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Are you still looking for red, white and blue dessert recipes? Try our favorite red, white, blue dessert recipes by Gesine Bullock-Prado… I love her super easy red, white and blue fruit tart recipe, where you can show off your patriotic side with pride through raspberries and blueberries. If you don’t have raspberries, use strawberries cut into small pieces.

Another favorite of mine is Gesine’s Frozen Yogurt Icebox Cake recipe. She cleverly hides the frozen yogurt stars in the frozen yogurt icebox cake. When you cut into this delicious and simple yogurt cake, your family and friends will wonder how did you put the stars in the cake. It is easier if you have a silicone star-shaped mold. If you don’t, just spread soften frozen yogurt in a small sheet pan lined with parchment paper or food-plastic wrap, freeze it, and use a star cookie cutter to cut it. Fell free to use your favorite store-bought ice cream, gelato, and/or sorbet instead of frozen yogurt.

Now, watch and learn how Gesine makes these delicious red, white and blue desserts!

Berry Flag Tart
Yield: 24 servings
Preparation: 1 hour
Bake: 1 hour 15 minutes @ 350°F
You’ll need: One 15- x 10- x 1-inch baking pan, 1-inch star cutter

3 cups all-purpose flour
2 Tablespoons granulated sugar
1-1/2 teaspoons salt
1-1/2 cups cold unsalted butter, cut into 1/2-inch slices
1/2 cup ice water
1 egg
2 Tablespoons water
1/3 cup Swedish Pearl Sugar

Raspberry Filling:
Five 6 ounce packages fresh raspberries (about 8 cups)
2 teaspoons finely shredded lemon peel
2 Tablespoons lemon juice
3/4 cup granulated sugar
1/4 cup ClearJel or cornstarch
Pinch salt

Blueberry Filling:
Two 6 ounce packages fresh blueberries (about 2 cups)
1 teaspoon finely shredded lemon peel
1 Tablespoon lemon juice
1/4 cup granulated sugar
2 Tablespoons ClearJel or cornstarch
Pinch salt

1. To make the crust, add the flour, granulated sugar and salt in a food processor. Pulse to mix the ingredients. Add butter; pulse until only a few large butter chunks are visible. Slowly add the water while pulsing. Continue pulsing until the water is evenly distributed. Transfer dough to a sheet of plastic wrap and gently knead to incorporate any remaining dry bits. Divide dough into 2 uneven balls; one ball should contain two thirds of the pastry. Wrap each ball in plastic wrap. Chill dough portions for 30 minutes or until easy to handle.

2. Roll the large dough portion into a 17- x 12-inch rectangle. Place in a 15- x 10- x 1-inch baking pan and trim edges even with sides of pan. Prick the bottom of the dough with a fork and chill until ready to assemble tart. Roll remaining dough portion into a 15- x 10-inch rectangle. Cut six 1/2-inch wide strips from the long side of the dough. Next, cut four more 1/2-inch wide strips that are 9 inches long. Cut as many 1-inch stars as you can with remaining dough, re-rolling scraps as necessary. Place strips and stars on a large baking sheet line with parchment paper. Brush with a mixture of egg and water. Generously sprinkle with Swedish sugar and gently press sugar into surface of dough. Chill while preparing fillings.

3. To make the blueberry filling, mix granulated sugar, ClearJel, and salt in a small bowl. In another bowl, put the blueberries and mix with lemon peel and juice. Add the sugar mixture over blueberries and mix until combined. Do the same for the raspberries.

4. Preheat oven to 350 degrees F. With the long side of the dough-lined pan facing you, arrange blueberry filling in the upper left corner of the pan, covering about a 6- x 4-inch rectangle. Spoon the raspberry filling around the blueberries to fill the pan. Place the dough strips over the raspberries, trimming as necessary. Arrange the stars over the blueberries. Bake 60 to 75 minutes or until the filling bubbles and the edges of the crust are golden brown. Serve warm or at room temperature.

