This document provides recipes for several desserts including banana and hazelnut financier, white wine sabayon, minted chocolate soufflé, red velvet cake, apple tart, tiramisu, almond chocolate fudge slice, lemon tarts, and grand truffle mousse. The recipes include lists of ingredients and instructions for preparation and baking/cooking times and temperatures.

1. Best Dessert Recipes

2. Banana and Hazelnut Financier
Ingredients:
Baking time -20 min
Temperature 180 degree c
Butter -500 gms
Sugar -500 gms
Almond flour -500 gms
Eggs - 10 no
Flour -150 gms
Banana -100 gms
Hazelnut -100 gms
Banana and Hazelnut Financier
Baking time min
Temperature -180 degree c
Ingredients:
Butter -500 gms
Sugar -500 gms
Almond flour -500 gms
Eggs - 10 no
Flour -150 gms
Banana -100 gms
Hazelnut -100 gms
Method:
Cream butter and sugar
Add eggs one by one while
creaming
Add flour and hazelnut to the
mixture
Add the banana at last
Bake it in the silicon mould or in
the pan till done
Method:
Cream butter and sugar
Add eggs one by one while creaming
Add flour and hazelnut to the mixture
Add the banana at last
Bake it in the silicon mould or in the pan
till done

3. White Wine Sabayon
INGREDIENTS:
Kirsch - 100 g
Yolks - 6
Sugar - 50g
Cream - 100g
Assorted fruits - 200g
METHOD:
Whisk yolks and sugar
Add Kirsch and cook in Bain Marie until
thicken.
Pour into mixer bowl and beat till it cools
down.
Add whipped cream and arrange the cream
with the assorted fruits
Serve it cold

4. Minted chocolate soufflé
Preparation time- 1 hr
Serves-5
Ingredients:
Butter 300 gms
Dark chocolate 300 gms
Eggs 6
Yolk 6
Icing sugar 100 gms
Flour 100 gms
Mint 100 gms
Method-
1. Melt the chocolate and butter
2. Mix icing flour and flour and add it to the
chocolate mixture
3. Add egg and yolk to the mixture
4. Add chopped mint
5. Bake it in a greased mould at 230 degree
celsius and serve it immediately.

5. Red Velvet Cake
Time of preparation -60 min
Temperature-180 degree Celsius
Ingredients:
Butter-200 gms
Sugar -500 gms
Vanilla extract-1 pod
Eggs-4 no’s
Butter Milk-400 ml
Baking powder -5 gms
Salt -5 gms
Soda-7 gms
Coco powder- 50 gms
Vinegar-10 ml
Red colour-50 ml
Cream cheese-200 gms
Method-
Beat the butter with the sugar until creamy
Add the egg and vanilla extract
Alternately add the flour mixture and buttermilk
(mixed with the red food dye).
Finally add baking soda , baking powder,salt,coco
powder and vinegar to the mixture
Put the batter in the baking dish or cup cakes
Bake cupcakes as quickly as possible for 15-20
minutes
When cool garnish with cream cheese frosting

6. Apple Tart
Ingredients
Butter 50 gms
Green apple peeled(diced) 200 gms
Brown sugar 100 gms
Cinnamon powder one pinch
Laminated puff pastry 100 gms
Method-
1) Melt the butter and cook the green apple with
sugar and cinnamon powder till the sugar is
completed melted
2) Cook till the apples turn brown in colour along
with the sugar
3) Make sure to cook it carefully because the sugar
tends to get caramelized and later it gets burnt
4) Get a non stick dish and arrange the apples
5) Roll the puff pastry to medium thickness
6) Cut it in round shape and place it over the
apples
7) Preheat the oven to 220 degree
8) Bake it for 20-25 minutes or till the puff is
golden in colour
9) Demould it after baking and serve it with a
scoop of icecream

7. Tiramisu
Ingredients:
• Egg yolk -7 no’s
• Sugar-150 gms
• Mascarpone cheese -500 gms
• Whip cream -250 gms
• Gelatin-6 gms
• Kaluha-40 ml
• Espresso-100 ml
• Kaluha-40 ml
• Lady finger-200 gms
Method:
• Make sabayon on double boiler with egg yolk and
sugar
• Mix gelatin into it
• Fold mascarpone cheese and whip cream into the
sabayon.
• Finally pour the kaluha and make it into mousse
consistency.
• Brew 200 ml fresh espresso and cool it down
• Mix kaluha into it
• Lightly dip the lady finger in the espresso and layer
the tiramisu mix, arrange evenly
• Make 2-3 layers depending on the size
• Freeze it
• Dust with cocoa powder and serve

8. Almond chocolate fudge slice
Ingredients:
Cream – 1.5 ltr
Sugar – 1 kg
Butter - 100 gms
Dark Chocolate – 650 gms
Sliced almond – 100 gms
Method:-
• Cook sugar till it is reached to the soft stage
• Then add the butter to it and mix it well
• Add the cream to the above mixture and mix
it well, just make sure that there are no lumps
to it
• After mixing the chocolate bring it to the
flame and just heat enough to mix it well, don’t
boil the mixture
• After mixing then add it to the butter lined
moulds ( or any shape which you desire to have
it )
• Refrigerate it to set it
• Cut the chocolate slice and garnish with sliced
almonds

9. For Lemon Tarts
Ingredients
Butter -500 gms
Sugar- 500 gms
Eggyolk- 22
Lemon juice fresh-175 ml
Lemon rind- 1
Method-
•Melt the sugar and the butter in a double
boiler
•Mix the egg yolk properly
•Add the egg yolk to the melted butter and
sugar and keep whisking it regularly
•The temperature should not be too hot or low
of the double boiler
•Lastly add the lemon juice to the mix
•The mixture should be properly stirred with a
whisk continuously
•Add the lemon rind/jest
•Cook it till(15min-20Min) the sugar ,butter and
yolk fully get set or as desired.
•Cool it down
•Pie it with star nozzle on tart base ,garnish and
serve

10. Grand Truffle Mousse
Dark chocolate -500 Gms
Water - 400 Gms
Glucose -200 Gms
Sugar -200 Gms
Gelatin -15 Gms
Whipped cream -500 Gms
Method:
- boil water and glucose add sugar
- chop the chocolate into small pieces
- pour the mixture of water, glucose and sugar
- rest it for few minutes and make sure the
chocolate is completely immersed in the liquid.
- whisk it properly to remove all the lumps
- melt the soaked gelatin and add to the
mixture
- cool the mixture
- add the whipped cream to the chocolate
mixture slowly
- set it in a bowl and freeze it
- garnish with chocolate/cocoa powder and
serve chilled.