

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    Lemon Elderflower Cordial Slices

    Sweet, citrusy, and a little bit floral, these Lemon Elderflower Cordial Slices are a sophisticated spin on the classic jello shot, served up in sunny lemon peels. Let’s be honest, traditional jello shots are more college dorm than cocktail hour. But these beauties? They’re light, fragrant, and infused with real elderflower liqueur and freshly squeezed […] LEGGI TUTTO

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    How to Make an Easter Dessert Charcuterie Board

    Easter Dessert Charcuterie Board ideas don’t get sweeter than this! This festive board blends homemade treats and store-bought sweets into one beautiful holiday centerpiece. Putting together an Easter dessert board is a really fun way to celebrate the holiday. It’s colorful, creative, and just plain fun. It makes an eye-catching centerpiece if you’re hosting a […] LEGGI TUTTO

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    Layered Espresso Martini Mousse

    This Layered Espresso Martini Mousse is a sophisticated dessert featuring espresso gelée, velvety espresso-chocolate mousse, and whipped cream – all elegantly served in a cocktail glass. If you love an espresso martini, you’re going to be obsessed with this dessert version! This layered espresso martini mousse is inspired by the , which has made a […] LEGGI TUTTO

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    Strawberries and Cream Prosecco Cake

    This Strawberries and Cream Prosecco Cake is your next excuse to celebrate! Layers of prosecco soaked sponge are topped with homemade strawberry filling and covered in whipped cream frosting. I really love baking with bubbly – . This recipe was developed with Valentine’s Day in mind. While chocolate will always reign supreme on this holiday, […] LEGGI TUTTO

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    Champagne Cream Puffs

    Toast the New Year with Champagne Cream Puffs! These bite-size pastries are filled with champagne pastry cream and dipped in rich chocolate ganache. I’m squeezing in one last post for 2024 – because I can never resist the chance to create a toast-worthy treat for the New Year. For this year’s fête, I turned to […] LEGGI TUTTO

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    Black Forest Tiramisu

    This Black Forest Tiramisu combines rich chocolate, tart cherries, and creamy layers into one easy-to-make dessert – perfect for Oktoberfest!

    Happy Oktoberfest to all who celebrate! This year the festivities run from September 21st through October 6th, so there’s still plenty of celebrate with good food, good drinks, and good company. While beer might take center stage, the food is just as important. Traditional Bavarian treats like pretzels, sausages, and schnitzels are everywhere, but let’s not forget dessert!
    This recipe blends the iconic flavors of Black Forest Cake—cherries, chocolate, and cream—with some traditional elements of tiramisu. But instead of sticking to just coffee, this confection ups the ante with cherry-espresso soaked ladyfingers. It’s layered with mascarpone cream, sour cherries, and a rich chocolate ganache. Top it off with chocolate curls (or shavings, if you’re short on time), and you’ve got a treat that’s perfect for Oktoberfest – or any fall gathering.

    Black Forest Cake, or Schwarzwälder Kirschtorte, is one of Germany’s most beloved desserts. (Note: Here’s my trusty Classic Black Forest Cake Recipe, which I make all the time!) Traditionally, it’s made with layers of chocolate cake, whipped cream, cherries, and a splash of kirsch (a cherry brandy). The combination of rich chocolate and tart cherries creates a flavor pairing that’s hard to beat. I wanted to take those flavors and give them a new twist. You’ll still get all the cherry, chocolate, and cream notes you love from Black Forest Cake, but in a no-bake dessert that’s easy to assemble in an 8×8 pan.

    Make the Ganache
    This recipe has ribbons of chocolate ganache running through the layers. Make this first so it can cool a little before using it on chilled cream.
    Begin with 1/2 cup of heavy cream and 1 cup of chocolate chips. Stir them together briefly in a microwave-safe bowl and heat at 100% power for about 1 minute. Or until the cream is very hot and steaming but not boiling. Let the mixture stand for about 1 minute, then blend it together until a smooth shiny ganache forms.
    Then, stir in 1 tablespoon of Kirsch liqueur; set aside to cool. I used my Homemade Cherry Liqueur which really amplifies the cherry flavor. (It’s so easy to make, and bottled, makes wonderful holiday gifts!) I use it in all kinds of baking and pastry recipes. Or, if you’d like to omit the liqueur completely, replace it with 1 tablespoon of cherry juice from the jar of cherries we’re using in the recipe (more on this in a bit).

    Make the Mascarpone Cream
    Mascarpone cream is a traditional tiramisu component, and it’s so easy to make. Whip heavy cream in a bowl while gradually adding granulated sugar. When it thickens a little, add in some more cherry liqueur (or cherry juice) and beat until combined. Then, add room temperature mascarpone cream to the mixture and whip until thick and fluffy. It’s that easy!

