Any complete meal consists of several stages. After the next change of dishes, the moment comes, which should mark the end of the meal. Desserts in cups are best suited for this. They will become a kind of sweet aromatic point and one of the most enjoyable stages of the complex eating process.

Puff delicacy

Previously, it was customary to use various types of cakes, pastries or biscuits as desserts. Over time, people have developed a different perspective on this issue. Various creams, soufflés, jellies and mousses have become very popular. The easiest way to serve such desserts to the table is in glasses. This greatly simplifies the work of the hostess and allows you to provide each of those present with a delicious treat.

It's easy to prepare desserts in cups. For example, you can consider one of the easiest. For its preparation, you may need: 3 tablespoons of flour and cocoa, 2 glasses of milk, 2 tsp. vanillin and 1 tbsp. l. butter.

The whole process consists of three stages:

1. First you need to combine flour and sugar together, and then transfer them to a saucepan.
2. Add milk and bring the mixture to a boil. Wait until it thickens a little.
3. Add oil and stir again.
4. Divide the mass into 2 equal parts. Pour vanillin into one, and cocoa into the other.
5. Arrange in layers in glasses.

Desserts in cups are convenient because they significantly simplify table setting. Alternatively, they can be prepared in advance and stored in the refrigerator until the desired moment.

Simple and fast

If you dream a little, then you can prepare simple and very interesting desserts in glasses. Recipes with photos in this case will come in handy. Thanks to them, you can clearly imagine the end result.

Take a creamy berry treat, for example. For work you will need: a glass of heavy cream and the same amount of fresh raspberries, 6 pieces of any cookies, half a glass of sugar, as well as a little powdered sugar and a few mint leaves.

Once the food is on the table, you can start cooking:

1. The first step is to break the cookies into small pieces with your hands. After that, it should be laid out in portioned glasses so that the mass is about 1/6 of the free capacity.
2. Beat the cream with sugar until a dense foam. This will take about 5-7 minutes. The prepared mass must be carefully transferred into cups. This will be the second layer.
3. Put the berries on top of the cream. They must be dry so as not to disturb the consistency of the previous layer.
4. It remains only to sprinkle everything with powdered sugar and decorate with fresh mint.

It turns out very beautiful and mouth-watering desserts in glasses. Recipes with photos make it possible to cook such dishes even for those who do not understand anything in cooking.

Italian traditions

Residents have their own opinions about desserts. For them, tiramisu is considered the ideal option for such a dish. Some call it a cake, but this does not stop many pastry chefs from preparing such desserts in a glass. Recipes with photos step by step allow you to control each stage. This is a certain guarantee that in the end you will get exactly the dish that a novice pastry chef is counting on.

For cooking, you need the following main ingredients: ½ kilogram of Mascarpone cheese, 100 grams of sugar, a package of Savoyardi cookies, 4 fresh eggs, 40 milliliters of liqueur, a cup of black coffee, as well as some cocoa powder and vanillin.

Dessert preparation method:

1. Break the eggs into a container, separating the whites from the yolks. The food must be fresh.
2. Using a mixer, beat the whites into a fluffy foam, adding a pinch of salt.
3. Grind the yolks with sugar. Then they must be gently whipped at a relatively low speed. Vanillin can be added at this stage.
4. Add cheese without interrupting vigorous stirring.
5. Connect both masses. Then put the resulting mixture in the refrigerator.
6. Put the finished cream in glasses.
7. mix with liqueur. Soak the cookies in this liquid and immediately transfer them to glasses as an intermediate layer. If desired, you can first break it in large pieces.
8. Cover with the remaining cream and sprinkle with cocoa on top.

He will put the glasses in the refrigerator for 10 hours so that the dessert can ripen and infuse.

Pure English dessert

Almost every national cuisine has dishes that are customary to end a meal with. For the British, this is a trifle. It can contain many different ingredients: biscuits, biscuits, fruits, berries, jelly, cream, sour cream, whipped cream, or yogurt. It is best to make these desserts in a glass. The photo will help you figure out which components it contains.

