3 T Y P E S O F

DESSERTS

1/20/22 Nathaniel J. Carreon

 Choco fudge
fudge, creamy candy made with
butter, sugar, milk, and usually
chocolate, cooked together and
beaten to a soft, smooth texture.
 Ingredients
1box chocolate fudge cake mix
1/2cup butter or margarine, melted
3eggs
1can or jar (16 oz) hot fudge topping,
warmed
2cups chopped Oreo chocolate creme
sandwich cookies (20 cookies)
1/2gallon vanilla ice cream, slightly softened
Heat oven to 350°F (325°F for dark or
nonstick pan). Grease or spray bottom only
of foil.
2
In large bowl, mix cake mix, butter and eggs
with spoon until blended (batter will be very
thick). Using greased fingers, spread or pat in
pan. Bake 18 to 21 minutes or until surface
appears dry and is no longer shiny. Run
knife around side of cake to loosen. Cool
completely in pan, about 1 hour.
3
Spread warmed fudge topping over cake;
sprinkle with 1 cup of the chopped cookies.
Freeze until firm, about 30 minutes.
4
Spread ice cream over cookies. Cover and
freeze at least 4 hours or overnight until firm.
Sprinkle with remaining 1 cup chopped
cookies.

Mango tiramisu
Mango tiramisu is a fruity version of
the classic Italian dessert. Layers of
ladyfingers, mascarpone mixture and
mango sauce
 Ingredients
2 large egg yolks
1 cup confectioners' sugar, divided
2 cups heavy whipping cream, divided
1 carton (8 ounces) mascarpone cheese
2 large navel oranges
1/2 cup coconut rum or orange juice plus
1/2 teaspoon coconut extract
1/2 cup orange liqueur or orange juice
1 teaspoon vanilla extract
1 package (7 ounces) crisp ladyfinger cookies
2 medium ripe mangoes, peeled and thinly
sliced
slices. Repeat layers. Refrigerate, covered, at least
In top of a double boiler or a metal bowl over
simmering water, combine egg yolks, 1/2 cup
confectioners' sugar and 1/2 cup cream.
Whisking constantly, heat mixture until thick
and a thermometer reads 160°. Remove from
heat; whisk in mascarpone cheese until almost
smooth. In another bowl, beat remaining 1-1/2
cups cream until it begins to thicken. Add
remaining 1/2 cup confectioners' sugar; beat
until soft peaks form. Fold whipped cream into
mascarpone mixture.
Cut oranges crosswise in half; squeeze juice from
oranges into a shallow bowl. Stir in rum, orange
liqueur and vanilla.
Quickly dip half of the ladyfingers into rum
mixture and place in the bottom of a 9-in.
springform pan. Top with half of the
mascarpone mixture and half of the mango
8 hours or overnight. To serve, loosen and
remove rim.

 Cheese cake
Cheesecake is a sweet dessert
consisting of one or more layers. The
main, and thickest, layer consists of a
mixture of a soft, fresh cheese, eggs,
and sugar.
 Ingredients
For the Crust
1 3/4 cups Graham Cracker Crumbs (about
15 full crackers)
1/3 cup butter, melted
1/4 cup granulated sugar
1/2 teaspoon kosher salt
Cheesecake
4 (8 ounce) packages Cream Cheese, room
temperature (32- ounces in total)
1 cup granulated sugar
1/2 cup sour cream, room temperature
2 teaspoons vanilla
3 eggs, room temperature
1. the bowl of your stand mixer fitted with the paddle
attachment, mix the cream cheese and sugar on medium
speed, until smooth, scraping the sides of the bowl as
necessary.
2. Turn the mixer to low and add the sour cream and
vanilla; mix well, scraping sides of the bowl as necessary.
3. Add the eggs, 1 at a time, mixing on low speed after each
addition just until mixed. Don’t over mix.
4. Pour the filling over crust and spread evenly.
5. Place the springform pan into a larger pan and pour very
hot water into the pan, until it’s 3/4- inch deep, careful to
make sure the water level doesn’t come up higher than the
foil.
6. Bake for 60-70 minutes or until the center is almost set.
The center will still jiggle while the edges will be set.
7. Carefully run a knife around the rim of pan to loosen
cake.
8. Allow the cheesecake to cool at room temperature for at
least an hour, then cover and transfer into the refrigerator
for 6 hours or overnight.
9. Release the sides of the springform pan before slicing.