Fan of desserts in jar and using your finger or the back of the wooden spoon to reach each nook and cranny of the jar to finish off the remenants of the dessert? You can have that again by filling up the glass jars you, hopefully brought back home. If not small mason jars are perfect for these desserts that you can craft, stack, sauce up and store in the fridge to be consumed a little later. And of course repeat the same exasperating, cheap thrill of scouring every bit of it. Here are some recipes to get you started.
1. Strawberry Shortcake in a Jar(Makes 6 jars)
Ingredients:
Shortcakes
- 45 gm butter, softened
- 50 gm sugar
- 1 egg
- 1 tsp vanilla extract
- Small pinch of salt
- 110 gm all-purpose flour
- 1 tsp baking powder
- 60 ml milk
- 40 gm sour cream
- For garnish: 150 gm sliced strawberries and whipped Cream
Instructions
- Set the oven to 180°C and let it heat, then take a baking pan and grease with extra butter, not the measured amount. Set this aside.
- Take a large bowl and your trusty hand mixer or stand mixer. Add the butter and sugar to the bowl and whisk away on medium speed. Add the vanilla then the egg and whisk again.
- Now, mix the flour, baking powder and salt in another bowl. Divide the dry batter into three parts and alternatively add it to the butter bowl with milk. Mix each time you add something to the butter bowl.
- Once this is done add all of the sour cream and mix again, with the electric whisk. Spread this mixture on the greased pan and bake for 15 minutes. Take it out of the oven and let it cool.
- Cut out 12 rounds of shortcake that will fit in the jar.
- Place one each in the jar, using up 6 and top with the strawberries. Add the remaining shortcakes on top to sandwich the strawberries.
- Top with remaining strawberries and add swirl whipped cream on top, just before consuming.
2. Tiramisu in a jar(Makes 6 jars)
Ingredients:
- 135 ml espresso
- 120 ml coffee liqueur
- 250 gm heavy and
- ½ tsp vanilla extract
- 65 gm sugar
- 300 gm mascarpone cheese
- 12 lady fingers (substitute with equal sized sponge cake)
Instructions
- Brew the espresso first, make it as strong as you like. If you're making coffee use double the powder of your normal dose. Once brewed, pour into a bowl to cool.
- Fix your stand mixer or plug in your hand electric mixer. Add the heavy cream to a bowl and beat it on high, till soft peaks form. Reduce the speed and pour the vanilla then add the sugar in parts mixing in between. Let the cream stiffen up a bit.
- Keep that bowl aside and take a fresh one, add the mascarpone cheese and the remaining coffee liqueur. Don't whisk, use a spatula to gently mix.
- Fold in the whipped cream mixture into the mascarpone cheese.
- Spoon some of the mascarpone into the jars. Break the lady fingers or sponge cakes into three parts. Dip them in coffee and immediately put into the jars.
- Smother with more mascarpone cheese in the jars. Add one broken lady finger in each jar and cover with the cheese again.
- Use plastic wrap to cover or seal with the lids. Refrigerate overnight and dust cocoa powder the next day before eating.
3. Chocolate Pudding Jars(Makes 6 jars)
Ingredients
- 145 gm instant chocolate pudding mix
- 625 ml milk
- 180 gm crushed digestive biscuits
- 25 gm granulated white sugar
- 45 ml melted butter
- Whipped cream
- Shaved semi-sweet chocolate
Instructions
- Take the dessert jars first. Line them up while you mix the crushed digestive biscuits with sugar. Spoon them equally into the jars and press down with a spoon.
- Mix the milk and instant pudding in a bowl until the lumps dissolve. Pour the liquid into each jar.
- Cover with lid or plastic film and refrigerate for 30 minutes to an hour.
- Whisk the chilled whipping cream if you're using a pack from the store. Use this to top the jars when you take them out to eat.
- Top with chocolate shavings.
Pro-tip: Treat these jars like trifles and turn them into a Desi affair by going for layers with mithai like gulab jamun, custards, gajar ka halwa, or even rabri!