Your best Desserts.

Tiramisu is a great recipe to make the day before as this improves the flavours . I grated some chocolate orange on the top.

Sherry trifle every time. Yum

Tiramisu is a great recipe to make the day before as this improves the flavours . I used a Gino DiCampo recipe but used Cointeau and orange yest for a more orangey coffee flavour. I also grated some chocolate orange on the top.

Er, should read "if you like" at the end

I have a wonderful cookbook called "Best Ever Desserts", and one of my fave's in there is Thai Fried Bananas.

Unfortunately, the page got damaged at some point in the past and I can no longer read the amounts on three of the ingredients . However, I'm reasonably confident the amounts below are accurate.

1. Heat 1.5oz butter in a large pan or wok and fry 4 large, slightly under-ripe bananas (I usually slice them in half and again lengthways), until lightly golden.
2. Meanwhile, dry fry a couple of tbsps of desiccated coconut in a small frying pan until lightly browned, and reserve.
3. Stir about 60g of soft light brown sugar into the pan with the bananas, add around 60ml of lime juice and cook, stirring until dissolved. (I usually remove the bananas for this stage and keep warm).
4. Arrange bananas in dishes (1 banana/4 pieces per person), pour over the caramelised sauce, and sprinkle with the coconut. Serve with thick Greek style yoghurt.

Tip: you can decorate with thinly sliced fresh lime if you have like.

I would never give a sugar substitute to a child but I know my DGD have drinks with artificial sweeteners sometimes (not on my watch!).

All my DC are very slim.

I don't use sugar in Summer Pudding and very little in an apple crumble (none in the fruit).

Unless you're going to eat the whole lot, the sugar content of one portion may be reasonable.
We don't eat chocolatey desserts at all.

I'd rather go without than use artificial sweeteners.

Everything here is yummy but so much sugar!

Is it any wonder the OP of the thread bemoaning sugar consumption was shocked?

This week I am catering for a gluten free, sugar free and dairy free child who loves dessert.
I have to be inventive but I do understand that today's offering may not be to everyone's taste. although easily adaptable for those with no special dietary needs.

Finely chop fresh strawberries (any soft fruit might do)
Sweeten with a little sugar substitute and simmer a few minutes until just soft. Allow to cool.

Sprinkle 2-3 teaspoons of gelatine onto almond milk (if you are not dairy free, use ordinary milk and cream) warm gently for a few moments, whisk to melt gelatine.
Combine with strawb mixture. Pour into dishes, put in fridge.

Melt sugar free chocolate and stir in gluten-free cornflakes or rice krispies. Spread onto non-stick foil or a greased tray in a thin layer (to be crumbled onto the top of the dessert when set.

Decorate the top of the dessert with fresh blueberries and the chocolate cornflakes.

Healthy, yummy and although it sounds fiddly, I managed it with my wonky eyes so for anyone who can actually see, it should be a piece of (gluten free, sugar free) cake.

Oh my this thread is going to on and on

Calistemon. Left over hot cross buns? Never heard of them!
Many of these desserts sound really yummy, but I haven’t baked since my DH died, four years ago. He had very simple tastes, and loved apple pie, coconut pyramids and jam sponges.
Now living alone, rarely entertaining (we mainly eat out, as a family) and watching my weight, I avoid baking. Being ‘forced’ to eat the whole cake or dessert isn’t good for me.

Whip a tub of cream (I usually use Emlea double cream), stir in a box of crushed meringue nests and stir in a jar of jam of your preferred flavour. Spoon into a 2lb loaf tin (lined with clingfilm) and freeze for a minimum of 4 hours. Take out 5 minutes before required and serve slices decorated with real fruit if wished,

Simple ones are Lemon Syllabub or a version made with Mango and Cardamon...you can find them online. They take minutes to make but you can put them in individual glasses and make them very pretty. Another favourite is boozy Peach Crème Brulee, a basic Crème Brulee with a bottom layer of Peaches in Peach Brandy...can be adapted by changing the fruits. Final one, a Cranachan, basically oats, Scotch, honey and raspberries. All quick to make and impressive to serve

Caramel & Orange trifle, my Nan used to make this in the 60’s so not sure if everything is still available, but it goes like this:

Chocolate Swiss rolls sliced and in the bottom of trifle bowl, cover with a little alcohol (it was orange flavoured, is it Tia Maria?) make a caramel blancmange then top with whipped cream. Decorate with slices of fresh orange and grated caramac chocolate bar.

I remember it being the most divine pudding ever, and we got to taste alcohol at a young age too!!!

Nigella's clementine cake, served with her coffee ice cream - you can easily change the flavour from coffee to something else. I also make a cheesecake using a jelly as the 'setting agent'. Any flavour can be used, and fruit added. I like lime and white chocolate, with the base made of amaretto biscuits.
Another favourite is pineapple and coconut upside down cake. A great addition to a crumble topping is chopped white chocolate!

Are icecream makers good Gandalf?
I'd like one but DH keeps saying 'not another kitchen gadget - where will you put it?'

Yum

I,was served Lemon Eton Mess by someone at Christmas, she said it was extremely easy and it was delicious.

It was whipped cream, broken meringue nests and good lemon curd.

Lemon meringue ice cream.
A pint of Greek yoghurt and a jar of lemon curd. Churn in an ice cream maker until frozen. Crumble in a couple of meringue nests then freeze until solid.

A snow mountain. Has uncooked egg yolks. Basically a bowl lined with sponge fingers. A chocolate mousse for the filling. When set turn out and cover with whipped cream. Crumbled flake lightly scattered on outside to look like boulders on a mountain. Never fails.

Lemon lush is one of our faves - mixture of cream, natural yoghurt and lemon curd, layered over sponge fingers. Dead simple to make and really scrummy.

I've given up cooking, but love desserts. I buy frozen cheesecakes, luxury fruit tartes, various roulades. I then slice them into portions while frozen, and we can spoil ourselves with a daily choice. Much nicer,and cheaper, than individual desserts.

Profiteroles with butterscotch sauce are a favourite

I often have the gang round for a Sunday roast but I usually cheat and buy a dessert, especially vanilla New York style cheesecake which I serve with a berry compote (just put some frozen berries in a pan with sugar and heat through until they break down a bit). I love cooking but hardly ever bake, although I do make a good Christmas cake - possibly all the brandy I feed it with!

Soft light brown sugar

This is a dessert I completely made up in the summer when I had peaches that refused to ripen. Been making this ever since often. First year that I’ve bought peaches since the summer which come from the Southern Hemisphere. I think fruit available in 2019 (except for apples) has been far, far better than for many years.

Halve one peach per person and place in an oven proof dish close together.

Mix one level tsp of soft brown sugar and one tsp of ground almonds per peach and place in the hollow where the stone was.

Sprinkle a few flaked almonds on top of peaches

Mix a tbsp each of runny honey, ammeretto and a sprinkle of water per peach and our slowly over and around peach(es)

Bake at 150c for 20 minutes depending in ripeness if peaches.

Serve with cream or ice cream