Frozen Yogurt Icebox Cake
Yields: 10 slices
Preparation: 45 minutes
Stand: 10 minutes to 15 minutes
You’ll need: One silicone star-shaped mold, a 9-inch Pullman or a 9- x 5-inch loaf pan

Plain Yogurt:
2 pints low-fat vanilla-flavored Greek frozen yogurt
Nonstick cooking spray

Red Yogurt:
2 pints low-fat strawberry-flavored Greek frozen yogurt
1/4 cup pomegranate or cherry juice
2 teaspoons red gel food coloring or 4-1/2 teaspoons red liquid food coloring (optional)

Blue Yogurt:
2 pints low-fat blueberry-flavored Greek frozen yogurt
1/4 cup blueberry juice
1/2 teaspoon blue gel food coloring or 1-1/2 teaspoons liquid blue food coloring (optional)

Coconut chips

1. Spray the cavities of the silicone with nonstick cooking spray, set aside. Line a 9-inch Pullman or a 9×5-inch loaf pan with 2 sheets of plastic wrap, enough to cover the bottom and sides, allowing plastic wrap to extend over sides of pan, set aside.

2. In a bowl, put one and a half pint of vanilla yogurt and stir until soften. Fill the cavities with softened yogurt.

3. To make the red yogurt, mix the strawberry frozen yogurt and pomegranate juice until soften. If desired, tint with food coloring. Cover and freeze until mixture is spreadable, about one hour.

4. Then, make the blue yogurt, by mixing the blueberry frozen yogurt and blueberry juice until soften. If desired, tint with food coloring. Cover and freeze until mixture is spreadable, for 1 hour.

5. Spread red yogurt evenly in the bottom of the prepared pan. Remove the stars from the cavities and press down the center of the red yogurt, until the bottom points of the stars are completely submerged in the red yogurt and the tops are just visible, and placing stars so that they are touching. Freeze for 1 hour. Spread blue yogurt in an even layer over the stars to cover. Freeze until very firm, or at least 24 hours. To unmold, lift the plastic wrap from pan. Place on a serving plate and remove the plastic; sprinkle with coconut. Let stand for 10 to 15 minutes before cutting. Slice with a sharp knife.

Want more red, white and blue dessert recipes? Try these…

Red, White, and Blue dessert recipes

Red, White, and Blue Berry Trifle

Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies

Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies

Red, White, and Blue Parfaits

Red, White, and Blue Parfaits

Posted on Jul 1, 2014


When you were a kid, did you love playing with Play-Doh? If so, you’ll love decorating with fondant too! You can roll it out and cut it, imprint designs, create dazzling colors and best of all impress your guests with fun, cute figures like clowns and dolls or spectacular floral bouquets and embossed accents. Watch and learn how easy it is to roll and cover cake with chocolate fondant, with Ron Ben-Israel, world renowned cake designer. Ron also shares a few trick of the trade.

Want more fondant ideas?


Succulent Topped Cake

Little Peepers Cupcake

Little Peepers Cupcake

Burlap and Roses Cake

Burlap and Roses Cake

Bathtime Buddies Cake

Bathtime Buddies Cake

Dots in Circles Tiered Cake

Dots in Circles Tiered Cake

Posted on Jun 26, 2014


Watch and learn how to make Fraisier Cake, an incredibly pretty French cake filled with delicious strawberries and crème pâtissière. Tricky to achieve but certain to impress.

