3 delicious dessert recipes for the weekend frenzy


The weekend is a time to relax and indulge in your favorite treats and if you have a sweet tooth, what better way to try interesting and unique dessert recipes that will satisfy your taste buds. Since the festival season has just started and the countdown to Diwali has also started, preparation to prepare delicious desserts is a must. If you’re not a fan of Indian mithais and would rather like to cook, these desserts are also good options for your festival binge. (Also read: Prepare these delicious sugar-free sweets from dates)

So whether you’re a chocolate lover or a fan of fruity flavours, here are some delicious dessert options for you on a weekend shared by Chef Rajesh Paramashivan, Pastry Chef at Novotel Mumbai Juhu Beach.

1. Chocolate surprise dome

Chocolate creams


Dark chocolate 70% – 100g

Milk – 100ml

Fresh cream – 50ml

Eggs – 2 no

Sugar – 70g


– Boil the milk, cream and sugar.

– Beat the eggs and add the mixture to boil in the eggs.

– Add the chocolate mixture

– Blend it to smooth the texture

Chocolate micro corals


Eggs – 2 no

Sugar – 80g

Cocoa powder – 20g

Flour – 40g


– Beat the egg and sugar for 10 minutes

– Add the cocoa powder and flour.

– Pipe the mixture into a paper cup

– Microwave the mixture for 1 minute

– Place the cups upside down after the microwave

2. Raspberry Lambington


Unsalted butter – 125g

Caster sugar – 230g

Eggs – 2 no

Vanilla pod – 1 no

Flour – 250g

Powdered yeast – 5 g

Milk – 125ml


– Mix the buttercream powdered sugar until smooth and fluffy

– Add the eggs little by little to the creamy mixture

– Sift the flour and baking powder and add them to the butter mixture

– Finally add the milk to the mixture

– Bake at 180 degrees for 20 minutes

Raspberry jam

Frozen raspberry – 250g

sugar – 420g

lemon juice – 20ml

pectin NH – 16g


– Cook the raspberry with the sugar and lemon juice

– Add pectin at 40 degrees

– Cook up to 103 degrees

– Store in a container


Cook the lamingtons keep on the cooling rack whisk the raspberry jam until smooth dip the lamingtons in

jam and shredded coconut coating topped with fresh fruit

3. Passion fruit and coconut duo


Passion fruit mousse

Passion fruit puree – 200 ml

Sugar – 80g

White chocolate – 100g

Semi-whipped cream – 200 g

Gelatin – 8g


– Boil the puree with the sugar add to the chocolate emulsify to smooth the ganache

– Melt the gelatin and add it to the ganache

– Finally fold the semi-whipped cream

Passion fruit cream

Passion fruit puree – 200 ml

Egg yolk – 6nos

Sugar – 90g

Butter – 35g

Gelatin – 4g


– Boil the mash add to the egg yolks

– Cook up to 82 degrees until the eggs are pasteurized

– Mix it with the gelatin and the butter

Coconut tart

Eggs – 3 no

Sugar – 90g

Butter – 20g

Milk – 60ml

Dedicated Coconut – 90g

Refined flour – 30 g


– Beat the eggs and sugar

– Add milk and melted butter

– Last fold coconut and flour

– Bake at 180 degrees for 12 minutes

Follow more stories on Facebook & Twitter


Comments are closed.