Layer 1:

Layer 2:

Layer 3:

• 1/2 cup Sugar 
• 1/2 cup Water 
• A squeeze of lemon 

1. Mix biscuit powder with melted butter and press and level it in a baking dish.
2. Combine the cream, mango purée and condensed milk and spread evenly on the biscuit layer.
3. Mix every ingredient under the layer 3 list and pour gently over the cream layer.
4. Bake at 180 deg C for around 15 minutes. Bake on the top rack for 10 minutes and the rest 5 minutes on the bottom rack. 
5. Prepare the sugar syrup by boiling water, sugar and lemon juice. Once combined and starts bubbling keep timer for around 8 minutes, allow to cool and pour over the Basbousa.
6. Enjoy warm or cooled.

• 1 pack Italian Lady finger biscuits
• 1/3 cup White Sugar
• 2 tbsp Butter
• 1/4 cup whole milk
• 1 Can Condensed Milk
• 1 cup Milk
• 7-8 Kiri Cheese Cubes/ Cream Cheese
• 1 1/4 cup whipping cream 
• 1/2 tsp Vanilla essence 
• Cocoa powder

1. In a non stick pan, allow the sugar to caramelize. 
2. Add the butter, one tbsp at a time and stir gently. 
3. Finally pour milk, little at a time and mix well. 
4. Allow to simmer on low heat for 3-4 until slightly thick. Instant Dulce de Leche is ready!
5. In a bowl, pour the milk and Dulce de Leche (or blend them). 
6. Dip the lady finger biscuits in the milk and arrange on a tray.
7. Beat the whipping cream and set aside 1/4 of the cream for piping as decoration.
8. In a bowl, cream or mix the Kiri Cheese cubes along with sugar and vanilla essence and add the remaining Dulce de Leche and combine well.
9. Finally, fold the whipped cream with the cream cheese mix and layer over the arranged biscuits and spread evenly.
10. Dust with cocoa powder.
11. Pipe the whipped cream into a crescent shape by making a guideline using the back of a spoon and pipe accordingly. 
12. Finally pipe the Dulce de Leche for a pop of caramel color and set in the refrigerator overnight or at least 3-4 hours. (For better results keep overnight)

• 1/2 cup/ 4 Egg whites (must not contain egg yolks)
• 1/2 cup - Fine sugar
• 1 tsp lemon juice  
• 1 1/2 tsp Corn Flour
• 1 tsp Vanilla Essence
• A pinch of salt

• 1/4 Cup of Coconut milk powder/ store bought Coconut Cream
• 1-2 tbsp warm water
• 100 gms Fresh Cream
• 2- 3 tbsp Sweetened Condensed Milk 
• 1 tbsp Dessicated Coconut

• Mango, cubed and scooped
• Sour Cherries
• Mint leaves, for garnishing

1. Make sure to wipe the bowl clean with lemon so that no grease remains in your mixing bowl, (if grease remains, the egg whites will not get whipped with stiff peaks).
2. Draw a cirle of 7-8 inches using a plate etc on a baking sheet and fip the baking sheet.
3. Beat the egg whites using a whisk attachment and once it starts to look frothy, sprinkle the sugar 1 tbsp at a time and whip the egg whites to stiff peaks.
   
   
   
   
   
   
   
4. Next, add in your lemon juice, corn flour, vanilla and salt and fold the ingredients gently.
5. Transfer the prepared meringue to your baking sheet, using a spatula, carve the meringue with the cirl drawn earlier. Make a slight depression/ using the spatula, swipe the spatula upwards to make markings all over the sides to make it look like a crown.
   
   
   
6. In a preheated oven, of 140 deg C, allow the Pavlova to bake for around 1 hour and 15 minutes and allow the Pavlova to sit and cool in the oven itself, for at least an hour or preferably overnight. The Pavlova will have a slight change in shade of color and the outer will feel dry and hard, while the insides remain soft.

