Tag Archives: Desserts

Strawberry Trifle

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The 🌟 of the show…. perfecf dessert for Iftars and get togethers, total crowd pleaser, enjoyed by all ages and a real delight in Spring season….

Lets get started!

Ingredients:

For Custard

1.5 L full cream milk (In Australia I use Coles milk and in Pakistan I use Olper’s tetrapack)

2.5 tbspns heapful of Rafhan strawberry custard powder (I dont trust any other brand when it comes to custard and jelly)

0.5 cup sugar

For Jelly

3 Rafhan starwberry jelly packs

4 cups water

For Layers

1 plain cake (I use Shezan bakery’s plain cake in Pakistan because that is the best, in Australia I use Coles plain Madeira cake)

350ml cream

1 kg strawberries (cut into cubes)

Instructions:

🍓 For custard, reserve half cup of milk and boil the rest. Mix 2.5 tbspns of custard powder in the reserved milk and gradually add it to the boiling milk with constant stirring. Add sugar and cook for 5 minutes on low to medium flame. Remove from heat and let it cool to room temperature.

🍓 For jello, boil water and stir in all the boxes of jello mix. Cook until the mixture is clear and shiny (not cloudy or sugary). Pour the mixture in a square or rectangular deep dish and keep aside to cool down. Once its cooled to room temperature, refrigerate until firm and chilled. You can speed up this process by putting it in freezer for 20 minutes once its cooled to room temperature.

🍓 Now once the jelly is firm and chilled and cut into cubes, custard is cooled to room temperature, strawberries are sliced and cake is cut into pieces, lets layer the dish in the following order:

Custard

Cake

A drizzle of cream

Custard

Strawberries

A layer of cream

Custard

Jelly

Strawberries

A final layer of custard

Drizzle of cream

Some garnish of strawberries

Chill in refrigerator for atleast 4 hours.

Serve.

Mango Delight

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A very quick and easy dessert which is a big time crowd pleaser….

Ingredients:

🥭6 cups diced mangoes (choose firm and ripe, sweet mangoes, I always use Kensington pride (KP) mangoes in Australia)

🥭600ml whipping cream

🥭1tbspn icing sugar (optional, I add icing sugar when I know the mangoes are not sweet enough)

🥭1 can (395g) sweetened condensed milk

🥭3 cups mango jelly (firmly set, cut into cubes) (I always use Rafhan mango jelly, because that is the best! Used ‘National’ brand once, regretted it) (for firm jelly, dissolve one package jelly mix in 350ml hot boiling water)

Method:

🥭Put the bowl (that you are going to use to whip the cream) and the whipping attachments or whisk in freezer.

🥭Prepare the jello and chill it in fridge until cold and firm. Cut it into bit size cubes.

🥭Peel and cut the mangoes into bit size cubes as well.

🥭Now pour the cream along with icing sugar in the refrigerated mixing bowl and whip it with refrigerated whipping attachments or whisk until soft peaks formed. (I chill the bowl and the whisk attachments because that maintains the temperature of the cream and it makes the whipping process quick and those peaks stay for long)

🥭Now gently mix in the condensed milk with a rubber spatula until it looks mixed and the cream maintains its texture.

🥭Add diced mangoes and jello into this mixture, gently mix and chill for atleast6 hours before serving.

🥭Transfer the chilled dessert into your serving bowl, decorate with some berries and serve.

Oreo Cheesecake Dessert

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Oreo Cheesecake Dessert is a fancy, easy dessert which is going to be a perfect show stopper for your party. I get everything from Coles Supermarket and just layer it and mix it which makes my job 50% easier and quick.

So here we go for a quick but “a hit on the table” dessert 🙂

Ayesha’s Kitchen

Ingredients:

  • 1 large chocolate swiss roll
  • 1 small chocolate swiss roll
  • 2 packets of Oreo original cookies (crushed)
  • 2 250ml cream cheese (at room temperature)
  • 1 cup whipping cream
  • ½ cup caster sugar
  • 1 cup vanilla/ chocolate custard (thick)
  • Few sliced strawberries
  • Few strawberries to decorate

Method:

  1. Cut the Swiss rolls into 2cm thick slices.
  2. For cheesecake filling, mix cream cheese, sugar and cream together and whip with the hand mixer. Add crushed Oreos and fold in.
  3. In the serving dish, lay a layer of large Swiss roll slices, cover with a layer of sliced strawberries, then a layer of custard and then the last layer of our cheesecake filling.
  4. Smooth the topping with a knife and refrigerate for 30 minutes until stable. Now decorate it with small slices of Swiss rolls and strawberries like a Christmas Wrath, cover with the cling film and refrigerate for atleast 6 hours before serving.

