This lemon tiramisù is a fresh and light variation of my Best Vegan Tiramisù. It’s an elegant dessert and easier to make than you might think. A great alternative to cake, especially if you are not a fan of buttercream. All parts of the recipe are made from scratch and there aren’t any complicated ingredients involved.
A very simple to make rhubarb streusel cake that’s mostly shortbread and big, buttery crumbs. Roasted rhubarb adds extra flavour.
This marzipanstollen is my version of the traditional German Christmas bread. It’s dense and sweet and it’s flavour increases the longer you store it. No raisins, no candied citrus peel.
To make these marshmallow cupcakes, I updated and tweaked my old marshmallow fluff recipe. This version is much stabler and can be used for all kinds of things: as a topping or filling, you can coat it with chocolate to make flødeboller, stuff it between a couple of cookies, or whatever. Endless possibilities.
This cake has a creamy cheesecake layer, a flaky and crispy crust, and a lovely, slightly tart rhubarb topping. It’s lovely for a spring garden party because it looks quite elegant, I think. But of course you could also just eat it on your couch as a treat to yourself. If you don’t have rhubarb, you could choose another kind of fruit. Berries would be best here.
An egg-free Citrus and Poppy Seed Pound Cake recipe that is moist, super easy to make and has a decent amount of poppy seeds.