Take the simplest trifle, for example. It will require: 3 eggs, a biscuit, 85 grams of flour, a teaspoon of baking powder, 115 grams of sugar, a tablespoon of water, half a kilo of berries, the same amount of custard and jelly, a glass of heavy cream and 80 milliliters of Sherry.

Preparing the dish is very simple:

1. Cut fruits, biscuits, jelly and berries into arbitrary pieces.
2. Beat the cream with sugar until firm.
3. Arrange the products in glasses in any order. The number of layers is not limited here.

After that, the dessert must be put into the refrigerator, and then decorated to your liking using fruits, cream, nuts and fresh herbs.

Stage 1. Streusel. Mix 50 g butter, 50 g cane sugar, 50 g wheat flour, 50 g almond flour, 1 g cinnamon and grind the ingredients into crumbs with your hands. Put on a baking sheet with parchment, distribute evenly. We send it to the freezer for 10 minutes. We bake in the oven at 160 degrees for 15 minutes until golden brown.

Stage 2. Caramelized apples. We peel the apples, cut them into small cubes, put them in a saucepan. Add 30 g butter, 100 g sugar and 1 tsp. cinnamon. Heat until sugar dissolves, stirring constantly, boil for a couple of minutes. Transfer to a bowl and let cool completely.

Stage 3. Cinnamon cream. Add 1 tsp to 250 g of milk. cinnamon, bring to a boil. Combine 32 g of yolks, 50 g of sugar in a bowl, add 20 g of corn starch, mix. Pour some of the milk into the yolk mass, stirring constantly. We return the entire mixture back to the saucepan, boil until thickened, stirring constantly. Mix 25 g of white chocolate, 25 g of milk chocolate and 25 g of dark chocolate. Fill the chocolate with hot creamy mass, mix well. Cover with foil using the "contact" method, let cool to 30 degrees. We introduce 50 g of butter into the cream.

Whisk 150 g of cold cream 33% until fluffy, add in several passes into the cream.

Stage 4. Chocolate biscuit. Add 20 g of butter, 45 g of icing sugar to the bowl, beat until fudge. Add 1 egg, beat again. We introduce 30 g of flour and 15 g of cocoa, mix well. We spread the dough in a silicone mold, distribute evenly. We bake in the oven at 160 degrees for 8-12 minutes.

Ingredients:

Chocolate - 100 gr.
Chicken eggs - 2 pcs.
Strongly brewed coffee - 30 ml. The brewed coffee must be left to cool.
Sugar - 0.5 tablespoons
To taste, you can use strawberries as a dessert decoration.

Cooking step by step:

First you need to melt the chocolate in a steam bath and mix thoroughly with the coffee. Wait until the mixture has cooled. While the mixture of coffee with chocolate is cooling down, you need to separate the yolks from the proteins.

Beat the whites, gradually adding sugar. Beat the yolks. First add the whipped yolks to the chilled chocolate, and then the whites mixed with sugar.

Pour the resulting mousse into 4 glasses and set to freeze. The frozen dessert can be garnished with strawberries or other fruits to taste.

Cottage cheese dessert

Such a dessert does not require a lot of costs, but the taste exceeds all expectations.

Ingredients:

300 gr. sour cream.
80 gr. cottage cheese.
75 gr. granulated sugar.
10 gr. gelatin.
80 gr. purified water.
You can add vanillin to taste.
As decoration, you can use fruits, berries, mint, nuts, jam, etc.

Step by step cooking:

Place sour cream in a deep container, add cottage cheese, sugar and vanillin. Mix all components well. Heat the water in a small saucepan. Its temperature should rise above room temperature. Add gelatin to the water.

Add the swollen gelatin to the rest of the ingredients, mix and pour into glasses. The resulting dessert must be kept in subzero temperatures for at least 3 hours.

It is better to prepare a curd dessert in the evening and leave to cool overnight. After the dessert is frozen, it remains to decorate and serve. You can cook from this product.