 

Oreo Trifle

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My very own creation ❤

Loved by me
Loved by others

A hit on the table 🙂

Ayesha’s Kitchen

 

 

 

 

 

Ingredients:

  • 1 large chocolate swiss roll (available at Coles) or Unfilled Chocolate sponge sheet
  • 1 litre thick chocolate custard (I use St. Pauls, but you can make it from scratch if you like so)
  • 1 175gm original oreo pack (crushed)
  • 600 ml chilled whipping cream
  • 1 cup vanilla custard
  • 2 cups mini oreos to decorate

Method:

  • Prepare everything before layering
  1. Crush the oreos in the food processor or by bashing them in a zip lock bag with the rolling pin.
  2. Whip the cream. Make sure its super chilled before you whip it.
  3. Cut the swiss roll in 1 inch thick slices.
  • In a deep clear serving bowl (trifle bowl), lay a thick layer of chocolate custard, then swiss roll slices, vanilla custard, half of the whipped cream, crushed oreos, rest of the cake and rest of the chocolate custard. Let it set for 5 minutes and then lay a final layer of whipped cream and decorate with some mini oreos.
  • Let it cool and set for 6 hours or more in the fridge and serve.

Mango Trifle

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Mango Trifle is my very own recipe to celebrate Summer and the king of Fruits “MANGO” ❤

Ayesha’s Kitchen

Ingredients:

FOR CUSTARD

  • 1.5 ltr. Full cream milk (1 cup reserved)
  • 4 tbspns mango custard powder
  • 2 cups sugar

FOR TRIFLE

  • 2 unfilled sponge
  • ½ cup mango nectar
  • 2 cups mangoes (diced)
  • 1 cup fresh cream
  • 1 mango jello (set)

FOR DECORATION

  • 2 mangoes cut into cubes or thin slices
  • 1 cup whipped cream

Method:

  • For custard I use Rafhan (Pakistani brand) custard powder in mango flavor. Boil 1 cup less 1.5 litre milk in a non-stick pan. Dissolve custard powder in that reserved one cup of milk and gradually add it to the boiling milk with gentle constant stirring followed by sugar.
  • Cook on low heat until it is thick and sugar is dissolved. Keep aside to bring it to room temperature.
  • Meanwhile cut the fruit, whip the cream and set the jello.
  • In your trifle bowl put two big spoonsful of custard and then one sheet of unfilled sponge. Now damp the sponge with mango nectar using a pastry brush. Then a layer of custard, cut up mangoes, diced jello, whipped cream and then another layer of unfilled sponge.
  • Damp that layer of sponge with mango nectar as well and then a final layer of custard.
  • Refrigerate for 2 hours until everything is set.
  • Now whip some cream to stiff peaks and cut some mango to decorate the top pf trifle.
  • Decorate as you like and chill for another hour if you have to otherwise serve.

Ayesha’s Kitchen

Mango Mousse #eggless

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Mango mousse is one of my favorite summer desserts. King of summer fruits, chilled cream and sweetness of condensed milk….. it is like summer in a cup. Follow this easy recipe and make your next BBQ party great!

Ayesha’s Kitchen

Ingredients:

  • 2 ½ cups mango pulp (fresh)
  • 600 ml heavy whipping cream (chilled)
  • 2 sachets of gelatin dissolved in ¼ cup warm water
  • 1 can sweetened condensed milk

Method:

  • Put hand mixer attachments and a mixing bowl in freezer for 30 mins before whipping the cream.
  • In a blender combine mango pulp, condensed milk and gelatin and make puree.
  • Now whip the cream to stiff peaks and gently fold in the mango pulp until everything is uniform.
  • Put it in your desired serving bowls and chill for 6 hours.
  • Serve.