How to prepare a dessert platter


There is no better end to a meal than dessert, and when you have guests over, it becomes much more of an occasion. If you are feeling fancy, why not unleash your creativity and try your hand at putting together an amazing dessert platter? Here are a few tips for you to get you started, along with 5 simple snack dessert recipes to try out!


Think of your guests. Will they bring their kids, or is it a strictly adult party? Take this factor into account so you can decide on the type of desserts to serve, and the overall look of the dessert platter itself.


Looks matter. When choosing the various desserts and the platter itself, take into account the colour palette and whether it works with your dining setup. A well thought-out dessert platter can be a decorative element in and of itself.


Consider variety. What is a dessert platter without a wide variety of treats? Have a good mix of cakes, cookies, chocolate, and even fruit that will cater to different individual preferences. The cacophony of colours will also help make the platter more appealing.




1. Lemon Lime Tarts



  • 3 eggs
  • 3/4 cup sugar
  • 1 teaspoon rum flavoring
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 3 packages (2.1 ounces each) prepared phyllo cups (45 cups total)
  • 1 1/2 cups fresh raspberries (45 total)
  • Toasted flake coconut for garnish




  1. In a heavy-bottomed small saucepan, whisk eggs, sugar, rum flavoring and both juices. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 10 minutes. Strain lemon-lime curd into bowl; cover surface with plastic wrap; refrigerate 2 hours or until chilled. Can be made a day ahead.
  2. To serve, spoon 1-1/2 teaspoons curd into each phyllo cup; top with a raspberry and a pinch of coconut. Serve immediately or refrigerate up to 4 hours.


(Recipe courtesy of www.familycircle.com)



2. S’mores Cups



  • 3 cups semi-sweet chocolate chips, divided
  • 3 sheets of graham crackers, plus extra for crumbs
  • 2 cups mini marshmallows




  1. Line 24 mini muffin tin wells with paper liners. Add 1 cup of chocolate chips to a microwave-safe bowl and melt in 20- or 30-second intervals in the microwave, stirring after each interval, until chocolate becomes smooth. Add about 3/4 tsp to 1 tsp of melted chocolate to each liner, spreading the chocolate around to evenly coat the bottom and most of the sides. This part is a little messy, but I suggest using your finger to spread the chocolate to make it easier.
  2. Stick the muffin tin(s) in the refrigerator to quickly harden the chocolate, about 15-20 minutes. While hardening, cut squares from the graham cracker sheets that will cover the bottom of each mini muffin cup.
  3. Once the chocolate has hardened, remove cups from the refrigerator. Place one graham square on the bottom of each cup, and then place 3 (or so) mini marshmallows on top of the graham square. You may wish to slightly flatten the marshmallows so they don't stick up too much beyond the top of the mini muffin well.
  4. Add remaining 2 cups of chocolate chips to a microwave-safe bowl and melt in the same manner as the first round. Once melted, pour enough chocolate in each cup to cover marshmallows, taking care to pour chocolate down the sides to completely coat the marshmallows. Smooth out chocolate on top of each cup in an even layer. Sprinkle graham cracker crumbs on top of each cup and place cups in the refrigerator until hardened.


(Recipe courtesy of www.mysequinedlife.com)



3. Coffee Meringues



  • 1/2 tsp white vinegar
  • 1 tsp cornflour
  • 6 egg whites room temperature
  • 1 cup sugar
  • 2 tbs sugar
  • 3 tsp instant coffee powder
  • 3 tsp boiling water





  1. Preheat oven to 100C.
  2. Beat the egg whites in a large bowl until soft peaks form and mixture is almost all white and bubbly.
  3. Gradually add in the sugar while beating.
  4. Beat for 2-3 minutes until stiff peaks form. Mixture should hold position.
  5. Add cornflour and vinegar, beat for 15 seconds.
  6. Add in dissolved coffee, beat again until combined
  7. Taste and add in more dissolved coffee if desired.
  8. Pipe onto lined trays.
  9. Bake for 1½ hours, until mixture is crisp on the outside and marshmallowy in the centre, switching trays halfway through cooking.
  10. Leave in oven to cool, approximately 3 hours.


(Recipe courtesy of www.bestrecipes.com.au)



4. Mini Sugar Cookie Fruit Tarts



For the Crust

  • 1⅓ cup plus 1 tablespoon all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup butter, softened (4 oz or 1 stick)
  • ¾ cups white sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract


For the Filling

  • 1- 8oz block of cream cheese, softened
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • Fresh fruit for topping.




For the Crust

  1. Grease a mini-muffin tin, set aside. Preheat oven to 350F.
  2. In a large bowl cream together the butter and sugar.
  3. Add the egg yolk and vanilla and mix until smooth and fluffy.
  4. Add the flour, baking soda & powder to a small bowl, stir together and then add to the butter mixture.
  5. Mix until well combined (dough may seem crumbly.)
  6. Use a small cookie scoop to portion 1½ inch balls of dough, and use your hands to roll them into a smooth ball. (I found the dough seemed dry until I rolled each scoop by hand.)
  7. Portion a dough ball into each of the wells of your pan, and press down slightly.
  8. Bake for 8-10 minutes or until the edges are golden. Allow to cool before removing from the pan.


For the Filling

  1. Cream together the cream cheese and powdered sugar until thick and smooth. Add the vanilla extract.
  2. Pipe or spread the filling into the cooled cookie shells. Top with fresh fruit.
  3. Store in the fridge until ready to serve.

(Recipe courtesy of www.thebakerchick.com)



5. Toasted Coconut Marshmallows



  • Sweetened Coconut
  • Wax Paper
  • Large Marshmallows
  • Margarine or Butter




  1. Place the coconut in a shallow pan.
  2. Turn the heat onto medium high and stir continuously until it is brown.
  3. Remove from the heat and spread onto a wax paper lined cookie sheet.
  4. Once cooled, put the coconut in a large Ziploc bag
  5. Rub butter around the entire outside of the marshmallows (it is simple to just put the butter on your hands and then rub it on them that way).
  6. Place the buttered marshmallows into the baggie (around 10-15 at at time).
  7. Shake the bag until the marshmallows are coated.
  8. Remove and store in an airtight container.


(Recipe courtesy of www.pennypinchinmom.com)

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