Ramadan is that time of the year when our homes are filled with the delicious smells wafting from the kitchen, and it’s the one time of the year when we can eat without any guilt!

And Ramadan is not complete without a yummy, sweet treat! So, if you’re looking for easy and mouthwatering dessert recipes to add a little extra sweetness to your fasting days, we’ve got you covered!

Come along and learn easy recipes! From tiramisu to creamy milk cake, these desserts are sure to delight your taste buds and become new favourites. Let’s dive into some irresistible desserts that will make your Ramadan 2025 even more memorable!

First, wear your apron!

1. Layali Lubnan

Layali Lubnan is like a little taste of Lebanese heaven! Made with semolina, sugar, and milk, this creamy, dreamy dessert has the perfect pudding-like texture that melts in your mouth.

Ingredients:

• 3 cups milk


• 1 cup Semolina


• 1 cup Sugar


• 1 teaspoon Rose water


• Nestlé table cream (or any cream you prefer)


• 1 cup Water


• 2 cups Sugar (for syrup)


• 1 teaspoon Rose water (for syrup)


• Squeeze of Lemon juice


• Pistachios (or any nuts for decoration)

Steps to Make Layali Lubnan Dessert:

1. Prepare the base: In a pot, combine 3 cups of milk, 1 cup of semolina, 1 cup of sugar, and 1 teaspoon of rose water. Use a measuring jug to ensure accuracy! Cook over medium heat, stirring constantly until the mixture thickens into a creamy pudding-like consistency.



2. Cool the base: Pour the mixture into a large dish and let it cool to room temperature.



3. Add the cream: Once cooled, spread a generous layer of Nestlé table cream (or any cream you prefer) evenly over the pudding.



4. Make the syrup: In a separate pot, combine 1 cup of water, 2 cups of sugar, 1 teaspoon of rose water, and a squeeze of lemon juice. Stir over medium heat until the syrup thickens slightly.



5. Decorate: Sprinkle the pudding with pistachios (or any nuts you like) for that perfect crunchy finish.



6. Serve: Drizzle the warm sugar syrup over the pudding, and voilà—Layali Lubnan is ready to be enjoyed!


Check out our cute serveware plates!

2. Tiramisu

Tiramisu, the perfect Italian treat made of layers of coffee-soaked ladyfingers, fluffy mascarpone cheese, and a dusting of cocoa powder on top!

And what makes it even more perfect for Ramadan? After a long day of fasting with no coffee, tiramisu brings that much-needed coffee kick in the most delicious way!

Ingredients:

• 4 sachets Whipping cream


• 2 packs Nestlé cream (preferably honey flavor)


• 1 tablespoon Sugar


• 400 grams Mascarpone cream cheese


• 1 cup Milk


• 2-in-1 coffee sachets


• 2 cups Sugar (for syrup)


• 1 teaspoon Rose water (for syrup)


• Ladyfingers


• Cadbury dark chocolate powder (for topping)

Step to make our tiramisu recipe:

1. In a bowl, use a mixer to beat together the 4 sachets of whipping cream, 2 packs of Nestlé cream (preferably honey flavor), 1 tablespoon of sugar, 400 grams of mascarpone cream cheese, and 1 cup of milk. Beat on high speed for 4 minutes until smooth and creamy.



2. Brew that coffee with your trusty 2-in-1 sachets. It’s the secret ingredient for the perfect tiramisu!



3. Now the fun part: Dip those ladyfingers into the coffee (don’t let them soak too long, we don’t want a soggy mess!) and start layering them in a dish.



4. Add a layer of whipped cream mixture on top of the ladyfingers, then add another layer of dipped ladyfingers.



5. Repeat the layers: ladyfingers, cream, ladyfingers, until you’ve used all your ingredients.



6. Top with Cadbury dark chocolate powder for a rich finish.



7. Pop it in the fridge overnight and let it set. The hardest part is waiting!

3. Lazy Cake

Lazy Cake is the perfect dessert for Ramadan! After a long day of cooking and feeling low on energy, we all need an easy, no-fuss treat that will satisfy our sweet cravings.

So, let's make this delicious no-bake delight that will bring that much-needed sweetness to your Iftar table!

Ingredients:

• Biscuits of your choice (amount depending on preferred size)


• 1/4 cup Butter


• 1 large can of Condensed milk


• 3 tablespoons of Cadbury Cocoa powder (orange pack)


• Vanilla extract


• Pinch of salt

How to make Lazy cake?

1. Crush, crush, crush! Break the biscuits of your choice into small pieces. You can use your hands (a fun stress reliever!) or a rolling pin. Just don’t go too crazy – you want pieces, not crumbs!



2. In a pot, melt 1/4 cup of butter. Once melted, pour in the can of condensed milk, cocoa powder, vanilla extract, and a pinch of salt. Stir it up until everything’s nice and smooth.



3. Pour your crushed biscuits into the melted chocolatey goodness. Stir everything together until all the biscuits are covered with chocolate!



