6 Easy Desserts perfect for Summer Entertaining

Exams are over and summer holidays are on the horizon. Most of us can’t wait to blow off the office and gather our friends around the pool, fire up the barbie blow off the steam from 2022. Of course all the Freds’ will be huddled around the fire, braaing those lamb chops that you prepped and marinated. And us Wilmas’ will be in the kitchen making sure that eeeeeevvvverything else is ready for the spread. Salads are tossed, garlic bread ready and enough drinks to hydrate the masses.

Every Wilma also knows that no braai is complete without something sweet for after. So I’ve made a list of summer dessert staples that you can save for when you need some inspiration.

Pineapple Cheesecake

Recipe credit: Unknown

1 box Pineapple or Lemon Jelly
200ml Boiling Water (4/5 cup)
1 can (410g) Pineapple Pieces, drained and syrup reserved
250g Cream Cheese plain, softened
250ml Fresh Cream
1 pkt Tennis Biscuits crushed, reserve one biscuit
2 Tbsp butter melted

Cut the pineapple pieces smaller and set aside.
Dissolve the Jelly in the Boiling water – stir until fully dissolved and add 150ml of the retained syrup from the Pineapple pieces, mix well and place in fridge until half way set. Stir every now and then to avoid the sides setting too much
Whisk the Fresh Cream until firm peaks.
Beat the cream cheese till soft then fold it with the fresh cream into the half-set jelly and mix well to combine.
Stir in the Pineapple pieces and mix well again. Reserve 1 or 2 tablespoons.
Mix crushed biscuits with melted butter and press into the base of a pyrex dish approx 20x30cm. Drizzle remaining syrup over the biscuit base.
Pour over the Cheesecake mixture.
Sprinkle with the retained pieces of Pineapple and crumble the last biscuit over the top.
Refrigerate until set – around 4 – 5 hours.
Optional: Serve with almond flakes and frozen berries.

Mini Cake Rolls

Recipe Credit: Hafsa Parker (Healing Elements)

4 Jumbo  Eggs
¾ cup Sugar
1 cup Self Rising Flour
pinch of Salt
2 tsp Vanilla Essence
1 tsp Baking Powder

Strawberry jam (blended smooth)
Marshmallow fluff
Bar-one sauce 


Beat eggs and sugar till light and foamy.
Add dry ingredients and vanilla, mix.
Bake in a large baking sheet (45cm x 40cm)  or 2 smaller ones.  Line with parchment paper and spray with non stick spray.  You want this cake really thin.
Bake on 1800. 5 – 10 min (check at 5 to see if its done.
If you used a large tray, cut the cake in 2 or 3 strips length wise (depends on how big you want the final to be.  Roll up individually length wise in parchment paper and a dry dishcloth till cool.
Unroll and spread jam and marshmallow fluff, roll up again.  Cut in 3-5 cm pieces.  Turn on its side into cup cake liners or on serving plates.  Pour over the bar-one sauce and top with a fererro or lindt ball. 
The fillings and topping can be swopped out with anything you like or have in the pantry. 
30 min to the perfect WOW dessert. 

Strawberry Delight

Recipe credit: Munira Khatib

1 Packet Strawberry Jelly
1 cup Boiled Water
1/2 tin Condensed Milk
1 x 500ml Strawberry Yogurt (preferably with pieces)
Fresh Cream to decorate
Fresh Strawberries to decorate

Mix jelly with boiled water until jelly is dissolved. Add condensed milk and beat well. Add the yogurt and beat until combined. Pour into pyrex dish or individual bowls and refrigerate for 3 to 4 hours or overnight. Beat fresh cream and pipe on top decorating with the strawberries.

Bar One Dessert

Recipe credit: Munira Khatib

500ml Fresh Cream
1 tin Caramel
2 Large Bar Ones (grated)
8 Marshmallows cut into pieces
1/2 cup Milk
1 1/2 Packets Tennis Biscuits

In a double boiler, melt Marshmallows with milk and allow to cool down. Beat caramel until smooth. In a separate bowl beat cream until soft peaks form.Fold caramel and melted marshmallow into fresh cream. Place first layer of biscuits at the bottom of pyrex and spoon after mixture over. Sprinkle half the grated bar one. Place next layer of biscuits and repeat process. Chill for an hour.

Burfi Dessert

Recipe credit: Munira Khatib

1L Milk (keep 1/4 cup aside)
1 cup Klim
1/2 Tsp Fine Elachi
1 1/2 Tblsp China Grass
1 Tblsp Custard Powder
1 tin Condensed Milk
1/2 Tin Nestle Cream
3 Tblsp Sugar
Pistachios for Decorations
Edible Flowers for Decorations

Place Jelly mould in freezer for a few minutes while preparing Put milk on to boil until it reaches boiling point. Take 1/4 cup milk and mix klim, china grass and custard powder in it. Make sure it is all dissolved. Add to the boiling milk and stir until mixture thickens and has a custard like appearance. Remove from heat. Beat in condensed milk, nestle cream and elachi powder. Sprinkle pistachios at the bottom of the jelly mould. Pour mixture into the mould over the back of a wide spoon. Refrigerate until set. Turn dessert over onto a flat plate and decorate with edible flowers.

Oreo Dessert

Recipe credit: Fatima Parker

1 tin Caramel Treat
2 Tbs cocoa powder
500ml fresh cream whipped till stiff
1 packet Oreo Biscuits crushed

Combine caramel and cocoa powder. Whip well with a fork. Fold in whipped cream. Layer 3 layers in a deep bowl starting with crushed Oreos and ending with caramel cream. Top with some crushed pecans. Leave in fridge for an hour or two. Take a bow when you hear the applause. 👏😄


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