Fraisier Cake
Preparation time: Less than 30 minutes
Cooking time: Over 2 hours
Makes 1 x 23-cm / 9-inch cake

You’ll need: One 23-cm / 9-inch springform or round loose bottom cake pan

125 g / 4-1/2 oz caster sugar
4 free-range eggs
2 lemons, zest only, finely grated
125 g / 4-1/2 oz self-raising flour, plus extra for flouring
50 g / 1-3/4 oz unsalted butter, melted and cooled slightly, plus extra for greasing

For the crème pâtissière
600 ml/20 fl oz milk
1 vanilla bean
4 free-range eggs, plus 2 free-range egg yolks
180 g / 6-1/4 oz caster sugar
1 Tablespoon kirsch
100 g / 3-1/2 oz cornflour or cornstarch
150 g / 5-1/2 oz butter, cut into cubes and kept at room temperature

For the lemon syrup
75 g / 2-3/4 oz caster sugar
2 lemons, juice only

To finish the cake
200 g / 7 oz marzipan
200 g / 7 oz dark chocolate, for decoration
600 g / 1 lb 5 oz medium sized strawberries

*** For directions watch the video.

Want more strawberry recipes? Try these…


Strawberry Granita

Easy Strawberry Jam

Easy Strawberry Jam

Strawberry Shortcake

Strawberry Shortcake

Posted on Jun 25, 2014


Coffee jelly is a very popular dessert in Japan. Watch and learn how to make this super easy and a fun way to get your cup of java for dessert. I like to place a dollop of fresh whipped cream flavored with vanilla extract.

Coffee Jelly
Makes 2 servings

About 20 g (0.7 oz) espresso coffee beans to make 250 ml (1 cup) coffee
3 Tablespoons granulated sugar
5 g (0.18 oz) gelatin powder
Whipping Cream or Regular Milk
Cocoa Powder

*** For directions watch the video.

Want more coffee recipes? Try these…

Tiramisu Ice Cream Cake

Tiramisu Ice Cream Cake

Coffee Ice Cream Affogato

Coffee Ice Cream Affogato

coffee jelly

Coffee Meringue-Ice Cream Cake

Posted on Jun 24, 2014


It’s officially summer! Cool down with this classic knickerbocker glory sundae recipe by Marry Berry made with homemade no-churn ice cream and a handful of fresh fruits layered throughout. Since the eggs are not cooked make sure to use pasteurized eggs. This ice cream recipe is sooo simple that the whole family will enjoy!

Knickerbocker Glory Sundae
Preparation time: Over 2 hours
Cooking time: No cooking required
Serves 6

You’ll need: Six tall sundae glasses

For the ice cream
4 eggs, separated
100 g/ 3-1/2 oz caster sugar
300 ml/ 1/2 pint double cream
1 teaspoon vanilla extract

For the sundae
Crushed fresh pineapple
Raspberry puree
Whipped cream
Fresh raspberries

1. Whisk the egg whites until stiff in a large bowl with an electric hand whisk or in a free standing mixer. Once the egg whites look like cloud, gradually add the sugar a spoonful at a time, still whisking on maximum speed until stiff and glossy.

2. In a separate bowl, whisk the cream until forms soft peaks and fold into the meringue mixture. Stir in the egg yolks and vanilla extract, mix until combined.

3. Pour into plastic container and freeze until needed. Layer 3 scoops of ice cream with crushed fresh pineapple, raspberry puree and whipped cream and decorate with fresh raspberries or cherries.

Variations of ice cream flavors:
Ginger: Omit vanilla extract, add 100 g / 3-1/2 oz chopped stemmed ginger and 4 Tablespoons of syrup from the jar.
Coffee and Brandy: Omit vanilla extract, add 2 to 3 Tablespoons coffee essence and 2 Tablespoons brandy.
Raspberry or Strawberry: Omit vanilla extract, add 150 ml / 5 fl oz of sieved raspberry puree or 150 ml strawberry puree.
Rum and Raisin: Omit vanilla extract. Soak 100 g / 3-1/2 oz of raisins in 4 Tablespoons rum for 2 hours. Then stir into ice cream.

Recipe by Mary Berry from Great British Food Revival TV Show.

Want more ice cream recipes? Try these…

Brown Cow Float

Brown Cow Float

Ultimate Malted Brownie Sundae

Ultimate Malted Brownie Sundae

Caramel Apple Sundae

Caramel Apple Sundae

knickerbocker glory

Peach Melba Knickerbocker Glory

Posted on Jun 20, 2014

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