A cosy autumn pumpkin cake with apples and salted caramel sauce. Deliciously moist, warmly spiced with cinnamon and mixed spices. It may be on the smaller side (the recipe uses a modest tin), but it’s full of character. You’ll remember the flavour and come back to it
Crème brûlée is the aristocracy of French desserts – one of the most iconic and deservedly celebrated classics, yet brilliantly simple. A silky, delicate vanilla custard topped with a thin, crisp layer of caramel. I didn’t expect it to work on my first attempt, or that I’d be
Lemon tart is an absolutely delicious bake – truly irresistible. I’m completely won over by this taste. It’s perfectly sweet, with a bright, refreshing lemon flavour… light and wonderfully spring-like. Highly recommended!
Florentine mazurek is a wonderfully decadent, packed with dried fruits and nuts, making it perfect for the upcoming Easter celebrations. Its name comes from Florentines – chewy almond cookies with dried fruit – which are baked on top of a delicious shortcrust
A meringue whose ingredients might surprise you! To a meringue we add chopped pecan nuts and… crushed salty crackers (Ritz). This meringue is not overly sweet, thanks to the saltiness of the crackers. The crackers soften during baking, so to add a bit of crunch
Ta-da! I think I can officially say that Nigella Express is open! Although I greeted it rather coolly at first – almost ice-cold, you might say – the book itself is warm, fragrant and full of recipes I’d love to try immediately. That doesn’t mean her earlier books will be forgotten
A Basque cheesecake with a new flavour and a beautiful colour. This time, the characteristic caramelised top hides a vibrant green interior and the distinctive taste of matcha green tea. Bring a touch of Japanese inspiration to your baking with this matcha Basque
This cranberry and white chocolate tart is wonderfully festive. The tart combines a crisp biscuit base, cranberry jam with a hint of orange, and a smooth white chocolate ganache. Decorated simply and with a winter touch – sprigs of rosemary and fresh cranberries.
No-bake mango cheesecake is an explosion of flavours – refreshing, tropical, with a smooth and creamy texture. Perfect for warm days. The dessert is topped with whipped cream and finished with lemon, passion fruit and pomegranate. The cheesecake is made using
These coconut truffles are wonderful – intensely coconutty, made with very little butter but plenty of melt-in-the-mouth white chocolate. My husband has been making frequent trips to the fridge today! Luckily (for me) the weather cooled down a bit, so shaping them
If you have tahini in your cupboard, here’s another wonderful way to use it. This halva ice cream is truly amazing! The flavour of halva is rich and distinctive, yet the ice cream isn’t overly sweet. It’s made without eggs and uses sweetened condensed milk
I’m not quite sure which word best describes the flavour of this cake, but perhaps this one comes closest – divine. It’s perfect for special moments, celebrations, or even cosy winter evenings for two. Imagine a giant truffle that tastes exactly like an intensely rich chocolate
An intensely chocolatey dessert made for grown-ups. This cake is baked not only without flour, but also without popular substitutes such as ground nuts – and even without butter. Only a few ingredients are needed, with the main ones being chocolate
Oreo ice cream is a simple ice cream made with the popular Oreo cookies. You can also use your favourite cookies or chocolate instead. Without the cookies, it becomes a delicious classic ice cream, perfect for serving with your favourite sweet sauces.
A delicious gooseberry cake with a delicate hint of coconut. It is made with a buttery sponge base, topped with gooseberry custard (I used red gooseberries, though green ones work just as well), a light cream layer and a soft coconut meringue. The meringue is not crisp
An almond marble bundt cake made with ground almonds and almond extract. The marbled pattern is created by combining a light almond batter with a cocoa batter. A cake with a rich almond aroma offers a completely new take on the traditional bundt cake
From today, this is my favourite pumpkin cheesecake. Simply perfect! If you’ve never baked a cheesecake with pumpkin purée before, this will be your go-to recipe. If you like, you can use nut biscuits for the base and sprinkle toasted walnuts or pecans on top.
A famous American dessert made with Nutella – Nutella pie. This is a no-bake treat with a dark Oreo biscuit base and a simple three-ingredient filling you can prepare in just 3 minutes. Wonderfully creamy and rich, it needs to be stored in the fridge. Definitely one for