    Cherry Espresso Soak
    This may seem an odd flavor duo, but it works! First, you’ll need a 24 oz. jar of pitted sour cherries, such as sweetened Morello cherries in light syrup. The ingredients on the label should be: sour cherries, sugar, water. I used Marco Polo Pitted Sour Cherries.
    Pour 1/2 cup of the juice from the jar into a shallow dish. Add in 1 cup of room temperature brewed espresso or strongly brewed coffee and stir well. Add in 1 tablespoon of cherry liqueur, or just omit it if you’re avoiding alcohol.

    Start Building
    Now that all the components are ready, it’s time to start assembling! At this point I realized all of my 8×8 pans look boring – but even so, this dessert still turned out pretty! But if you have a fancy ceramic 8×8 dish, now’s the time to use it.
    Quickly dip the bottoms of each lady finger in the cherry-espresso liquid and line the bottom of the pan with them. Don’t let them swim around; just a quick dip. You may have to trim some of the lady fingers short to get an even layer in the pan.

    Cream and Ganache Layers
    Next, spread 1/3 of the mascarpone cream over the lady fingers evenly. Then, drizzle on half of the ganache; again, spread evenly.

    Repeat the Layers
    Add half of the cherries from the jar on top of the ganache and tamp down with the back of a spoon. Repeat the layers of lady fingers, 1/3 of the cream, the ganache, and the remaining cherries. Top the dessert with the remaining 1/3 of mascarpone cream.

    Chocolate Shavings or Curls
    Finish the top with homemade chocolate curls for an extra touch of fancy. But if that feels like too much effort, then chocolate shavings are just as pretty and give the same delicious payoff. A third option for a topping would be a dusting of cocoa powder. Whatever suits your mood or time constraints.

    Cherries on Top (Or Not!)
    If you can find fresh cherries at the market, then a few on top will look picture-perfect. But they’re not always available, and this dessert is perfectly fine without.

    Refrigerate for at least 3-4 hours, so the lady fingers will soften and become cake-like. Overnight is better if time allows.

    Black Forest Tiramisu is such a delicious dessert, and unbelievably easy to make – really! There’s no baking, just some whipping and assembling. You can spoon it out of the dish with a big server, but it slices beautifully when it’s well-chilled (as shown above).
    I hope you love this fun fusion of German and Italian cuisine as much as I do.
    Related recipe: Throw the Ultimate Backyard Oktoberfest Party with a Feast of German Fare

    Black Forest Tiramisu (No-Bake)

    Heather Baird

    This Black Forest Tiramisu combines cherry-espresso soaked ladyfingers with rich mascarpone cream, tart sour cherries, and a luscious layer of chocolate ganache. You’ll need a 24 oz. jar of sweetened Morello or other sour cherries in light syrup for the filling. To finish, top with either chocolate curls or easy chocolate shavings. See recipe notes for these instructions.Brew espresso or strong coffee ahead of time. It needs to be room temperature before using.

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    Prep Time 20 minutes minsHands off, 3-4 hours chill time 3 hours hrsTotal Time 3 hours hrs 20 minutes mins

