Classic Dessert Recipes

April 11, 2014 classic dessert @TheRoyaleIndia 815 0 0

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Don’t we all want to create a dessert that is as simple to make as it is sinfully indulging? This holiday season let’s try mastering the art of creating “classic desserts” which have been tricking our taste buds for generations in our very own kitchen.

So before you think of running down to the bakery next door, give a shot at making these desserts at home.

Applesauce pie

applesauce pie @TheRoyaleIndia

Serves: For Two


  • 1 cup applesauce, fresh or canned
  • 1 teaspoon lemon juice
  • 1 tablespoon butter or margarine
  • ½ cup pie-crust mix
  • ¼ cup brown sugar, packed
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon


  • Turn on the oven and set at 375 degrees (moderate)
  • Place the applesauce in a 7-inch glass pie plate; sprinkle with the lemon juice and dot with the butter.
  • Mix pie crust mix, brown sugar, nutmeg, and cinnamon together. Spread over the applesauce.
  • Bake 25 minutes or until browned.
  • Delicious when served warm.

Coffee Pavlova

coffee pavlova @TheRoyaleIndia

Serves: 8 to 10

Cooking time: 1 hour


  • 4 egg whites
  • A pinch of salt
  • 2 teaspoon instant coffee powder
  • 1 cup castor sugar
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla



  • Beat egg whites & salt with rotary beater until they are stiff, sprinkle in coffee powder and beat again until well-blended.
  • Sift sugar and gradually sprinkle in 1 tablespoon at a time, beating at high speed only until all sugar has been added. Fold in vinegar & vanilla.
  • Draw a 15 cm circle on greaseproof paper or aluminum foil & put on baking tray.
  • Brush paper with oil. Heap egg mixture on circle and mold with a spatula.
  • Make a slight depression on top – this gives a good shape to the cooked pavlova.
  • Bake in a slow oven (150 degrees C) for 1 ½ hour. Or until crisp on the outside.

Dried Fruits And Nuts Mince Pie

dried fruits and nuts mince pie @TheRoyaleIndia

Makes: 16 pies

Preparation Time: 2:15 hours

Cooking Time: 30 minutes


  • 2 Eggs (for egg wash; beat)
  • Icing sugar to dust

The Shortcrust pastry or Sweet Paste

  • 200g/7oz Unsalted Butter
  • 100g/3oz Castor Sugar
  • 3 Eggs (refrigerated)
  • 400g/14oz Flour (sift)

The Filling

  • 150g/5oz Black Currants (wash to remove grit and dry)
  • 150g/5oz Raisins
  • 150g/5oz Orange Peel (chop)
  • 75g2.5oz Prunes or Dried Apricots (remove pits and chop)
  • 110g/1/4lb Almonds (blanch, peel and cut into slivers)
  • 60g/2oz Chilgoza/Pine Nuts

Zest of 1 lemon

  • 75ml/2.5 oz Orange Juice(preferably fresh)
  • 1g/1/3 tablespoon Cinnamon powder
  • 1g/1/3 tablespoon Clove Powder
  • 1g/1/3 tablespoon Nutmeg Powder
  • 45ml/3 tablespoon Golden Syrup


The Sweet Paste

Put butter and sugar in a bowl, whisk until fluffy, add eggs and whisk until fully incorporated. Fold flour into the butter mixture and refrigerate for 10 minutes. Remove, place the dough on a lightly floured surface and flatten with a rolling pin into 1/8” thick rectangular shape. Then, using a 21/2”round cutter make 32 roundels.

The Filling

Put all the ingredients in a large bowl, mix well and keep aside for 2 hours. Divide into 16 equal portions.

The Moulds

Line 16 molds of 2” with sweet paste, discarding any overlaps. Spread a portion of the filling in each, cover with the remaining sweet paste roundels, arrange in a baking tray and give the pies on the egg wash.

To Serve

Demould, dust with icing sugar and serve as dessert with brandy cream (optional)

Categories: Recipe Corner