Origin Summer Berry Parfait with Yogurt and Granola

Parfaits originated in France but became a popular layered yogurt-and-granola treat in the U.S., especially as a healthful breakfast or light dessert.

What I Love About This Recipe

It takes just minutes to make, is endlessly customizable, and showcases the bright, natural flavors of ripe summer berries — plus it’s a great make-ahead option!

Also Read : No-Bake Cheesecake Flag Cake

Summer Berry Parfait with Yogurt and Granola

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups plain or vanilla Greek yogurt

• 1 ½ cups fresh mixed berries (strawberries, blueberries, raspberries, blackberries)

• 1 cup granola

• 2 tablespoons honey or maple syrup (optional)

• Fresh mint leaves, for garnish (optional)

Directions

• In a glass or jar, spoon a layer of yogurt at the bottom.
• Add a layer of mixed berries.
• Sprinkle a layer of granola over the berries.
• Repeat the layers until the glass is full, ending with a layer of berries and a sprinkle of granola on top.
• Drizzle with honey or maple syrup, if using.
• Garnish with fresh mint leaves and serve immediately.

Notes

• Use a mix of your favorite berries — fresh is best, but thawed frozen berries work too.
• For added texture, try adding chia seeds or shredded coconut.
• Prepare parfaits just before serving to keep granola crisp.

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Origin Judy’s Strawberry Pretzel Salad

This popular American dessert dates back to the mid-20th century and is often a staple at holiday parties and summer picnics. It’s beloved for its perfect balance of salty, sweet, creamy, and fruity flavors.

What I Love About This Recipe

The combination of crunchy pretzel crust with creamy filling and bright strawberry topping is irresistible. It’s easy to make ahead, refreshing, and always disappears quickly!

Also Read : Colcannon Balls

Judy’s Strawberry Pretzel Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

280

kcal

Ingredients

• 2 cups crushed pretzels

• ¾ cup granulated sugar (divided)

• 1 cup unsalted butter, melted

• 8 oz cream cheese, softened

• 2 cups powdered sugar

• 2 cups heavy whipping cream, whipped to stiff peaks

• 1 (6 oz) package strawberry gelatin (Jell-O)

• 2 cups boiling water

• 4 cups fresh strawberries, sliced

Directions

• Preheat oven to 350°F (175°C).
• Mix crushed pretzels, ½ cup sugar, and melted butter in a bowl until combined. Press mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes and then cool completely.
• In a large bowl, beat softened cream cheese with remaining ¼ cup sugar until smooth. Fold in whipped cream gently until fully combined. Spread this mixture evenly over the cooled pretzel crust.
• Dissolve strawberry gelatin in boiling water, stirring well. Let it cool to room temperature but not set.
• Arrange sliced strawberries evenly over the cream cheese layer. Pour cooled gelatin over the strawberries. Refrigerate for at least 4 hours, or until fully set.

Notes

• For extra crunch, sprinkle chopped pretzels on top before serving.
• Substitute fresh strawberries with frozen (thawed) if needed.
• Make sure gelatin is cooled before pouring to prevent melting the cream layer.

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Origin of Crème Brûlée:

Crème Brûlée, meaning “burnt cream” in French, dates back to the 17th century and has remained a favorite among dessert lovers. The dish consists of a silky custard base topped with a thin, caramelized sugar crust, achieved by torching or broiling.

Why It’s Loved:

This dessert is adored for its luxurious contrast of textures—the smooth, creamy custard paired with the satisfying crunch of caramelized sugar. The vanilla-infused richness melts in your mouth, making every bite a sinful delight.

Also Read : Malaysian Fried Chicken Recipe

Cali’s Sinful Creme Brulee

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

350

kcal

Ingredients

• 500ml heavy cream

• 5 large egg yolks

• 100g granulated sugar (plus extra for caramelizing)

• 1 tsp pure vanilla extract

• Pinch of salt

Directions

• Preheat oven to 150°C (300°F).
• Heat heavy cream in a saucepan over medium heat until it begins to steam (do not boil).
• In a separate bowl, whisk egg yolks with sugar and salt until pale and creamy.
• Gradually add warm cream to the egg mixture, stirring constantly to avoid curdling.
• Stir in vanilla extract and strain the mixture through a fine sieve for a smooth texture.
• Pour the custard into ramekins and place them in a deep baking dish.
• Fill the baking dish with hot water until it reaches halfway up the ramekins.
• Bake for 45-50 minutes or until the custard is set but still slightly jiggly in the center.
• Remove from the water bath and let cool to room temperature before refrigerating for at least 4 hours.
• Before serving, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch or broiler until golden brown.

Notes

• Torching Tip: Move the flame in circular motions to evenly caramelize the sugar without burning.
• Extra Flavor: Add a splash of liqueur like Grand Marnier or espresso for a twist.

The post Cali’s Sinful Creme Brulee appeared first on RecipeWikki.

Why It’s Loved

The bittersweet richness of dark chocolate is beautifully complemented by the zesty brightness of orange. The citrus adds a refreshing contrast, preventing the dessert from feeling overly heavy.The mousse’s light and airy consistency, achieved through whipped egg whites (and optionally whipped cream), makes it feel indulgent yet not overwhelming. This dessert can be served on its own, garnished with whipped cream or chocolate shavings, or paired with other treats like fresh berries or shortbread cookies. Despite its elegant presentation, this mousse is surprisingly easy to make, requiring just a few high-quality ingredients and minimal effort.

