Dessert Recipes - Taming Twins

Yoghurt Pot Cake {No Scales Needed!}

Sarah Rossi — Mon, 13 Mar 2023 10:30:00 +0000

Did you know you can make one of the best cakes ever with NO scales or measuring cups? What is this magic?! Yoghurt Pot Cake is a thing, and it’s SO easy and flipping delicious. Cake baking at its simplest, which is what we all need in our lives!

So, why yoghurt as a cake ingredient? It might not be traditional but it really does work.

One little pot makes a wonderfully light sponge that is fluffy and moist (sorry I know we hate the word but it is 100% called for here). The yoghurt gives a tang and a creaminess to our cake.

What’s more, you can then use the empty yoghurt pot to measure out the rest of your ingredients instead of all the faff that comes with scales, extra bowls etc etc. WHAAAT?!

If you’re looking for a super easy cake to make, this Yoghurt Cake is so simple, you have to give it a go!

Why you’ll love this recipe

Cake baking simplified!

Only a few ingredients

Delicious, fluffy results

About this Yoghurt Cake

You’ll see how easy this cake is to make in my video or process images below, but if you’d rather measure everything out instead of using your yoghurt pot (if you’ve not found the right size, for example), I have detailed these amounts in the recipe below.

If you’re feeling in the baking mood, take a look at some of my other very easy cakes, such as my classic Victoria Sponge, my Easy Apple Cake, my one-bowl Banana Cake, my Mini Pumpkin Bread Loaves and I can’t forget my trusty EASIEST EVER Lemon Drizzle Cake recipe (this one is very popular!)

What you’ll need

Yoghurt – One 150ml pot of natural full-fat. This will make it nice and moist.
Oil – Sunflower or vegetable, or anything that’s flavourless (not olive oil unless you want the distinctive taste).
Self-raising flour
Caster sugar
Eggs – I use medium free-range
Vanilla extract – NOT essence, which is synthetic
Raspberries – Or your preferred fruit

How to make it

1. Add your yoghurt into a bowl, then using the same yoghurt pot, add the rest of the cake mixture ingredients as per the recipe below and stir until smooth.

2. Carefully mix in the raspberries and pour the mixture into a lined loaf tin. Bake as per the recipe below.

Hint: Cover the cake with foil if the top is browning too much before it’s cooked through.

Substitutions

Fruit – For this Yoghurt Cake recipe I have added fresh raspberries, but go ahead and use whatever you like to add additional flavour if you like. A blueberry yoghurt cake would go down a storm too, or perhaps blackberries. Be careful with any fruit like strawberries as they may be too wet and make the cake quite gooey.

Storing

Store this in a cake tin or sealed container. You don’t need to refrigerate it because it’s got yoghurt in. It should last up to 3 days (if it hasn’t been devoured by then!)

Top tip

If it’s cooking too quickly

Cooking the cake low and slow means that the inside has time to cook before the outside gets too brown. If the top is browning too much when you check at 45 mins but inside isn’t cooked, cover it with tin foil and return to the oven to carry on.

FAQ

What Kind Of Tin should I bake this in?

I like to bake this in a loaf tin, and this recipe and timings are for a loaf tin. Loaf tin sizes can be very confusing, but I think a small one is better as you get a lovely dome shape on the top of the cake.

This will work in any type of tin though, just adjust the cooking time.

What ingredient does the yoghurt replace in this cake

The cake uses yoghurt and oil, so no need to butter.

Can I make this cake dairy free?

Yes! Use dairy free yoghurt and you are good to go.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Yoghurt Pot Cake {No Scales Needed!}

Have you tried making a cake with yoghurt and then using the same pot to measure your ingredients?! This is a super easy way to bake, and BONUS, this Yoghurt Cake is totally delicious too.

