Ingredients :

For the Sugar Syrup:

Instructions:

• 400 gms Marble Cake, store bought
• 2 Crème Caramel Sachet (prepare as per package instructions )
• 500 ml + 500 ml milk (for the crème caramel)
• 120 ml Milk (for the dream whip)
• 1 Sachet Dream Whip (prepare according to package instructions)
• 1 tsp Vanilla Essence
• 1/2 can Sweetened Condensed Milk
• 1/4 cup Thick Cream
• Cocoa powder, for dusting 

1. Slice the marble cake and layer the cake slices tightly without any gap.
2. Next, prepare the Creme Caramel according to package instructions and allow to cool, set aside.
3. Next prepare the cream mixture by beating the dream whip powder mix in some milk, according to package instructions, beat until thickens.
4. Next add in your condensed milk and thick cream, mix well. 
5. Finally add the cooled custard prepared earlier and combine well.
6. Pour the prepared custard cream over the marble cake and make another layer with the same method.
7. Seal and wrap well using a cling film and allow to set in the refrigerator overnight.*
8. Finally, right before serving dust some cocoa powder and enjoy!

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:

• 5 tbsp rose syrup
• 1 cup chilled milk
• 1 cup cold milk
• 4 - 5 tbsp sugar
• 2 tbsp basil seeds (soaked in 2 tbsp water for 10-15 minutes)
• 3- 4 tbsp cooked falooda sev or vermicelli
• 6 tbsp cherry or strawberry jelly (prepared according to package instructions)
• 4 scoops vanilla or pista ice cream
• 6 tbsp chopped apple and banana
• 2 tbsp dried fig and almonds chopped
• 1 tbsp pome aril seeds
• 1 tbsp slivered pistachio, for garnish
• 1 strawberry, for garnish

1. In a tall glass, add you bloomed basil seeds.
2. Next, add your falooda sev or vermicelli and pour 1 tbsp rose syrup around the edges of the glass.
3. Now in a blender, pour 1 cup cold milk, add 2 tbsp rose syrup and sugar. Blend well and add the chilled ice milk to the blender and pulse for a second or two.
4. Add 3 tbsp jelly to the glass and pour in your prepared rose milk.
5. Next add a scoop of vanilla ice cream and add your fresh cut fruits.
6. Next add your dry fruits and almond and some pome aril seeds (anar seeds).
7. Scoop in a couple of tbsp of jelly and finally finish off with a scoop of ice cream. Garnished with slivered pistachio and pome aril seeds.

• Use Pistachio Ice cream for added nuts effect, I only had vanilla ice cream so used it.
• My mom suggests to add sago seeds instead of Chia seeds or along with it. 

• Kunafa dough, frozen (preferably fresh) 
• 3 Kiri cream cheese cubes, cut lengthwise into 3 portions 
• 4 tbsp pure Ghee
• Water, to seal

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

1. In a deep sauce pan add the ingredients and allow to boil, once it comes to a rolling boil, allow to boil in Sim for exactly 10 minutes, and then switch off the flame. 
2. Do not stir, you may swirl the pan or give a light mix if the sugar doesn't dissolve at all.

1. Preheat the oven to 220°C.
2. Onto a thin strand of kunafa dough place the 1 long piece of cream cheese cubes and fold from the sides so that the sides are sealed properly.
3. Next place this Kunafa wrapped cream cheese onto the sheet of kunafa dough and roll and trim, once a layer of rolling is done. Now seal the edges of the strand using water and gently squeeze inside your palms. (Check my YouTube video for the exact tutorial) 
4. Now onto a Parchment lined baking tray, dip or smear the ghee generously onto the rolls and place them Seam side down.
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6. Now allow to bake for 30-35 or until golden and crisps. Turning the roll occasionally once or twice so that they brown evenly.
7. Once cooled down for 5 minutes, dip the ends of the rolls in sugar syrup and coat them in ground pistachio.
8. Drizzle the simple sugar syrup and enjoy! 