1. Mix the coconut milk powder with little warm water and make a paste. 
2. Add the fresh cream to the coconut milk paste and fold in the fresh cream.
3. Pour the condensed milk and add the Dessicated coconut and combine.
4. Place in refrigerator and allow to cool and thicken before filling the meringue.
5. Fill the Pavlova wuth the coconut cream, right before serving and top with cubed mangoes and place cherries. 
6. Garnish with mint leaves and Enjoy!

• I have made my coconut cream here, you may use whipped cream if you like.
• Make sure not to peep inside the oven while the oven bakes your meringue/pavlova as the resultant temperature differences can cause the pavlova to crack and notattain the perfect texture.
• The baked pavlova can stay in the oven preferably overnight, so that it cools down completely.
• You may store the baked meringue in an airtight container for a few days if not using immediately. 
• Once you add in your whipped cream you have to consume immediately. 
• If you want to store in the fridge, you may do so, but the meringue will not remain crisp and crunchy.

• Phyllo dough sheets, thawed
• 3 tbsp Unsalted Butter
• 2 cups milk
• Little more than 1/4 cup sugar 
• 1/4 cup semolina/ rava
• 1 whole egg 
• 1 egg yolk
• 1 tsp vanilla essence
• Zest of lemon or orange
• Salt, a pinch 

• 3/4 cup sugar
• 1/4 cup honey 
• 1/2 water
• A Cinnamon stick
• 2 tbsp lemon juice
• 1 tsp vanilla essence

1. In a sauce pan, combine sugar, water, lemon juice and Cinnamon stick. 
2. Bring to a boil and allow to boil for around 30 seconds. 
3. Remove from heat and pour your honey to the sugar syrup prepared and mix well and set aside to cool. 

1. Beat the egg, yolk, half the sugar, salt, Semolina and corn starch for around 3 minutes until thick and pale. 
   
   
   
2. Next pour the milk in the saucepan and allow the milk to heat on low.
3. Next add the egg mixture to the milk and slowly cook over low heat while stirring constantly until it thickens. 
4. Remove from heat and add vanilla extract and lemon zest. Mix well and set aside. 
5. Grease your 4" by 7" baking dish, with melted butter. 
6. Preheat your oven to 180°C.
7. Line the first layer of Phyllo sheet on your baking dish, keeping in mind to allow half the sheet to hang out of the baking dish and drizzle melted butter on each layer. 
8. After your first set of about 4 layers are done, pour the custard layer in the middle and fold the Phyllo sheets hanging over the sides, while drizzling melted butter on each layer of Phyllo sheet as you go. **
   
   
   
9.  Score the resultant pie into the desired number of squares, keeping in mind not to score too deep into the pie, all way to the bottom. 
   
   
   
10. Use up all the remaining butter brushing the Phyllo on all sides.
11. Bake for 40 minutes or more, depending on your oven until it turn deep golden in colour. 
12. As soon as the pie is done, cut deep through the scored areas to the bottom, so that it's easier to take portions as required. 
13. Pour the prepared and cooled sugar syrup over the pie. 
14. Sprinkle silvered pistachios or powdered Cinnamon, allow to set for 30 minutes or according to your liking you may have it warm and oozing, or if you like it set, have it after 30 minutes and enjoy! 

• Be careful to only pour sugar syrup that has been cooled and pour over the baked galaktoboureko allow to soak.. And enjoy!
• **You may use extra sheets and tuck in if necessary, I forgot to allow to hang the sheets a bit over the dish, so I had to place extra sheets on top. 