Course Dessert

Cuisine Family Food

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 319kcal

Author Sarah Rossi

Ingredients

150 g Yoghurt x1 POT
250 g Self-raising flour x2 YOGHURT POTS-FULL
175 g Caster sugar x1 YOGHURT POT-FULL
75 ml Sunflower oil x1/2 YOGHURT POT-FULL
3 Eggs Medium
125 g Fresh raspberries x1 YOGHURT POT-FULL
2 tsp Vanilla extract

Instructions

Measure your ingredients using the yoghurt pot and add to a bowl.
Stir the ingredients together well until the mixture is smooth. Carefully fold in the raspberries.
Line a loaf tin with baking paper and pour in the cake mixture.
Cook at 160C for 45-60 minutes or until a skewer comes out clean.

Notes

Timings: Cooking the cake low and slow means that the inside has time to cook before the outside gets too brown. If the top is browning too much when you check at 45 mins but inside isn’t cooked, cover with tin foil and return to the oven.

Baking paper: Make sure you’re using this or baking parchment, NOT greaseproof paper!

Nutrition

The post Yoghurt Pot Cake {No Scales Needed!} appeared first on Taming Twins.

Ferrero Rocher Cheesecake {No Bake recipe}

Sarah Rossi — Sun, 18 Nov 2018 19:30:44 +0000

This no bake Ferrero Rocher Cheesecake is SO easy and delicious. Made with melted chocolate and cream cheese on a biscuit base, this recipe is your must-make dessert. (Includes video to show you how!)

Despite my love of cheesecake recipes, until this one I had never shared a Christmas cheesecake recipe before.

Then I came up with three in one year! The others are:

Chocolate Orange Cheesecake

Baileys Cheesecake

Disclaimer: To be enjoyed at any time of the year, not just Christmas!

Why you’ll love this Ferrero Rocher Cheesecake recipe

Simple ingredients and easy no-bake method

Make ahead for convenience

Delicious and impressive enough for a special occasion

How do you make a Ferrero Rocher Cheesecake?

You make a simple biscuit base with crushed digestives and then top with deliciously light and creamy filling: whipped double cream, icing sugar and cream cheese with melted chocolate.

Mix in chopped Ferrero Rochers, put it all together and leave to set. When the cheesecake is set, drizzle over dark chocolate, more cream and Ferraro Rochers. So easy and delicious.

That’s it!

Ferrero Rocher Cheesecake Ingredients Notes

For the base:

Butter – Unsalted is best if you have it. You can melt it quickly in a mug in the microwave
Digestive biscuits – These crush up well

For the cheesecake:

Milk chocolate – Broken into pieces
Double cream – See tips below on the required whipping consistency
Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat and drain before use
Icing sugar – This will need sifting
Ferrero Rocher – Or other hazelnut chocolates

To decorate:

Milk chocolate – Broken into pieces. I love this kind of chocolate
Ferrero Rocher – 12 individual chocolates
Edible gold sprinkles – Optional

Tips for making a Ferrero Rocher Cheesecake

Consistency

The consistency of this cheesecake should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.

Whipping the cream

When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the cheesecake will be sloppy, too stiff and it will be too dense.

Sift the icing sugar

Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!

Type of tin

The recipe is for a 7″ tin which is also DEEP (this is the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.

If it’s too runny

Ferrero Rocher Cheesecake too runny and won’t set? It’s probably because your cream wasn’t whipped quite enough. No problem, pop it into the freezer for a few hours before serving.

To make ahead

Prepare the cheesecake up to the end of step 4. Keep it in the fridge in the tin for up to 2 days. When you’re ready to serve, or up to 2 hours before, finish the cheesecake as per the final steps.

Storing

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

Can cheesecake be frozen?

You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.

More festive desserts…

Desserts

Panettone Bread and Butter Pudding {Easy Recipe!}

Desserts

Christmas Wreath Pavlova

Slow Cooker

Slow Cooker Chocolate Orange Pudding

Sweet Things

Christmas Cupcakes {Easy Recipe}

FAQs

Is this recipe gluten free?

Unfortunately not. There is gluten contained in Ferrero Rocher chocolate. You could swap the biscuits and chocolates for gluten free alternatives though.

What’s the best way to remove the cheesecake from the tin?

Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years).

Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.

If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.

Are cheesecakes made with real cheese?

