I’ve always loved having people over for dinner.
And now I live in the country, it’s even more exciting because visitors tend to be coming from further away and staying overnight. Or even for the weekend!
This weekend we were very lucky to have a crew of Irish (and 1 South African!) over for a weekend of snowboarding, skiing, eating & drinking.
So when I was planning what to cook, I made sure I wasn’t going to be slaving away in the kitchen the whole time.
My first port of call for make ahead desserts are usually things that can be quickly pulled together and then left in the fridge or freezer for either hours or days before serving.
So today I thought I’d share my favourite Stonesoup no bake desserts for next time you’re looking for something quick to prepare ahead.
7 deadly no bake desserts
1. creamy lemon ice cream
My first really successful ice cream made without an ice cream machine. So good it inspired me to get rid of my bulky ice cream maker. If you’re interested in learning how you can make really lovely ice cream without a machine, this class at the Stonesoup Virtual Cookery School is just the thing.
2. lemon posset
With just three ingredients: cream, sugar and lemon juice, there’s something magical in the way they come together to form an almost-panna cotta like dessert. The first time I made it I was convinced that it wouldn’t set without something else like gelatine. Happily, I was wrong.
3. little baileys cheese cakes
While I love a baked cheesecake more than most people, these little cheesecakes made with ricotta and cream cheese are so much easier to make. They hold their own in the deliciousness department too.
4. fresh dates with blue cheese
These only take seconds to prepare, so it’s up to you whether you make them in advance or as needed. The other alternative is to plonk the dates and a wheel of cheese in the middle of the table and let everyone help themselves.
5. super simple chocolate mousse
Melt chocolate. Whip cream and sweeten it a little. Mix it all together and spoon into pretty glasses. What could be easier?
7. toblerone ice cream cake
This recipe is similar to an Italian semi-freddo. I’ve often been disappointed by icy semi-freddos though, so didn’t want to taint this luscious dessert with that name. Applying the techniques I invented for my Luscious Machine-Free Ice Cream class, this cake lives up to the ‘cream’ part of the name. I guarantee everyone will love this super creamy slice of ice cream heaven.
toblerone ice cream cake
takes 15 mins + freezing
While toblerone is absolutely delicious in this cake, don’t feel constrained to one type of chocolate. Pretty much all chocolate works well here, as would nougat, honey roasted nuts, cookie dough or your favourite chocolate biscuit or cookie.
I’ve used a loaf pan approximately 30cm x 10cm (11in x 4in). You’re looking for something that will hold at least 6 cups. If you’re using a round pan, about 20cm (8in) diameter would be about the same size.
Feel free to halve or quarter the recipe. It would be lovely in little individual cups.
3 eggs, separated
300g (10oz) icing (powdered) sugar
2 cups whipping cream
200g (7oz) toblerone, chopped + extra to serve
1. Line a loaf pan or other container with baking paper or foil.
2. Whisk egg whites with a pinch of salt until you have firm peaks. Add about 1/2 the icing sugar and whisk until the whites are glossy.
3. Mix yolks with a spoon in a large bowl and transfer the foamy whites to the bowl.
4. Place cream and remaining sugar in the bowl you used to whisk the whites and whisk until the cream forms soft peaks.
5. Add the cream and toblerone to the whites and yolks and gently fold everything until just combined.
6. Transfer gently to your lined container. Freeze for at least 8 hours.
video version of the recipe