Eggless Desserts: 7 Delicious Recipes for Easter
Kyiv • UNN
On the eve of Easter, we offer a selection of eggless desserts: chocolate cookies with marshmallows, salted coffee caramels, strawberry cake and other goodies.
On the eve of Easter, egg prices have risen again - and many housewives are looking for an alternative to traditional baking. UNN has prepared a selection of desserts that do not require eggs. These original recipes are ideal for a festive table or to treat yourself and your loved ones at any time.
Chocolate shortbread cookies with marshmallows
Ingredients
2 cups of wheat flour;
½ cup of almond flour;
¼ cup of cocoa powder;
1 teaspoon of salt;
1 ½ cups of butter;
¼ cup of sugar;
¾ cup of apricot jam;
½ cup of whipped cream;
170 g cream cheese;
3 cups of marshmallow mass;
1¾ cups of chocolate chips;
3 tablespoons of coconut oil;
½ cup of almonds.
Method of preparation
Step 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper and grease lightly with oil.
Step 2
Combine wheat and almond flour, cocoa powder and salt. Beat the butter and sugar with a mixer until light and fluffy, about 2 minutes. Reduce the speed and add the flour mixture, beating until everything is mixed and a soft dough is formed, about 1 minute.
Step 3
Place the dough on the prepared baking sheet and press into a 28 by 25 cm rectangle. Bake until the shortbread is set, dry on top and slightly browned around the edges, about 30 minutes. Transfer the baking sheet to a wire rack; let cool completely, about 45 minutes.
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Step 4
Spread the jam over the shortbread so that it reaches the edges. Beat the whipped cream with a mixer on medium speed until stiff peaks form, about 2 minutes. Beat the cream cheese and 1 cup of marshmallow mass on medium speed until smooth, about 1 minute. Add the rest of the marshmallow mass and beat, about 1 minute. Add the whipped cream and mix. Place in the refrigerator to set for at least 3 hours and no more than 12 hours.
Step 5
Place chocolate chips and butter in a small bowl and heat in the microwave until chocolate is almost melted. Stir until smooth.
Step 6
Using a sharp knife, cut the marshmallow shortbread into 12 rectangles on a baking sheet. Drizzle melted chocolate over the slices and sprinkle with almonds.
Salty coffee toffee
Ingredients
3/4 cup pecan nuts;
1/2 cup of walnuts;
30 rectangular crackers;
1 cup of butter;
1 cup of sugar;
1/4 teaspoon of salt;
2 tablespoons of instant coffee granules;
1/2 teaspoon of vanilla extract;
1 1/2 cups of chocolate chips;
1 1/2 cups of toffee;
sea salt;
Method of preparation
Step 1
Preheat the oven to 180°C. Place pecans and walnuts on a large rimmed baking sheet and bake until golden, 7-10 minutes.
Step 2
Place the crackers in a single layer in a baking dish lined with parchment paper. Break the crackers as needed to cover the entire baking dish. Sprinkle the crackers with nuts.
Step 3
Place butter, sugar and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture bubbles, about 5 minutes. Remove from heat and add coffee and vanilla.
Step 4
Immediately pour the hot butter mixture over the nuts and crackers in the baking dish. Bake for about 10 minutes.
Step 5
While the nut mixture is hot, sprinkle toffee on it, alternating with chocolate. Cover with aluminum foil and let stand until toffee is melted. Then sprinkle everything with sea salt.
Step 6
Cool until dessert is firm and set, about 1 hour. Remove from the mold and cut or break into pieces.
Frozen strawberry biscuit with ladyfingers
Ingredients
250 g of frozen strawberries;
1 cup of powdered sugar;
1 ¼ cups of heavy cream;
12 pieces of "ladyfingers" cookies;
400 g of strawberry or vanilla ice cream.
Method of preparation
Step 1
Gently mix the chopped strawberries and ½ cup of sugar in a medium bowl.
Let stand until strawberries release juice, about 10 minutes.
