Sometimes, even on weeknights, it is nice if you can finish your meal on a sweet note with a small dessert, such as a cheesecake, pudding, chocolate cake, tart, sorbet or at least a cup of ice cream. But the issue is, making dessert takes a lot of time. And it is hard to spend time preparing a dessert when you also have to cook for the main event. That is why we thought of sharing a couple of dessert recipes that are easy to make and can be made very quickly.


This is a traditional Italian ice cream, which is the ideal solution for an easy frozen, creamy dessert.


-Eggs – 4
-Golden caster sugar – 75g
-Finely chopped dark chocolate – 250g
-Double cream – 450ml
-Hard nougat or torrone – 140g (chop into 0.5cm chunks)
-Pistachios – 50g (roughly chopped)


-Use a cling film and butter, and line a small loaf tin.

-Fill a pan with water and heat until it comes to a gentle simmer.

-Put the eggs and sugar in to a bowl (make sure it is heatproof), then place it over the simmering water and beat until thick, pale and the volume doubles.

-Sink the base of the bowl in cold water and keep beating until the mixture gets cool.

-Put the microwave on Low and melt the chocolate, and then fold the liquid chocolate into the egg mixture.

-Whip the cream till the peaks become soft and the nougat and pistachios to the chocolate egg mixture.

-Pour the mixture back into the loaf tin, cover and freeze until it becomes firm. (You can keep it like this for up to 2 weeks)

To serve – take out the cling film, keep in the fridge for 15 mins and slice.


Irresistibly delicious and looks impressive; what more can you ask of a triple-chocolate dessert?



-Plain flour – 225g
-Butter – 150g (chopped, chilled)
-Icing sugar mixture – 2 tablespoons
-Cocoa powder – 2 tablespoons
-Milk – 3-4 tablespoons


-Put the butter, flour, cocoa powder and icing sugar into a food processor and process until the mixture looks like fine breadcrumbs.

-Add milk and process until combined.

-Turn onto a lightly floured surface and smooth using a spoon.

-Shape it into a disc then cover with a plastic wrap.

-Keep in the fridge for 30 mins.

-Take it out and divide the dough into 8 pieces.

-Roll out each portion until it gets 3mm thick.

-Line a fluted tart tin (2.5cm deep), with a removable base, with the pastry and trim the excess.

-Pierce all over the bases using a fork and place in the freezer for 20 minutes.

-Preheat the oven to 200° C and bake the 8 pastry cases for 15 minutes or until they feel dry and crisp to the touch.



-72g Snickers bars -4 (coarsely chopped)
-Thickened cream – 2 1/2 tablespoons
-Creamy Choc Caramel & Peters Light & Vanilla Swirl ice cream – 8 scoops
-Shaved dark chocolate (to decorate)


-Add the cream and Snickers into a saucepan and mix over low heat for about 5 minutes or until all the Snickers bars melt and the mixture is smooth.

-Spoon between the tart cases and set aside until completely cool.

-Top the tarts with ice-cream and decorate using shaved chocolate.

Author Bio : Sophie Taylor is an experienced writer. She loves her work and is always concerned on something new, currently she’s writing about cots.