Recipes

No Bake Hazelnut Custard Dessert Cups

Remember that two ingredient, two minute hazelnut custard sauce I introduced you to last week?

It’s spurred on this totally easy-peasy dinner party dessert, that requires no baking at alljust a little heating to make that delectable hazelnut custard sauce. (And yes, you can do it in the microwave, I may or may not have made a teeny-tiny batch to top some vanilla ice-cream last week!).

The rest of the ingredients can be picked up at your local supermarket and whipped together in seconds. Perfect for your next dinner party.

Be sure to do these three things, I promise it will make this dessert taste even better.

One, layer correctly so that your digestive biscuits stay crunchy and add that textural crunchy element.

Two, definitely use fresh raspberries, not frozen. As the excess water just messes with the other layers. Feel free to use strawberries or blueberries, even oranges - any fruit that is a little tart works best.

Three, make sure you’re generous with that hazelnut custard sauce, because it’s this sauce that brings this whole dessert together.

And don’t blame me, if this become a dessert staple. You can even make it the day before and just bring the cups to room temperature – gold!

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No Bake Hazelnut Custard Dessert Cups

INGREDIENTS
SOME HAZELNUT CUSTARD SAUCE, RECIPE HERE
STORE BOUGHT CHOCOLATE CAKE, CUT INTO THIN LAYERS
DIGESTIVE BISCUITS, CRUSHED INTO SMALL AND BIGGER BITS
FRESH RASPBERRIES

YOU’LL ALSO NEED
SOME CLEAR GLASSES

LET’S GET COOKING

STEP ONE
Start with a layer of hazelnut custard sauce to line the base of your cup.

STEP TWO
Now start the layering add a layer of chocolate cake. Generous spoonfuls of the hazelnut custard sauce. Top with some raspberries and a sprinkling of crushed digestive biscuits. Repeat until you fill your cup.

Refrigerate. Bring the cups to room temperature before serving.

 


Hazelnut Custard Sauce slash Cake Icing

WARNING: THIS SAUCE SLASH ICING MAKES YOUR CAKES UTTERLY IRRESISTIBLE

I’ve been making The Hummingbird’s Bakery, Brooklyn Blackout Cake quite a lot lately. If you’ve never made it, it’s a cracker of a chocolate cake.

It’s super easy to make, very moist and the crumb is delightful. The recipe recommends a chocolate custard to go inbetween the cake layers, then a slathering around the cake then finished by a coating of blitzed up cake crumbs. I’ve never made this chocolate custard, it went into the too-time-consuming basket.

So I cheated.

And, this is my version.

It’s so simple.
There’s just TWO (yep) ingredients!
It takes less than a two minutes to make.
The taste will blow your taste buds off.

But I can’t take full credit, that I have to hand over to the two ingredients that go into this hazelnut custard sauce slash cake icing. Give it a go. But don’t blame me if you become utterly addicted to this stuff.

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HAZELNUT CUSTARD SAUCE SLASH CAKE ICING SLASH SAUCE

INGREDIENTS
1 PART NUTELLA
2 PARTS STORE BOUGHT CUSTARD

Heat over a low heat until combined, then smother it all over your cake!




 
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