          

• 2 pack of 4 Oreo biscuits
• 2 tbsp butter
• 1 cup heavy cream
• 3 heapful tbsp of nutella
• Melted dark chocolate for garnishing/ designing

1. Crush your oreo biscuits with butter and add them to your serving shots equally. Press them down gently using a spoon. Allow it to set for 5 minutes in the freezer.
2. In a micrwavable bowl, melt 3 heapfull tbsp of Nutella for 30 seconds.
3. And in a separate bowl whip 1 cup of whipping cream until soft peaks and slowly fold the melted nutella into the whipped cream until combined, dont forget to fold in slow strokes.
4. Now pipe or pour the mousse mixture onto the oreo base that has been set in the fridge.
5. Allow to set for at least 30 minutes and decorate using melted dark chocolate and place half of the oreo biscuits as a topping.
6. Enjoy!

• Lady finger biscuits or any unflavored biscuits
• Coffee powder 1 tsp for soaking milk and 2 tsp coffee powder for dalgona coffee (whisked coffee) 
• 2 tbsp warm water 
• 2 tbsp sugar
• 3-4 tbsp fresh cream/ thick cream
• 1 tsp Vanilla Essence 
• 1 cup Whipped cream
• 200 ml Fresh cream/ thick cream/Nestlé cream
• 3 tbsp Condensed milk
• 2-3 tbsp Icing Sugar
• 1 cup Milk/uht milk/Evaporated milk 

1. Place lady finger biscuits in a tray aligned and pour the milk mixture (set some aside for second layer), spread the cream layer, now align another layer of biscuits and pour the milk mixture and now spread the dalgona folded with thick cream mixture and spread it well. 
2. Now make lines by piping melted dark chocolate, using a toothpick go up and down on the lines to form a beautiful design. Or use anything to style the pudding. 
3. Refrigerate at least for 2-4 hours. And indulge! 😍

Biscoff Brownies

Ingredients -

• 200 gms Dark chocolate (good quality)
• 100 gms Unsalted butter
• 3 tbsp any Vegetable Oil
• 4 Medium or 3 Large eggs
• 1 cup Sugar
• 3/4 cup All purpose flour/ Cake flour
• 1/4 cup cocoa powder
• 1/4 cup semi sweet chocolate chips (optional)
• 1 tsp Vanilla Essence/Extract
• Salt, a pinch
• 7-8 Lotus Biscoff Biscuits
• 1/2 cup Lotus Biscoff Spread

Instructions:

1. Preheat your oven to 180°C and line your 9*9 inches baking pan with baking paper.
2. In a microwave-safe bowl melt the chopped/broken dark chocolate and butter and microwave in 30 seconds bursts. Allow to melt and mix until smooth.
3. While it cools, prepare the egg batter by whisking eggs and sugar using a hand blender/ electric mixer/ fork for no more than 3 minutes. It becomes like a mousse, Thick, and Creamy.
4. Now add in the vanilla extract/essence and vegetable oil.
5. Next pour in the chocolate-butter mixture and fold carefully. Do not over mix.
6. After a few folds add in your flour, and cocoa powder. Carefully fold your batter using a spatula until almost combined.
7. Do not deflate the whisked eggs by mixing vigorously. Now slowly pour the brownie batter to your prepared baking pan.
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9. Now break up the biscoff biscuits using your hands and sprinkle them onto the batter and using a fork mix up the batter lightly.
10. Using two teaspoons scoop dollops of biscoff spread onto the brownie batter in rows, about 15 or more dollops and using a matchstick make swirls of the spread to make the Brownies look extra appealing and so that the biscoff spread seeps a little inside the batter.
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19. Bake the Brownies for 25-30 minutes and insert a Toothpick and if the crumbs are sticking onto the Toothpick the Brownies are probably done as these are fudgy Brownies.
20. Allow the brownies to cool at least for 15 minutes before removing from pan and slicing.
21. Your brownies are ready to indulge!

• Do not keep the Brownies in the oven for too long, keep checking every 5-10 minutes after the 30 minutes timer.
• If you aren't a fan of lotus biscoff you may completely avoid that and it still makes an awesome fudgy brownie.
• Allow the brownies to cool in the pan itself for at least 15 minutes.
• The more it cools the better and easier to cut the Brownies into perfect squares.
• These stay fresh for 4-5 days in an airtight container (only if you have something left 😅)