Baci di dama are Italian “kisses” — small, buttery hazelnut cookies sandwiched together with a layer of chocolate, as if joined in a sweet kiss. It’s a timeless combination: hazelnuts and chocolate — one that never really gets old. These cookies are
Torta Mimosa is a beloved Italian classic, traditionally baked to celebrate International Women’s Day. The crumbled sponge on top is meant to resemble the small, fluffy yellow blossoms of mimosa (silver wattle), which bloom in early spring across Italy and are
Once, at the beginning of my baking journey, someone more experienced told me that Pavlova is not a “fruit salad” — you should stick to one type of fruit. Oh, how wrong they were. Or perhaps Pavlova has simply evolved so much that no combination surprises anyone anymore?
Another take on the iconic “burnt” and ultra-creamy Basque cheesecake — this time enriched with tahini. This halva-inspired version is baked at a high temperature, just like the classic, giving it that signature deeply caramelised top with a slightly toffee-like flavour.
French pain d’épices is a traditional spiced loaf, similar to gingerbread but sweetened with honey and flavoured with warming spices such as ginger and aniseed. Originally, it was a type of sourdough bread that matured over several months, as honey fermented with rye flour.
Mexican buñuelos are a beloved sweet treat, shaped like thin, crispy discs and traditionally enjoyed during the festive season and throughout Carnival. In flavour, they’re closest to Polish faworki (angel wings), but their texture is uniquely crisp and beautifully blistered.
Mazariner are decadent Swedish tartlets made with a buttery shortcrust pastry, filled with a delicate almond mixture and finished with a tangy lemon icing. Traditionally baked in oval moulds, though a standard muffin tin works perfectly well. The pastry is wonderfully crisp
Toffee Pavlova with cinnamon and figs. By using a mix of brown sugar and white sugar (half and half), the meringue takes on a beautiful toffee-like flavour :). This recipe caught my attention because of its unusual method – completely different from how I used to make Pavlova.
Panna cotta has never been so refreshing or so full of flavour :). It’s all thanks to the passion fruit pulp, which is strained and added directly to the dessert – the taste is incredible! The chilled panna cotta is served on slices of ripe mango and…
Funnel cakes are quick, pourable fried treats that are very popular in North America. The batter is poured directly into hot oil (traditionally through a funnel, but it’s much easier to use a bottle with a small hole), then fried and served sweet. They’re incredibly quick
While people in Poznań enjoy their famous St Martin’s croissants on St Martin’s Day, the rest of Europe has its own delicious traditions. Let me introduce you to St Martin’s Brezeln – sweet pretzels popular in Germany, often baked alongside little bread figures for the occasion.
Such a specific flavour combination – and probably my favourite when it comes to Pavlova: beautifully sweet and tangy :). This Pavlova with gooseberries and kiwi even beats the classic version with lemon curd, and it’s simply not to be missed during gooseberry season!
Amaretti are sweet almond cookies – or more precisely, small almond macaroons. Their homeland is Italy. They’re made from whipped egg whites and ground almonds, without any flour, and flavoured with amaretto liqueur, which gives them their distinctive aroma.
Apparently, early varieties of cherries are already in season – the perfect excuse to make cherry brioche buns ;). Soft, buttery and rich with eggs, this dough is surprisingly easy to work with. One of its biggest advantages is that it rises overnight in the fridge, so in the morning
A familiar, comforting crumble-style dessert. Quick, effortless and almost impossible to get wrong ;). Juicy blackberries and plums baked under a soft, cookie-like topping. Finished with flaked almonds, this cobbler bakes up beautifully golden – and tastes
A true Christmas showstopper! I fell in love after the very first bite. A deliciously crisp-on-the-outside, marshmallow-soft Pavlova layered with a creamy filling enriched with marsala or amaretto, coffee-soaked sponge biscuits and finished with a dusting of cocoa. Elegant
If you love baklava, you’re in for a treat ;). This version features hazelnuts, dark chocolate and cinnamon, all soaked in a fragrant honey syrup. It’s sticky, rich and completely addictive. Layer upon layer of crisp filo pastry filled with toasted nuts and high-quality chocolate
Quince tarte tatin is one of the most rewarding desserts you can make with quince. Quick (especially if you already have quince preserved in honey syrup), beautifully flaky, and surprisingly delicious. The fruit is arranged at the bottom of the dish with a bit of syrup, covered