4. Shape it up! Take a baking dish (or just any dish you have lying around), line it with parchment paper (or just grease it well), and pour in your biscuit-chocolate mix. Press it down firmly so it all sticks together.



5. Put it in the fridge and let it set for at least 2 hours (but if you can wait overnight, it’ll be even better).


The best part? It’s lazy, which means you’ll be back on the couch in no time!

And don’t forget to enjoy it with a cup of coffee or tea on the side!

4. Lotus Cheesecake

Ingredients:

• The Crust:


• 250g Biscoff cookies


• 75g unsalted butter (1/3 cup)



• For the Biscoff Cheesecake Batter:


• 907g cream cheese


• 200g brown sugar (1 cup)


• 50g granulated sugar (1/4 cup)


• 120g sour cream (1/2 cup)


• 240g Biscoff cookie butter (1 cup)


• 1 tbsp vanilla extract


• 1/4 tsp salt


• 4 large eggs (room temperature)



• For the Decoration:


• 120g Biscoff spread (1/2 cup)


• 30g Biscoff cookies (crumbled, 1/4 cup)

Biscoff Cheesecake Steps:

1. Heat your oven to 160ºC. Toss the biscoff cookies into a food processor until you get fine crumbs.



2. Melt butter and combine with the cookie crumbs. Press this delicious mixture into the bottom of a cheesecake pan. Bake for 10 minutes and let it cool.



3. Beat cream cheese for 3 minutes until smooth. Add brown sugar, granulated sugar, and beat for 2 more minutes. Scrape the bowl, then mix in sour cream and biscoff cookie butter.



4. Add vanilla, salt, then one egg at a time, mixing just until combined. No over-mixing here—let’s avoid cheesecake cracks!



5. Pour the batter over the cooled crust. Spray the sides of the pan with oil if needed. Wrap the bottom in foil, pop it into a larger pan, and add hot water for the water bath.



6. Bake for 60-70 minutes. Check for a slight jiggle in the centre and set edges. Turn off the oven and leave the cheesecake in there for an hour.



7. Cool the cheesecake in the fridge for at least 6 hours. Melt biscoff cookie butter, pour over the cheesecake, and spread evenly. Finish with some biscoff crumbs on the edges.


It’s the ultimate sweet reward to break your fast.

5. Milk Cake

This milk cake is a dreamy, moist dessert with a soft sponge soaked in a delicious mix of evaporated, condensed, and whole milk, all topped off with creamy whipped cream.

Perfect for Ramadan, this cake is the sweet, satisfying finish to your Iftar meal!

Ingredients:

• For the Cake:


• 5 Eggs (yolks & whites separated)


• 450g Sugar (250g for yolks, 200g for egg whites)


• 1 tsp Vanilla Extract


• 180g Flour


• 1½ tsp Baking Powder


• ½ tsp Salt


• ½ cup Milk (120ml)


• 57g Butter (melted)




• For the Milk Soak:


• 300ml Evaporated Milk


• 397g Condensed Milk (1 tin)


• 250ml Whole Milk



• For the Topping:


• 284ml Double Cream


• 50g Sugar





Steps to make an easy and delicious milk cake:

1. Preheat & Prepare the Cake:


• Preheat your oven to 180°C.


• In a mixing bowl, whisk the egg yolks with 250g of sugar until light and fluffy. Add 1 tsp vanilla extract and mix.



2. Combine Dry Ingredients:


• Sift 180g flour, 1½ tsp baking powder, and ½ tsp salt into the egg yolk mixture. Stir well until you see that it's perfectly combined.



3. Add Wet Ingredients:


• Stir in ½ cup of milk and 57g melted butter. Mix until smooth.



4. Whisk the Egg Whites:


• In a separate bowl, whisk the egg whites until they start to stiffen. Gradually add the remaining 200g sugar and continue whisking until firm and glossy.



5. Fold the Mixtures Together:


• Gently add a third of the whipped egg whites into the yolk mixture to loosen the batter. Then, fold in the remaining egg whites in two batches, mixing until just combined.



6. Bake the Cake:


• Transfer the batter into an 8x8-inch baking tin. Bake for 40-50 minutes or until golden on top. Once done, set the cake aside to cool.



7. Prepare the Milk Soak:


• In a large jug, combine 300ml evaporated milk, 397g condensed milk, and 250ml whole milk. Mix well.



8. Soak the Cake:


• Once the cake has cooled, use a fork or toothpick to prick holes all over the surface. Pour half of the milk mixture evenly over the cake, reserving the rest for serving. Refrigerate the cake for a few hours or overnight to drink up the milk.



9. Prepare the Topping:


• Whisk 284ml double cream and 50g sugar until stiff peaks form.



10. Serve:


• Spread the whipped cream over the chilled cake. Optionally, top with sprinkles or any desired decoration. Serve with the remaining milk for an extra treat!