Dessert with caramel and bananas

Ingredients:

Banana - 2 pcs.
Caramel sauce.
Whipped cream - 1 cup
Sugar - 1 tablespoon
Cracker crumbs - 1 small bowl.
Melted butter - 1/3 cup.
Vanilla custard.

Ingredients for making vanilla cream:

Sugar - ½ cup.
Cornstarch - ¼ cup
Salt - 0.5 tsp
Milk - 750 ml.
Chicken eggs - 2 pcs.
Butter - 2 tablespoons
Vanilla - 0.5 tbsp

The ingredients are sized for 6 servings.

Step by step cooking:

First of all, the main part of the dessert is prepared. Place the crackers, granulated sugar and melted butter in a deep bowl. Stir and bake in the oven for 10-15 minutes. As the baked goods acquire a golden color, you can remove and leave to cool.

While the base is cooling, you need to prepare the custard. Pour salt, sugar, corn starch into a metal container, add milk and mix. Bring to a boil over low heat. Keep boiling until the mixture thickens.

Gradually add the beaten eggs to the corn-milk mixture while stirring constantly. Leave on low heat in a boiling state for 5 minutes, then remove the container from heat.

Add vanillin and butter, mix thoroughly. Leave to cool. After the container has cooled down, you can place it in the refrigerator.

Dessert assembly diagram

1 layer: about two tablespoons Pour cracker crumbs into glasses and press down with another glass of smaller diameter as shown in the photo below. This is done in order to get a hard layer.

2nd layer: on top of the cracker, you need to put not a very thick layer of custard, but on top of the banana cut into rings.

Place the whipped cream in 3 layers.

4th layer: sprinkle with a thin layer of crackers and caramel.

5th layer: repeat the second layer.

6th layer: the last layer needs to be decorated beautifully so that the treat looks attractive. Apply a layer of whipped cream, sprinkle with cracker crumbs, arrange the banana rings nicely and drizzle with caramel.

Custard Cakes with Whipped Cream

Ingredients for the dough:

180 g sifted premium flour.
100 g butter or margarine.
4 medium sized chicken eggs.
1 glass of milk or warm water.
0.5 tsp salt.

Ingredients for the cream:

150 ml. cream with a fat percentage of 33-37.
0.5 cups powdered sugar. You can use regular sugar.

If desired, you can use icing sugar for decoration.

Dough preparation:

Pour milk into a saucepan with a thick bottom. Can be replaced with water, but milk dough is obtained with a more delicate texture and taste. Add butter (margarine) to the milk and simmer over low heat until the butter dissolves.

Pour all the flour into a saucepan at the same time and immediately start stirring; you do not need to remove the pan from the heat. The flour should be "brewed". Up to this point, you will need to stir the flour for 2-3 minutes.

Then remove the pan from the heat and leave to cool until the dough is at room temperature. Add 1 egg to the cooled dough, stirring each well with the dough. The process of mixing eggs with dough is quite time consuming, but it is not recommended to use a mixer.

Place the resulting dough in a pastry bag for baking, almost any attachment can be used, but it is better to give preference to the "big open star". Cover the baking sheet with parchment foil and squeeze out the rings.

Put to bake in the oven preheated to 180˚С for 10 minutes. Next, reduce the temperature to 160 and leave to bake for another 15 minutes. Do not open the oven during cooking. Remove the baked rings from the oven and leave to cool.

While the rings are cooling, the cream should be prepared. Pour cream into a deep plate, add sugar. Using a mixer turned on at medium speed, beat until a thick, homogeneous mass is obtained. It can take up to 5 minutes in time.

Cut the cooled rings lengthwise into two halves and fill with cream using a pastry bag, connect the two parts of the ring. You can use one attachment. Ready-made cakes should be refrigerated and sprinkled with powder before serving. Can be prepared for choux cakes if desired.

Making marshmallows yourself

The dessert bears a resemblance to marshmallows, the same airy and tender. Dessert preparation is quite simple and does not require any preliminary preparation or any professional skills. Such a dessert will be an excellent option for a festive table or an addition to a cup of tea. Also, marshmallows can be used as a decoration for confectionery.

