Mother’s Day is a celebration of warmth, care, and the little moments that make family time special. And often, the best memories are created around food, from comforting homemade desserts to refreshing
drinks shared over long conversations. Whether it’s preparing a thoughtful breakfast, setting up an indulgent brunch, or surprising your mother with something sweet and handmade, food has a unique way of expressing love without words.
This Mother’s Day, chefs from celebrated kitchens bring together a delightful mix of recipes that are comforting, elegant, and easy to recreate at home. From fruity smoothies and creamy mithai to indulgent puddings, overnight oats, and Mediterranean-inspired tarts, these dishes are designed to make the occasion feel extra memorable. Fresh ingredients, vibrant flavours, and simple techniques come together beautifully in recipes that celebrate togetherness, joy, and the love that mothers bring to every table.
Crackable Dark Chocolate Tiramisu Overnight Oats By Chef Guntas, European Union’s More Than Food Campaign Ambassador
Ingredients
For the oats base:
½ cup rolled oats
1½ tbsp chia seeds
1 cup almond milk
1–2 tsp instant espresso powder
1 tbsp honey from Germany
A pinch of salt
½ tsp vanilla extract
For the mascarpone cream:
½ cup mascarpone cheese from Italy
2 tbsp whipping cream from Denmark
1–2 tbsp honey from Germany
A few drops of vanilla extract
For the dark chocolate shell:
120 gm dark chocolate from Poland
1 tsp Azeite de Trás-os-Montes PDO extra virgin olive oil from Portugal
Method
Prepare the oats (night before)
In a bowl or jar, mix the oats, chia seeds, and almond milk.
Add espresso powder, honey, salt, and vanilla extract.
Stir well and refrigerate overnight.
Make the mascarpone cream
Whisk the mascarpone cheese, whipping cream, honey, and vanilla extract until smooth.
Assemble the layers
In a dessert glass or jar:
Layer 1: Coffee oats
Layer 2: Mascarpone cream
Layer 3: Coffee oats
Top layer: Mascarpone cream
Create the crackable chocolate shell
Melt the dark chocolate and olive oil together gently.
Let the mixture cool slightly.
Pour a thin layer over the top of the dessert.
Refrigerate for 10–15 minutes until set.
Pomegranate Blueberry Smoothie by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa
Ingredients
1½ cups pomegranate seeds
1 cup blueberries (fresh or frozen)
1 cup yoghurt
1 cup milk
1 tsp honey (optional)
Ice cubes, as required
Method
Blend all the ingredients until smooth.
Add ice cubes if you want the smoothie to be thicker and colder.
Serve chilled and enjoy.
Charlotte Recipe: Fresh Fruit Pudding
Ingredients
4–5 packs Britannia Bourbon biscuits
300 gm mixed berries (fresh or frozen)
⅓ cup sugar
2 tbsp lemon juice
3½ tsp gelatin powder
3 tbsp cold water
2 cups whipped cream
3 tsp powdered sugar
450 gm mascarpone cheese
150 gm milk chocolate
Butter, as required
Method
Prepare a biscuit crumble using crushed Britannia Bourbon biscuits and butter. Press it into an 8-inch pan.
Line the sides with biscuits and refrigerate until set.
Melt the milk chocolate and fold it into whipped cream along with prepared gelatin. Spread the layer and refrigerate until firm.
Cook the berries with sugar and lemon juice for about 15 minutes.
Mix the berry mixture with mascarpone cheese, whipped cream, and gelatin.
Layer the berry mixture over the chocolate layer and refrigerate again.
Decorate with fresh berries and mint leaves before serving.
Fruity Truffle by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa
Ingredients
1 kiwi
1 apple
1 muskmelon
1 orange
100 gm whipping cream
100 gm fresh cream
100 gm white chocolate
Nuts, almonds, and choco sticks for garnish
Method
Pour the fresh cream into a pan and stir continuously. Add the white chocolate and stir well until it melts completely. Keep it aside to cool at room temperature.
In a bowl, whip the whipping cream and combine it with the chocolate mixture. Ensure it reaches a mousse-like consistency.
In a tall glass, add chopped kiwi as the first layer and spread a dollop of mousse evenly over it.
Add diced fruits like orange, apple, kiwi, and muskmelon, then continue layering with the cream mixture on top.
Garnish with almond flakes, nuts, or choco sticks before serving.
Mango Cream Mithai recipe by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa
Ingredients
1 ripe mango, pureed
1 bowl mango puree
½ cup sugar
¼ cup condensed milk
½ tsp cardamom powder
½ bowl melted butter
Chopped nuts or pistachios for garnish
Method
Mix the mango puree, cream, sugar, and condensed milk together.
Cook on low heat for 10–15 minutes until the mixture thickens.
Add cardamom powder and mix well.
Grease moulds of your choice with butter and pour the mixture into them.
Allow it to cool, then refrigerate.
Garnish with chopped nuts or pistachios and serve chilled.
Mediterranean Puff Pastry Tart By Chef Guntas, European Union’s More Than Food Campaign Ambassador
Ingredients
Base:
1 sheet store-bought puff pastry
1 egg for egg wash
Cream cheese layer:
200 gm cream cheese from Denmark
2 tbsp Chania Kritis PGI extra virgin olive oil from Greece
1 garlic clove, finely grated
Zest of ½ lemon
Salt and cracked pepper to taste
Toppings:
1 cup mushrooms from France, sliced
¼ cup sun-dried tomatoes from Spain, sliced
¼ cup olives from Greece, pitted and halved
1 small zucchini, thinly sliced
1–2 tbsp Chania Kritis PGI extra virgin olive oil from Greece
Fresh thyme or rosemary
Finish:
Fresh basil
Shaved Parmigiano Reggiano PDO from Italy
A light drizzle of Chania Kritis PGI extra virgin olive oil from Greece
Method
Prepare the pastry
Preheat the oven to 200°C.
Roll out the puff pastry slightly.
Score a 1-inch border without cutting through completely.
Prick the centre with a fork.
Make the cream cheese base
Mix the cream cheese, olive oil, garlic, lemon zest, salt, and pepper together.
Spread evenly inside the pastry border.
Prepare the toppings
Sauté the mushrooms and zucchini lightly in olive oil with a little salt.
Assemble the tart
Arrange the mushrooms and zucchini over the cream cheese layer.
Add sun-dried tomatoes and olives evenly across the tart.
Sprinkle fresh thyme or rosemary on top.
Bake
Brush the pastry edges with egg wash.
Bake for 20–25 minutes until golden brown and puffed.
Garnish with fresh basil, shaved parmesan, and a drizzle of olive oil before serving.
