Mini Pavlova

Pavlova is a dessert, named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. It is a meringue dessert with crisp crust and soft light inside, topped with cream and fresh berries.

You can make meringue shells ahead of time and freeze them. I usually make the cream the same day I want to serve my Mini Pavlova. And as always this dessert is a perfect mini dessert for my  Cafe Gourmand.

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Mini Pavlova
I rarely use food coloring when baking. I like my desserts to have their original color. But if you are cooking for Valentine's Day or for a Princess party, you may add some food coloring to your dessert. This time I used one tiny drop of red coloring to make the cream pink.
Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Servings
servings
Ingredients
Meringue
Cream
Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Servings
servings
Ingredients
Meringue
Cream
Instructions
Meringue
  1. Using mixer, begin beating your egg whites and salt on a low speed, steadily increasing up to medium high.
  2. While beating on a medium speed, slowly add the confectioner's sugar, about 1-2 Tbsp at a time. Once all the sugar is added, keep beating until the egg whites hold stiff peaks.
  3. Preheat oven to 230 degrees F. Draw circles of approximately 4-8 cm diameter (you can use a pint glass as a guide) on each of the parchment lined sheets.
  4. Spoon meringue into piping bag, fitted with 3/4 inch tip. Pipe meringue to cover circles on prepared baking sheet. Pipe two more rings of meringues on top of outer edge to form walls of Pavlovas.
  5. Bake in center of oven until dry and crisp, about 1 1/2 hours.
  6. Turn off the oven and let the meringues completely cool in the oven. Once cooled, you can top them with whipped cream and berries.
Filling
  1. With mixer, beat together very cold heavy cream and mascarpone cheese, until whipped gradually adding sugar. Add food coloring. Don't overbeat the cream, or you will end up with butter.
  2. Spoon cream into piping bag.
  3. Right before serving, pipe frosting on the pavlovas and top with fresh berries.
  4. If you have some leftovers cream, you can pipe it into a small glass and garnish with some fresh berries.
Recipe Notes

Pease don't waste your egg yolks, you can always make Creme brûlée.

 

King Cake (Galette de Rois)

This is a very popular French pie that celebrates the holiday of Epiphany, the day when 3 wise men came bearing gifts for newborn Jesus. The traditional way to bake this king cake is to place a porcelain figurine or “fève” into the center of the galette.  The person who receives the slice with the figurine is “King of the Day” and gets to wear a (paper) crown for the rest of the day.

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King Cake (Galette de Rois)
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Beat the softened butter and sugar together, then beat in the eggs. Stir in the almond powder. Add vanilla, rum and set it aside.
  2. Roll out one sheet of puff pastry. Poke holes with fork.
  3. Spread the almond filling over the center of the dough, leaving a 1 inch (1.2 cm) exposed border. If you wish, place a little porcelain figurine "fève" somewhere in the almond filling.
  4. Brush the edges of the pastry with water and cover with another circle of dough on top and press down to seal the edges.
  5. Use a paring knife to create a design on top of your galette, then brush with beaten yolk. Poke 3-5 holes in the top, to allow steam to escape while baking.
  6. Place in the refrigerator for 1 hour.
  7. Preheat oven to 380 degrees F. Bake for 30-40 minutes or until the pastry is golden brown. (Bake on the bottom rack of the oven).

Lemon Cake

I’ve always had a sweet tooth. Whether it be a plain piece of dark chocolate or a decadent caramel cheesecake, I can’t remember the last time I turned down dessert. My mouth  waters every time I see or think of this Lemon Cake. Each time I’m at Starbucks, I know what I will be ordering. I can’t guarantee  this Lemon loaf tastes exactly like Starbucks, I personally think it’s better. You tell me. 🙂


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Lemon Cake

Course Dessert

Prep Time 10 minutes
Cook Time 55 minutes
Passive Time 30 minutes

Servings
servings


Ingredients

Icing

Course Dessert

Prep Time 10 minutes
Cook Time 55 minutes
Passive Time 30 minutes

Servings
servings


Ingredients

Icing


Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a loaf pan.

