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Quick & Creamy Tiramisu Inspiration

Quick & Creamy Tiramisu Inspiration

How many times did you find yourself in the situation that you want something light and creamy, look into the fridge and find yourself closing the fridge with a frown on your face. I’ve been there many times and my mom, who looks after her figure and not eating past 19:00 loves this fast whipped up dessert inspired by the classic italian tiramisu.

Since I practiced this quite a few times before, I don’t have a measurements and as I am in the process I sort of see how much I’ve made and whether that would be enough. This means, the measurements are all approx. for 4 people.


  • 200g fresh raspberries (you can also any other berries or fruits)
  • 250g frozen mixed berries or raspberries (you can also use fresh ones – $$$)
  • 250g yoghurt//greek yoghurt/quark  (mascarpone if you dare the fat percentage)
  • 100ml half cream (works perfec but full cream makes it even more creamier)
  • 2 tbsp. of sugar
  • Lady fingers or canctuccini (if you want more of a crunch)
  • 1 cup of coffee
  • Some decoration: chocolate swirls, almond, mint and fresh berries


In a saucepan warm up the frozen berries until fluid. Depending on the berries and your taste, you might want to add some sugar for added sweetness.

  1. Use a spoon to cover the lady fingers or cantuccinis in coffee. Do not dunk the lady fingers into the coffee mixture because they will get soaked and way too soft to touch and taste.
  2. Whip up the cream with 2 table spoons of sugar with a mixer or by hand (if you have time).
  3. In a seperate bowl, whisk the yoghurt for about 2 minutes until you reach a light consistency. Especially when working with the mascarpone, quark or greek yoghurt you will see that it’s quite firm from the texture and we don’t want that.
  4. With a spatula you can fold the whipped cream under the yoghurt until well combined.
  5. Now you can layer the dessert as you wish. My sequence is: lady fingers, molten berries, a few fresh raspberries, cream mixture, lady fingers, molten berries, fresh raspberries and cream-mixture.
  6. Cool in the fridge. For the best results you should cool it for at least 6 hours or even better, overnight.
  7. Sprinkle with some chocolate, mint and fresh raspberries to add that eloquent touch of perfection.

There you go, little time to prepare and you’ll be wishing you made enough for seconds.

Easy, Breezy, Chocolate Swirls

Easy, Breezy, Chocolate Swirls

How many times have you looked at cakes with fantastic decorations on Instagram or personal blogs and asked yourself how do they make these cakes look so easy to bake? Probably several times and most likely, you immediately thought I can’t possibly make something similar because I don’t have the tools and years of skills for this. 

Well, you are absolutely wrong! In my last recipe, I used chocolate swirls as decoration for the lemon blueberry cake and promised that I would share my trick with you.

I think many methods are difficult to describe through text and as you know visuals say more than a thousands words – so please enjoy and dare to try this easy tip for your next baking conquest!

Blueberry Lemon Cake

Blueberry Lemon Cake

A couple of weeks ago, I crashed my previous team’s event.

It all started in the beginning of august when I agreed to help my two (ex-) team-mates out. They told me that they organised a fox trail around Lucerne and wanted my help with a few things such as deciding on the motive and reason for the fox trail, some props for the day and of course a cake. Those were the conditions.

The fox trail was about 3km so I think they all deserved a little treat upon their arrival at the most amazing view from the city of Lucerne. I contemplated a few hours about what the cake should be, especially I already have such a repertoire however, I decided with a simple cake that highlights the season – blueberries and lemons.



Blueberries work so well in cakes featuring vanilla or lemon, because they become soft and juicy, giving the cake a luscious purple color. As an alternative you can swap the blueberries for raspberries, too. So here goes the recipe for this moist lemon and blueberry cake, perfect for a hot summer day.


For the cake

  • 200g unsalted butter
  • 180g sugar
  • 4 eggs
  • 250g flour
  • 2 tablespoons of baking powder / 1 sachet of baking powder
  • 1 lemons (lemon zest and lemon juice)
  • 250-300g fresh blueberries

For the lemon glaze

  • 1/2 or 1 lemon (juice)
  • 125g powdered sugar
  • water if necessary


  1. Preheat your oven to 180°C
  2. In a freestanding electric mixer or handmixer with a paddle attachment, cream together the butter, sugar, lemon zest and lemon juice until white and light/fluffy
  3. Add the eggs gradually one at a time. Mix well before adding the next egg and if necessary, make sure to scrape all ingredients from the side of the bowl
  4. Sift the flour and baking powder into the bowl and beat well until everything is combined into a light and fluffy batter
  5. If your batter appears to be too thick then add a bit of liquid such as water, sour cream or milk
  6. Gently stir in the blueberries with a spatula or wooden spoon
  7. Pour the mixture into the buttered/floured baking tin and bake in the oven for approx. 40 min (this depends on the tin form & size you’re using)

While the cake is baking you can start preparing the lemon glaze

  1. With a whisk or fork mix the powdered sugar the lemon juice together
  2. If too thick, either add more lemon juice or water to reach the right consistency

To check whether the cake is ready you should never ever use a toothpick – well that should be the very last resort! If the cake got a golden brown glow, you can lightly touch the middle of the cake and if the sponge bounces back then it’s perfectly fluffy.