Ingredients:

2 egg whites.
75 gr. Sahara.
25 gr. instant gelatin.
110 ml. warm water.
1 tsp vegetable oil.
Food coloring can be used if desired.

Step by step cooking:

Pour gelatin into a plate (you should give preference to glassware). Cover with water and leave to swell for about 15-20 minutes. Place the egg whites on a plate and beat with a mixer on medium speed. You should get foam.

If natural products are preferred, then carrot juice, beet juice, or spinach juice can be used as a coloring agent. For a more saturated color, the amount of dye should be increased. After adding the dye, continue whisking for a couple of minutes.

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Pastries, cakes, mousses, soufflés - chocolate can be served in a wide variety of forms, and at the same time, any dessert from it turns out to be very tasty!
Malteser cake
Ingredients:
200 g brown sugar
185 ml milk
125 g butter
115 g flour with baking powder
75 g plain flour
50 g cocoa powder
3 eggs, lightly beaten
185 g butter
345 g caster sugar
95 g malted milk powder
1 tablespoon milk powder
465 g of Maltesers sweets
Ganache (glaze):
300g dark chocolate
125 ml (1/2 cup) whipped cream
30 g butter
Step 1. Mix sugar, butter and milk. Put on low heat and stir until the mixture becomes homogeneous.
Step 2. Stir flour, cocoa, butter (into crumbs). Add the beaten egg. Mix everything well. Put the mass in a greased form and bake at 180 degrees for 55 minutes.
Step 3. Prepare the ganache. Break the chocolate into pieces, add cream, butter. Put on a small fire and melt the mass. Cool slightly and then beat with a mixer until smooth, add sugar, malt, milk powder. Whisk everything together. Cool down.
Step 4. Carefully cut the cake into 3 or 4 pieces. Smear each of them with cream and cover with glaze. Refrigerate for 1 hour 30 minutes.
Step 5. Next, spread the remaining ganache over the surface of the cake. Decorate it with Maltesers candies.
Mousse Oreo


Ingredients:
Oreo cookies
2 tbsp. tablespoons of melted butter
2 tbsp. spoons of milk
1/2 cup heavy cream
2 cups grated chocolate
2 cups whipped cream
Chop about 15 Oreo cookies and divide them into baking tins. Combine the melted butter and milk and pour over the biscuits. Mix the chocolate with the cream and melt in the microwave, stirring occasionally. Let it cool to room temperature. Then, in one large bowl, combine the resulting chocolate and whipped cream. Pour some of this mass into the mold on top of the cookies, sprinkle the cookies on top again and pour over the mousse again. Cover the mold with plastic wrap and let the mousse sit in the refrigerator for at least three hours. Dessert is ready!
Chocolate bomb

Ingredients:
3/4 cup soft butter
3/4 cup brown sugar
1/4 cup white sugar
2 tbsp. spoons of milk
1 teaspoon vanilla extract
2 cups of flour
a pinch of salt
2 cups chocolate chips (or chopped chocolate)
cooked brownie (you can buy a ready-made mixture: it should turn out to be very soft and wet)
chocolate glaze
Making the dough. Beat butter and sugar with a mixer. Add vanilla. After that, flour and a pinch of salt. Pour 1 glass of chocolate into the mixture.
We sculpt small balls of dough (the size of a tablespoon) with our hands and put them on foil. Then we put them in the freezer for about an hour.
Cut the finished brownie into squares and give them a flat shape with our hands. Gently wrap a ball of prepared dough with the resulting cake. The dough should be completely covered with the brownie mixture. Then place the balls back in the freezer for 30 minutes.
Prepare the icing. After placing each ball on a fork, dip it completely in the chocolate, place it on the foil, sprinkle with the remaining chocolate and let it stand in the refrigerator for a while.
Double Chocolate Cupcake