  2. Combine eggs and sugar.

  3. Add lemon zest, lemon juice and lemon extract.

  4. Add vegetable oil and mix.

  5. Gradually add greek yogurt and mix until combined.

  6. Stir in baking powder.

  7. Slowly add flour. Blend until smooth.

  8. Pour the batter into the baking pan. Bake for 45 minutes. Remove from the oven and quickly cover the pan with aluminum foil, and return to the oven, for the last 10 minutes, to prevent excess browning.

  9. Cool the loaf in a pan for 15 minutes. Remove from pan to wire racks to cool completely.

  10. Whisk confectioners' sugar with lemon juice until smooth. Spoon evenly over the loaf and let sit for about 30 minutes.

Walnut Pineapple Upside-Down Cake

Once baked the walnuts get that gooey-caramel and crunchy coating.

Print Recipe
Walnut Pineapple Upside-Down Cake
Course Dessert
Prep Time 15 minutes
Cook Time 25-30 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 25-30 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a 9-10 inch round cake pan. Place pineapple slices on the bottom of the pan.
  2. In a large bowl, beat the eggs, sugar and vanilla on high speed for about 8 min. Slowly add flour. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
  3. Add chopped walnuts.
  4. Carefully spoon mixture into a pan cake.
  5. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
  6. Cool for at list 10 minutes, then turn the pan over onto a serving plate. Wait 30 seconds then lift the pan off.

Cranberry Cake

This homemade cranberry cake is perfect for the winter season. Its bright red color brings holiday spirit to your family dinner or friends party. Easy to make and delicious!

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Cranberry Cake
Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Instructions
  1. Preheat oven to 380ºF. Grease and flour a cake pan.
  2. Beat eggs and sugar with mixer until slightly thickened.
  3. Add melted butter and mix well.
  4. Stir in the flour and baking powder.
  5. Add the cranberries and stir gently.
  6. Pour batter into the prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove the cake from the oven and allow it to cool. If desired, dust with confectioners sugar.

Easy Apple Cake

Delicate and full of apples easy to make cake. Recipe is very similar to famous Russian Apple Sharlotka but with a little of olive oil and baking powder.  Must try!

 

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Easy Apple Cake
Take sour apples for this recipe.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 370 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
  2. Using an electric mixer, beat eggs and sugar. Add flour and baking powder. Mix well, then add oil and mix last time.
  3. Peel and dice apples into small pieces. Lay out the apples on the bottom of the pan.
  4. Pour the batter over the apples.
  5. Bake for about 45 minutes or until а knife inserted in the middle comes out clean.
  6. Let the cake cool then transfer to plate.
  7. Sprinkle with confectioner's sugar.

Puff Pastry Apple Tart

Very simple puff pastry apple tart recipe with minimum ingredients and maximum flavor. You don’t even need a mold for it. Sour apples work the best. I use brown sugar, it gives the apples that caramelized taste. Can be served warm with a scoop of vanilla ice cream, or cold with some powdered sugar on top.

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Puff pastry apple tart
Taste first your apples, then add more or less sugar to make tart perfect to your taste.
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Preheat the oven to 380 degrees F. Place the dough on the baking sheet lined with parchment paper. Poke all over with a fork.
  2. Peel the apples, core and cut into wedges. Slice the wedges thinly and arrange the slices on the pastry, overlapping as you go. Dot apple slices with butter.
  3. Fold the edges of the pastry.
  4. Bake for 35-45 minutes, until the pastry is golden and apples are tender.

