Desserts in cups in English-speaking cuisines of the world are called treifla. They are popular for their ease of preparation, excellent taste and unusual appearance.
Desserts in cups - general principles
If you delve into history, the first mentions of the dessert are dated 1596 year. Trifl was a sweet thick cream flavored with rose water and grated ginger.
Today there are a lot of dessert recipes in cups. Basically it consists of biscuit, filling and cream, which lay in layers in tall glasses. If desired, not all three components can be used.
Sponge cake. Everything is simple here: at home, they prepare a plain light or chocolate sponge cake according to a classic recipe, they cool it and cut it. You can buy ready-made cakes or use, for example, cookies.
Filling. Every time you can change this component and get a new color, taste, aroma, texture. Absolutely various products are used, most often fruit, nuts.
Cream. And here is the scope and expanse for your imagination. Sour cream, chocolate, ice cream, condensed milk and much more are great as a basis for making cream.
Decorate desserts in cups in different ways, sprinkle with grated chocolate, powdered sugar, cocoa, cinnamon, spread on top slices of fresh fruits and berries, mint leaves.
There are no borders, all recipes can be changed and supplemented. In addition, you can invent your desserts, based on taste preferences and the presence or absence of ingredients.
1. Desserts in cups: pineapples with cottage cheese and condensed milk
Ingredients:
• 5 handfuls of medium fat cottage cheese;
• 1 jar of boiled condensed milk;
• canned pineapples in their own juice - 2 small jars;
• vanillin - 1 pack;
• dark chocolate - 1 tile;
• 5 mint leaves for serving.
Preparation: 1. Put cottage cheese and boiled condensed milk in a large cup.
2. Mix everything thoroughly to a smooth, soft consistency. It is more convenient to use a mixer for this purpose.
3. Sprinkle vanillin with cottage cheese and condensed milk, beat for about five minutes.
4. Open the pineapple jars, drain the syrup. If the pieces are very large, then cut into medium cubes.
5. Chop a chocolate bar on a fine-grated grater.
6. Take clean tall, transparent glasses and put all the ingredients in them in the following order: curd with condensed milk, pineapples, and so repeat several times until the cups are full.
7. Sprinkle with grated chocolate on top and place on a mint leaf.
2. Yoghurt desserts in cups with biscuit
Ingredients:
• 1 small jar of plain yogurt;
• 4 peaches;
• red wine - 40 ml;
• honey - 20 g.
For sponge cake:
• egg - 6 pcs .;
• sugar - 250 g;
• premium flour - 7 tbsp. spoons;
• vanillin - 1 pack;
• butter - a small piece to lubricate the form.
Preparation:
1. Before cooking this dessert, bake a classic lush sponge cake: divide the eggs into yolks and whites, put them in two small bowls. Beat the whites into a resistant mass. Without turning off the mixer, add half a glass of sugar to the whites, add speed and beat for a few more minutes until the mass is thick. Into the yolks add the remaining sugar and vanilla and whisk until sugar is dissolved. Put half of the whipped whites in the yolks, mix gently with a spoon in the bottom-up direction and add sifted flour. With continuous stirring, lay out the remaining whipped proteins. Put the parchment paper in a detachable form, brush with butter, put the dough in half the volume of the mold, as the biscuit rises during baking. Put in a hot oven and bake at a moderate temperature for half an hour. After 30 minutes, check the readiness of the biscuit with a toothpick. When baking, do not open the oven door, as the biscuit can settle. Remove the baked biscuit from the mold, cool and cut into medium cubes. If there is no time to bake a biscuit, then you can buy ready-made biscuit cakes in the store. 2. Soak each cube of sponge cake with red wine.
3. In a separate cup, mix the yogurt with honey.
4. Peaches, wash, remove the bones, cut into slices. It is permissible to replace fresh fruit with canned peaches in their own juice.
5. Lay in clear transparent glasses layers of biscuit cubes, yogurt with honey and peaches, until the glasses are full.
6. On top, if you wish, you can put some fresh berries, for example, raspberries, strawberries, black or red currants.
7. Glasses with dessert, put in the fridge for 60 minutes.
3. Desserts in cups: creamy fruit mousse
Ingredients:
• 4 medium jars of medium-fat cream;
• 2 bars of white chocolate;
• any fruit puree - 1 small jar;
• 2 egg whites.