Origin French Chocolate Mousse with Orange

The combination of chocolate and orange has deep roots in French culinary tradition. Chocolate mousse itself is believed to have originated in France in the 18th century, with the word “mousse” meaning “foam” in French, referring to its light and airy texture.The addition of orange reflects the French penchant for balancing rich flavors with bright, acidic elements. Citrus fruits like oranges were historically prized in European cuisine for their ability to enhance desserts and savory dishes alike. This pairing of chocolate and orange has since become a timeless classic, celebrated in patisseries and home kitchens around the world.

French Chocolate Mousse with Orange

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

320

kcal

Ingredients

• 200g (7 oz) dark chocolate (at least 60-70% cocoa content), finely chopped

• 4 large eggs , separated into yolks and whites

• 50g (¼ cup) granulated sugar

• Zest of 1 orange (finely grated)

• 2 tbsp fresh orange juice (from the same orange)

• 200ml (¾ cup) heavy whipping cream , lightly whipped (optional, for extra richness)

• Pinch of salt

• Optional garnish: Whipped cream, orange zest, or chocolate shavings

Directions

• Place the chopped dark chocolate in a heatproof bowl.
• Melt the chocolate using a double boiler (bain-marie) or microwave in short bursts, stirring frequently until smooth.
• Let the chocolate cool slightly but remain liquid.
• In a medium bowl, whisk the egg yolks with the orange zest and orange juice until well combined.
• Gradually add the melted chocolate to the egg yolk mixture, whisking constantly to create a smooth, glossy base.
• In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form.
• Gradually add the sugar while continuing to whip until stiff, glossy peaks form. Be careful not to overbeat.
• Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it.
• Carefully fold in the remaining egg whites in two additions, being careful not to deflate the
• If you want an even lighter and richer mousse, gently fold in the lightly whipped cream at this stage.
• Divide the mousse into individual serving glasses or bowls.
• Cover with plastic wrap and refrigerate for at least 4 hours , or overnight, to allow the mousse to set and the flavors to meld.
• Before serving, garnish with additional orange zest , a dollop of whipped cream, or chocolate shavings for an elegant touch.
• Serve chilled and enjoy the luxurious blend of chocolate and orange!

Notes

• If you’re concerned about consuming raw eggs, use pasteurized eggs or prepare a cooked base by gently heating the egg yolks with sugar and orange juice over a double boiler until thickened before adding the chocolate.
• This dessert can be made up to 2 days in advance and stored in the refrigerator. The flavors will deepen over time, making it even more delicious.

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Origin of Tiramisu al Marsala:

Tiramisu is one of Italy’s most beloved desserts, originating in the Veneto region. While the classic version uses coffee and cocoa, the addition of Marsala wine adds a traditional touch, as this fortified wine has been used in Italian desserts for centuries. The balance of rich mascarpone and the subtle warmth of Marsala makes this version a unique and sophisticated variation of the classic tiramisu.

Why It’s Loved:

Tiramisu al Marsala is adored for its velvety texture and rich, layered flavors. The espresso-soaked ladyfingers contrast beautifully with the light and airy mascarpone filling, while the Marsala wine adds a deep, slightly sweet complexity. Its no-bake nature makes it an easy yet elegant dessert, perfect for any occasion.

Also Read : Valentine’s Strawberries

Tiramisu al Marsala

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

420

kcal

Ingredients

• 500g (1 lb) mascarpone cheese (room temperature)

• 4 large eggs (separated into yolks and whites)

• 100g (½ cup) granulated sugar

• 1 tsp vanilla extract (optional)

• 200ml (¾ cup) Marsala wine (sweet or dry, depending on your preference)

• 200ml (¾ cup) strong brewed coffee (cooled)

• 1 tbsp sugar (optional, if you prefer it sweeter)

• 24-30 ladyfingers (savoiardi)

Directions

• In a large mixing bowl, whisk the egg yolks with sugar until pale and creamy. You can use a hand mixer or whisk by hand.
• Add the mascarpone cheese to the yolk mixture and blend until smooth and well combined.
• In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the mascarpone mixture in three parts, being careful not to deflate the
• In a shallow bowl or dish, mix the Marsala wine , brewed coffee , and optional sugar (if using). Stir until the sugar dissolves.
• Taste the mixture and adjust the sweetness or strength of the Marsala/coffee ratio according to your preference.
• Quickly dip each ladyfinger into the Marsala-coffee mixture, ensuring they are soaked but not soggy (about 1-2 seconds per side).
• Arrange a single layer of soaked ladyfingers at the bottom of your serving dish (use a rectangular or square dish for best results).
• Spread half of the mascarpone cream evenly over the layer of ladyfingers.
• Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone cream.
• Cover the assembled tiramisu with plastic wrap or foil and refrigerate for at least 4-6 hours , or ideally overnight. This allows the flavors to meld and the dessert to set properly.
• Before serving, dust the top generously with unsweetened cocoa powder using a fine sieve.
• Slice and serve chilled. Enjoy!

Notes

• If you’re concerned about using raw eggs, you can use pasteurized eggs or prepare a cooked zabaglione base by gently heating the egg yolks with sugar and Marsala over a double boiler until thickened.

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