Coconut Lemon Cake

Get your afternoon tea (or coffee) ready! This cake’s super moist consistency is going to blow your 🧦 off.
This time I complimented it with some vanilla custard 😄

It’s a win-win combination for a hard day’s of work.

If you like coconut or lemon desserts (or both 😉), this cake is a must try! Tangy lemon flavor goes perfectly with exotic coconut. You will be transferred to a tropical beach on a first bite!

Fun fact: coconut can be a fruit, a nut, and a seed. What do you think it is?


  • 150 g (3/4 cup) granulated sugar
  • 50 g (1/4 cup) coconut sugar
  • 200 ml (3/4 cup) heavy cream
  • 100 ml (1/2 cup) milk
  • 100 g (1/2 cup) coconut oil
  • 170 g ( 1 1/4 cup) all purpose flour
  • 130 g (1 3/4 cup) desiccated coconut
  • 5 eggs
  • juice and grated zest of 1 lemon
  • 10 g (1 tbsp) baking powder or one sachet


  1. Preheat the oven to 190 °C (375 °F).
  2. Melt coconut oil and cool it of.
  3. In a large bowl mix flour with baking powder, desiccated coconut and grated lemon zest.
  4. Beat the eggs with both sugars in a stand up mixer or with hand electric mixer, until foamy.
  5. Mix in melted coconut oil.
  6. In that mixture add the heavy cream, milk and lemon juice one by one while mixing.
  7. At the end add prepared mixture of flour, desiccated coconut, baking powder and lemon zest. Mix in on low speed until incorporated.
  8. Grease and flour the baking tray or line with parchment paper and pour the prepared batter.
  9. Bake about 40 minutes until golden brown. Do a toothpick check test to see if it’s done.
  10. Cool before serving and dust with powdered sugar.

Serving suggestion: Serve with vanilla custard, ice cream or simple whipped cream!

What is your favorite coconut dessert?

Jaffa Cake

As kids, growing up in Croatia, Jaffa cookies were something we all were looking for as a treat. Sponge cake with orange jelly, covered in chocolate. Who wouldn’t like that?!

Chocolate with orange is an all time favorite combination and this cake does it justice. 😃
It’s soft and moist, and makes you crave for more 😉
The cake is very juicy and full of orange flavor!

Jaffa Cake


For the cake

  • 4 eggs
  • 200 g (1 cup) granulated sugar
  • 100 ml (1/2 cup) milk
  • 200 ml (3/4 cup) canola/sunflower oil
  • 200 g (1 1/2 cup) all purpose flour
  • 10 g (1 tbsp or one little package) vanilla sugar
  • 10 g (1 tbsp or one little package) baking powder
  • 2 large oranges
  • 15 g (2 tbsp) cocoa powder
  • 3 tbsp apricot or orange jam

For the syrup

  • 100 g (1/2 cup) granulated sugar
  • 100 ml (1/2 cup) water

For the glaze

  • 200 g (1 cup) dark chocolate
  • 125 g (1/2 cup) butter
  • 1 tbsp oil


Jaffa Cake
  1. Preheat the oven to 180 °C (350 °F).
  2. Grease and flour (or use parchment paper) two round baking pans.
  3. In the standing mixer or in a large bowl mix the eggs with both sugars until foamy.
  4. Add oil and milk and mix for a minute.
  5. Add flour combined with baking powder and mix until incorporated.
  6. Divide the mixture into two equal parts, and in one part mix in cocoa powder.
  7. Pour each batter in a separate baking pan and bake for about 30 minutes until the cakes are done. Do a toothpick test for completeness. Insert the toothpick in the cakes, if nothing stays on it, the cakes are done. Let them cool.
  8. Meanwhile, prepare the syrup. In a small saucepan, cook sugar with water until the sugar dissolves. Set aside.
  9. When the cakes are cooled, place the dark cake on the bottom of the round baking pan.
  10. Smear the jam on the dark cake.
  11. In a large bowl, break the light cake into small pieces and pour over the sugar syrup. Add the orange zest of one and juice of two oranges. Mix well. Spread it over the jam.
  12. For the glaze melt the chocolate with butter and oil in a microwave or in a double boiler over steam.
  13. Pour the glaze on top of the cake.
  14. Refrigerate the cake overnight before serving.
Jaffa Cake

What is your favorite chocolate and fruit combination?

