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Indulgence For Your Sweet Tooth

The owner of Brownie Hut and Boon, Mehruk Hasan, started her own business when she was pursuing her studies. Before she could realize what career she will pursue, her passion for baking turned into her profession when she opened her page back in 2014.


We present you with some of the easy and yummy dessert recipes by the super talented, Mehruk Hasan.



Cotton cheesecake


5 large eggs, at room temperature
1/2 cup sugar, divided
8 oz cream cheese, at room temperature
1/2 cup low-fat milk
1/4 cup unsalted butter, at room temperature
1 Tbsp lemon juice
1/4 cup all-purpose flour
2 Tbsp corn starch
8 inch round springform pan


Line the bottom and side of   the springform pan with   parchment paper. Wrap the   springform pan with several   sheets of foil, sealing it   completely.

Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315 F (157 C).

Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.

Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat for another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to Medium High and beat until the egg whites just start to thicken. Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).

In a separate bowl, add the  cream cheese and milk. Mix  on Low speed until creamy  and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. Add the flour and corn starch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.

Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.

Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.

Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.



Chocolate Mousse


500gm dark chocolate
250gm heavy cream
1/4cup sugar


Melt sugar, chocolate and heavy cream on a stove top, stir continuously to avoid getting burnt.

Once melted, pour in a separate bowl to cool, after 10 minute whip the mixture for 8 minutes and ta-da….. your mousse is ready!

Line the bottom of a springform pan with cookie crumbs mixed with butter, pour the mixture and let it set for 3 hours.

Now slice it and enjoy your delicious chocolate mousse!




Custard Trifle


Pound cake (I used the one from Coopers) – 1
Fruit Cocktail (found in grocery stores, canned ones) – 1 can
Custard powder (foster clark) – 1 box
Sugar and milk for making the custard


Make the custard following the instruction given on the package of foster clark custard powder. You will need the custard powder to be dissolved in milk and sugar.

Once the custard is made, let it sit for 30 minutes to cool.

After 30 minute, now start by layering the dessert. In a dessert cup, put some pieces of cooper’s pound cake, add a dollop of custard that you made earlier, topped it with some fruits for the canned fruit cocktail.

Now you are ready to serve.




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