This pretty pink meringue cake is inspired by the classic Eton Mess, with layers of crisp meringue, fluffy whipped cream and fresh raspberries. It’s a lovely dessert for Valentine’s Day, especially with its delicate pink colour ;). You can make the meringue layers round, as
Prinsesstårta, or Swedish Princess Cake, is one of Sweden’s most famous cakes. It’s made with layers of light sponge, raspberry jam and vanilla custard, topped with a generous dome of whipped cream and covered in a thin layer of green marzipan. A dusting of
Sicilian sesame biscuits, known as reginelle or biscotti regina, are a traditional Sicilian speciality, particularly popular in and around Palermo. They’re made with a simple dough of flour, sugar, eggs and fat, often a combination of butter and lard. The biscuits are mildly sweet
You can now bake your favourite Basque cheesecake in an air fryer! It’s a great alternative to traditional oven baking: the cheesecake is creamy and delicate, with its characteristic deeply caramelised top. The mixture takes just a few minutes to prepare, and the
Jewish apple cake is a wonderfully moist, apple-packed cake with a lovely hint of cinnamon. It’s quite different from a classic Polish apple cake (szarlotka) – there’s no pastry base or layer of cooked apples here. Instead, it’s packed with pieces of fresh apple
Torta Caprese is a classic flourless chocolate and nut cake from the Italian island of Capri. It’s traditionally made with almonds and Amaretto, but I’ve given mine a more homely twist, using walnuts and rum instead. There’s no flour or baking powder in this cake
The best apricot preserve ever :). I originally planned to make it with orange liqueur (I thought the combination would be wonderful), but a friend insisted that apricots and Amaretto are simply meant to be together ;). I don’t usually use pectin to speed things up
The classic Sacher Torte (Sachertorte) was created in 19th-century Vienna by a young pastry chef, Franz Sacher. The chocolate cake layered with apricot preserve quickly became one of Vienna’s most famous desserts and remains a signature speciality
I’d completely forgotten about puff pastry – it’s been such a long time since I last baked with it! I have to admit, though, that this isn’t really the best time of year to make it from scratch. Puff pastry likes to be kept cool, and working with soft butter in a warm kitchen
I loved the idea of this dessert from the very beginning, but I waited until I had four egg whites left over from baking Norwegian sweet buns the day before. This is it! An elegant, classic Italian dessert with a coffee twist. Crisp meringue with a delicate
Pomegranate and rose cream meringue cake – crisp on the outside and marshmallowy in the centre. The meringue pairs beautifully with the juicy pomegranate seeds, keeping the dessert from tasting any sweeter than it actually is ;). Decorated in red and white
With this recipe, I’m bringing this year’s pumpkin adventure to an end. If you still have a good supply of pumpkin at home, why not preserve a little of that autumn flavour in jars? Pumpkin jam is very easy to make, but pumpkin itself needs a little company to bring
Lemon Pavlova inspired by a recipe by Nigella Lawson. Sweet, crisp meringue, addictive lemon curd, a cloud of whipped cream and almonds – an absolutely divine combination! This was the recipe I used to relearn how to bake meringue, as everything
An elegant, creamy dessert with a delicate hint of coconut. Decorated with coconut flakes, which enhance the flavour even further. It’s very simple to make and requires only a few ingredients. It’s best prepared the evening before serving, so the panna cotta has time to
A quick and healthy jam recipe, and a great way to use up summer fruit from the freezer. This chia seed jam is ready to eat after just 20 minutes – no long cooking and no large amount of sugar required. Chia seeds act as a natural thickener here.
A serious rival to the German lebkuchen (which you love!). This time, I’m inviting you to try Nuremberg lebkuchen – different from the ones you already know, also known as Elisenlebkuchen. The tradition of baking them dates back to the 14th century.
Wholemeal scones – they may not be the prettiest little buns, but they have so many advantages :). They’re quick and very easy to make and, most importantly, simply delicious. All you need to do is replace some of the plain flour with wholemeal flour to make
My favourite jam. The only thing I love more is plum butter. I adore blackcurrants for their flavour, their aroma and their beautiful colour, and turning them into jam is a real pleasure. Blackcurrants are naturally rich in pectin, so the jam thickens beautifully all on its own ;).