Ingredients:
250 ml thick cream
450 g of high quality dark chocolate
5 eggs
165 g icing sugar
150 g wheat flour
1 tbsp. a spoonful of cocoa powder
1/2 teaspoon baking powder
For the sauce:
100 g dark chocolate
80 ml liquid cream
Preheat oven to 180 degrees. Put the cream on low heat and mix with the chocolate. Let the mixture cool.
Beat eggs and sugar until they double in volume. After that, gently mix the resulting mixture with the chocolate cream. Next, add the sifted flour, cocoa and baking powder. Pour the mixture into tins and bake for 15-20 minutes.
Prepare the sauce by melting and mixing all the ingredients in a water bath. Let cool slightly and can be served with cupcakes.
Cheesecake with salted peanut caramel


Ingredients:
The foundation:
400 g chocolate chip cookies
150g unsalted butter, melted
Caramel:
1.5 cups white sugar
1/4 cup cold water
1 cup heavy cream
3/4 lightly crushed salted peanuts
Dark chocolate:
5 g unsalted butter
260 g dark chocolate
1/2 cup thick cream
White chocolate:
150 g white chocolate
1/4 cup hot water
3 teaspoons of gelatin
375 g cream cheese, room temperature
1/2 cup white sugar
3/4 cup thick cream
Meringue:
2 egg whites
1/2 cup white sugar
Crush the cookies in a food processor. Mix it with melted butter and spread over the entire baking dish. On the bottom and sides. Refrigerate for 30 minutes.
To make caramel, combine sugar and water in a saucepan and put it on fire. Stir until sugar dissolves. After that, cook the caramel for another 15-20 minutes so that it acquires a golden hue. After removing from heat, immediately mix the caramel and cream thoroughly. Then put the pot back on the heat and stir for another 2 minutes. Remove from heat and let cool for 30 minutes, then add peanuts to the mixture. The peanut caramel is ready. Pour it into a mold over the cookies, cover with cling film and refrigerate overnight.
For the first layer of chocolate, melt 5 g butter and 60 g dark chocolate in the microwave. Pour it over the caramel very quickly.
For the white layer, melt the white chocolate in a water bath. Prepare gelatin in a small bowl. In a large bowl, beat the cream cheese and sugar until smooth. Then pour cream, melted white chocolate and gelatin into this mass. Pour the resulting cheese cream into a mold on top of the dark chocolate, cover with foil and chill in the refrigerator for about 4 hours.
Now we are preparing the final layer of dark chocolate. To do this, melt the remaining chocolate and cream over medium heat. Pour the mixture over the cheese cream.
For the meringue, beat the egg whites in a bowl until creamy. Add sugar slowly and beat until the mixture is glossy and the sugar is completely dissolved.
Heat the oven to 100 degrees and make small meringue pyramids using baking paper using a pastry bag. Bake for 45 minutes. Decorate with the resulting pyramids the cheesecake itself, and you can serve it to guests.
Fondant


Ingredients:
90 g dark chocolate
2 eggs
65 g butter
75 g sugar
40 g wheat flour
Preheat oven to 190 degrees. In a water bath, melt the chocolate first, then add the chopped butter. Keep the mixture in the bath until the butter melts. Whisk the sugar and eggs until foamy, add the chocolate mass, stir. Add flour, stir in the mass with a spatula in a circular motion. Lubricate the molds with butter, fill them with dough 3/4 of the height. We put everything in the oven, bake until crusty, but so that the middle remains liquid.
Chocolate cake