Moist Chocolate Birthday Cupcakes

Every kid enjoys their birthday party and having a great birthday cake. In addition to a big birthday cake, birthday cupcakes are mandatory to make that party fun. These chocolate cupcakes with vanilla buttercream are so moist and creamy that one or two won’t be enough 😉

That’s why this recipe makes 24 of them 😋

If you want to make only dozen, just half the recipe for the cupcakes and for the buttercream.

I made these for my nephews birthday when we were back in Croatia and he and his friends loved them so much. Colorful pearls or sprinkles makes them even more appealing. 😉


For the cupcakes

  • 430 g (2 1/4 cup) granulated sugar
  • 220 g (1 3/4 cup) all-purpose flour
  • 70 g (5/8 cup) unsweetened cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 235 ml (1 cup) milk
  • 120 ml (1/2 cup) vegetable or similar oil
  • 1 tsp vanilla extract
  • 235 ml (1 cup) boiling water

For the vanilla buttercream

  • 450 g (2 cup) unsalted butter, room temperature
  • 650 g (5 cups) powdered sugar
  • 2 tbsp vanilla extract
  • 10 tbsp heavy cream


  1. Preheat oven to 175 °C (350 °F).
  2. Prepare 24 muffin tins – grease and flour them or use paper/silicon molds.
  3. In the large bowl mix together all the dry ingredients – sugar, flour, cocoa, baking soda, baking power and salt.
  4. In a separate bowl or in a stand alone mixer mix together the moist ingredients – eggs, milk, oil and vanilla.
  5. Add the dry ingredients in the moist ingredients, and mix for three minutes on medium speed.
  6. At the end stir in the boiling water.
  7. Fill each tin about about 2/3 full because they will rise while baking.
  8. Bake 30 to 35 minutes, until a toothpick comes out clean.

Note: This batter is very, very thin. Don’t worry, the cupcakes will still turn out amazing!

What is your favorite cupcake?

Croatian Apricot and Plum Dumplings

I can’t imagine a better dessert that includes potatoes. Some Croatians would disagree with me about these dumplings being a dessert. It’s still a subject of debate as many Croatians eat them as main course and not as a dessert. In other words, they just eat dessert for main course. I still prefer to have couple of soft, warm, sweet dumplings after a meal 😉

Variety of similar dumplings can be found in Eastern and Central Europe, with savory or sweet fillings. In Croatia, we usually make them with plums or apricots in the summer during the apricot and plum season. They are topped with breadcrumb and butter mixture, sprinkled with sugar and cinnamon. You can also serve them with sour cream as well.


for 16 small dumplings

  • 800 g (1.75 lb) potatoes, cooked in shell
  • 200 g (1 1/2 cup) all purpose flour
  • 1 egg
  • 1/2 tsp salt
  • 1 tbsp butter
  • 16 apricots or plums (pitted)
  • 100 g (1 cup) breadcrumbs
  • 120 g (1/2 cup) butter for the topping
  • sugar to taste
  • cinnamon to taste (or not at all, read Z’s note at the end)

I made them LIVE on AZ Entertainment’s show Savour The Flavour back in 2015.


  1. Wash the potatoes well and cook them in the shell.
  2. Cool the cooked potatoes for 5 minutes before peeling, but don’t get them too cold as it will be harder to peel the skin off.
  3. Peeled potatoes immediately mash, add egg and butter, stir well, season with salt and add the flour.
  4. Knead the dough until compact.
  5. Pour dough on a lightly floured surface, roll out and cut into equal squares.
  6. At each square place the halves of pitted fruit, put some sugar and cinnamon (optional) on and form dumplings with hands.
  7. Place the dumplings into a pot of salted boiling water, stir gently and allow them to cook. After about 10 min dumplings will pop up to the surface and then cook them for another 5-6 minutes.
  8. During this time, in a small non stick pan, melt the butter and fry the breadcrumbs. Add more butter/breadcrumbs until you reach desired consistency.
  9. In a small dish, mix sugar with cinnamon for sprinkling.
  10. Drain the cooked dumplings and place them in a serving dish.
  11. Topped them with fried breadcrumbs and toss gently so that they don’t fall apart.

Serve hot dumplings sprinkled with sugar and cinnamon and dig in!

Z’s note:
I personally find that cinnamon takes away from the apricot flavor and never use it. People often also like to put sour cream on top, when serving. What I like to do is serve dumplings, with sugar, cinnamon and sour cream separately. People then season them as they please and two people rarely do it the same way 🙂

What is your favorite dumpling filling?