Make sure to let the cake cool completely especially, if you’re using one of those baking tins that you have to flip in order to get the cake out. If you flip it before its cooled down, I can guarantee you there will be some cracks and you definitely don’t want to ruin any cake during the last stage. Once the cake has fully cooled you can pour the lemon glaze over the top and decorate with blueberries, strawberries, raspberries or whatever pleases your eye most. I added some chocolate swirls from dark and milk chocolate. You can easily make them on your own and there will be a quick tip to follow in the next post!



Cranberry and Raspberry Crumble Tart

Cranberry and Raspberry Crumble Tart

Cranberry and Raspberry Crumble Tart


300g fresh cranberries
150g-200g raspberries (frozen or fresh)
200g flour
60g-80g sugar (caster or brown)
100g rolled oats
(3-4 tbsp.) honey or 20g sugar
200g-300g butter (room temperature but not melted!)

Preheat the oven to 180°C top and bottom heat. For a crunchier topping you can put it up to 200°C for the last 10 minutes

Cranberry filling:
1. In a medium sized saucepan, place the cranberries and raspberries.
2. Over a medium heat, cook the ingredients until they combine into a syrupy and thick(-ish) consistency.
3. Add some water if it starts to “burn”
4. Remove from the heat and let it cool while you make the crust and topping.

Bottom Crust & Topping:

1. In a large mixing bowl add the flour, 150g butter and half of the sugar.
2. Mix the ingredients with the fingertips (not a wooden spoon!) until it has been incorporated into a sandy mixture.
3. In a separate mixing bowl mix together the oats, rest of the butter and honey (I really don’t know how much I use, I do it by feeling) or sugar
4. This you can do with your fingers or wooden spatula
5. Mix to the points when clumps are formed. Compared to the flour mixture it does not have to be sandy but it’s actually good to have some bigger pieces as this will add some crunch to the topping

Putting it all together:

1. Butter the pan where you will bake the tart in
2. Add the flour mixture to the bottom
3. With the palm of your hand you can press it down so that it becomes firm
4. Pour the cranberry-raspberry mixture on top
5. Sprinkle the oat mixture evenly on top
6. Bake for about 20-30 minutes (depends on your oven, but definitely check at 20 minutes)


• For a crumbly topping: if you feel there is too much oats and it’s to dry, then add a bit more butter to make it more crumbly. However, don’t over do it because oats are essential in maintaing a crunchy topping.

• If the flour mixture is too sandy (almost like flour – which it shouldn’t be) just add more butter. The shortbread rules states the ratio should be 1 part sugar : 2 parts butter : 3 parts flour. To be honest, sugar is excessive in all recipes so unless you’re baking cookies you can be confident in cutting it down by half.

• To check for a sandy consistency of the flour mixture : shake the mixing bowl and if you still have big pieces then you need to continue working through the butter, sugar and flour mixture.

• Honey is good for the topping because it incorporates the oats and butter mixture better to add a nicer, crumbier texture. I honestly do not know how many tablespoons I use so I suggest start with about 2-3 and add more if you believe it should be sweeter.

Autumn Pear and Apple Nut Tart

Autumn Pear and Apple Nut Tart

Autumn Pear and Apple Nut Tart

Preheat the oven to 180°C on fan & butter the tart tin

1. Sift both flour types with the salt into a bowl
2. Stir in the sugar
3. Rub in the butter with your fingers until the mixture resembles crumbs
4. Mix in the egg until the dough is consistent but don’t over-work it otherwise it won’t be tender
5. Wrap in cling film and chill for at least 30 minutes in the fridge.
6. Roll out the dough on a floured work surface
7. Use the dough to line the buttered tart tin and remove any excess pastry from the sides with a knife
8. Cover the pastry with a baking parchment and pour some dry beans on top so that the pastry doesn’t rise when blind baking. If you don’t have dry beans, you can use rice or something that will weigh it down and stop the pastry from rising
9. Bake for about 15 minutes and then let it cool

1. In a food processor, whizz the almonds until it becomes a paste
2. You can, if you want transfer the almonds into a different bowl or continue in the size food processor, add the icing sugar
3. Add some of the butter so that the paste isn’t too solid
4. Scrape the vanilla pod and add it to the filling
5. Add some of the apple puree and mix it together until well incorporated. The mixture should not have a watery consistency, but also not too firm – try and keep it without lumps and a soft batter than you can pour.
6. If the mixture is too watery then add more ground almonds, if too hard then more puree/water
7. Cut the pears or apples into slices

