Very simple and quick cake, very juicy and creamy.
Once upon a time, mousse au chocolat, foamy chocolate, was a specialty of French restaurants, and in the ’60s it slowly crept into the rest of the world. Slightly draw it into your home and enrich it with the scent of mandarins and surprise your family.
For a long time, you don't need French restaurants for mousse. In addition to the popular and available instant mousses, different variants of "homemade" mousses are hidden in almost all national cuisines. Here's a Brazilian with coconut.
To the Danube waves, something more than an everyday dessert gives a striking name that evokes the eponymous, one of the most popular Viennese, and certainly Strauss waltzes. We hope you enjoy this sweet dance both as you bake it and as you taste it.
Puff pastry can be used to make excellent quick strudels. An unusual detail of the recipe are the crumbled biscuits, which we arrange on the puff pastry with the filling. It is this detail that makes the folder special.
A delicious Pakistani apple dessert is definitely worth a try. Suffice it to say that these are apples, almonds, pistachios, all flavored with fragrant cardamom.
Do you love coffee in 100 different ways? Then we suggest you definitely try this iced coffee dessert with the addition of almonds and chocolate. Round off the visual and taste experience with the addition of almond biscuits.
The airy parfait cream is suitable for adding various aromas. Fresh cheese lovers benefit from this recipe, but they will not leave others indifferent either. The aromas of lemon, raisins and hazelnuts harmoniously complement this "snow" cream.
The charm of antique desserts, even puddings, was in their age. The bulk of the secret was in fresh eggs, and the number of eggs used, along with other expensive additives such as walnuts, spoke to the fineness and price of the dessert.