When we grow up, many of us leave home in search of better educational and employment possibilities. It’s difficult to be away from home, but there are some things we miss more than others. Your mother’s cooking is one of those things. Nothing will bring back memories of your childhood like the cuisine your mother prepared for you. It has the ability to make you cry with its aroma, feel, and delectable flavour. Take some time the next time you’re at home to repay your mum. Make the most of this Mum’s Day by cooking something special for your mother. If you’re having trouble deciding what to make, here’s a list of delicious treats you can make for your mother to make her smile.

1. Raspberry Tiramisu

Tiramisu is an Italian coffee-flavored dessert. It is a delectable dessert that is a perennial favourite among most people. It’s velvety, dense, and has a lot of layers. It’s a new dish with a short history, yet it’s still adored by practically everyone on the planet. If your mother enjoys Tiramisu, you may easily prepare one just for her.


  • 1 c. raspberry jam (seedless)
  • 6 tbsp. liqueur d’orange (recommended: Grand Marnier)
  • 1 pound room-temperature mascarpone cheese
  • 1 cup cream (whipped)
  • sugar, 1/4 cup
  • 1 tsp vanilla
  • 2 (12-ounce) pound cakes, cut into 3 by 1 1/2-inch piece
  • 3 baskets of fresh raspberries (about 3 3/4 cups total) (1/2 dry pint)
  • Sugar for serving (confectioners’)


  • Combine the jam and 4 tablespoons of orange liqueur in a small mixing dish.
  • Whisk together the mascarpone and the remaining 2 tablespoons of orange liqueur in a large mixing bowl. Whip the cream, sugar, and vanilla in a separate large mixing basin with an electric mixer until soft peaks form. Fold 1/4 of the whipped cream into the mascarpone mixture with a big rubber spatula to lighten it up. Fold in the remaining whipped cream into the mascarpone mixture.
  • Half of the ladyfingers should be used to line the bottom of a 13 by 9 by 2-inch glass baking dish or a lovely serving dish. The ladyfingers should be covered in half of the jam mixture. Half of the mascarpone mixture, followed by half of the fresh raspberries, should be spread over the jam mixture. In the same manner, layer the remaining ladyfingers, jam mixture, mascarpone mixture, and raspberries. Cover and chill for at least 3 hours or overnight.
  • Dust with confectioners’ sugar before serving.

2. Chocolate Tart

Chocolate tart is a classic gourmet treat. You must remember begging your mother to buy you a chocolate dessert when you were a kid. You may now bake your mum her own tart for Mother’s Day and bring a smile to her face.



  • 1 package (14 ounces) chocolate sandwich cookies, such as Oreos
  • 1 salted butter stick (8 tablespoons) melted 


  • 1/2 gallon heavy cream
  • 3 tblsp butter (salted)
  • 12 ounces chopped dark chocolate 
  • 12 ounces chopped milk chocolate

Chocolate Curl Garnish:

  • white chocolate, 4 oz.
  • coconut oil (two teaspoons)


  • To make the crust, pulse the cookies in a food processor until fine crumbs appear. In a food processor, pulsate the melted butter into the mixture. To make a uniform crust on the bottom and sides, use a 1/4-cup measure to press the mixture into an 11-inch fluted tart pan with a detachable bottom. Place it in the freezer for 15 minutes to solidify it.
  • To make the ganache, heat the cream and butter in a saucepan until the liquid begins to bubble.
  • In a mixing bowl, pour the hot cream and butter over the dark and milk chocolate. In a mixing bowl, combine all of the ingredients until completely melted and combined, then pour into the chilled tart shell. Allow the tart to harden up in the refrigerator for at least one night.
  • To make the chocolate curls, melt the white chocolate and coconut oil together in a basin over a pan of hot water, stirring constantly. Spread the melted mixture in a thin layer on the underside of a clean baking sheet with an offset spatula or knife. Freeze it for about 2 minutes, or until it’s firm.
  • Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Sprinkle the curls on top of the tart after removing it from the pan.

3. Strawberry Cheese Cake

Strawberry Cheese Cake is a fun twist on traditional cheesecake. This version has a deep and weighty feel to it. This gastronomical delicacy is filled with airy layers and a crunchy crust. You may make your mother happy by making this for her on Mother’s Day.


