Dessert Day: 5 unmissable recipes to enjoy on your date

It can be very sweet, citrusy, sweet and sour, or have a complex flavor. Regardless of the type’s preference, it’s a fact that dessert is always good after lunch. And it’s so special that it even had a special day to celebrate it: the Dessert day It is celebrated every October 9th.

So that the appointment does not go unnoticed in your home, how about preparing one of the delicious proposals we have selected? They are classic desserts ranging from pavé to manjar to choose and enjoy with the family. Check it out below:

Brigadeiro flooring

Brigadeiro pavê – Photo: Rodrigo Moreira – JOBZ Photography

Time: 50min (+2h in the fridge)

Performance: 10 servings

Difficulty: easy

Ingredients:

• 1 cup (tea) water
• 2 tablespoons of chocolate powder
• 3 tablespoons of rum
• 2 packs of champagne biscuits (300g)

White cream:

• 1 tablespoon corn starch
• 2 cans milk (use empty condensed milk can to measure)
• 1 can of condensed milk
• 2 egg yolks

Brigadier:

• 2 cans of condensed milk
• 1 tablespoon salted butter
• 6 tablespoons of chocolate powder
• 1 can of cream (300 g)
• Black and white chocolate sprinkles to decorate

Preparation method:

1. In a saucepan, mix the water, chocolate milk and rum
2. Place on low heat and turn off as soon as it boils.
3. Dissolve the cornstarch in the milk in a large pan and add the condensed milk and the sifted egg yolks
4. Cook over low heat, stirring until thickened
5. In a pan, mix the condensed milk with the butter and chocolate
6. Bring to the boil over low heat, stirring constantly, and cook for 3 minutes from the start of the boil.
7. Let it cool and then add it to the cream
8. Dip the biscuits in the syrup and line the bottom of a medium baking dish.
9. Make a layer of white cream, brigadeiro, biscuit, white cream and finish with the brigadeiro
10. Decorate with sprinkles and place in the refrigerator for 2 hours before serving.

Lemon Meringue Cake With

Lemon meringue cake – Photo: André Fortes

Time: 45min (+2h in the fridge)

Performance: 8 servings

Difficulty: easy

Ingredients:

• 2 cups sifted wheat flour
• 4 tablespoons softened butter
• 1/2 cup heavy cream
• 1 teaspoon of chemical yeast
• 1 pinch of salt
• Lemon zest for garnish

Filling:

• 1 can of condensed milk
• 1 can of cream
• 1/2 cup (tea) lemon juice
• 1 tablespoon lemon zest

Roof:

• 4 egg whites
• 4 tablespoons of sugar

Preparation method:

1. In a bowl place the wheat flour, butter, cream, yeast and salt
2. Knead with your fingertips until the dough is smooth and comes away from your hands.
3. Wrap the dough in cling film and refrigerate for 30 minutes
4. Line the bottom and sides of a 25cm springform pan with the dough, pierce with a fork and bake in a preheated medium oven for 25 minutes or until golden brown.
5. Remove from the oven and leave to cool
6. Meanwhile, for the filling, place the condensed milk and cream in a bowl
7. Add the lemon juice and mix until you reach a creamy consistency.
8. Add the lemon zest, mix until smooth
9. Fill the dough and refrigerate for 2 hours or until firm
10. For the covering, in a planetary mixer, whip the egg whites until stiff and, without stopping whipping, add the sugar little by little until you obtain a firm meringue.
11. Place the meringue on top and stretch with the back of the spoon to make it crisp.
12. Bake in the preheated oven for 5 minutes or until the meringue is golden.
13. Store in the refrigerator until ready for next serving.

Sweet Milk Cheese Cake

Dulce de leche cheesecake – Photo: Stela Handa

Time: 1h (+4h in the fridge)

Performance: 10 servings

Difficulty: easy

Ingredients:

• 1 pack of cornstarch biscuits (200g)
• 4 tablespoons butter or margarine
• 1 sachet of unflavored gelatin powder
• 1/3 cup milk (tea).
• 300 g of cream cheese
• 1 can of condensed milk
• 1 can of cream (300 g)
• 1 cup creamy dulce de leche for garnish

Preparation method:

1. Grind the biscuit in the blender, using the pulse button, and pour it into a bowl.
2. Add the butter or margarine, little by little, mixing with your fingers until you obtain a crumbly consistency.
3. Line the bottom of a 22 cm diameter springform pan with removable edge, pressing with your hands.
4. Bake in a preheated medium oven for 15 minutes or until lightly browned
5. Let cool
6. Hydrate the gelatine in milk and then heat it over medium heat to dissolve it, without letting it boil.
7. Blend the cream cheese, condensed milk and cream in a blender until smooth.
8. Pour into the mold and refrigerate for 4 hours or until solidified
9. Unmold, spread the dulce de leche on top and serve immediately.

Strawberry mousse

Strawberry mousse – Photo: Stela Handa

Time: 40min (+2h in the fridge)

Performance: 6 servings

Difficulty: easy

Ingredients:

• 1 sachet of unflavored gelatin powder
• 1/2 cup (tea) water
• 1 sachet of strawberry flavored soft drink (30g)
• 1 can of condensed milk
• 200 g of cream
• Strawberries to taste to decorate

Preparation method:

1. Spray the gelatine in the water and then dissolve it in a bain-marie.
2. Blend in the blender with the rest of the ingredients until creamy.
3. Pour into individual glasses and place in the refrigerator for 2 hours before decorating with strawberries and serving.

Coconut delight with condensed milk

Coconut delight with condensed milk – Photo: Rodrigo Moreira – JOBZ Photography

Time: 1h (+2h in the fridge)

Performance: 12 servings

Difficulty: easy

Ingredients:

• 8 tablespoons of corn starch
• 1 liter of milk
• 1 cup (tea) condensed milk
• 1 cup coconut milk (tea)
• 200g grated coconut

Syrup:

• 2 cups sugar (tea)
• 1 cup (tea) water
• 200 g of pitted dried plums
• 1 clove
• 1 cinnamon stick

Preparation method

1. Mix the cornstarch dissolved in milk, condensed milk, coconut milk and grated coconut in a pan and heat over low heat, stirring until it thickens.
2. Pour into a mold with holes in the center of 22 cm in diameter moistened with water and leave to cool.
3. Refrigerate for 2 hours or until solid
4. Meanwhile, for the syrup, dissolve the sugar in the water and pour it into a saucepan
5. Add the plum, cloves and cinnamon and cook over low heat for 15 minutes, without stirring, or until the plum has softened and the syrup has thickened.
6. Let cool
7. Unmold the dish and cover with the syrup before serving.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.