Cotton Dessert: Recipe with few ingredients, I always make it on weekends

Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Cotton Dessert. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!

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How to make Cotton Dessert

A light, creamy, and easy-to-make dessert, perfect for finishing a meal with elegance. Its smooth texture and delicate flavor win you over instantly. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.

Ingredients:

2 eggs
1 cup granulated sugar (7.8 oz / 220g)
1/3 cup cornstarch (1.8 oz / 50g)
1/4 cup Greek yogurt (2.5 oz / 70g)
1 tablespoon vanilla sugar (0.35 oz / 10g)
18 cookies (your choice of type)
Powdered sugar, for dusting

Directions:

First, place the sugar, vanilla sugar, and eggs in a saucepan. Cook over medium heat, stirring constantly, until the mixture begins to thicken.

Then, add the cornstarch and keep cooking until it thickens again into a custard-like consistency. Next, remove it from the heat and stir in the yogurt or, if you prefer, heavy cream, mixing well until fully combined.

After that, beat the butter separately until it becomes very creamy. Now, gradually add the sugar-and-egg mixture to the whipped butter, stirring continuously until the mixture is smooth and creamy.

Afterwards, crush the cookies and line the bottom of a glass dish with them, pressing gently to form the base.

Then, pour the cream mixture over the cookie layer and spread it evenly to level the surface. Lastly, refrigerate until it cools completely and the dessert sets.

To finish, before serving, sprinkle powdered sugar on top for decoration.

Extra Tips:

Flavor variations: To enhance the taste, try adding vanilla or coconut extract to the cream. You can also make a chocolate version by replacing part of the heavy cream with melted chocolate.

Lighter texture: The key to this dessert’s success is achieving an airy, melt-in-the-mouth texture. For this, beat the egg whites until stiff peaks form, ensuring a light and fluffy result.