Quick grapes delight
Layers of vanilla cream, crushed cookies and grapes
A five-minute layered pudding of whipped vanilla cream, crushed chocolate chip cookies and halved black and green grapes, served in a glass bowl so you can see the layers. It's creamy, crunchy and fresh. Serve chilled, sprinkled with brown sugar.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ½ cups fresh cream1½ cups, chilled
- 2 tbsp powdered sugar
- ½ tsp vanilla essence
- 12 chocolate chip cookiescoarsely crushed
- 3 ½ oz black grapeshalved
- 3 ½ oz green grapeshalved
To decorate
- 2 ⅝ oz grapes (optional)½ cup, chopped
- 2 tsp brown sugar (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Beat 1 ½ cups fresh cream with 2 tbsp powdered sugar and ½ tsp vanilla essence until thick.
4 minStep 2: Pour a third of the cream into a glass serving bowl.
Step 3: Scatter half of 12 chocolate chip cookies, 3 ½ oz black grapes and 3 ½ oz green grapes over it, then cover with another third of the cream.
Step 4: Repeat with the rest of the biscuits and grapes and finish with the last of the cream.
Step 5: Decorate with 2 ⅝ oz grapes and 2 tsp brown sugar and chill until serving.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 4 g
- Carbs
- 32 g
- Fat
- 38 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does quick grapes delight take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of fresh cream?
- Double or whipping cream, same amount.
- What can I use instead of powdered sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cake
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walalu
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
Marquesitas
Evening in Mérida's Plaza Grande means the smell of marquesitas: thin batter pressed in hot hinged irons until crisp, then rolled like a cigar around grated Edam cheese and a sweet filling such as cajeta, chocolate-hazelnut spread or jam. Edam came to the Yucatán through the port trade with the Netherlands and became part of the local cooking, and the salty-sweet combination is the whole point. At home you can cook them in a thin, wide frying pan. Edam is usually made with animal rennet, so check the label or use a vegetarian Gouda-style cheese. Chef's tip: roll while the crêpe is still in the pan and hot; within seconds it hardens and will crack.
Mexican