Tag Archives: Desserts


Tiramisu ….. A classic Italian dessert you can find on any continental or Italian restaurant menu. Creamy custard layered with coffee dipped sponge fingers and dusted with dark chocolate shavings and cocoa. Sounds great 😀

This is one of the easiest recipes I know and to be very honest, this is the only recipe I have tried cos after this I don’t think I need any other….. Try this on your this weekend party and enjoy with friends or family or both 😉

Ayesha's Kitchen

Ayesha’s Kitchen


  • 2 cups strong black coffee + 1/3 cup orange juice or any coffee liqueur
  • 3 eggs, separated
  • 1/3 cup caster sugar
  • 250g mascarpone
  • 300ml thickened cream, lightly whipped
  • 1 large packet of sponge fingers (savoiardi)
  • Cocoa and shaved chocolate, for dusting


-Pour coffee into a shallow dish. Set aside.

-Now take 3 mixing bowls, small for whipping the cream, medium for whipping the egg whites and large for whipping the egg yolks and mixing everything at the end.

TIP: If you don’t like or you don’t want to wash whip attachments after every use, whip egg whites first, then cream and then yolks and sugar. Like this you can move things fast.

-Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.

-Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.

-Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

Gulab Jaman (Semolina free)

Semolina free gulab jaman…. all milk & extremely easy to make ………

Ayesha's Kitchen

Ayesha’s Kitchen


  • 2 cups full cream milk powder
  • 2 tbspns self raising flour
  • 1 tspn baking powder
  • 2 eggs
  • 2 – 3 tbspn ghee
  • Some almonds, pistachios and silver edible foil for garnishing
  • Oil for deep frying


  • 3 cups water
  • few cardamo seeds
  • 3 cups raw sugar
  • ½ cup brown packed sugar
  • 1 tspn kewra essence


-In a saucepan put everything given for sheera and stir to a boil.

-In a mixing bowl combine all the ingredients (except eggs) given for gulab jaman and mix.

-Now whisk two eggs and gradually add them to the dry ingredients and knead. Knead the dough and if it is sticky leave it for 5 -minutes.

-Heat oil to the point where you drop a small ball of dough, it rests at the bottom for some seconds and then rise to the surface of the oil with a little bit of hissing. To get this temperature you may have to repeat this temperature test twice or thrice.

-Now with clean hands roll 12 – 14 balls or ovals from this dough and drop 4 – 6 at a time (depending on the size of your pan) to fry. When they come up to the surface of the oil keep moving the balls gently to get even colouring. When you get the desired color take the balls out of the oil and put them in hot sugar syrup.

-Dish out, garnish with pistachios, almonds and edible silver foil, and serve.


Panna Cotta

Italian Dessert …… Very creamy, rich, smooth, sexy and silky!

I don’t like creamy sweet stuff much but this dessert is OK. My family loves it!

Ayesha's Kitchen

Ayesha’s Kitchen


  • 500ml full cream (300 mL cream + 200 mL full cream milk – lite version)
  • 10g gelatine (You can easily find gelatine at any grocery store, baking isle. In Australia, you can get Halal gelatine from Coles baking isle. The brand name is “Davis” and it is certified Halal.
  • 40g Sugar (I use raw for flavour)
  • 1 tbspn vanilla extract or vanilla pod
  • Some fruits and berries to serve
  • 125 ml hot water


-Pour the cream and sugar into a saucepan. Slice open vanilla bean and remove the pulp. Add both the pulp and shell to the cream and sugar, and bring it to boil for 10 minutes. Take saucepan off the heat and let it cool slightly.

-Pour 125mL hot water into a container and add 1 sachet or 10g of gelatine. (Every package has different style of making gelatine, follow your package instructions)

-Stir briskly with a fork until dissolved.

-Remove the vanilla bean from the mixture and add the gelatine. Mix well and transfer to your dessert bowls. Refrigerate for 4 hours at least and serve.

Rabri Kheer

Try it and tell me how you go with it ……

Ayesha's Kitchen

Ayesha’s Kitchen


  • 1 cup basmati rice (soaked for 4 hrs.)
  • 2 litre full cream milk
  • ½ cup sugar (brown/ raw/ white) ( I use 50% raw and 50% brown)
  • 1 tin condensed milk
  • ½ tspn crushed cardamom
  • 1 tbspn kewra essence
  • 250 gms. Khoya (250 gms full cream milk powder, mixed with 250 ml full cream, microwave for 1 minute, take out stir and again microwave for 2 minutes)
  • 2 tbspns almonds
  • 2 tbspns pistachios


-Put soaked rice in blender with ½ cup of milk and blend to paste.

-Warm milk to a simmer and add blended rice into it. Now stir constantly until the rice is cooked and milk is thick.

-Add sugar, condensed milk and cardamom. Mix.

-When it gets a little bit more thick add kewra essence, khoya, almonds and pistachios.

