3 Fool-Proof Desserts for Your Next Dinner Party

Even if every cake you’ve ever made has been a flop, these 3 dessert recipes are so quick and easy that you’ll have them waxed in no time at all. Perfect for your next dinner party!

1. Tim Tam Mini Dessert Cups

Ingredients

• 6 Tim Tam biscuits
• 2 large eggs, separated
• 150g dark chocolate, melted and slightly cooled
• 400ml double cream, whipped
• Cocoa powder for dusting
• 12 Tim Tam Bites for serving

Method

• Pulse the Tim Tam biscuits in a food processer until crushed
• Divide the crushed Tim Tam biscuits between twelve 80ml glasses and set aside
• Place the egg yolks and melted, slightly cooled chocolate in a bowl and stir until smooth
• Fold in half of the whipped cream
• Place the remaining cream in the refrigerator until required
• Beat the egg whites with an electric beater until soft peaks are formed
• Fold the eggs whites into the chocolate and egg mixture until well-combined
• Divide the chocolate mixture evenly amongst the twelve pre-prepared glasses
• Place in the refrigerator for 2 hours until set
• Pipe the remaining cream over each chocolate filled glass to decorate
• Dust with cocoa powder and serve topped with a Tim Tam bite

2. Banana Yoghurt Cake

Ingredients

• 150g butter, softened
• 1 cup brown sugar
• 1 tsp vanilla extract
• 3 large eggs
• 3 cups self-raising flour
• ¼ tsp bicarbonate of soda
• 1 cup Greek-style yoghurt
• 1 ½ cups over-ripe bananas, mashed
• Chopped walnuts to decorate
• Sliced banana to decorate

Icing Ingredients

• 250g plain cream cheese
• ¼ cup caster sugar
• ½ cup Greek-style yoghurt

Method

• Preheat the oven to 180C
• Grease a 7cm deep, 19cm square cake pan
• Line the sides and the base of the cake pan with 2 layers of baking paper
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• Beat the butter, sugar, and vanilla extract for 3-5 minutes until light and fluffy using an electric beater
• Add 1 egg at a time, beating until combined
• Stir in the sifted flour, bicarbonate of soda, yoghurt, and bananas until well combined
• Spoon the mixture into the prepared cake pan and level the top with a spatula
• Bake for 60-70 minutes
• Remove cake from the oven and allow to cool for 10 minutes
• Turn cake out onto a wire rack to cool completely
• Make icing by beating the cream cheese and caster sugar together until light and fluffy. Fold in the yoghurt until well-combined
• Spread the icing over the cake
• Sprinkle with chopped walnuts and top with sliced banana before serving

3. Individual Raspberry Jellies

Ingredients

• 500g fresh raspberries
• 1 ¼ cups caster sugar
• ¼ cup lemon juice
• 2 tbsp. grenadine
• 1 ½ cups water
• ½ cup white wine
• 8 gelatine leaves
• Cold water to soak
• Vanilla yoghurt
• Fresh raspberries
• Fresh mint

Method

• Place the fresh raspberries, caster sugar, lemon juice, and grenadine in a heatproof bowl set over a saucepan of simmering water
• Cover heatproof bowl with plastic wrap
• Cook for 50 minutes or until a deep pink, topping up with water if necessary
• Set aside
• Warm 1 ½ cups water and ½ cup white wine a saucepan over a low heat
• Set aside
• Soften the gelatine leaves in cold water for 3 minutes
• Squeeze excess water from the gelatine leaves
• Add to the wine and water mixture and whisk until dissolved
• Using a fine sieve, strain the raspberry mixture into a jug and discard the pulp
• Add the wine mixture and whisk well
• Divide the mixture amongst six 150ml glasses
• Place in the refrigerator until completely set
• Top with vanilla yoghurt, fresh raspberries, and mint leaves to serve