Yes – cream cheese. But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Ferrero Rocher Cheesecake {No Bake Recipe}

This No Bake Ferrero Rocher Cheesecake is SO easy and delicious. Made with melted chocolate and cream cheese on a biscuit base, this is your must-make dessert!

Course Dessert

Cuisine Family Food

Prep Time 30

Chilling 4

Total Time 4 30

Servings

Calories 874kcal

Author Sarah Rossi

Ingredients

For the base:

200 g Digestive biscuits Crushed
100 g Unsalted butter Melted

For the cheesecake mixture :

300 g Milk chocolate Broken into pieces
500 ml Double cream At room temperature
500 g Full-fate cream cheese At room temperature
75 g Icing sugar
250 g Ferrero Rocher Or other hazelnut chocolates

To decorate:

100 g Milk chocolate Broken into pieces
12 Ferrero Rocher Or other hazelnut chocolates
Edible gold sprinkles Optional

Metric – Imperial

Instructions

Combine the crushed biscuit with the melted butter and press into the tin.
Melt the 300g/11oz of milk chocolate for the cheesecake in a microwavable bowl in the microwave in 30-second bursts (mixing well after each burst, even if it doesn’t look like it needs it). Alternatively, melt the chocolate in a small heatproof bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water, and stir occasionally until the chocolate melts). Set the melted chocolate aside for 5 minutes until it cools to room temperature.
Pour the double cream into a large clean bowl, add the cream cheese and icing sugar and beat until very stiff and thick (use an electric hand whisk if you have one). It’s ready when it’s the consistency of ice cream.
Add the cooled melted chocolate and crushed hazelnut chocolates and beat until well combined. Spoon the cheesecake mixture on top of the biscuit base, smoothing the top, and transfer to the fridge for 4 hours (or longer) to set.
Remove from the fridge, run a knife around the edge of the tin and gently push the cheesecake out (if it’s a loose-bottom type, you can sit it on a glass or can and gently push the sides of the tin downwards to help).
Melt the remaining chocolate (using the method explained above) and drizzle over the cheesecake. Top with the remaining hazelnut chocolates. Add sprinkles if you fancy.

Notes

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave

Digestive biscuits: If you are in the US and are unable to source these, you can use Graham Crackers as their equivalent

Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). If you are in the US you can use heavy cream as the equivalent to double cream

Removing from tin: Use a tin with either a springform (unclippable sides) or removable base. Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake

Type of tin: The recipe is for a 7” deep tin (not a standard sandwich cake tin – it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin

Storing: You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

Nutrition

The post Ferrero Rocher Cheesecake {No Bake recipe} appeared first on Taming Twins.

Eton Mess

Sarah Rossi — Thu, 01 May 2025 09:30:00 +0000

The classic British dessert, Eton Mess. Delicious and super easy to make at home. Here’s your simple 5-ingredient recipe that works every time.

When it comes to summer dessert recipes, Eton Mess has got to be a favourite.

It’s a classic but light dessert filled with whipped cream and strawberries with the crunchy meringue, all layered together to make a show stopping dish to finish your meal off.

If you’re entertaining, get your ingredients ready and spend just minutes throwing these pretty individual desserts together.

Here we’re using ready-made meringues for speed. Shhh… no-one needs to know how totally easy it really is!

Why you’ll love this Easy Eton Mess recipe

Creamy, fruity dessert – a match made in heaven!

Impressive for special dinners or summer BBQs

No baking and SO EASY

Eton Mess Ingredients

Meringue nests – I always use ready-made meringues for my Eton Mess because life is short, but feel free to make your own from scratch. Use 1 nest per person
Double cream – This is also called ‘heavy cream’ or ‘whipping cream’ outside of the UK. See the recipe below for the required whipping consistency for this
Icing sugar and vanilla extract – Small quantities go in with the cream for flavouring
Strawberries – Use fresh ones. These will be finely chopped and mushed up for the dessert layer, and the rest will go on top, halved, to decorate

How to make Eton Mess

1. Whip your cream, sugar and vanilla together with a hand whisk or electric whisk until firm.

2. Hull your strawberries (remove the green stalk) and reserve some for toppings. With the rest, cut half into small pieces as per the recipe below.

