Category Archives: Desserts

Crisscross prunes and poppy seed strudel


Crisscross strudel with prunes and poppy seed


1 can prunes drained,  stones removed

150 g Blue poppy seed

50 g sugar

Cinnamon powder

1 egg beaten to brush

Share This:

Coffee dessert

I didn’t find a better name for this.

It’s more than a simple coffee. On weekend mornings I cherish myself with this. You need a double espresso or machiato,  a little honey (coffee melange),  a little  hazelnut cream liqueur (home made),  whipped cream,  caramel sauce and cinnamon powder.

Quite long list isn’t it.

But iit’s worth the long list.

How to consume this yummy thing?

I use long tea spoon with which I spoon the cream topped with hazelnut cream liqueur,   caramel cream and cinnamon or even with chocolate sauce. I try to plunge the cream into the coffee trying to make a more terrific flavour.



Share This:

Peach flaugnarde with advocaat custard cream

This fruity sweet with advocaat custard is scrumptious.

Lots of fruits with just a little batter.


1 can sliced peach

1 sachet custard powder

425 ml boiling milk

50 ml advocaat

100 g flour

200 ml milk

4 eggs

Sugar to your liking


I used this silicon mould. Place iit on a Hest resistant baking tray. Sprinkle with cooking oil and dust it with flour.

Spoon a little batter on the bottom  of every hollow and top with the sliced peach.

Pour over the batter to fill up the hollows.

Bake at 200 C° for 15-25 minutes.

Let it cool on a rack.

Help the little portions out of the hollows with a tablespoon. Arrange oon a tray and keep it the fridge until serving.

When serve,  cover it with cling film and microwave it for two minutes.

Prepare the custard due to the instructions on the package.

Stir in advocaat.

Share This:

Coffee with baileys cream, a pharisee coffee


This pharisee coffee is made with Baileys Irish cream.

You ccan read the true story of this kind of drink here.

Double espresso with honey and a splash  of Baileys,  topped with whipped cream. Finish it with a splash of baileys,  caramel sauce and dust  with cinnamon.

Serve with home made cinnamon rolls.

This will make your day,  you will have a nice morning start.

Share This:

Cotton Cheesecake with Brandy sauce

Cotton Cheesecake with Brandy Sauce

Light,  low sugar high protein sweet for fitness fans and to those who want to burn fat.

The brandy sauce is a custard  made with brandy.


280 mml milk

100 g butter

400 curd (polish cottage cheese)

35 g custard cream

40 g flour

6 eggs

Sugar to your liking


Brandy sauce recipe


Bake at 150 C° for one hour than switch off the oven and let the cake cool down with the door ajar.

Share This:

Summer berries clafoutis



3 eggs


200 ml soured cream

100 g coconut flour

300 g mixed berries

Bake at 200 C° until needle probe.


Share This:

Christmas pavlova

Christmas star pavlova


This is a pavlova sandwich with chocolate mousse and mixed red berries.

Draw a David star on a baking parchment paper.


400 g egg white

400 g sugar

2 tbsp corn flour

2 tsp  vinegar

For the chocolate mousse

200 g Dark chocolate

500 ml whipping  cream

For the berries

500 g mixed berries

2 tbsp sugar

50 ml brandy


300 ml sweet whipping cream

Brandy to your liking

Heat the oven to 170 C°.  Prepare the meringue. Turn down the oven to 140 C°. Bake it or dry it at 140 C° for approximately  50 minutes.

Switch off the oven at leave the oven door ajar. Make the mousse.

Share This:

Christmas pudding frangipane tart


1 shortcrust pastry

For the pudding

Chopped dried






Bake in oven at 160 C° for 30-40 minutes

For the frangipane

100 g butter

100 g sugar

3 eggs

100 g almond flour

Almond flakes on top

Bake the tart at 160 C° for 25 minutes.

In half time arrange the almonds flakes on the top.

Serve with brandy custard.

Share This:

Brandy custard


To those who like custard on tart, I made a brandy sauce.

I used brandy in the christmas pudding in my Christmas pudding frangipane tart.

So the custard and the tart were in a perfect synchron.


250 ml milk

250  ml double cream

100 g sugar

4 egg yolks

50 ml brandy


Share This:


Share This: