4 finger licking ideas!

When organizing a New Year’s party or participating in the preparation of part of the meal, we must be aware of everyone’s preferences. So, for example, imagine that one of your friends in the group is lactose intolerant and you can’t use milk for dessert. Or if anyone has a nut allergy. Making dessert can become a real headache and you can end up with a dessert that no one will eat. How to prevent this? Well, why not make an individual New Year’s dessert for each person? Listen to me carefully! It might sound complicated, but I’ve chosen the easiest and tastiest desserts for every taste and collected them in this article, so you don’t have to scour the internet! Interested? Keep reading!

Personalized New Year’s dessert: 4 finger-licking ideas!

We have your choice of mini desserts and larger desserts. They are quite simple to make and very tasty! No matter what New Year’s activity you have planned, a good dessert is always a plus! If you’ve ever wondered about New Year’s food and New Year’s cocktails, it’s time to get down to the sweet part!

Tiramisu spekuloos verrine

Yum! Who loves speculoos tiramisu? Make these delicious verrines the day before or even before the party!

Ingredients:

• 15 cookies/biscuits
• 160 g of biscuit butter
• 50 ml of strong, hot coffee
• ½ teaspoon brown sugar
• 125 ml pure cream
• 250 g of mascarpone
• 2½ tablespoons icing/confectioners sugar
• ¼ teaspoon vanilla essence
• cocoa powder for dusting

Directions:

1. Stir into the hot coffee to dissolve the brown sugar, then set aside to cool.
2. In a medium bowl, combine the cream, icing sugar and vanilla essence and whip to soft peaks, then add the mascarpone and mix to combine.
3. Spoon a layer of mascarpone cream into each of your four glasses, roughly smoothing the top as you go.
4. One at a time, dip four lotus cookies into the sweetened coffee, then place on top of the mascarpone mixture in each cup. You may need to break the cookies to fit before dipping.
5. Spread cookie butter on four more lotus cookies and place on top of the other cookies in the cups.
6. Then add another layer of mascarpone cream and repeat with a layer of coffee-dipped cookies and buttered cookies.
7. Finish with a final layer of mascarpone cream.
8. Refrigerate for 2-3 hours (or overnight), allowing the cookies to soften, then sprinkle with cocoa powder to serve.

Gluten-free mini cheesecakes

Mini cheesecakes as a personalized New Year’s dessert? Yes, please! It’s super creamy, delicious, and everyone will love this dessert!

Ingredients:

For the crust:

• 170 g blanched almond flour
• 40 g of granulated sugar
• a pinch of salt
• 1 tablespoon of lemon peel
• 3 tablespoons of unsalted butter, melted and slightly cooled

for decoration:

• 300 g of fresh cheese in packages
• 100 g granulated sugar
• 1 teaspoon of vanilla extract
• A pinch of salt
• 2 large eggs, at room temperature

For decoration:

• berries and powdered sugar, optional

Directions:

1. Preheat the oven to 175°C. Arrange 12 muffin cases in a muffin tin.
2. Prepare the crust. In a medium bowl, combine all the dry ingredients, then add the butter and mix until well combined.
3. Divide the mixture into molds (18 grams or 3 1/2 teaspoons of mixture per mold) and press lightly with the bottom of a glass.
4. Bake for 10 minutes or until cookies are lightly browned. Remove from the oven and let cool for at least 10 minutes while you prepare the filling.
5. Using an electric hand mixer, beat the cream cheese and sugar on medium speed until light and creamy. Add the vanilla and salt and beat until combined. Add the eggs on low speed, one at a time, until well combined. Don’t mix too much!
6. Fill each pan 2/3 full with batter and bake for 10 minutes, or until the center of the cheesecakes no longer jiggles when touched. Open the oven door (at least a foot wide) and allow the cheesecakes to cool to room temperature – about 1.5 hours. Remove the paper sheets now to make it easier to open the mold. You can also remove them after cooling, but a little more cheesecake may stick to the liners.
7. Refrigerate for at least 2 hours before serving. Garnish with berries and sprinkle with powdered sugar if desired. Refrigerate for up to 4 days.