3. Put the remaining strawberries into a bowl and mash well with a fork, then mix the chopped fruit in together.

4. Crush the meringues into bite-sized pieces and combine with the cream mixture, then layer your Eton Mess in individual dessert bowls or glasses.

How to layer eton Mess

Spoon some strawberries into the bottom of each glass, then add the meringue and cream mix, followed by another layer or strawberries and then meringue and cream again.

Finish by topping with your saved strawberries, either whole or in half.

Storing

Eton Mess is best served fresh, however you can keep any leftovers in the fridge to enjoy later. Just be aware that the meringue will soften over time and won’t be quite as crunchy.

I wouldn’t recommend freezing Eton Mess as it’ll be too mushy and watery when defrosted.

More traditional British desserts…

Desserts

Classic Bread and Butter Pudding {Easy Recipe}

Desserts

Apple Crumble {Classic Easy Recipe}

Bake Sale Makes

Lemon Drizzle Cake {Easiest Ever Recipe!}

Cakes

School Cake {Easy Recipe!}

FAQs

Can I make Eton Mess ahead of time?

You can certainly make up the components of Eton Mess ahead of time (so, whip your cream, chop up your meringues and strawberries etc), however I would recommend waiting until you’re about to serve to make up the layers of the Eton Mess for best results.

The meringues can become too chewy over time and the strawberries will become watery and mushy.

Is Eton Mess gluten free?

Yes, Eton Mess is gluten free. But, as always, check each product label carefully.

Can I use frozen strawberries in Eton Mess?

I prefer to use fresh strawberries in Eton Mess as frozen strawberries can be quite watery and not a good texture.

Can I use other fruits?

Eton Mess is traditionally made with strawberries but tastes delicious with other fruit too, so give it a go! Raspberries and blueberries would also work well, or a mixture of lots of berries.

Where does Eton mess originate?

One theory is that Eton Mess was named after a dessert was dropped (and then served up!) at a cricket match at the famous elite Eton College in England in the late 19th century.

Others dispute this idea though, and say it’s called that simply because it’s a mess when the ingredients are thrown together!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Eton Mess {Super Easy Dessert}

Eton Mess is a British strawberry dessert filled with fruit, whipped cream and crispy meringue. It’s so impressive to serve to guests but is super easy to make. Here’s your simple 5-ingredient recipe.

Course Dessert

Cuisine Family Food

Prep Time 15

Total Time 15

Servings

Calories 658kcal

Author Sarah Rossi

Ingredients

4 Ready-made meringue nests
600 ml Double cream
50 g Icing sugar
2 tsp Vanilla extract
500 g Strawberries

Instructions

Whip the cream, icing sugar and vanilla with a hand whisk or electric whisk until it’s quite firm.
Hull your strawberries (remove the green stalk) and reserve whole strawberries some for the toppings. Cut the rest of the strawberries into small pieces.
Put HALF of the chopped strawberries into a bowl and mash well with a fork until quite smooth. Then add the other HALF of the chopped strawberries and mix in together. This is your textured sauce.
Crush the meringue lightly into bite-sized pieces and combine with the cream mixture with a spoon.
Layer your Eton Mess with a spoon in individual dessert bowls or glasses: strawberries, then meringue/cream mix, followed by strawberries and cream mix again.
Top with the saved strawberries.

Notes

Ready-made meringue nests: Use 1 per person

Double cream: This is also called ‘heavy cream’ or ‘whipping cream’ outside of the UK. Whip until it’s firm

Eton Mess is best served fresh

Nutrition

The post Eton Mess appeared first on Taming Twins.

Easter Mini Cheesecakes {No Bake}

Sarah Rossi — Tue, 23 Mar 2021 10:30:40 +0000

Want to serve up an impressive dessert at Easter but without the faff? These Easter Mini Cheesecakes with Cadbury’s Mini Eggs are a fantastic shortcut pudding – without any baking!

