Category Archives: Sweet treats

Raspberry mousse

Use this mousse on any base. I used red velvet cake mix to make the base.

Spread the cake base layer with raspberry jam and top with the mousse.

Yummy, creamy light foamy dessert.

The raspberry mousse

450-500 gr raspberry
330 g hung yoghurt
200 ml double cream
20 g Dr Oetker gelatine + water
Icing sugar or sweetened condensed milk

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Summer fruit fool


300 g mixed summer fruits

2 tbsp honey

2 tbsp custard powder

200 g double cream, whipped

1 tbsp orange curd

200 g Greek yoghurt

Finely shredded orange zest to decorate

Mint leaves to decorate

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Cherry clafoutis

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Plum-prunes puff cakes


1 pc  puff pastry

Plum marmalade


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Plum-prune puff rolls

When I decided to make this simple thing I knew it would be a hit, a real hit!

Plum marmalade is the queen of all marmalades!!

Simply scrumptious!

Scrumptious, scrumptious, scrumptious!


1 pck puff pastry

Plum marmalade


Egg yolk to brush


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Coeur á la creme with passionfruit coulis


Very tasty, protein rich sweet treat for dieters.

Gives 4 portions.


250 g ricotta

2 tbsp condensed milk

2 tbsp orange curd

180 g double cream whipped

2 g gelatine

Passion fruit coulis

2 passion fruits

4-6 oranges


Mix together the ricotta, curd, condensed milk, whipped cream.

Soak the gelatine in cold water.

With a splash of water in a tiny bowl microwave the soaked gelatine on low for 30 minutes or so.

Add a little cream to the gelatine and mix well.

Add the mixture to the rest of the cream, mix well.

Line the coeur moulds with wet muslin cloth and spoon the mixture in the moulds.

Refrigerate for two hours at least.

Prepare the passion fruit coulis.

Squeeze the oranges and the passion fruits.

Save the seeds to decorate your dessert.

In pan bring to the boil and boil to reduce the juice by 1/3.

Let the juice cool, refrigerate until servicing.

Unmold the dessert, decorate with coulis and arrange a few seeds on top.



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Mixed berry baked yoghurt


A variation for baked yoghurt with real fruits.


230 g hung yoghurt

230 g double cream

150 g condensed milk

100 g lemon curd

200 g frozen berries


Mix the ingredients with a spatula.

Spoon into moulds.

Bake at 150 C° in water bath – cover the tray partly with aluminium foil – for 20 mins.

After the first 15 minutes sprinkle the surface with red and black currents.

Let it cool covered in the water.

Arrange the moulds on a tray and refrigerate overnight, and serve.




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Orange flavoured creme brulée with orange curd



This is a very time saving recipe. All ingredients can be bought from the shelf.

In no time you can put together this dessert.


300 ml single cream

90 g egg yolks

1 whole egg

35 g sugar

100 g orange curd


Fill the remekins, moulds with the mixture.

Arrange the remekins in a tray, fill half with hot water. Cover the tray with aluminium foil, but leave a finger open space on both sides.

Bake in water bath at 150 C° for 35-45 minutes.

After 20 minutes check in every 10 minutes.

It’s ready when its trembling in the center.

Let it cool to room temperature, then arrange in a tray,  cover and chill in the fridge.

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Ricotta cheese muffin


This is a low carb high protein muffin affordable to people who are on a diet.

This amount of ingredients make 20 muffins.


400 g ricotta or curd cheese

4 eggs

250 g butter melted

320 g flour

1 sachet baking powder

Sugar or xillit

1 lemon zest

1 sachet vanilla sugar

1 handful sultana or raisins


Beat the eggs with the sugar until pale and doubles in volume.

Add the butter, curd, lemon zest, raisins

Mix the flour, baking sugar

Mix the dry and wet mixtures.

Line the muffin form with paper cups.

With wet hands form balls and place in the cups and arrange.

Preheat the oven to 200 C°.

Bake in center position for 10 minutes at 200 C° then cover with alufoil and bake for 20 minutes at 180 C°.

Remove the foil and bake for more 10 minutes until nicely baked.

Remove and cool on a rack.

Serve scattered with icing sugar and berry sauce or Nutella sauce.


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Nutella brioche bread pudding


For a 19×19 cm baking tray


6 brioche buns

Nutella cream

125 ml milk

125 ml double cream

2 egg yolks

Sugar to your liking

Butter for the pan


Spread the brioche halves with nutella.

Brush the pan with melted butter.

Arrange the sandwiches  in the baking pan, pour over the custard.

Cover and chill in the fridge for overnight.

Bake covered for 30 minutes, then uncovered for 10-15 minutes.

Serve with vanilla ice cream.

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