Sweet to look at and delicately tart, these daisy-shaped shortcrust tartlets are filled with the best lemon curd, topped with fresh seasonal fruit and dusted with icing sugar. These little beauties are wonderfully dainty – for some, they might even be the perfect one-bite treat.
Beautiful stamped chocolate gingerbread cookies brushed with a thin layer of icing. The patterns are made using cookie stamps, but you can also use a decorative rolling pin. When they’re baking, the whole house smells wonderfully of chocolate… Once baked, they aren’t particularly
Love dulce de leche and want to incorporate it into doughnuts? Nothing could be simpler ;). These indulgent banoffee doughnuts are filled with dulce de leche, bananas and whipped cream, inspired by the famous British dessert, banoffee pie. Once fried and cooled,
Pistachio mazurek has a wonderful flavour and a beautiful green colour. Compared to other nuts, pistachios do not have quite as pronounced a flavour in baked goods. The idea here was to use as much pistachio as possible. This pistachio
Rhubarb tart with custard cream, although this popular custard is also known as French pastry cream (crème pâtissière). I use it in cakes and desserts, cupcakes, éclairs… it’s probably my favourite recipe for this cream. It’s a must in this tart – it holds its
The essence of summer. This strawberry and lemon curd cake is made not with a traditional sponge, but with new vanilla cake layers that do not need soaking. Simple to make, with the flavours of lemon curd, strawberries and lightly whipped cream coming
Éclair Cake is a deliciously creamy no-bake dessert made with layers of biscuits and homemade vanilla pastry cream, lightened with mascarpone. The filling is based on classic French crème pâtissière – the same kind of cream used in traditional éclairs. Instead of baking,
These pistachio doughnuts are truly something special. The kind of sweet treat you occasionally dream about, and with Shrove Tuesday just around the corner, it seemed like the perfect excuse to make them. They sat alongside my traditional doughnuts made with
A delicious Polish Easter mazurek made with milk powder and coconut on a chocolate shortcrust pastry base. It keeps very well at room temperature and stays fresh for a long time. It is easy to make and here I have decorated it with coconut and Raffaello pralines, but the
Papierówka apple pie is a delicious seasonal apple pie made with the tart, early-season apples so popular in Poland. Outside the papierówka season, you can also make it with other tart varieties of apples. Delicate shortcrust pastry and delicious gently cooked apples make this
Delicious crêpes filled with sweetened curd cheese, baked in the oven and served with a sweet yoghurt sauce and fresh berries. A wonderful way to serve your favourite crêpes and a truly satisfying sweet treat that everyone will love.
An absolutely wonderful cake. This plum cheesecake cake consists of a layer of delicious baked cheesecake with plums and almonds on a light cake. Soft, moist and wonderfully moreish, with the plums beautifully incorporated into the cheesecake layer. A serious contender for the best
Valentine’s Day and Fat Thursday are so close together in the calendar that you can celebrate Valentine’s Day with sweet, heart-shaped doughnuts. Your favourite yeast dough, delicious raspberry jam and a simple icing topped with crunchy freeze-dried raspberries.
Marcinek is a popular and much-loved Polish layered cake made with thin pastry layers and a delicate cream filling. It comes from the Białowieża Forest region and is particularly associated with the town of Hajnówka. This year, the local authorities in Hajnówka
Pistachio karpatka for all pistachio lovers. With a delicious pistachio custard buttercream, fresh raspberries, a dusting of icing sugar and simple decoration. Intensely pistachio-flavoured and absolutely delicious. You simply have to try this new recipe!
An exquisite crème brûlée cheesecake with a wonderfully creamy texture, inspired by the famous French dessert. A biscuit base, a vanilla cheesecake filling enriched with egg yolks and cream, topped with a delicious layer of crème brûlée and finished with crisp, caramelised sugar.
Matcha mazurek is a Polish Easter cake made with a shortcrust pastry base and a white chocolate ganache flavoured with Japanese matcha green tea. Its striking, vibrant green colour and distinctive tea flavour make it a particularly beautiful Easter treat.
Mikado mazurek is a rather unusual Polish Easter cake made with… cooked rice! Nutty and chocolatey, moist, slightly sticky and absolutely delicious. The rice is probably what gives the cake its characteristic moist and chewy texture, while also