Seema Magazine

Christmas Desserts

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It’s the time of the year when there is all the reason to bake and get things rustling in your oven.

Yes, its Christmas and the aroma of fresh bakes wafting in homes is what gives homes an endless sense of warmth and festivities.

We give you a couple of options to try this holiday baking season.

Mango Chessecake
Mango Chessecake

Cheesecake

A layered cake that can be baked or unbaked, cheesecake is a dessert that can take many forms. Cheesecakes supposedly originated in ancient Greece and were even served to athletes at the first Olympic Games. The word cheesecake was coined in the 15th century and it is believed that it evolved into its current form in the 18th century. An easy cheesecake recipe is about combining cream, condensed milk, and cheese over a biscuit butter base. There are many ways to make simple cheesecake recipes and traditional cheesecake recipes that you can find online. The ingredients which are used in cheesecake are cream cheese, icing sugar, caster sugar, corn flour, sour cream, flavors.

Tiramisu Pic courtesy LMNO_Q - A Skybar
Tiramisu Pic courtesy LMNO_Q – A Skybar

Tiramisu

A coffee-flavored Italian dessert that uses ladyfingers (savoiardi), coffee, eggs, sugar, cocoa and mascarpone cheese, tiramisu is a much-loved dessert. A good tip for an easy tiramisu recipe is that as an alternative you can layer the tiramisu in a martini glass or ramekin. Always keep the Tiramisu in the refrigerator at least for eight hours before serving. Remove the baking sheets from the oven and immediately slide the parchment paper (with the ladyfingers) from the baking sheet onto a wire rack. Let the ladyfingers cool for a minute and then remove the ladyfingers from the parchment paper, using a flat spatula or knife. Allow to cool completely on a wire rack (if you leave them to cool completely before removing them from the parchment, they tend to stick and are hard to remove without breaking).

Read the full story that first appeared in Seema Magazine’s Dec 2021 issue here:

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