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.

If you ever come to Germany you’ll find a lot of people going crazy over rhubarb and (white) asparagus. You probably won’t understand it. So here’s why: we only get to eat these two vegetables for a short time.

This vegan ice cream comes with a huge surprise: The addition of unrefined cocoa butter makes it taste quite a bit like chocolate.

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.

This bread such an amazing flavour and a crumb that is airy and incredibly soft. The texture reminds me of cotton candy. Also, it’s how I remember really good brioche.

These Vegan Chai Hot Cross Buns are made with whole spelt flour and chai spice. They are soft and fluffy ans can be frozen and thawed.