  • 1 1/2 cup pecans, pecans, pecans, pecans, pecans,
  • 1 1/4 cup superfine sugar, heated 3 tablespoons unsalted butter, at room temperature 24 ounces cream cheese
  • 2 eggs, big
  • 1 tablespoon vanilla extract (pure)
  • rose water (four teaspoons)
  • 1 pound sliced strawberries
  • honey (two tablespoons)
  • 1 tablespoon lemon juice, freshly squeezed


  • Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Spread the pecans out on a baking sheet and toast for 6 to 8 minutes. Before transferring to a food processor, let it cool. Pulse 1/4 cup sugar in a food processor until it’s coarsely crushed. Drizzle the butter into a food processor and pulse until the mixture resembles wet sand. Bake for 10 to 12 minutes, or until a 10-inch springform pan’s bottom is just beginning to brown. Set the baking sheet aside after removing it from the oven.
  • Pour 1 cup of water into a baking dish and place it in the lower third of the oven. As your cheesecake bakes, it will have a sauna-like effect.
  • Smooth out the cream cheese using a stand mixer. For 2 to 3 minutes, or until barely combined (don’t overmix), add the remaining 1 cup sugar. With a rubber spatula, scrape the bowl’s sides. Add the eggs one at a time, scraping the sides of the bowl after each addition. For about 1 minute, or until smooth, mix in the vanilla and 3 teaspoons rose water. Fill the pie crust with the ingredients. Bake for 35 minutes, or until the center is firm but still jiggles, on the middle oven rack (above the water bath). Close the oven door and leave the cheesecake to cool for 1 hour. Remove the dish from the oven, cover, and cool for at least 4 hours.
  • Combine the strawberries, honey, lemon juice, and the remaining 1 teaspoon of rose water in a separate bowl. Cover and store the cheesecake as it cools.
  • Place the strawberries on top of the cheesecake slices. While you’re eating, cheer on your favorite horse!

4. Baked Donut with Blueberry Glaze

Donuts have long been a popular sweet delicacy. Donuts are popular among people of all ages since they are both tasty and attractive. This meal is a unique take on the classic donut. Make this for your mum as a wonderful surprise for her. 


  • 1 3/4 cup flour (all-purpose)
  • 1 cup sugar (granulated)
  • 1 teaspoon baking powder 3/4 teaspoon kosher salt
  • 1/2 teaspoon bicarbonate of soda
  • a single huge egg
  • 1/2 gallon of buttermilk
  • 1/4 cup oil (canola or vegetable) with no flavor
  • 1 teaspoon extract de Vanille
  • 1 cup of water
  • Sprinkles to use as decorations
  • Blueberry 1 cup frozen blueberries for the glaze
  • 2 tbsp. sugar (granulated)
  • 2 tbsp. confectioners’ sugar (plus more if necessary)


  • For the donuts, preheat the oven to 375 degrees F. Set aside a doughnut pan with 12 cavities that have been coated with cooking spray.
  • Combine the flour, sugar, salt, baking powder, and baking soda in a large mixing bowl. Combine the buttermilk, oil, vanilla, and water in a medium mixing bowl. To combine the wet and dry ingredients, whisk them together in a mixing bowl. Pour half of the batter into a piping bag and pipe the batter into the donut pans. This has the potential to spiral out of control.
  • Preheat oven to 350°F and bake for 12 minutes, or until a toothpick inserted in the center of a doughnut comes out clean. Allow it to cool in the pan for 5 minutes. Allow cooling entirely on a cooling rack.
  • To decorate the donuts, dip them halfway into the glaze and then drip off the excess glaze. Sprinkle sprinkles over top to serve.

Blueberry Glaze:

In a small saucepan over medium heat, combine the blueberries, granulated sugar, and 1/4 cup water. Bring to a boil, then lower to low heat. Cook for about 10 minutes, or until the berries have burst and the sugar has dissolved. Remove the pan from the heat and set it aside to cool slightly. Fill a blender halfway with water and purée until smooth. Pour the mixture into a small bowl, straining if required, and stir in the confectioners’ sugar. Toss everything together with a whisk, adding additional confectioners’ sugar as needed for taste and consistency.

5. Chocolate Creme Brulee

The origins of this cuisine are disputed, with numerous European countries claiming credit. Though its origins are unknown, it is a classic meal with a delectable flavour that has wowed people all over the world.


  • 2 cups of whipped cream
  • crème Fraiche, 1 cup
  • 1 gallon of chilled milk
  • 1 package instant vanilla pudding mix (3.4 oz.)
  • 1 pound cake, cut into cubes from the store (6 cups)
  • 2 cups sliced strawberries
  • 1 pound of blackberries
  • 1 pound of blueberries
  • 1 lemon zest, for garnish
  • garnish with a sprig of mint


  • With a stand mixer, whip the cream until soft peaks form, then set aside. Whisk together the creme fraiche, milk, and pudding mix in a large mixing bowl until smooth. After folding in the whipped cream, set aside.
  • Layer half of the cubed pound cake in the bottom of the trifle dish. Scatter a third of the strawberries, blackberries, and blueberries over the cake. On top of the pudding mixture, place half of it. Combine the remaining pound cake, a third of the berries, and the last of the pudding in a mixing bowl. On top of the last layer of pudding, sprinkle the remaining berries. Before serving, chill for 2 hours. Just before serving, garnish with lemon zest and a sprig of mint.

When food is prepared with affection, it tastes fantastic. That’s something your mother has done since you were a baby. It’s your turn to take the burden off your mother’s shoulders. You can also send gifts to Mumbai to go along with the delectable cake you baked for her on Mother’s Day.

By Manali