Today I'd like to share a recipe that will say more than a thousand words - no bake Raffaello cake. My version of this popular cake is made out of salted crackers, subtle coconut and white chocolate ganache as well as, most importantly, two layers of filling - coconut and almond. Filling is delicate and not too sweet, crackers help bring out other flavours, and everything is rounded out with a fine coconut ganache and crunchy toasted coconut. It's incredible that such a small slice of cake can give you so much! You'll find a list of ingredients, method and approximate nutritional value below. Turn on CC to watch the video. List of ingredients (20 x 20 cm tin) Filling 1 l milk 2/5 cup (~80 g) granulated sugar 3 egg yolks 3 tbsp cornflour (~60 g) 3 tbsp wheat flour (~45 g) 200 g unsalted butter Vanilla extract of coconut liqueur 75 g desiccated coconut Almond extract Also 50 g desiccated coconut 200 g white chocolate 170 g coconut cream (cream collected from one...

Vanilla and berry tartlets

Today I'd like to share a recipe for a perfect summer party dessert - shortcrust tartlets with vanilla filling and berries. Tartlets come out fabulously buttery and crumbly. Filling is creamy and not too sweet, while berries not only decorate our tartlets, but also nicely balance the cream and provide a bit of character. Just bake them, fill them and eat them! You'll find the list of ingredients, method and approximate nutritional value below. Turn on English CC to watch the video. List of ingredients Shells 1 and 1/3 cup (~ 200 g) flour 2 tbsp (~ 30 g) icing sugar 1 tsp vanilla sugar 100 g butter 2 egg yolks Filling 1 pack (250 g) mascarpone 200 g whipping cream 3 tbsp (~ 50 g) icing sugar 1 tsp vanilla paste Berries for decoration (eg. blueberries, raspberries, strawberries) Method Prepare the shells. Into a large bowl add 200 g flour, 2 tbsp icing sugar and 1 tsp vanilla sugar. Mix through with a whisk. Add 100 g cold butter, straight out of a fridge. Comb...

June salad

Today I'd like to share a recipe for a June salad with a yoghurt-based dressing. Of course you can prepare it all year long, but it's June when it tastes the best - when we can take advantage of new potatoes and fresh broad beans. The salad is light and refreshing - it owes a lot to lemons in the yoghurt dressing. It's best at room temperature, so if you prepare it in advance, remember to take it out of the fridge in good time before serving. You simply must make it for your next barbecue! You'll find the list of ingredients, method and approximate nutritional value below. Turn on English CC to watch the video. Ingredients Salad 600 g new potatoes 150 g broad beans (podded weight) A bunch of radishes (~120 g) 100 g baby spinach Salt and pepper to taste Dressing 2 tbsp (~70 g) natural yoghurt 1 tbsp olive oil A small bunch of dill (~30 g) Zest of one lemon Juice of 1/2 lemon 1 tbsp French mustard Method Rinse 600 g of potatoes and scrub the skin with a...

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