Dessert Recipes Perfect For Valentines Day

dessert recipes for valentines day

Valentines Day is one of those “holidays” that chocolates, candies, and just desserts of all kinds take center stage. While these aren’t chocolate focused I do think that they make great and pretty festive options to share with your sweetheart, girlfriends, or let’s be honest just to indulge all by yourself.

Red velvet cake

Ingredients

Directions

  • 2 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon cocoa powder
  • 2 ounces red food coloring
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar

Frosting:

  • 2 cups milk
  • 2 cupa unsalted butter
  • 2 cupa confectioners’ sugar
  • 2 teaspoona vanilla extract
  1. Preheat oven to 350 degrees F.
  2. In the bowl of a mixer, cream together the shortening, eggs and sugar.
  3. In a separate small bowl, mix together the cocoa and food coloring.
  4. Add the paste to the shortening mixture.
  5. Sift the flour and salt together over parchment.
  6. Add to the batter alternately with the buttermilk in 3 additions.
  7. Add the vanilla extract.
  8. Fold in the baking soda and vinegar.
  9. Pour the batter into 2 greased 9-inch cake pans.
  10. Bake for 30 minutes or until an inserted cake tester comes out clean.
  11. Let cool on a cooling rack.
  12. Invert the cakes from the pans.

Frosting:

  1. Over medium heat, cook the flour and milk until thickened. Let cool.
  2. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy.
  3. Beat in the flour mixture.
Profriteroles

Ingredients

Directions

  • 1/4 cup unsalted butter, cut into pieces
  • 1 1/2 teaspoons plus 3 tablespoons sugar
  • Pinch of salt
  • 1/2 cup all purpose flour
  • 3 large eggs
  • 1 (8-ounce) container mascarpone cheese
  • 3/4 cup ricotta cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate-hazelnut spread (such as Nutella)
  • 1/4 cup whipping cream
  • 1/4 cup hazelnuts, toasted, husked, chopped
  1. Preheat the oven to 375 degrees F.
  2. Line a heavy large baking sheet with a silpat or parchment paper. Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a heavy medium saucepan. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool 5 minutes.
  3. Crack 2 eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Spoon 10 or 12 (1 1/2-inch) mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Beat the remaining egg in a small bowl to blend. Gently brush the egg over the dough mounds (do not drip the egg onto the baking sheet).
  4. Bake the pastries until they are amber brown, about 50 minutes. Allow the pastries to cool completely.
  5. Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of sugar in a medium bowl. Refrigerate until cold. Using a serrated knife, cut the tops off the pastry and set aside. Spoon the mascarpone mixture into the pastries and top with its lid.
  6. Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave for about 30 seconds until warm. Stir the mixture. Spoon the chocolate-hazelnut sauce atop the pastries. Sprinkle with the hazelnuts and serve.
white chocolate tiramisu valentines day dessert

Ingredients

Directions

  • 1/2 cup sugar
  • 3/4 cup Marsala wine
  • 1 cup white chocolate chips
  • 1 pound mascarpone cheese, softened at room temperature
  • 1 cup heavy (whipping) cream
  • 1 1/2 cups brewed espresso or very strong coffee, cooled
  • 1 tablespoon vanilla
  • One 7-ounce package savoiardi or ladyfingers
  • 2 cups halved strawberries
  • 1 square semisweet chocolate, for grating 
  1. In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have ready 2 mixing bowls that will fit over the top of the pan but not sink all the way in.
  2. Put the egg yolks in one of the mixing bowls off heat.
  3. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale.
  4. Place the mixing bowl over the saucepan with the simmering water.
  5. Slowly add 1/2 cup of the Marsala wine and whisk to combine.
  6. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes.
  7. Cover with plastic wrap and refrigerate until cool.
  8. Put the white chocolate in the second bowl and melt over the pan of water. Set aside to cool.
  9. Put the mascarpone in a bowl and stir until smooth.
  10. Pour in the cooled white chocolate and mix to combine.
  11. Combine the cream and remaining 1/4 cup sugar in a mixer and whip until not quite stiff.
  12. Add the mascarpone-white chocolate mixture and chilled egg yolk mixture to the bowl of whipped cream and fold gently.
  13. Cover with plastic wrap and refrigerate for 1 to 2 hours.
  14. Put the brewed espresso, vanilla and remaining 1/4 cup Marsala in a bowl or measuring cup.
  15. Arrange about a third of the ladyfingers in a single layer in a 9-by-13-inch pan.
  16. Spoon a small amount of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you’ll be fine).
  17. Plop one-third of the cold cream mixture on top and spread it into a layer.
  18. Make a layer of one-third of the halved strawberries and grate over some semisweet chocolate.
  19. Repeat the layers 2 more times.
  20. Cover and refrigerate for a few hours before serving; this allows for more moisture to soften the cookies and the whole mixture to meld together. 

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