Today I am going to reintroduce an old recipe anew: choux pastry in the form of hearts with a raspberry filling. This is an airy and light dessert. Don’t be intimidated by choux pastry. I have discovered a new recipe which never fails me. Below I piped the choux pastry to hearts, but you are free to also make traditional profiteroles or eclairs if you wish. The raspberry filling is not too sweet, more on the tart side and very fruity. I reduced the amount of butter and cream cheese in order to make is really taste like raspberries.
Updated recipe in 2022 with clearer instructions and more options
I love meringue. I got to love meringue at a very late stage. Maybe because I feel meringue doesn’t play a very important role in the baking industry. But even though it was late love, merengón from Colombia is the best. It consists of three layers, meringue, whipped cream and a layer of fruit sauce. Easy to prepare, wonderful to look at and once you take the first bite, you will be in heaven, melts in your mouth and has a nice tangy aftertaste due to the fruits. Really a fairy dream!
It seems to be Murphy’s law, have you ever tempered eggs? The one time it didn’t work for me was when I tried to demonstrate it to my husband. Of course. The one time I show it to my hubby, it fails. Tempering eggs is a common technique for making ice cream, so I decided to give this banana chocolate ice cream with peanut butter a try. I got it from the German blog Evchen kocht. Ironically, it worked for me perfectly again, of course, probably because my husband was not watching.
Do you know flan, a custard famous throughout all of Latin America? Flan is mainly made from milk and eggs, try to imagine a steamed custard, creamy and with a caramel topping. I already introduced the classic flan here. In Uruguay vanilla flan is served with dulce de leche on the side, so if you want a bit more of the caramel flavor, that might be for you. I also have a recipe from Mexico on this blog, chocoflan is a mix of flan and a chocolate cake. Chocoflan is also called the impossible cake as the two layers change during baking. Today I am introducing you to flan de piña, aka pineapple flan. The custard has a distinct pineapple flavor and is served with a thin layer of caramel on top.
Pavlova, a meringue nest with whipped cream and mango filling, who wants a piece? I am going to introduce this recipe from Australia/New Zealand to you. Reason for this being my hubby, who requested pavlova for our 12-year anniversary. There is a similar recipe in Colombia, called merengón with berries, whipped cream and meringue. No wonder that he wanted something similar. Pavlova is, compared to meringue, slightly different. You do have a crunchy outside, yet since you fold in a bit of cornstarch and vingear, the inside remains creamy (see picture below) which is similar to marshmallows. Does this sound like something you are into? Then you should give pavlova a try.
Today I am introducing vegan tiramisu with homemade ladyfingers. To me it almost tastes as good as the original. Since I am using vegan cream cheese (almond based) and vegan whipping cream (coconut-oil based), this vegan tiramisu is free of soy, cashew, or tofu. I find it extra delicious and perfect for any special occasion such as a birthday.
Today I am offering buttery apple turnovers, which we will make with rough puff pastry. Yes, you read right, we will make the rough puff pastry ourselves, but I believe it is so worth it. It does require a bit of work, but definitely not as much as real puff pastry. Of course you are free to buy puff pastry if you believe it is too much work. I filled mine with buttered apples, which were spiced up with a few spices. Are you interested in the recipe?
Update: I rewrote the recipe a bit in 2021 and took fresh pictures
It’s summer! Officially! So I need something fast, something refreshing and also something healthy. That’s why I invented this frozen strawberry cake, which can be done in less than 15 minutes. It is pleasing to the eye and everybody will love it, I promise. It may be one of your new go-to recipes. I at least have it stored as a new favorite. I honestly was surprised. I usually don’t invent cakes. I like to change recipes to me liking, I like to alter them. But start one from scratch? I don’t know what happened, but for some reason I just felt like throwing some strawberries together and hope for the best. I usually don’t mind following a recipe, but this time it was just an impluse reaction, why not mix strawberries with some crunchy almonds? I took quite a risk there, because this cake was a birthday cake for a friend of mine. And since he likes strawberries and since it is summer, I came up with this beauty.
It is about high time that I finally introduce a recipe with plantain on my blog. Plantains are soooo versatile, they are often used as a side if green and are treated like potatoes. Once they are ripe and yellow, they are often used in desserts or as a sweeter component. Today I am going to show them as a sweet dessert with quince paste and melted cheese or in Spanish “platanos con queso y bocadillo.” It is a super simple dessert, which is etremely popular in Colombia. Normally you would use guava paste, however, as this is close to impossible to get in Germany, we will use quince paste instead. My Colombian friends revealed to me that it is close enough to revoke the sweetest memories.
Today I am introducing a fast espresso parfait, which is served with cranberry sauce. In case you are looking for a festive dessert you can prepare in advance for Christmas, this may be for you. Since it is frozen, it is up to you to decide when to make it. Also, you can make the cranberry sauce up to two days in advance. I think it is perfect for Christmas as you will have one less thing to worry about. The creamy espresso parfait is delicious on its own, however, if topped of with the tangy cranberry sauce, you have a winning team. Let’s get started!