Step into the world of desserts with three show-stopping recipes: the indulgent, no-bake Coconut Dream Roll; a Strawberry Roll layered with fresh cream and berries; and the timeless Cherry Fruit Cake, crowned with golden meringue. Each recipe brings a unique charm to your table, blending ease and elegance for occasions both big and small. Get ready to transform simple ingredients into unforgettable treats.
No-Bake Coconut Roll
Ingredients:
- 9 oz graham crackers (or similar cookies), crushed
- 1 ¾ cups powdered sugar
- ⅔ cup soy milk
- 2 tablespoons cocoa powder
- ½ cup margarine (softened)
- 1 cup shredded coconut
Preparation:
- In a bowl, combine the crushed graham crackers, ¾ cup powdered sugar, soy milk, and cocoa powder. Mix thoroughly until a dough forms.
- Roll out the dough on plastic wrap into a sheet about ½ inch thick and 4 inches wide.
- In another bowl, beat the margarine with the remaining 1 cup powdered sugar until fluffy. Stir in the shredded coconut.
- Spread the coconut filling evenly over the rolled-out dough. Carefully roll it into a log using the plastic wrap.
- Coat the roll in additional shredded coconut, wrap tightly, and refrigerate for at least 2 hours before slicing.
Strawberry Roll Recipe
Ingredients for the Cocoa Roll:
- 4 large eggs
- 3–4 tablespoons warm water
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ⅓ cup cornstarch
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
Ingredients for the Vanilla Roll:
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ⅓ cup cornstarch
- ½ teaspoon baking powder
Filling:
- 2 cups milk
- 1 packet (3.5 oz) vanilla pudding mix
- 1 ½ cups unsalted butter (or margarine), softened
- ⅓ cup strawberry jam
- 2 cups fresh strawberries, quartered
Preparation:
To make the cocoa roll, beat eggs and warm water until frothy, then gradually add sugar and vanilla. Sift together flour, cornstarch, cocoa powder, and baking powder, folding it into the mixture. Bake in a preheated oven at 430°F for 10–12 minutes, then roll it into a log while warm to cool.
Repeat the process for the vanilla roll, omitting the cocoa powder.
Prepare the filling by cooking pudding with milk and letting it cool. Beat softened butter until creamy, then mix with the pudding.
Unroll the vanilla roll, spread strawberry jam on top, then layer it with the cocoa roll. Optionally sprinkle with a tablespoon of cognac. Add half of the pudding and layer with quartered strawberries. Roll tightly into a log and refrigerate for at least 2 hours.
Frost the roll with the remaining pudding mixture and decorate with fresh strawberries.
Cherry Fruit Cake
Ingredients:
- 5.3 oz unsalted butter
- 3 egg yolks
- 9.8 oz granulated sugar
- 9.8 oz all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk
- 1 cup pitted cherries
- 3 egg whites
- 6 tablespoons granulated sugar
Cream the butter and sugar together until fluffy, then mix in the egg yolks. Gradually add the flour and baking powder, alternating with milk, until a smooth batter forms. Pour the batter into a greased baking dish and bake in a preheated oven at 350°F until the surface is lightly set.
Scatter the cherries evenly over the partially baked batter and return it to the oven to finish baking.
Meanwhile, beat the egg whites until soft peaks form, then gradually add 6 tablespoons of sugar and beat until stiff peaks form. Spread the meringue over the baked cake and bake for an additional 5–7 minutes until the meringue is lightly golden.
Allow the cake to cool completely before slicing. This fruity and airy dessert is a delightful treat for any occasion!