I know so many of you love my Mini Egg Cheesecake at Easter, but if you’d like an even simpler way to serve up dessert, these individual Mini Easter Cheesecakes are a total winner.

They mix up in about 10 minutes, you can make them ahead to save you time in the kitchen on a busy Easter feasting weekend (or any time, in fact!)

Don’t get me wrong, I love a full blown No Bake Cheesecake, but these are a rough-and-ready shortcut version, meaning you don’t have to worry too much about being precise, decorating, slicing, removing it from a tin or leaving time to serve up.

Why you’ll love this Mini Cheesecakes recipe

Easy to scale up or down for more people

No fancy equipment or baking skills required

No worries about slicing or being neat!

Easter Mini Cheesecakes Ingredients

Butter – Unsalted is best if you have it. You can melt it quickly in a mug in the microwave
Digestive biscuits – These crush up well
Cadbury’s Mini Eggs – For filling and decoration
Double cream – See tips below on the required whipping consistency
Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat and drain before use
Icing sugar – This will need sifting
Lemon – Juice only

How to make Mini Cheesecakes for Easter

Crush the biscuits until they look like lumpy sand and mix with the melted butter, then share between the dishes/tumblers you’re using.
Roughly crush up the Mini Eggs then make the cream mixture with the whipped cream, icing sugar, cream cheese and lemon juice, along with some Mini Eggs, according to the recipe below.
Put half of the cream mixture on top of the biscuit base and more Mini Eggs.
Top with the remaining cheesecake mixture and Mini Eggs. Chill until you are ready to serve.

Substitutions

To make gluten free – Simply use gluten free digestive biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free.

Storing

Store the cheesecakes covered in the fridge for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if they’ve had time to chill overnight.

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

Top Tips

Cream consistency

When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the Mini Cheesecakes will be sloppy, too stiff and too dense.

Glasses to serve

I use tumblers to serve these in because they look pretty and you can see the cheesecake layers. You could even use a wine or martini glass if you’re feeling fancy.

MOre Easy Easter Desserts…

Easter Ideas

Mini Egg CHOCOLATE Pudding {Slow Cooker Recipe}

Sweet Things

Perfect Creme Egg Brownies

Desserts

Hot Cross Bun Bread and Butter Pudding

Easter Ideas

Easter Chocolate Cake

FAQs

How do I crush the Mini Eggs?

I bash them with the bottom of a mug!

Help! My cheesecakes aren’t setting properly.

If the cream is too runny, it’s probably because it wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easter Mini Cheesecakes {No Bake}

You need these Easter Mini Cheesecakes on your Easter menu! They're an impressive dessert with zero faff. Mixed up in just 10 minutes, no baking, totally delicious.

Course Dessert

Cuisine Family Food

Prep Time 10

Total Time 10

Servings People

Calories 930kcal

Author Sarah Rossi

Ingredients

150 g Digestive biscuits
75 g Butter Unsalted, melted
300 g Mini Cadbury’s Mini Eggs
300 ml Double cream Whipped to soft peaks
50 g Icing sugar
300 g Cream cheese See notes
2 tsp Lemon juice

Metric – Imperial

Instructions

Crush the biscuits until they look like lumpy sand and mix with the melted butter.
Put the mixture into the bottom of 4 tumbler-sized glasses.
Roughly crush the Mini Eggs.
Combine the whipped cream, icing sugar, cream cheese, lemon juice and about A THIRD of the chopped Mini Eggs. Fold in gently until fully combined.
Put half of the mixture into the glasses on top of the biscuit base. Add another THIRD of the Mini Eggs.
Top with the remaining cheesecake mixture and add the remaining Mini Eggs on top.
Chill until you are ready to serve.

Notes

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave.

Digestive biscuits: If you are in the US and are unable to source these, you can use Graham Crackers as their equivalent.

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). If you are in the US you can use heavy cream as the equivalent to double cream.

Nutrition

The post Easter Mini Cheesecakes {No Bake} appeared first on Taming Twins.