Step 2
Beat heavy cream and remaining ½ cup sugar with a mixer until stiff peaks form, about 2 minutes. Using a slotted spoon, transfer the crushed strawberries to the whipped cream, leaving the strawberry juice in the bowl.
Step 3
Line a mold with parchment paper. Place 1¼ cups of whipped cream in the mold, level the top.
Step 4
Dip 6 "ladyfingers" in strawberry juice and spread in an even layer on top of the whipped cream. Spread the ice cream over the "ladyfingers".
Step 5
Repeat with the remaining cookies. Top with the remaining whipped cream mixture. Cover and place in the freezer until firm, at least 4 hours.
Berry biscuit with elderflower cream
Ingredients
3 cups of heavy cream;
¼ cup of elderflower liqueur (or any berry);
340 g of cookies;
500 g of fresh berries (e.g. strawberries, blackberries, raspberries) and currants.
Method of preparation
Step 1
Beat thick cream with elderflower liqueur until soft peaks form.
Step 2
Layer cream with cookies and berries, making 3 layers each.
Marshmallow popcorn bars
Ingredients
2 tablespoons of oil;
½ cup of popcorn kernels;
300 g of marshmallows.
Method of preparation
Step 1
Make popcorn.
Step 2
Grease a baking pan with oil.
Step 3
Melt butter and marshmallows in a large saucepan over medium heat, stirring until smooth, 5-7 minutes.
Step 4
Add popcorn so that it is covered. Press it into the prepared mold and let stand for 10 minutes before cutting into bars.
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Pistachio-chocolate cookies
Ingredients
3/4 cup of sugar;
1/2 cup of butter;
1/4 cup of brown sugar;
1 1/2 tsp. orange zest;
1 tsp of vanilla extract;
7 tbsp. refined coconut oil;
2 cups of wheat flour;
3/4 tsp of fine salt;
2/3 cup of raw unsalted pistachios;
2 1/2 cups of white chocolate chips;
1/4 cup of freeze-dried raspberries.
Method of preparation
Step 1
Preheat oven to 180°C. Line the baking sheet with parchment paper.
Step 2
In a large bowl, beat together sugar, butter, brown sugar, orange zest, vanilla and 6 tablespoons of oil until smooth. Add flour and salt, stir.
Step 3
Finely chop 1/3 cup of pistachios, add to the sugar mixture. Spread the dough on the baking sheet in a thin, even layer. Bake for 20-22 minutes. Let cool completely on the baking sheet on a wire rack, about 1 hour.
Step 4
Combine chocolate chips and 1 tablespoon of oil and heat in the microwave. Spread the mixture evenly over the cooled cookies.
Step 5
Coarsely chop the remaining pistachios. Sprinkle pistachios and raspberries evenly over the chocolate. Refrigerate until set, about 30 minutes.
Step 6
Break or cut the cookies into pieces.
Light chocolate mousse with toasted croissant crumble
Ingredients
1 tablespoon of sugar;
2 cups of whipped cream;
1 ½ cups of chocolate chips;
1 teaspoon of vanilla extract;
2 croissants.
Method of preparation
Step 1
Heat sugar and 3/4 cup whipped cream in a small saucepan over medium heat, stirring frequently, until sugar is dissolved, about 3 minutes. Remove from heat. Add chocolate chips and vanilla, stir until melted and smooth. Let cool for 10 minutes.
Step 2
Meanwhile, beat the remaining 1 1/4 cups of cream in a large bowl until medium peaks form, about 2 minutes.
Add the chocolate mixture to the whipped cream, stirring gently. Spread the mixture evenly over the serving plates; cover each plate with plastic wrap. Refrigerate for 2 hours for a lighter texture or up to 8 hours for a denser, richer texture.
Step 3
Meanwhile, preheat the oven to 180°C. Grind the croissant pieces in a food processor to a fine crumb.
Spread the crumbs in an even layer on a rimmed baking sheet. Bake the crumbs until golden brown and crispy, 12-14 minutes. Let cool completely, about 15 minutes.
Step 4
Before serving, sprinkle the mousse with croissant crumbs.
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