Got a party coming up? Forget the barbecue or fondue pot and any other plans you might have when it comes to creative dining. Instead, go for something that's a complete scene-stealer and yes, it has great taste too! Try a layered dessert. It's a fun pile of syrup, fruits, nuts, praline and more, in a single dessert. And while it's a labour-intensive task to make, folks today are stacking everything from muffins, to cakes, brownies, cheesecakes and more. The layers are even, so no one flavour stands out from the others.
What can be layered?
Mumbai-based foodie Joel D'Souza loves doing his tiramisu in the glass jar. "It turns out very well. The dessert fits right in as it's about the layering of the lady finger (a biscuit in the shape of a lady), with the mascarpone cheese. You keep layering with this till you reach the top. Sprinkle cocoa dust and some chocolate shavings on the last layer," he elaborates. The important thing, is one can't serve it immediately. "Keep anywhere between 8-24 hours to let the flavours combine. There's no question of each layer seeping into the other as the original tiramisu is made with egg white and cheese folded in, so it's very fluffy, which allows for no room to merge. Serve it chilled," he adds.
Of course, texture and taste is numero uno, but the layered dessert is about smart design too, says dessert maker Amal Farooque. "The appeal of it lies in the way it's constructed with clean lines; you should be able to see each addition clearly," she adds. But you need not be specific in terms of how much of each ingredient you're using. "A proportion mismatch is also okay; it's not about equal division of anything. If you have a thin layer of chocolate mousse and a chunky one of white chocolate, it works. You can also add hints of colour to it," she explains.
The mille-feuille is another apt example of a layered dessert. With three layers of puff pastry, custard, cream, jam and crumbs (you can also add strawberries), this French dessert makes for an impressive look at the dining table. It is usually decorated with a chocolate string design.
Desserts in a jar are perfect for this
The trend works excellently when it comes to serving red velvet cake, fruit caramels and ganaches — all in a glass jar! A big advantage is these layered desserts, look attractive and secondly, those watching their weight can just pick up a small jar to satisfy their sweet craving. Most importantly, there is no worry of the layers flopping or melting in the jar. You can use all the syrupy fruits and jelly you like and you know it will all be eaten.
Layered ideas for your party
Layered chocolate mousse with crisps and nuts
Glass jar layered apple pie with cream
Fruit compote with cream in a fruit
Strawberry trifle with fresh fruit
Sea salt and cold caramel pie
Rules for layering desserts
-First, chill your layers before you start assembling. If it's not chilled, it will crumble in your hands.
-Now, level the cake. Use a knife to skim off extra cream and smooth out the surface.
-Decide how thick you want your layer and use only that much frosting. The rule is, three cups for an 8-inch layer cake. Do a 'crumb coat' when frosting, where you put a thin layer of icing on the cake when staring. This seals in the crumbs. Chill the cake till that crumb coat is firm, then proceed with the icing.
-Start the first layer by applying the frosting and even it out with a blunt knife or spatula. Put the next layer on this. If some frosting 'spills' out on the side, it's okay.
-Keep doing this with the different layers. Finally, to smooth it out, cover the cake in frosting and smooth the sides with a spatula as you turn the cake.
Did you know?
Layered brownies are extremely popular. They are part of the 'micro-desserts' trend, where you use white chocolate, mint, salted caramel, nuts, cream cheese in the layers.
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