Poppy Seeds Strudel

All the poppy seed lovers, this one is my favorite poppy seeds dessert, ever! Period!

Usually, poppy seeds are used in desserts with yeast dough or shortbread pastry. I love them all, don’t get me wrong, but this one takes the win 😉
If you aren’t already a poppy seed lover, after you try this, you might be. Welcome to the club! 😃

This is an unusual strudel made with very liquid poppy seed batter and phyllo sheets. Since every sheet gets smeared, the cake is very soft, moist and not too sweet. Just perfect.
Poppy seeds are not your typical ingredient. It’s very popular in Eastern and Central Europe, but not in many other cultures. Other cultures usually aren’t very familiar with it or aren’t used to its particular flavor.
This recipe packages it in a way that it’s not only palatable, people can’t stop eating 😋

This is my go to dessert when I need to feed a lot of people, such as when I go to a party or am hosting one of my own. It’s a hit among our multicultural friends here in Canada. Everyone loves it, form our friends from Cambodia, Sri Lanka, Iran to Venezuela and Brazil. Give it a try, you will be pleasantly surprised!


  • 250 g (1 3/4 cup) ground poppy seeds
  • 15 sheets of phyllo pastry
  • 500 ml (2 cups) liquid yogurt
  • 375 g (1 3/4 cup) granulated sugar
  • 150 ml (1/2 cup) vegetable or similar oil
  • 20 g (2 tbsp) baking powder or two little packages
  • 20 g (2 tbsp) vanilla sugar or two little packages
  • 4 eggs


  1. Preheat the oven to 170 °C (340 °F).
  2. Mix the eggs with both sugars in stand up electric mixer or with hand electric mixer until foamy.
  3. Add oil and mix a bit more.
  4. At the end, add the remaining ingredients: baking powder, poppy seeds and yogurt. Mix until combined. The mixture is extremely liquid, don’t get scared. This is the way it should be.
  5. Grease a large cookie sheet.
  6. Divide the sheets to make three broad rolls (5 sheets for each out of 3 rolls).
  7. Smear the mixture thinly over each sheet. Roll up the sheets flat in the width of 8-10 cm (1/3 pan).
  8. Coat them with oil and bake them for about half an hour until golden brown.

Have you ever cooked or baked with poppy seed? What is your favorite way to use poppy seeds?

Celebrating Holi With Mango Badam Halwa

Great new discovery, combining fruit with nuts in a new exciting way! Fudge desserts are not common in Croatia. I like the way they are easy to prepare and you can play with the ingredients for special twists.

We tried this dessert as a part of learning Indian recipes for Holi, a popular ancient Hindu festival, also known as the “Festival of Love”, the “Festival of Colors”, and the “Festival of Spring”, a few years back with our Google+ foodie community. Thanks Anu Nagaraja for this wonderful recipe. It was a pleasant surprise and a combination of mango and almonds was perfect! 😃

Celebrating Holi With Mango Badam Halwa and +Indrani Sen

We followed the recipe closely, except we didn’t use saffron strands.
I don’t know how that affects the taste, but it was great like this… and we ate it all pretty fast!


  • 260 g (1 cup) of mango puree or mango pulp from fresh mango (any sweet mango which is less fibrous)
  • 90 g (1 cup) ground almonds
  • 50 g (1/4 cup) granulated sugar
  • 1 tsp of cardamom powder
  • 6 – 8 each roughly sliced/chopped pistachios and almonds (we used hickory smoked almonds)


  1. Peel the mango and cut it into cubes.
  2. In a deep thick bottomed pan cook the mango with sugar on low heat.
  3. Stir until the sugar dissolves and the mixture comes to a boil. Boil for another minute and then add ground almonds, powdered cardamom and half the quantity of chopped nuts.
  4. Cook stirring well. You will notice that the mixture thickens. Keep cooking and stirring until it begins to come together like a ball but not too firm.
  5. Pour the cooked mixture on a baking sheet.
  6. Spread the mixture using the back of a spoon or a palate knife.
  7. Sprinkle over the rest of the chopped nuts, press them down gently so that they stick on the surface.
  8. Cool completely before cutting into small cubes. We put it in a freezer for an hour.

Before serving garnish with nuts if you like 😃

What is your favorite fudge dessert?

