Culinary Hotline - Eid Desserts

Lameez Abrahams from JustBaked joins us for a Eid special edition for the Culinary Hotline!

All recipes by Lameez Abrahams


  • 2 pkts of boudoir biscuits
  • 1 x 250 grams of mascarpone cheese
  • Half tub of cream cheese (115 grams)
  • 1 ½ cups fresh cream
  • ½ cup of icing sugar
  • 1 tub of a passion fruit pulp container 115 grams, place 1/2 through a sieve to remove the seeds.
  • Reserve the remaining half for later.

How To Make Mango and Passionfruit Charlotte

  1. Place the ring of a 18cm springform tin onto a serving stand.
  2. Cut the edge of approximately 20 biscuits to stand up straight, and place on the edge of the tin.
  3. Fill the base with biscuits cutting into the corners where needed.
  4. Whip the cream, mascarpone, cream cheese and icing sugar until it’s firm.
  5. Add half of the passion fruit pulp and mix.
  6. Add half the cream mixture, top with more biscuits cutting the corners to fit.
  7. Add the remaining cream filling, then add the remaining passion fruit pulp and top with fresh mango and meringue kisses and edible flowers.
  8. Refrigerate over night.


  • 4 chocolate muffins
  • 2 cups fresh cream
  • 1/3 cup icing sugar
  • 2 tablespoons of Lindt hazelnut spread
  • 50 grams hazelnuts, chopped
  • For the ganache:
  • 120 grams of milk chocolate
  • 1/4 cup of fresh cream
  • For the topping:
  • 1 cup of fresh cream
  • 1 tablespoon of icing sugar

How To Make Hazelnut & Chocolate Dessert Cups

  1. Chop up the muffins, place into a container and flatten.
  2. Whip up the 2 cups of cream with the icing sugar and hazelnut nut spread until soft peaks form, place into a piping bag.
  3. Pipe the mixture on top of the muffin, 3/4 ways full.
  4. Place the chocolate and cream into a bowl and microwave for 1 minute, stir until smooth once cooled place into a piping bag and pour on top of the hazelnut mousse.
  5. Sprinkle with chopped hazelnuts.
  6. Whip the cream and the icing sugar until firm, place in a piping bag and pipe a swirl on top, sprinkle with chocolate shavings and top with Lindt ball or whispers.


  • 3 x 230 grams of cream cheese, room temperature
  • 1 cup fresh cream
  • 1 cup icing sugar
  • 1 tsp vanilla extract
  • 1 pkt Biscoff cookies
  • 50g butter
  • 250g strawberries
  • 3 Tbsp smooth Biscoff spread

How To Make Strawberry Cheesecake

  1. Place a 26cm springform tin onto a serving stand.
  2. Place a small round bowl on the side of the tin, to create a crescent shape.
  3. Place the biscuits into a food processor until crumbs form, place into a bowl, (reserve 2 tablespoons of the crumbs, melt the butter, add this to the biscuits and mix until the butter is incorporated.
  4. Place the biscuit mixture into the tin, press flat.
  5. Wash and dice half of the strawberries.
  6. Whip up the cream, cream cheese, and icing sugar until everything is combined add the vanilla and mix.
  7. Pour half the mixture on top of the biscuits, add diced strawberries and 1 tablespoons of crushed biscuit, then add remaining cream mixture.
  8. Smooth the top.
  9. Refrigerate overnight night.
  10. Before serving, melt 3 tablespoons of smooth Biscoff spread, for 15 seconds.
  11. Place into a piping bag.
  12. Remove the ring around the cheesecake as well as the bowl, smooth out the edges with a warm spatula.
  13. Pipe the edges of the cheesecake with Biscoff creating a drip effect, then the inside of the cheesecake, smooth it out and top with a few biscuit crumbs and strawberries.

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