    Course DessertCuisine German, Italian

    Servings 12

    EquipmentElectric mixer8×8 inch baking dish
    Ingredients US CustomaryMetric Chocolate ganache1 cup chocolate chips1/2 cup heavy cream1 tablespoon cherry liqueur or cherry juice from the jarMascarpone cream1 1/2 cups heavy whipping cream1/3 cup granulated sugar1 tablespoon cherry liqueur or cherry juice from the jar8 oz. mascarpone cheese at room temperatureCherry-espresso soak1/2 cup cherry juice from the jar of sour cherries1 cup cold espresso or cold strongly brewed coffee1 tablespoon cherry liqueur optionalAssembly1 package crisp lady fingers 24 cookies24 oz. jar sour cherries in light syrupChocolate curls or shavings see recipe notes3-4 fresh cherries with stems optional
    Instructions Chocolate ganacheIn a medium microwave-safe bowl combine the chocolate chips and heavy cream. Stir until chips are coated with the cream. Microwave at 100% power for 1 minute, or until the cream is hot and steaming but not boiling.Allow the mixture to stand for 1 minute, then whisk together until a shiny ganache forms. Stir in the cherry liqueur or cherry juice. Set aside to cool slightly while you make the mascarpone cream.Mascarpone creamAdd the whipping cream to the bowl of an electric mixer and beat on medium speed while gradually adding in the granulated sugar. When the mixture thickens slightly, beat in the cherry liqueur or cherry juice. Add the room temperature mascarpone cheese. Beat until thick and fluffy.Cherry-espresso soakCombine the cherry juice and espresso in a shallow dish. I used a pie plate.Stir in the cherry liqueur if using.AssemblyDip one side of each lady finger into the cherry-espresso soak and line the bottom of an 8×8-inch baking dish. You may need to trim some of the lady fingers with a serrated knife to fit in an even layer.Top the lady fingers with 1/3 of the mascarpone cream. Smooth evenly.Top the mascarpone cream with half of the chocolate ganache. Remove half of the cherries from the jar and pat dry with paper towels. Add them on top of the ganache; tamp down slightly.Repeat layers of dipped lady fingers, 1/3 of the cream, remaining ganache and remaining cherries (patted dry). Top with the remaining 1/3 mascarpone cream and spread from the center outward creating swirls with your spatula. This cream layer doesn’t have to completely cover the top. Garnish with chocolate curls or shavings. (See recipe notes for instructions.) Refrigerate for at least 3-4 hours, or overnight (recommended).Add fresh cherries with stems to the middle of the dessert just before serving, if desired.
    NotesHow to make chocolate curls: Melt 1 cup of chocolate chips at 30 second intervals in the microwave; stir until smooth. Pour onto cookie sheet and spread evenly with an offset spatula. Place in refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.
    Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. This may take a few attempts – everyone’s room temperature and humidity conditions will differ. Place curls in a small bowl and store in refrigerator until ready for use. 
    How to make chocolate shavings:  Place a block or bar of chocolate in the freezer, and when it’s good and cold use a vegetable peeler to shave the edge of it onto a plate. Use the plate to transfer the shavings to the top of the dessert; fingers will melt the thin pieces of chocolate.
    Top with cocoa powder: Instead of chocolate curls or shavings,  you could opt for the traditional tiramisu topping – a dusting of unsweet cocoa powder. Sieve 2 tablespoons over the top cream layer.
    Cherry liqueur: Kirshwasser is the usual cherry liqueur used in Black Forest desserts, but most any cherry brandy or other cherry liqueur will elevate the flavor. My homemade cherry liqueur is linked in the blog post, and is very easy to make. Although it needs to steep at least 30 days before using. 
    Instant espresso powder: Instead of brewed espresso or strongly brewed coffee, you can use reconstituted instant espresso powder. Follow the directions on the container and let cool to room temperature. 

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    Ice Cream Sandwich Sheet Cake (13×9)

    If you’re looking for an easy summertime dessert, Ice Cream Sandwich Sheet Cake is it! Assembled with purchased ice cream sandwiches and all your favorite ready-made ice cream toppings.

    I love to bake sweet things for every season, but summer? Not my fave. However, I love all things ice cream. Which is summer’s unofficial dessert (second only to Strawberry Shortcake). It’s easy to get excited about making something delicious, cold, and creamy to enjoy in this sweltering summer heat.
    I decided to whip up an easy ice cream cake with no baking required. It’s not my first ice cream sandwich cake, (see the first one here) but it is the most decadent. It’s layered in a 13×9-inch dish (easy!) and loaded up ice cream sundae-style with strawberry and caramel toppings. Along with hot fudge, nuts, and plenty of sprinkles, of course. I think it would be absolutely perfect to serve at a kid’s birthday party – or even a pool party! This cake is a sugar rush, so any event that kids expend lots of energy running, swimming, or playing.

    Make the Whipped Cream
    Whip up a big bowl of heavy cream to stiff peaks. Don’t be tempted to sweeten it! It’s already a little sweet, plus the ice cream toppings will bring plenty more sweetness to the party.

    Ice Cream Sandwiches
    Purchase 2 boxes (or 20) of your favorite rectangular ice cream sandwiches. I used Neapolitan-filled, which gives this cake all the flavors of an ice cream sundae. Unwrap them and layer 8 whole sandwiches in the bottom of a 13×9-inch pan. Trim two of the sandwiches and fit them into the empty space to completely fill the pan.

    Layer Up!
    Next, spread on a layer of whipped cream, then add the strawberry topping. Try to drizzle it evenly over the cream. Don’t worry too much about spreading it out. I just left the drizzle as-is.

    More Layers
    Place more ice cream sandwiches over the strawberry layer. Trim 2 sandwiches as before and fill in the blanks. Next, drizzle over the caramel ice cream topping. Again, try to do this as evenly as possible.

    All-Important Hot Fudge
    Add another layer of whipped cream over the caramel layer, carefully spreading it to the top edges of the pan.
    Warm a jar of hot fudge sauce in the microwave until it loosens considerably. Stir it well and let it cool slightly. Then, drizzle it over the whipped cream. Or, do as I do. Transfer it to a piping bag and drizzle it on in zigzag patterns.

    Even More Toppings!
    Sprinkle toasted chopped nuts over the hot fudge. To shortcut the work of chopping nuts, you can find some, ready to sprinkle, right in the ice cream toppings aisle (I used Fisher Nut Topping).
    Use a standard size ice cream scoop to dollop whipped cream on top of the cake. It looks like scoops of vanilla ice cream, doesn’t it? Too cute!