Assembling the tart:
1. Spread the filling into the pastry case and spread the pear or apple slices evenly on top
2. You can press the apples or pears gently into the filling
3. Sprinkle the chopped walnuts on top
4. Bake in the oven for about 30 minutes.
Serve warm with a scoop of ice cream or whipped cream 😉


150g plain flour
100g wholegrain flour
½ tsp salt
2 tbsp sugar
100g butter, chopped
1 large egg

Ingredients for the filling:
1 vanilla pod
80g icing sugar
100g butter at room temperature
100-200g apple puree (optional)
200g almonds
25g walnuts, chopped

Chocolate Mousse Cake

Chocolate Mousse Cake

Chocolate Mousse Cake

–> You should use a baking tin where the sides can be removable otherwise, it’s impossible to make a mousse cake… because you will be assembling the cake in the tin again and putting it into the fridge to settle
Preheat the oven to 180°C. Butter the baking tin so the cake doesn’t stick

Steps for the cake layers:
1. In a mixing bowl incorporate the flour, cocoa, half of sugar and baking powder
2. In a new bowl, separate the egg whites from the egg yolks and beat the egg whites with the other half of the sugar until soft peak form
3. Add the egg yolks into the mixing bowl with the flour mixture. Mix until well incorporated
4. Add the margarine into the mixture and mix until smooth
–> if you see it’s too firm, you can add some water so it becomes more fluid
5. Slowly fold the beaten egg whites into the mixture making sure that not too many bubbles are lost
6. Pour the batter into buttered baking tin(s)and place it into the oven.
–> If you want a chocolate mousse cake that has two biscuit layers, you can pour it into two baking tins or into one and then after it’s baked cut it in half.
–> If you want one layer then you can use just one baking tin
7. Let it bake for about 15-20 minutes
–> You can check the cake by lightly pressing on top and if the cake is spongy and springs up, then it’s perfect. You really shouldn’t be poking the cake with a toothpick to check whether batter sticks…
8. Once the cake(s) are done you can remove it/them from the oven and let them cool down

Steps for the chocolate mousse (Method 1):
1. Soak the gelatin sheets in plate with cold water
2. Place the chocolate into a bowl a prepare a “double boiler”/ “bain marie”
–> This is when you place a bowl over a pan with hot water and let it slowly simmer in order for the chocolate to melt but not burn.
1. Once the chocolate has melted you can remove it from the heat and let it cool down
2. In a small saucepan pour 20ml of the cream and add the gelatin. Make sure that the mixture comes to boiling point then after 3-5 minutes you can remove it from the heat.
3. In the meantime, whip the cream with a whisk (electric whisk) until peaks form
–> Be careful not to over-whip as this will make the cream turn into butter…
4. Slowly combine the gelatin mixture with the chocolate and then slowly the whipped cream. Make sure to fold it gently so not air escapes and the mousse remains fluffy.

Steps for the chocolate mousse (Method 2):
1. Soak the gelatin sheets in plate with cold water
2. Place the chocolate into a bowl a prepare a “double boiler”/ “bain marie”
3. Once the chocolate has melted you can remove it from the heat and let it cool down
4. In a small saucepan pour 20ml of the cream and add the gelatin. Make sure that the mixture comes to boiling point then after 3-5 minutes you can remove it from the heat.
5. In the meantime, mix the half-fat quark/yoghurt until smooth
6. In a separate bowl whip the cream until soft peaks form
–>Be careful not to over-whip as this will make the cream turn into butter…
7. Slowly combine the melted chocolate into the quark, then the gelatin mixture and mix until all well incorporated
8. Then, gently fold in the whipped cream into the chocolate mixture

Assembling for a two layered cake:
1. Remove the cake from the baking tin and wash the tin so nothing sticks
2. Then, place the first cake layer at the bottom of the tin
3. Pour almost all of of the mousse mixture slowly on top of the layer cake
4. Place the second cake layer gently on top
5. Pour the small rest of the mousse mixture on top for a good finish
6. Refrigerate over night

Assembling for a one layered cake:
1. It is still good to remove the cake from the baking tin and wash the tin from any crumbs
2. Then put the cake at the bottom of the tin
3. Pour the entire mousse mixture slowly on top
4. Refrigerate over night


Chocolate Mousse Method 1
o 200g of dark chocolate (70% cocoa or more)
o 400-450ml of double cream (also possible to do 150-200ml half cream and the rest double/full cream)
o 4 sheets of gelatin

Chocolate Mousse Method 2
o 200g of dark chocolate (70% cocoa or more)
o 250-300ml of double cream
o 200g of half-fat quark/yoghurt
o 6 sheets of gelatin

(Chocolate) cake Layer(s)
o 180g flour
o 20g cocoa
o 80g sugar
o 1 packet of Baking Powder
o 3 eggs
o 80g of butter/margarine