Carrot Cake with Cream Cheese Frosting

One of the most popular cakes in North America is for sure a carrot cake. There are so many different versions and some get pretty complex, but I like mine simple. Why?
I want to indulge in the flavor of carrots, although I don’t have anything against some nuts or pineapple to compliment the cake 😀
Well, that is another story! 😉

Here is my version, moist cake with creamy cheese filling, perfect dessert for Easter. 🥕🐇

Happy Easter!

Ingredients for the cake

  • 350 g (2 1/2 cups) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 450g (3 cups) peeled grated carrots
  • 300 g (1 1/2 cup) granulated sugar
  • 100 g (1/2 cup) brown sugar
  • 4 eggs
  • 350 ml (1 1/2 cups) oil

Ingredients for the cream cheese frosting

  • 140 g (10 tbsp) unsalted butter, room temperature
  • 340 g (3 cup) powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 30 g (2 tbsp) sour cream
  • 450 g (1 3/4 cup) cold cream cheese


  1. Preheat oven to 180 °C (350 °F).
  2. Grease and dust with flour round baking sheet.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
  4. In food processor shred the carrots or grate them manually.
  5. With the electric or stand up mixer beat the eggs with both sugars on medium-high speed until combined.
  6. Add oil in slowly until well incorporated.
  7. With a spatula, stir in the flour mixture and the carrots.
  8. Bake around 30-40 minutes until the cake is done. Test with toothpick by inserting it in the cake. If it comes out clean, the cake is done.
  9. Cool the cake completely before you cut it in half horizontally.
  10. Meanwhile, prepare the frosting.
  11. With the electric or stand up mixer beat the butter on medium-high speed until creamy.
  12. Add the confectioners sugar, salt and vanilla and beat until fluffy.
  13. Beat in the sour cream.
  14. With the mixer running on medium speed, add the cream cheese until fully incorporated.
  15. Increase the speed until the frosting is light and fluffy.
  16. To assemble the cake, place one half of the cake on a serving platter. Spread half the frosting and top with the other half of the cake. Cover the outside of the cake with the remaining frosting.

Decorate the cake as you like. My options were chocolate Easter eggs or Easter sugar cookies. My dear friend Dina made these little minis, aren’t they adorable?

What are you having for dessert this Easter?

Floating Islands

Also known as œufs à la neige or île flottante! The difference between the two dishes is that île flottante sometimes contains islands made of “alternate layers of alcohol-soaked dessert biscuits and jam”. Wink, wink 😉

A few years back I made them live on Google+ Hangouts on AZ Entertainment live cooking show and was so much fun. You can check it out below.

It is also traditionally made in Croatia where we called them Šnenokle in Northwestern region and Paradižot in Dalmatia. The difference being Paradižot has alcohol-soaked dessert biscuits, sometimes with chocolate sprinkles, and Šnenokle won’t get you drunk (except on love maybe) 😁


  • 6 eggs
  • 1 liter (4 cups) of milk
  • 100 g (1/2 cup) sugar
  • ½ vanilla bean
  • 2 tbsp cornstarch


  1. Cook vanilla bean in milk in a large pot until boiling hot.
  2. Separate egg whites and yolks.
  3. Beat the egg whites with electric or stand up mixer until stiff.
  4. Place the egg whites with large spoon in the boiling milk. Don’t put too many at once as they will double the size. Turn them over in 30 sec. They shouldn’t boil more than a minute.
  5. Take them out and place them in a serving bowl.
  6. Remove the vanilla bean from the milk.
  7. Mix egg yolks and sugar until foamy, add cornstarch and a bit of the boiling milk. Mix until combined.
  8. Stir in the egg yolk mixture in the boiling milk after you cooked all the egg whites. Whisk until the creme thickens.
  9. Pour the cream over the egg whites.
  10. Chill before serving.

Serve well chilled and decorated with grated chocolate.
You can also place the cooked egg whites on sugar cookies soaked in rum.

What is your favorite egg dessert?

Egg Whites Cake

This cake… could not be simpler 🙂 I usually make it when I make Croatian jam cookies as I have leftover egg whites.

You can use many ingredients to elevate this simple cake. Chopped hazelnuts, almonds or peanuts, dried figs, apricots or dates all go great with this dough. You can combine whatever you like, even fresh fruit can be great.