• 575 ml full fat fresh milk
• 1 pack vanilla dessert mix (pic inserted) 
• 4 tbsp Corn Flour + 3 tbsp milk
• 1/4 cup Condensed milk
• 1 cup cut fresh fruits **
• 1/2 cup dry fruits, chopped (dry Fig, dates etc)
• 1/4 cup nuts, chopped

1. In a saucepan (not steel, heavy bottom) , pour milk and the contents of the sachet and mix well.
2. Before the mix comes to a boil add in your corn flour slurry (corn flour mixed in milk) while stirring constantly.
3. Now once the mix comes to a boil, switch off the flame and add in your Condensed milk. Stir well.
4. Now transfer to a bowl and allow to cool.
5. Once almost cool, place a cling wrap touching the upper layer of the custard, so that a thin layer doesn't form in the top. 
6. Allow to refrigerate at least for 3 hours or more depending on the consistency of the custard after 3 hrs. *
7. Once the custard is set, hand whisk the custard well until you see no more lumps and then add in your fruits, dry fruits and nuts. 
8. Mix well. 
9. To decorate your serving bowl/glass, pour some hersheys strawberry syrup in your serving bowl/glass and add your prepared fruit salad to your decorated bowl.

• 1 pack Savoiardi Biscuits
• 5 Kiri Cream Cheese Cubes*
• 3 tbsp Icing sugar 
• 200 ml hot water
• 1 tsp instant coffee powder 
• 1 tsp Vanilla Essence 
• 1/4 cup Cocoa powder
• 3 tbsp Nutella
• 2 tbsp Milk Chocolate, melted 
• 1 tbsp butter

• 1 Cup All Purpose Flour/ Patent Flour
• 1/4 Cup Ghee
• 1/2 Cup Full Fat Fresh Milk
• 1/2 Cup Sugar
• 1 Egg
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1 tsp Vanilla Essence
• A pinch of Cinnamon Powder
• A pinch of Salt

• 2 tbsp Room Temperature Butter
• 1/4 cup Honey
• 3/4 cup Powdered Sugar
• 1 tsp lemon/ cream*

• 1/4 cup butter
• 1/2 cup chopped nuts
• 1 tbsp honey
• A pinch of light brown sugar

1. To prepare the mini bundt cakes, preheat the oven to 180 Deg C. Prepare your pan by greasing all the corners of the bundt pan using any flavorless vegetable oil and/ ghee.
2. Combine the dry ingredients like flour, baking soda and baking powder and set aside.
3. Next in a deep bowl, cream your ghee and sugar.
4. Add in your milk and vanilla essence; whisk until creamy.
5. Crack in your egg and mix well to combine.
6. Now add in your flour mixture and fold everything well to a cake batter.
7. Now slowly using an ice cream scooper, a piping bag or a normal tablespoon, spoon in your batter into the cake pan.
8. Place the pan in the preheated oven for around 15 minutes or until a tooth pick inserted comes out clean.
9. Allow the pan to cool exactly for 10 minutes on a cooling rack.
10. Invert the mini cakes from the pan and to cool completely while we prepare the topping and the icing.

1. Combine honey, powdered sugar, butter and lemon juice/ cream and make sure it is not too thick nor too watery. Reduce your lemon juice/ cream accordingly.
2. Drizzle over the top of the cooled mini bundt cakes and garnish with your prepared nuts topping or slivered pistachios. Serve Immediately or you may keep the cake for up to 3 days in room temperature.

Iles Flotantes - Floating Island 

The recipe calls for cornstarch that has to be added to the whisked meringue, but I completely forgot to add it. But there was no issues in holding its shapes Coming to the flavor, practically speaking we all have vanilla essence at our homes, but I'd rather go for the vanilla pod next time I try the dessert. But guys I was literally amazed by the technique of poaching the meringue in the hot milk. Aaaahh! The inventions people come up with, truly genius! The rich creme anglaise and the meringue is a match made in heaven. It's unreal how a few ingredients like literally 4 ingredients and you can make an easy and delicious dessert in a jiffy.

