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.
A light strawberry meringue cake with… no cream at all, so no added fat. We bake a sponge, layer it twice with strawberry filling (which soaks beautifully into the sponge), then finish the whole cake with meringue and flaked almonds. This strawberry and meringue
After rose ice cream, a rose Pavlova simply had to follow. For now, it’s paired with strawberries and pistachios, but later in the summer it’s just as delicious with raspberries. This rose Pavlova with strawberries is truly hard to beat :). If you enjoy floral flavours, be
A slightly different take on the classic French Fraisier cake – made with almond meringue layers and a silky strawberry mousse. This delicate, summery almond cake with strawberry mousse is simply irresistible :). You can also swap the strawberries for raspberries
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.
A light and fluffy cheesecake made with egg whites, paired with a delicious buttery shortcrust base. To make this cheesecake, you’ll need quite a lot of egg whites! It’s the perfect recipe to use them up after occasions like Fat Thursday (when making doughnuts
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
A seasonal twist on pavlova – crisp on the outside, marshmallow-soft inside, topped with whipped cream, roasted rhubarb, and crunchy pistachios. You can make one large dessert, but mini portions look especially charming. The rhubarb is roasted
The fluffiest pancakes in the world! If you already know Japanese cheesecake, it’s time to discover these cloud-like Japanese pancakes. Light, airy, and soufflé-like, they get their incredible height and softness from whipped egg whites. They smell beautifully of vanilla or citrus
These Italian almond cookies are a variation of classic amaretti – deliciously chewy, slightly soft in the centre, and completely irresistible. You’ll find it hard to stop at just one! I made them in a mini version, they looked beautiful and tasted divine. Especially those baked
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
Cassis Cake – chocolate cake with blackcurrant cream and meringue. Cassis cake is a truly delicious layered dessert made of soft chocolate sponge, filled with blackcurrant cream and blackcurrants in jelly, and topped with a crisp chocolate meringue. Intensely fruity and refreshing,
Speckled Easter eggs are easy Easter cookies– colourful and dotted with chocolate. There’s nothing complicated about them, and you can easily involve children in the fun of icing or creating the speckled effect.
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
An irresistible lemon cheesecake with lemon curd and Italian meringue. The essence of spring baking. A biscuit base, creamy cheesecake filling with a gentle lemon note, a layer of tangy lemon curd and plenty of sweet, cloud-like meringue covering the top. The whole dessert is inspired
Bounty loaf cake – inspired by the famous coconut chocolate bar – is a rich chocolate cake with a hidden coconut filling inside. Mine is closer to a dark chocolate version (my favourite), with an intensely chocolatey sponge, but you can use the same coconut filling
Are you a fan of raspberry cloud cake? Then this cheesecake is for you! Made up of five (!) layers, this cheesecake is a faithful take on the viral baking hit – with a creamy cheesecake twist. It features a base of your favourite biscuits, a perfectly smooth cheesecake layer