Stunning French Chocolate Tart

You don’t have to be a famous chef or spend days in your kitchen to make a delicious dessert. You can make this amazing, stress-free chocolate tart in no time, especially when using a ready to bake pie crust. The hardest part is to wait for chocolate to firm up, then you can finally try a piece…. or two 🙂

 

 

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Stunning French Chocolate Tart
Higher quality chocolate makes a better tart. Decorate the tart with nuts or raspberries.
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2,5 hours
Servings
servings
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2,5 hours
Servings
servings
Instructions
  1. For easy removal, grease the bottom of the tart pan with butter or line the bottom with parchment paper. Roll the dough out, transfer to the tart pan, trim the excess dough and prick all over with a fork. Refrigerate for 30 minutes.
  2. Preheat oven to 350 degrees F. Place the tart in the oven for 20 minutes, or until golden. Remove from the oven and set aside on the serving plate.
  3. Meanwhile, bring the heavy cream to a boil, then pour over the chocolate. Let stand for 2 minutes. Stir gently until the mixture becomes smooth and dark.
  4. Pour chocolate ganache into crust to the top. Cool completely. If you made this dessert during the hot summer, it will be the best to refrigerate it. If it's not too hot in your kitchen, let it stand on the counter top at room temperature.

French Chocolate Mousse

Only 2 ingredients are needed to prepare this delicious French chocolate mousse. No dairy products and no added sugar, all you need is dark chocolate and eggs. So simple and so tasty! The only downside is that you should allocate about 4 hours to chill the mousse before serving.

In small individual glasses, the chocolate mousse will be perfect for a cafe gourmand!

 

Print Recipe
French Chocolate Mousse
Use very fresh eggs and do not refrigerate the mousse for more than 24 hours. I recommend keeping the mousse in the freezer if it needs to be stored for an extended period of time.
Prep Time 15 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Prep Time 15 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Instructions
  1. Melt chocolate in microwave (or use a double boiler) until the chocolate is completely melted.
  2. Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
  3. Whisk egg whites with salt until stiff.
  4. Carefully fold the egg whites into chocolate using a spatula.
  5. You should have a uniform and well aerated mousse.
  6. Divide the mousse among individual glasses. Refrigerate your dessert for 4 hours.

Ice Cream Cake Iceberg

I don’t mean to brag, but as far as homemade ice cream cake recipes go, this one is the winner. The red berry coulis topping is the perfect balance between sweet and sour. This No-Bake Ice Cream Cake Iceberg is the ideal dessert to serve at your next party on a hot summer day.

Print Recipe
Ice Cream Cake Iceberg
My suggestion is to pick red sour berries for rich color and a sour taste. Drain the sour cream to avoid liquid.
Course Dessert
Prep Time 20 minutes
Passive Time 6 hours
Servings
servings
Course Dessert
Prep Time 20 minutes
Passive Time 6 hours
Servings
servings
Instructions
  1. Separate egg yolks from egg whites. Whisk egg yolks with sugar.
  2. When the sugar is dissolved add vanilla extract and mix well.
  3. In a mixer bowl, whisk together very cold sour cream and heavy cream together until fluffy. Add sugar and continue whisking until firm (don't over whip).
  4. Using a spatula, combine egg yolks with whipped cream together.
  5. In a separate bowl, beat the egg whites with a pinch of salt until stiff.
  6. With a spatula, carefully combine egg whites with whipped cream.
  7. You should get a nice fluffy cream.
  8. Spread the cream evenly into a silicone pan or salad bowl.
  9. Cover with plastic wrap and refrigerate for 6 hours or overnight.
  10. Rinse and drain fresh berries and puree until smooth. If you are using a frozen berries, place them in a leak-proof container and set the container in cold water for 10-15 minutes, then puree them.
  11. Pass the puree through a fine sieve to remove all tiny seeds. Coulis is ready.
  12. Remove it from the silicone pan and return it back to freezer until serving. (If you used a salad bowl, place it into hot water for a couple seconds). Prepare fresh berries for garnish.
  13. Right before serving, pour the coulis over the ice cream cake and garnish with fresh berries.
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