Ingredients :

Instructions:

Gajar Ka Halwa is one of my favorite Indian desserts.. (after Gulab jamun🙈). This is a dessert that I have been preparing since a very young age, whenever I felt like having desserts. So experimenting a dessert with my favorite gajar ka Halwa toh Banta hai! 😝

Well, lotus spread and their biscuit are now my biggest obsession.. I try adding them in everything knowingly and unknowingly.. If I say that I am going to make some dessert the hubster keeps pestering me asking if I weren't adding lotus biscuits in it! Haha
So now you know! How much I love them. Contradictory to my liking of these yum lotus biscoff, I do not like to have them plain. I specifically like to have them in dessert. Not even with tea or coffee.

Now coming back to the invention of the trifle, like I said I had been craving carrot halwa since a while, so I made it and it's been quite a while now that this recipe has been sitting in my drafts! It was high time I put to some use for our Eid dessert ideas. I am that person who lovesss cooking and experimenting, but if you ask me what are you making for Eid or any other special occasion I just go blank as if I haven't cooked my entire life. Is it just me? Or is some one able to relate? Let me know in the comments below.
So, coming back to the recipe, I wanted my dessert to be nutty (meaning with nuts and tastes like it). For that I added 1/2 tsp of Almond extract, you may add vanilla extract or completely omit the step.

This trifle is basically layers of rich carrot halwa and luscious Lotus biscoff cream piped in and the chopped almonds in the carrot halwa plays with the textures making it even more scrumptious. This recipe is so easy and so versatile. Well, one thing I can assure you is that gajar ka Halwa and biscoff flavors go hand in hand.

Basically this is a dessert that I prepared when cravinga were at its highest. And that feeling of satisfaction is heavenly. This is dedicated to all lotus biscoff lovers. Advance Eid Mubarak wishes to everyone who is reading this. May Allah accept all our Qiyaam, Siyaam, our duaas and all our good deeds. May Allah make us amongst those who witness the next holy month of Ramadan. Taqqabal Allahu minna wa minkum. 🌹🎀🌹

Ingredients :

• 500 gms Indian Young carrots*, grated
• 2 tbsp pure ghee
• 2 cups milk (or 1 cup milk and 1/2 cup condensed milk)
• 1/2 cup sugar
• 1 tsp cardamom powder
• 4 tbsp chopped almonds
• 1 tbsp ghee (optional)

• 1 Sachet dream whip (whipped according to package instructions)
• 1/2 tsp vanilla/ almond extract (optional)
• 3 tbsp lotus biscoff spread
• 3 tbsp thick cream or fresh cream

1. In a heavy bottom pan bring the milk to a boil. Keep stirring in between, be careful not to burn it.
2. In a large skillet add 2 tbsp ghee and sautee the carrots until the color changes and water is evaporated .
3. Next pour half the milk and cook slowly, mixing in between and add rest and aloow to combine while mixing.
4. Now add 1/2 cup sugar and mix well and add condensed milk if adding.*
5. Finally when little moisture is left, add your cardamom powder and garnish with chopped almonds and your gajar ka halwa is ready. 
6. If your halwa doesn't come off your pan or you want that extra richness finish off by adding 1 tbsp ghee.
7. Now to prepare the lotus biscoff layer, whip the dream whip sachet according to package instructions and vanilla or almond essence (optional)
8. Add to it add melted and cooled lotus biscoff spread and add in your thick/fresh cream.
9. Fold everything gently.
10. Your lotus biscoff cream layer is ready!
11. Now time to aseemble. Add a few spoons of carrot halwa at the bottom of the desset glass/jar.
12. Next pipe the prepared lotus cream. Repeat the process until done.
13. Garnish with almonds and/ leftover gajar ka Halwa. 
    

• I could not get Indian carrots, but using Indian carrots is the best.
• You may use 2 cups whole fat milk or 1 cup milk and 1/2 cup condensed milk.
• You may sautee your almonds in ghee and add.
• If you do not like whipped cream, you may use 200 ml thick cream/fresh cream and add 3 tbsp powdered sugar and fold in the melted lotus spread.