  • 6 egg whites
  • 200 g (1 1/2 cup) icing sugar
  • 120 g (1 1/4 cup) all purpose flour
  • 50 g (1/2 cup) chopped walnuts
  • 50 g (1/2 cup) chopped almonds
  • handful of raisins
  • handful of dried cranberries
  • lemon zest of one lemon


  1. Preheat oven to 170 °C (340 °F).
  2. Grease and flour baking pan of your choice.
  3. In a stand up mixer beat egg whites with sugar until stiff.
  4. Add flour, lemon zest, nuts and dried fruits. Gently fold in with spatula until combined.
  5. Bake for 20-25 minutes until golden brown.
  6. Dust with powdered sugar before serving (optional).

One combination I tested had dried cranberries, raisins, chopped almonds and chopped walnuts and the other one dried figs, dates, raisins, chopped walnuts and chopped pecans.

What would be your favorite combination for this cake?

The Cake from town Ston, Croatia

Traditional cake from a place called Ston, Croatia. Mali Ston or Little Ston, a tiny little village at the end of the isthmus that connects the Pelješac Peninsula with the mainland of the Dalmatian coast.

Historically, like many cakes, Stonska Torta was reserved for special festivities like Christmas, Easter, and weddings, as cakes were considered a luxury. Centuries ago when this cake was born, they used pasta for the filling to economize on ingredients.

Travel tip: This little village is also known for the best oysters at the Adriatic!

Cooking Croatian - Celebrating Croatian Cuisine on Foodies+ - Dalmatian region


For the dough

  • 450 g (3 cups) all purpose flour
  • 1/2 tsp fine salt
  • 2 eggs
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1-3 tbsp water

For the filling

  • 500 g (5 cup) dried penne or ziti pasta
  • 300 g (1 1/2 cup) granulated sugar
  • 300 g (1 1/2 cup) ground almonds
  • 100 g (1/3 cup) bread crumbs
  • 1/4 tsp ground cinnamon
  • 6 large eggs
  • Zest of one lemon
  • 10 g vanilla sugar or 1/2 tsp vanilla extract
  • 250 g (1 cup) unsalted butter

For the garnish

  • 2 tbsp powdered sugar


  1. Preheat oven to 180 °C (355 °F).
  2. In a large mixing bowl, whisk the flour with salt.
  3. In a small bowl whisk the eggs, olive oil and vinegar.
  4. Slowly add the olive oil mixture to the flour, stirring gently with a wooden spoon or spatula. Do not over-work the mixture.
  5. Add water, one tablespoon at a time, until the mixture loosely comes together.
  6. Let it rest covered with a slightly damp kitchen towel.
  7. Cook the pasta in boiling unsalted water as instructed on package for al dente.
  8. Meanwhile, in a small mixing bowl, combine the sugar, almond meal, bread crumbs, and cinnamon.
  9. In another small bowl, beat the eggs slightly with the lemon zest and vanilla extract.
  10. Grease and dust with flour a spring-form cake pan.
  11. Roll out dough to a circle and place it into the pan, letting the extra dough drape over the sides of the pan.
  12. Spread a handful of well-drained cooked pasta across the bottom.
  13. Sprinkle with two large handfuls of the almond meal mixture.
  14. Pour 1/2 cup of the egg mixture over the top and sprinkle with 1/3 of the butter pieces.
  15. Repeat for all layers to the top or until the ingredients are used up.
  16. After each addition, tap the pan down gently to settle all the layers.
  17. Trim the excess dough from the sides of the pan.
  18. Bake for about 45 minutes, or until crust is slightly brown. Remove from the oven and cool on a rack.
  19. Invert the cake onto a serving platter.
  20. Dust with powdered sugar before serving.

What is an old traditional cake from the place you are from?

Moroccan Lemon Cake (Meskouta with Lemon)

This traditional Moroccan cake is one of my favorite lemon cakes ever. I love its soft structure and amazing lemon flavor. It goes perfectly with Moroccan traditional mint tea, but I enjoy it with coffee or green tea as well.

Moroccan Lemon Cake (Meskouta with Lemon)


  • 4 eggs
  • 300 g (1 1/2 cup) sugar
  • 125 ml (1/2 cup) vegetable oil
  • 265 g (2 cup) all purpose flour
  • 15 g (4 tsp) baking powder
  • 1/2 tsp salt
  • 125 ml (1/2 cup) milk
  • fresh lemon juice form one lemon
  • zest from 1 or 2 lemons
  • 1 tsp vanilla extract or 10 g vanilla sugar
  • powdered sugar for dusting


  1. Preheat the oven to 180 °C (355 °F).
  2. Grease and flour a round baking pan.
  3. Zest and juice the lemon.
  4. In a stand mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
  5. Stir in the flour, baking powder and salt, and then the milk. Beat until smooth, and then mix in the lemon juice, zest and vanilla.
  6. Pour the batter into your prepared pan, and bake for about 40 minutes. Test with toothpick if the cake is ready by inserting the toothpick in the cake and if it comes out clean, the cake is done.
  7. Allow the cake to cool in the pan for 7 to 10 minutes. Loosen the cake from the sides of the pan with a spatula, and turn out the cake onto a rack to finish cooling.
  8. Dust with powdered sugar before serving!