-Cook for 5 more minutes on constant stirring. Dish out. Cover with cling film in such a way that film touches the surface of the kheer. Refrigerate for 8 hrs.

-Take off the cling wrap, garnish with almonds, pistachios and khoya crumbs and serve.

Chocolate Pots de Creme

Very very tasty, smooth and lovely dessert …..

Ayesha's Kitchen

Ayesha’s Kitchen


  • 170 gms bittersweet/ semi sweet/ milk cooking chocolate
  • 2 eggs
  • 4 tbspns granulated sugar
  • 1 cup cream
  • ½ cup full cream milk
  • ½ tspn instant espresso powder
  • ¼ tspn salt
  • 1 tspn vanilla extract


  • Some sweetened whipped cream
  • Some cocoa powder
  • Some grated chocolate


-In a large bowl, add the eggs and sugar and whisk it until it’s lovely pale color.

-In a small saucepan, add the cream, and milk and bring to a simmer.

-Add about ½ cup of the cream mixture to the egg mixture and whisk it in.

-Pour the egg mixture back in the same pot along with the instant espresso and salt.

-Cook the mixture over medium-low heat for about 10 minutes or until the mixture is thick enough to coat the back of a wooden spoon.

-Meanwhile, place the chocolate in a large bowl and set aside.

-When the custard is ready, add the vanilla and stir it in. Pass the custard through a fine sieve into a large bowl over the chopped chocolate and allow it to sit untouched for about 3 minutes.

-Combine everything together so it’s all smooth. Divide the mixture between six serving cups and cover the top with plastic wrap and make sure the cling film touches the surface of the custard.

-Pop them in the fridge to set for minimum of 3 hours but overnight is best.

-Serve with dollops of freshly whipped cream and other things.

No Bake Cheesecake with Strawberry Swirls

Making cheesecake sounds difficult but trust me it is easier than making a normal flour cake, you don’t have to take care of baking powder, the rising of the cake, the icing and all other shit. All you have to take care about is its taste, smooth texture and setting and the best thing about “No Bake cheesecake” is that you don’t have to turn on your oven or anything else. It is simple, easy and lovely and when it is made with some fruity or berry flavour its yummmmmmmmmm…………..

I personally like strawberry, blueberry, raspberry, chocolate, coffee and mango no bake cheesecakes. So let’s get started with No Bake cheesecake with Strawberry swirls.

Ayesha's Kitchen

Ayesha’s Kitchen



  • 250g cream cheese (I prefer Philadelphia or weightwatchers) at room temperature
  • ¼ cup white sugar (granulated/ caster)
  • 1 tspn strawberry extract
  • 2 tbspns strawberry conserve or strawberry jam (at room temperature)
  • 240 mL heavy whipping cream


  • 250 g graham crackers (crushed in food processor or bashed with rolling pin)
  • 125 g butter (melted in microwave)
  • 2 tbspns brown sugar
  • 2 tbspns desiccated coconut


  • 6 tbspns strawberry sauce or strawberry jam (warm)
  • Some fresh strawberries


-Line the base of a spring form pan with a piece of parchment paper and lightly grease the sides of the pan with non-stick spray or butter.

-Combine graham cracker crumbs and melted butter in a bowl and mix. Put this crumby mixture in your spring form pan and press with your fingers to make the base of the cake. Make the base of about 1cm thickness. Refrigerate to set for 30 – 40 mins.

-Meanwhile, combine sugar and cream cheese and mix until the cream cheese and sugar are one. You can do this with rubber spatula, wire whisk or if you have a stand mixer then with the palette attachment. DO NOT USE ELECTRIC MIXTURE FOR THIS. WE DON’T WANT AIR BUBBLES IN OUR CAKE.

-Now add strawberry essence/ conserve/ jam/ sauce and mix again.

-Keep it aside until needed.

-In a separate bowl whip your cream with electric beater until soft peaks formed.

-Now mix in half of your whipped cream mixture in your cream cheese mixture with a spatula or wire whisk until its smooth. Now add rest of the cream too and mix again.

-Pour this mixture in your spring form pan over your cool graham cracker crust and make it even with  spatula. Drop 6 tbspns of strawberry sauce at different spots (1 tbspn per spot) on the cream cheese surface and run thru a sharp knife to make swirls. MAKE SURE YOU DO NOT MIX THE CREAM CHEESE AND TOPPING TOGETHER AND DO NOT LET YOUR KNIFE SCRAPE/SCRATCH OR TOUCH THE GRAHAM CRACKER CRUST. Make gentle and even swirls to give pink and white color effect.

-Garnish with some fresh strawberries and refrigerate overnight or at least for 12 hours.

-Remove the spring form sides, slice your cheesecake and serve chilled. Ideal for fancy dinners or date nights.

Ayesha's Kitchen

Ayesha’s Kitchen