If you love the flavour of Kinder Bueno, this ice cream is for you. Made with a rich hazelnut creme, it delivers that unmistakable chocolate – hazelnut taste in a luxuriously creamy, scoopable form. I’ve used this hazelnut creme in everything from mazurek and no-bake cheesecake

The best blueberry muffins! You won’t find a better recipe anywhere on the internet. These muffins are rich, buttery, wonderfully moist, and packed to the brim with juicy blueberries, all finished with a zingy lemon icing. They stay fresh for days and are simply

Blueberry Dream cake – a layer cake with blueberry mousse, whipped cream and a glossy blueberry topping. Packed with over 700 g of blueberries, it’s bursting with flavour. You may already recognise the blueberry mousse from my cheesecake – this time it’s paired with soft

Strawberries are currently at their best – and at their most affordable – so it’s the perfect time to make the most of them (and their vitamin C!). While they’re of course healthiest eaten fresh, if you’re in the mood for a simple butter cake, I can wholeheartedly recommend this recipe.

These triple chocolate cookies made a perfect homemade Christmas gift – and turned out to be a total hit. Slightly crisp on the outside, soft and chewy in the centre, and intensely chocolatey. Everyone loved them!

Jewish gingerbread, known as lekach, dates back to the interwar period, when Jewish communities were widespread across Poland. This cake symbolised hope for a prosperous year ahead and remains a part of culinary heritage to this day. In Yiddish, lekach

I can already hear you: “Oh, come on – who needs a recipe for crepes?” I used to make them without a proper recipe, simply mixing flour, milk and eggs and getting on with it. But ever since I picked up Michel Roux’s Eggs, this is the only way I make them…

A classic vanilla and chocolate marble bundt cake – perfectly sweet, beautifully soft and one of the best I’ve ever baked. Highly recommended.

A beautifully seasonal meringue topped with blueberries – a true taste of summer. This recipe uses a slightly different method for making the meringue, which gives it a wonderfully crisp exterior and marshmallow-soft centre. The yoghurt cream is a lovely twist

A delightful blueberry slice with custard – featuring a buttery almond shortcrust base, a light vanilla custard cream and a glossy blueberry topping. It’s a simple yet elegant dessert, cut into neat squares and you can even bake it as a tart if you prefer. With all the flavours

Summer simply wouldn’t be complete without blueberry buns. Alongside the classic version, this year I’m sharing a truly delicious twist – soft yeast buns filled with custard (crème pâtissière) and blueberries. It’s a combination everyone seems to love.

Cherry and chocolate buns are simply irresistible. You already know how well cherries and chocolate work together – there was no way these could be missing here. I had to wait a little for good cherries (I rely on deliveries to local Polish shops!),

A summery tart showcasing one of the true treasures of Polish gardens – blackcurrants – paired with a luscious vanilla cream. This blackcurrant tart has a bold, distinctive flavour, perfect for those who appreciate the fruit’s natural tartness. It can just as easily be made

Raspberry buns – soft yeast buns generously filled with fresh raspberries and topped with a buttery crumble. A truly irresistible treat and a sweet rival to classic blueberry buns ;). Made with a rich, fluffy dough enriched with egg yolks and packed with as much as 1 kg

The very essence of summer. These classic raspberry ice creams are made the traditional way, with egg yolks, resulting in a wonderfully smooth and velvety texture. With raspberry season in full swing, it’s the perfect time to give this recipe a try!

A beautiful no-bake raspberry ombre cheesecake made with plenty of fresh or frozen raspberries – over 700 g in total, plus extra for decoration. Soft shades of pink create a stunning layered effect, from deep raspberry to the palest blush. Each layer contains

A delicate baked ricotta and mascarpone pudding, in the style of mini cheesecakes with rhubarb. These individual puddings are baked in ramekins and served with rhubarb gently cooked in orange juice. Light, fragrant and utterly delicious.

These vibrant green yoghurt cupcakes are another delicious bake made with fresh spinach. Topped with a light whipped cream frosting and fresh strawberries, they’re wonderfully moist, soft and gently citrusy. Baked in decorative (and sturdy) cupcake cases