Ingredients:
3 eggs
1 cup of sugar
1 cup flour
2-3 st. cocoa spoons
hazelnuts or walnuts
For glaze you will need:
half a glass of sugar
3 tbsp. spoons of milk
50 g butter
4-5 st. cocoa spoons
3-4 tbsp. tablespoons of condensed milk
First, you need to prepare a regular biscuit dough. To do this, beat the eggs with sugar until the total mass doubles, and then add flour and beat until a whole consistency. But it must be borne in mind that you need a place to add cocoa, the dough with it will become even thicker.
By adding cocoa, mix well until there are no lumps. Grease a multicooker with butter or margarine and pour the dough into it.
We set the "Baking" mode for about 65 minutes. Then cover it with a lid and start preparing the icing and decorations for the cake. Pour milk into a saucepan, add butter, cocoa and sugar, put on a low heat and start stirring until it thickens. Then add condensed milk, mix again and leave the glaze to cool.
We take out the finished biscuit cake from the multicooker. Let it cool, and then you can cut the biscuit into two halves. We spread the first biscuit and grease it with glaze, in this case, the more glaze, the more soaked the cake will turn out, and sprinkle with nuts on top. Cover the top with a second biscuit and repeat the procedure. Marmalade, colored frosting, fruit, or whipped cream are suitable for decoration.
Mascarpone pie


Ingredients:
200 g dark chocolate
200 g butter
5 eggs 140 g flour
500 g mascarpone cheese
1 teaspoon vanilla extract
1 teaspoon baking powder
200 g sugar
200 g red currant
Preheat the oven to 180 degrees. Sift flour with baking powder.
Melt the diced butter and broken chocolate in a water bath until smooth. Stir, cool slightly.
Beat 3 eggs and 150 g of sugar in a mixer at high speed until fluffy white foam - the mass should increase in volume several times.
Then you need to reduce the speed to a medium and thin stream pour warm chocolate mass. Finally, switch the mixer to the lowest setting and add 1 tablespoon each of the flour and baking powder. As soon as the mass becomes homogeneous, turn off the mixer.
In another bowl, beat the mascarpone with the remaining eggs, sugar and vanilla extract.
Lubricate the springform pan with butter and dust with flour. Place on the bottom in 3 layers: half of the chocolate mass, the mascarpone filling and again the chocolate. The surface of each layer must be leveled before the next. To create a marbled pattern, apply circular streaks with a fork.
Place the dish in the oven for an hour. Check the readiness with a toothpick: it should go in gently and come out dry. Decorate the finished cake with fresh berries and powdered sugar.
Puff cake


Ingredients:
2 bars of quality dark chocolate
3 eggs
200 g butter
200 g brown sugar
100 g flour
1 tbsp. a spoonful of cocoa powder
In a deep metal bowl, use a water bath to melt 2 chocolate bars and a packet of butter. Once it has a liquid consistency, let it cool slightly. At this time, beat the required amount of eggs, gradually adding brown sugar to them. Add the cooled chocolate-butter mass to the beaten eggs. Mix all this thoroughly, and then put a tablespoon of cocoa and 100 g of flour there. Mix thoroughly again. Line the bottom of the baking dish in which you will bake your chocolate brownie with baking parchment to prevent the mixture from sticking to the sides. Pour the prepared mixture into the mold and send it to the preheated oven for 20-25 minutes. The optimum temperature for baking is 180 degrees. Cool the finished brownie. Dessert is ready!
Muffin for true connoisseurs


Ingredients:
300 g dark chocolate
125 g unsalted butter
260 g flour with baking powder
1/4 teaspoon baking powder
1/4 cup cocoa powder
1/4 cup brown sugar
185 ml milk
2 eggs
3 sliced ​​Mars bars
Preheat oven to 180 degrees and oil a baking dish. In a water bath, melt half the chocolate and butter. Leave to cool. Sift flour, baking powder, and cocoa into a large bowl. Whisk eggs and milk in another bowl. Add the resulting dry mixture and chocolate paste there.
Pour the dough into molds and bake for 20 minutes. Melt the remaining chocolate in a bain-marie, pour the cupcake over, place a few Mars slices on top of it, and top with the chocolate again.

Desserts in glasses in the English-speaking cuisines of the world are called trifles. They are popular for their ease of preparation, great taste, and unusual appearance.

Desserts in cups - general principles

If you delve into history, the first mention of the dessert dates back to 1596. Trifle was a thick, sweet cream flavored with rose water and grated ginger.

Today there are a lot of dessert recipes in cups. Basically, it consists of a biscuit, filling and cream, which are laid out in layers in tall glasses. Not all three components can be used if desired.