    Don’t Forget the Sprinkles!
    Add maraschino cherries to each mound of whipped cream. And follow up with colorful confetti sprinkles. You could also use ice cream sprinkles found in the ice cream toppings section of the grocery store. These sprinkles won’t bleed or melt. Although pretty, rainbow nonpareils will bleed color with moisture. So avoid them this time.

    This is one delicious, ooey-gooey ice cream sandwich sheet cake! I tried my best to get a good cross section picture of the cake, but I’m a bit slow when it comes to photography. So it looks a bit melty.

    I’ve said it before – summer – especially in the south – makes me feel lazy in my bones. No wonder southerners have been observed to move slower, talk slower, and generally take our time. Spend an August here. Then you’ll know why. 😊 Desserts like these will always have a place on my menu. Because there’s not a lot of work to do, just some assembly required. It can be made ahead and stored in the freezer until you’re ready to serve.
    Related Recipe: Easy Ice Cream Sandwich Cake

    Ice Cream Sandwich Sheet Cake (13×9)

    Heather Baird

    The recipe is an easy fix for hot summer days. It’s the easiest kind of ice cream cake to make with purchased ice cream sandwiches and toppings. Assemble it in a trusty 13×9 inch baking dish. Busy moms will love serving this for birthdays, pool parties, and other summer kid-friendly events – it’s so easy, kids can even help assemble the cake!I used Neapolitan ice cream sandwiches, but feel free to just use any rectangular variety of ice cream sandwich. You’ll need 20, which is usually a couple of boxes. Strawberry, caramel, and hot fudge toppings can all be found in the ice cream toppings aisle at the grocery store. I used Smucker’s brand toppings, and Fisher mixed nut topping.

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    Prep Time 25 minutes mins2 hours freeze time 2 hours hrsTotal Time 2 hours hrs 25 minutes mins

    Course DessertCuisine American

    Servings 16

    Equipment13×9 inch baking dish with deep sidesIce cream scooppiping bag or zip-top bag
    Ingredients  3 1/2 cups heavy cream20 whole ice cream sandwiches unwrapped11.75 oz. strawberry ice cream topping 1 jar12.25 oz. caramel ice cream topping 1 jar11.75 oz. hot fudge ice cream topping 1 jar1/2 cup chopped mixed nuts8 maraschino cherries patted dry1/2 cup confetti sprinkles or other ice cream sprinkles
    Instructions Beat the heavy cream in a large chilled mixing bowl with an electric mixer until thickened to stiff peaks, about 4 minutes.Layer 8 whole ice cream sandwiches in the bottom of a 13×9 inch pan. Trim two ice cream sandwiches width-wise and fill in the empty space in the pan, so that the ice cream sandwiches completely fill the pan.Spread a layer of whipped cream over the sandwiches, a little less than 1/4 inch thick. Stir the strawberry ice cream topping in the jar to loosen. Drizzle it over the whipped cream layer.Layer on 8 more whole ice cream sandwiches atop the strawberry layer. Trim two ice cream sandwiches and layer to fill the pan as before. Drizzle on the caramel ice cream topping. Add another layer of whipped cream over the caramel; spread evenly.Stir the hot fudge sauce in the jar; microwave for 30 seconds or more, until loosened. Let cool slightly. Transfer to a piping bag or a zip-top bag with the corner snipped. Drizzle the hot fudge over the whipped cream layer in zig-zag fashion.Sprinkle chopped mixed nuts over the hot fudge. Using a trigger ice cream scoop, scoop remaining whipped cream in well-spaced mounds top of the hot fudge and nuts, about 8 mounds total – see video for action.Immediately top each scoop of whipped cream with a maraschino cherry; toss on confetti sprinkles.Transfer to the freezer to set, about 2 hours. Cover and keep frozen until ready to serve.
    NotesWhat to expect: This cake is pure nostalgic childhood bliss. It’s a sugar rush, with flavors and textures of an ice cream sundae. The softened ice cream sandwich wafers are cakey and give it chocolaty flavor as well as a sliceable texture.
    Banana Split: Make the recipe as written, except layer in two sliced bananas on top of the strawberry topping layer.
    Pan Size: Some 13×9 inch pans flare at the top. If you can, use a pan that is the same size from the base to the top. Otherwise, you may have to do some creative re-arranging of the ice cream sandwiches. 
    Remix: Give this cake a makeover with your favorite ice cream toppings and ingredients. Add peanut butter ice cream topping, magic shell, or other candy elements to this cake (snickers, M&M candies, Reese cups).

    Keyword 13×9 sheet cake, caramel ice cream topping, coconut whipped cream, heavy cream, hot fudge topping, ice cream cake, ice cream sandwich cake, ice cream sandwiches, ice cream sundae cake, july fourth recipe, no bake dessert, strawberry ice cream topping, summer recipe

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