Preparation:
1. Pour the cream of three cans into a metal container, put on medium heat and wait until they boil.
2. One and a half white chocolate bars should be crushed with a knife and put in hot cream, mix thoroughly and quickly until a homogeneous, tender consistency.
3. Put any fruit sauce to your taste in a separate cup (you can buy it in a store or make any fruit at home), add the last jar of cream, mix.
4. Whip the egg whites slightly with a whisk and place in the fruit sauce with the remaining jar of cream, mix everything again.
5. Place all the masses in turn in transparent glasses, first with cream and chocolate, and then with cream with fruit puree, and so on until the glasses are full.
6. Melt the remaining half of the white chocolate bar, pour the dessert over them.
7. Put the glasses with mousse in the refrigerator for several hours to freeze.
4. Desserts in glasses in a hurry with raspberries and strawberries
Ingredients:
• half a kilo of crumbly biscuits;
• half a pack of butter;
• yogurt without additives - 4 small jars;
• powdered sugar - 50 g;
• 5 fresh strawberries;
• 8 fresh raspberry berries.
Preparation:
1. Finely crunchy biscuits with your hands, pour them into a deep cup, add lightly melted butter, and mix well with your hands. 2. Put the yoghurt in a separate cup, add powdered sugar and stir well. If you want to make a dietary dessert, then take the cookie cracker is not sweet and do not add powdered sugar to yogurt.
3. Wash berries in a colander, use whole raspberries, and cut strawberries into small pieces.
4. Put the butter cookies into the tall glasses, then the berries and pour the yoghurt sauce on top.
5. Cool the dessert in the refrigerator for 30 minutes.
5. Desserts in fruit cups and ice cream
Ingredients:
• pears - 1 pc .;
• tangerines - 1 pc .;
• apples - 1 pc .;
• bananas - 1 pc .;
• ice cream - half a kilogram;
• crumbly cookies - 4 pcs.
For watering:
• defatted sour cream - 70 g;
• condensed milk - 80 g
Preparation:
1. Wash all fruits with running water, dry a little on a paper towel. Peel and cut into arbitrary pieces.
2. Finely chop the biscuits with a knife and pour it into a cup, add ice cream to it, mix well. Ice cream can be prepared at home according to the following recipe: put a ½ cup of medium-fat cream at room temperature in a large cup, add 30 grams of powdered sugar and a pinch of vanilla, whip for about five minutes. Put the prepared mass in special boxes and place in the freezer for twenty minutes to freeze.
3. Put glasses of apple, ice cream with cookies, banana circles, then ice cream with cookies, pear slices, ice cream with cookies and slices of mandarin in the glasses in the first layer.
4. Prepare a sweet sauce for pouring dessert: put sour cream in a small cup, add condensed milk, mix everything.
5. The resulting sour cream sauce pour the entire contents of the glasses.
6. Place the cups in the freezer for 25 minutes.
7. Immediately serve to the table.
6. Desserts in cups: chocolate cream pudding
Ingredients:
• butter - 20 g;
• flour - 25 g;
• milk - 300 ml;
• 1 egg;
• 3 tbsp. spoons of sugar; • cocoa powder - 20 g;
• chocolate biscuits - 5 pcs.
Preparation:
1. Put the butter on the pan and melt.
2. With frequent stirring, pour into flour and sugar in ghee, stir well to a homogeneous consistency.
3. Whisk the egg in a clean cup, slowly put it into the oil mixture, do not forget to stir constantly.
4. Boil the mass for 1 minute, while continuously stirring so as not to burn and form lumps.
5. Turn off the fire, cool the mass.
6. Divide cold pudding into two halves.
7. Pour cocoa powder into one part, mix well.
8. Take two pastry bags, put in one light part of the pudding, and the second dark and otsadite in tall glasses.
9. On top of each glass, place one chocolate cookie and sprinkle cocoa (you can mix cocoa with powdered sugar).
10. Refrigerate for 40 minutes to cool.
Desserts in cups - tricks and useful tips
• Use only fresh ingredients to make desserts. The spoiled berries or fruits, sour milk products, stale eggs, etc., will put all your labor down the drain.
• For serving, use transparent glasses, so the dessert will look more appetizing.
• Before serving, be sure to cool the dessert; it is not so tasty when it is warm.
• Do not harvest desserts for future use; make as much as you eat immediately after serving.