Biscuit. Everything is simple here: an ordinary light or chocolate biscuit is prepared at home according to the classic recipe, cooled, cut. You can buy ready-made cakes or use cookies, for example.

Filling. You can change this component every time and get a new color, taste, aroma, texture. They use a wide variety of products, most often fruits and nuts.

Cream. And here there is room for your imagination. Sour cream, chocolate, ice cream, condensed milk and much, much more are great as a basis for making cream.

Decorate desserts in cups in different ways, sprinkle with grated chocolate, powdered sugar, cocoa, cinnamon, spread slices of fresh fruits and berries, mint leaves on top.

There are no boundaries, all recipes can be changed and supplemented. In addition, you can create your own desserts based on your taste preferences and the presence or absence of ingredients.

1. Desserts in cups: pineapple with cottage cheese and condensed milk

Ingredients:

5 handfuls of medium fat cottage cheese;

1 jar of boiled condensed milk;

Canned pineapples in their own juice - 2 small jars;

Vanillin - 1 pack;

Bitter chocolate - 1 bar;

5 mint leaves, to serve.

Cooking method:

1. Put cottage cheese and boiled condensed milk into a large cup.

2. Stir everything thoroughly until smooth and tender. It is more convenient to use a mixer for this purpose.

3. Add vanillin to cottage cheese and condensed milk, beat for about five minutes.

4. Open the pineapple jars, drain the syrup. If the pieces are very large, then cut into medium cubes.

5. Grind the chocolate bar on a fine-toothed grater.

6. Take clean tall, transparent glasses and put all the ingredients in them in the following sequence: cottage cheese with condensed milk, pineapples, and repeat this several times until the glasses are full.

7. Sprinkle with grated chocolate on top and place over a mint leaf.

2. Yoghurt desserts in biscuit cups

Ingredients:

1 small jar plain yogurt

4 peaches;

Red wine - 40 ml;

Honey - 20 g.

For biscuit:

Egg - 6 pcs.;

Sugar - 250 g;

Flour of the highest grade - 7 tbsp. spoons;

Vanillin - 1 pack;

Butter is a small piece for greasing the mold.

Cooking method:

1. Before preparing this dessert, bake a classic fluffy sponge cake: divide the eggs into yolks and whites, put them in two small bowls. Whisk the egg whites into a stable mass. Without turning off the mixer, pour half a glass of sugar into the whites, increase the speed and beat for a few more minutes until the mass becomes thick. Pour the remaining sugar and vanillin into the yolks and beat until the sugar dissolves. Put half of the whipped egg whites into the yolks, stir gently with a spoon from bottom to top and add the sifted flour. While stirring continuously, add the rest of the whipped egg whites. Put parchment paper in a split form, brush with oil, put the dough on half the volume of the mold, since the biscuit will still rise during baking. Place in a hot oven and bake at moderate temperature for half an hour. After 30 minutes, check the readiness of the biscuit with a toothpick. When baking, do not open the oven door, as the biscuit may settle. Remove the baked sponge cake from the mold, cool and cut into medium cubes. If you don't have time to bake a biscuit, you can buy ready-made biscuit cakes in the store.

2. Saturate each biscuit cube with red wine.

3. In a separate cup, stir together the yoghurt and honey.

4. Wash the peaches, remove the seeds, cut into slices. It is permissible to replace fresh fruits with canned peaches in their own juice.

5. In clean, clear glasses, lay the biscuit cubes, honey yoghurt and peaches until the glasses are full.

6. On top, if you wish, you can put any fresh berries, for example, raspberries, strawberries, black or red currants.

7. Put glasses with dessert in the refrigerator for 60 minutes.

3. Desserts in cups: creamy fruit mousse

Ingredients:

4 medium jars of medium fat cream;

2 white chocolate bars;

Any fruit puree - 1 small jar;

2 egg whites.

Cooking method:

1. Pour three cans of cream into a metal bowl, place over medium heat and wait until it boils.

2. Chop one and a half bars of white chocolate with a knife and put in hot cream, mix thoroughly and quickly until smooth and tender.

