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  Life   Food  20 Dec 2019  X’mas delights

X’mas delights

Published : Dec 20, 2019, 12:54 am IST
Updated : Dec 20, 2019, 1:17 am IST

As the festival of cakes and cookies is not far away, here are some easy to make desserts of the season.

Baileys Tiramisu Trifle
 Baileys Tiramisu Trifle

As the festival of cakes and cookies is not far away, here are some easy to make desserts of the season.

Baileys Tiramisu Trifle



  • Chocolate cream swiss roll: 1
  • Espresso coffee: 1 cup
  • Mascarpone cheese: 250 gm
  • Baileys: 70 ml
  • Icing sugar: 45 gm
  • Gelatin: 5 gm
  • Water: 20 ml
  • Whipped cream: 100 ml
  • Chocolate custard: 200 gm
  • Ready custard: 200 gm
  • Melted chocolate: 200 gm
  • Cream and chocolate shards to decorate


  • Slice the chocolate swiss roll and dip in the espresso. Make sure the chocolate swiss roll is at the bottom of the bowl.
  • Take the mascarpone and icing sugar and mix it well. Process gelatin in 20 ml water and add to the mascarpone mix.
  • Add the Baileys to the mascarpone mix, and whipped cream. Keeping the bowl half full.
  • Set the mixture for an hour in the fridge.
  • In another bowl, mix the ready custard and melted chocolate gently pour over the tiramisu. Let the mix set in fridge.
  • Decorate with cream and chocolate shards. Serve chilled.

— By Chef Manish Khanna, founder and partner, Brownie Point and Noir


Coconut Cordial Tarts


  • 8 Sweet empty tarts
  • Sugar: 500 gm
  • Desiccated coconut:  300 gm
  • Rose water: 50 ml
  • Egg white: 1
  • Water: 90 ml
  • Coconut essence few drops (optional)
  • Pink and Green food
  • colours — few drops


  • Heat sugar and water till the soft boil stage (at 112 degree Celsius)
  • Add coconut, rose water and essence (if you use) and mix it well. Cook the mix till it leaves the side of the pan.
  • Whisk the egg white lightly and add quickly connnuct mixture
  • Divide the mix into three parts and colour one side green and one with pink. The third side should remain white
  • Using a spoon put three, colour mix in the tarts and let it set for a while. Then serve

— Chef Manish Khanna




  • Cauliflower florets 200 gm
  • Vanilla bean pod 2 gm
  • Fresh Milk 100ml
  • WhippedCream 100ml
  • AgarAgar 20 gm
  • Salt 5gm


  • In a thick bottom pan, take clean cauliflower, milk, salt and vanilla pod.
  • Keep it on slow fire boiling for 20 minutes. Take out the vanilla pod.
  • Make a fine puree of the mixture, and add agar agar and whipped cream.
  • Pour the contents in a mould and keep it to cool for 2 to 3 hours.
  • Serve it chilled.

— By Executive Chef Dinesh Mhatre, Hilton Mumbai International Airport

Tags: christmas cakes