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Two Very Easy Dessert Recipes

Updated on June 18, 2010

Almost all around the world it’s common to serve cake as dessert, but sometimes due to our busy days there isn’t enough time to prepare a whole cake. So, having a dessert that is as rich and as tasty as a cake would just do the trick, If not more.

In this hub I am presenting two very simple dessert recipes. Both of them contain biscuits and cream but have very different amazing taste. The first one has the pineapple juicy and refreshing taste, and the second one has the sweet cream and the slightly bitter taste of coffee.

I promise you will love preparing them as much as love their incredible sweet yet light taste.

The Dessert of Royalties


Butter (250g)

2 egg yolk

1 cup (190g) of sugar

½ teaspoon vanilla

2 cans (340g) of thick cream

1 can (540 ml) sliced pineapple in pineapple juice

2 packs (400g) of tea biscuits

Pistachio crushed for assembling (optional)


1. Slice pineapples into small pieces. Keep pineapple sauce.

2. With an electric mixer beat butter first until melted, then egg yolk, sugar, and vanilla. Stop beating. Add thick cream at last and beat for no more than 2 minutes until batter well mixed and thick. Stop beating.

3. Add pineapples pieces to batter.

4. Have a pyrex 9" x 13" (3 QT) baking dish ready.


1. Wet one biscuit at a time in the pineapple sauce, and line up one layer in the pyrex to cover the bottom.

2. Add half of the batter.

3. Wet more biscuits and line up another layer on top of the batter to cover the batter.

4. Add the rest of the batter on top.

5. Crush few tea biscuits until powdered and strew onto top.

6. Strew some crushed pistachios on top.

7. Refrigerate until ready to serve.

Biscuits with Cream


2 packs (400g) of tea biscuits

1 can (300 ml) sweetened condensed milk

2 envelopes (85 g) of dessert topping mix

½ cup (250 ml) milk

1 teaspoon vanilla extract

1 can (170g) thick cream

1 tablespoon instant coffee


1. In electric mixer blend in ½ cup milk, 1 teaspoon vanilla and two dessert topping mix envelopes.

2. Add sweetened condensed milk and thick cream. Beat until well blended.

3. Melt instant coffee in lukewarm water.

4. Have a pyrex 9" x 13" (3 QT) baking dish ready.


1. Line up one layer of tea biscuits in pyrex dish to cover bottom.

2. With a tablespoon pour some of the coffee on biscuits. Make sure to not get biscuits too soft.

3. Add half of the cream mix on top of biscuits.

4. Line up another layer of tea biscuits and wet with coffee.

5. Add the rest of cream blend on top to cover all biscuits.

6. (Optional but recommended): Sprinkle some instant coffee onto top. Makes it look more appealing.

Refrigerate until ready to serve. 

The Term Biscuit:

The term "Biscuit" refers to two different products in American and British English.

I British English it refers to hard, sweetened, flour based product.

In American English it refers to soft leavened bread, as a scone.

The word biscuit was first used my Middle French, written "besquit". In Medieval Italian it's Biscotti.

The word was then adapted into English in the word "bisquite".

Nowadays, the term "biscuit" only in the United States means a soft bread product. While throughout most of the world it means hard and crispy bread.


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    • Nady profile image

      Nady 7 years ago from Toronto

      koffeeKlatch: i'm glad you I caught your interest. Hope you'll enjoy making them and eating them :)

      let me know please

    • KoffeeKlatch Gals profile image

      Susan Haze 7 years ago from Sunny Florida

      Both of your desserts look and sound delicious. I added the ingredients I don't have here at home to my grocery list. I am trying both of them. Grest job. Thanks

    • Dinalicious profile image

      Dinalicious 7 years ago

      OMG Nady the second one was my ultimate favorite but after I tasted the first one now I have no idea how to decide, my hubby said about it *and I'm quoting here* (out of this world)... definitely making both... great hub & great recipes