3. Put any fruit puree of your choice in a separate cup (you can buy it in a store or make it at home from any fruit), add the last jar of cream, stir.

4. Whisk the egg whites lightly and place in the fruit puree with the remaining cream and stir again.

5. Put all the masses in turn in transparent glasses, first with cream and chocolate, and then with cream and fruit puree, and so on until the glasses are full.

6. Melt the remaining floor of the white chocolate bar and pour over the dessert.

7. Put glasses of mousse in the refrigerator for several hours to freeze.

4. Desserts in cups whipped up with raspberries and strawberries

Ingredients:

Half a kilogram of crumbly cookies;

Half a pack of butter;

Unflavored yogurt - 4 small jars;

Powdered sugar - 50 g;

5 fresh strawberries;

8 fresh raspberries.

Cooking method:

1. Finely crush the crumbly cookies with your hands, pour them into a deep cup, add slightly melted butter, mix well with your hands.

2. Put the yogurt in a separate cup, add the icing sugar and stir well. If you want to make a dietary dessert, then take cookies that are not sweet and do not add powdered sugar to yogurt.

3. Wash the berries in a colander, use the whole raspberries, and cut the strawberries into small pieces.

4. Put the cookies and butter in tall glasses, then pour the berries and top with yogurt sauce.

5. Chill dessert in the refrigerator for 30 minutes.

5. Desserts in fruit cups and ice cream

Ingredients:

Pears - 1 pc.;

Mandarins - 1 pc.;

Apples - 1 pc.;

Bananas - 1 pc.;

Creamy ice cream - half a kilogram;

Loose biscuits - 4 pcs.

For watering:

Low-fat sour cream - 70 g;

Condensed milk - 80 g.

Cooking method:

1. Wash all fruits with running water, dry a little on a paper towel. Peel and cut into random pieces.

2. Finely chop the cookies with a knife and pour them into a cup, add ice cream to it, mix well. You can make ice cream at home according to the following recipe: put half a jar of medium-fat cream at room temperature in a large cup, add 30 grams of powdered sugar and a pinch of vanillin, beat everything for about five minutes. Put the finished mass in special boxes and put in the freezer for twenty minutes to freeze.

3. Place the first layer of apple slices, ice cream with cookies, banana slices in glasses, then ice cream with cookies again, pieces of pear, ice cream with cookies and mandarin slices.

4. Prepare a sweet sauce for pouring dessert: put sour cream in a small cup, add condensed milk, mix everything.

5. Pour the resulting sour cream sauce over the entire contents of the glasses.

6. Place the glasses in the freezer for 25 minutes.

7. Serve immediately.

6. Desserts in cups: chocolate cream pudding

Ingredients:

Butter - 20 g;

Flour - 25 g;

Milk - 300 ml;

3 tbsp. tablespoons of sugar;

Powdered cocoa - 20 g;

Chocolate cookies - 5 pcs.

Cooking method:

1. Put the butter in a skillet and melt.

2. With frequent stirring, add flour and sugar to the ghee, stir well until smooth.

3. In a clean cup, whisk the egg with a whisk, slowly add it into the oil mixture, do not forget to stir constantly.

4. Cook the mass for 1 minute, while stirring continuously so that it does not burn and lumps form.

5. Turn off the fire, cool the mass.

6. Divide the cold pudding in half.

7. Pour cocoa powder into one part, stir well.

8. Take two pastry bags, put in one light part of the pudding, and in the other dark and place in tall glasses.

9. On top of each glass, put one chocolate chip cookie and sprinkle with cocoa (you can mix cocoa with powdered sugar).

10. Refrigerate for 40 minutes to cool.

Use only fresh ingredients for making desserts. Spoiled berries or fruits, sour fermented milk products, stale eggs, etc. will put all your work down the drain.

For serving, use transparent glasses, so the dessert will look more appetizing.

Be sure to chill the dessert before serving, it is not so tasty when warm.

Do not prepare desserts for future use, do in the amount that you eat right after serving.