What is your favorite citrus in desserts?

Chocolate Roll

Chocolate lovers are going to be thrilled with this Swiss roll. It’s made of chocolate sponge cake, chocolate cream and chocolate glaze. Yes, chocolate everything! As I said, chocolate heaven!

Chocolate Roll


For the cake

  • 5 eggs
  • 100 g (1/2 cup) sugar
  • 10 g (1 tbsp) vanilla sugar or vanilla extract
  • 20 g (3 tbsp) cocoa powder
  • 40 g (3 heaping tbsp) of all purpose flour

For the cream

  • 200 ml (3/4 cup) heavy whipping cream
  • 100 g (1/2 cup) dark chocolate
  • 60 g (1/4 cup) unsalted butter

For the glaze

  • 100 g (1/2 cup) dark chocolate
  • 60 g (1/4 cup) butter


  1. Coat the large baking sheet with parchment paper.
  2. Preheat the oven to 180 °C (355 °F).
  3. Separate the egg whites and the egg yolks in two separate large bowls.
  4. Mix the egg yolks with sugar until foamy, then add cocoa and stir. Mix in the flour.
  5. In a separate bowl mix egg whites with a touch of salt until stiff.
  6. Gradually fold stiff egg whites in the egg yolk mixture with spatula.
  7. Spread the mixture evenly onto the prepared baking sheet.
  8. Bake for 15 minutes.
  9. Baked cake together with parchment paper shift on a wet dish cloth and roll.
  10. Now prepare the cream. Heat the cream to a boiling point.
  11. Break the chocolate into small pieces and put it in the hot cream.
  12. Add the butter and mix until you get a smooth mixture.
  13. Allow to cool in the fridge.
  14. Cooled cream mix with electric mixer until it becomes creamy.
  15. Unwrap the cake from the dish cloth and carefully take off the parchment paper.
  16. Coat it with cream and roll.
  17. For the glaze melt the chocolate in double boiler or in microwave, add butter and stir until dissolved. Pour over cake and let it cool off.
  18. Cool in the fridge before serving.

Instead of chocolate glaze sprinkle the roll with some cocoa powder or powdered sugar. Decorate as you wish, I put some chocolate candy 😀

What is your favorite roll cake?

Chocolate Tiramisu

Years ago, my foodie friend Anna Jane Dalton made this dessert live on Google+ Hangouts. We had so much fun naming it live while we watched Anna Jane prepare it. Finally we agreed on chocolate tiramisu and the name fits perfectly!

I fell in love with it and decided to make it for Valentine’s Day last year. It’s easy to prepare and you will enjoy sharing this bowl of creaminess with your significant other 😀

Originally recipe has vodka and pomegranate syrup mixed with coffee, if you like it spiked up a bit.

You can see the whole show on YouTube at AZ Entertainment.


  • 250 g (1 1/3 cup) dark chocolate (70% dark chocolate)
  • 50 g (1/4 cup) unsalted butter
  • 60 ml (1/4 cup) boiling water
  • 50 g (1/2 cup) marshmallow + 50 g (1/2 cup) for decoration
  • 300 ml (1 1/4 cup) heavy cream
  • 1 tsp of vanilla extract
  • 350 ml (1 1/2 cup) cold coffee
  • 500 g of store bought ladyfingers
  • 170 g (1 cup) raspberries



  1. First brew coffee so it can cool off before assembly. If you want, add vodka and pomegranate syrup to the cooled coffee.
  2. Over double boiler melt chocolate with marshmallows, butter and boiling water.
  3. When you get a smooth, consistent mixture transfer it to a large bowl and whisk it to cool it down or leave it aside until it cools before assembly.
  4. In a stand up mixer whip the cream and vanilla extract to medium peak.
  5. Fold the whipped cream in the cooled chocolate mousse.
  6. Assemble in a glass bowl.
  7. First layer: ladyfingers dipped in coffee. Don’t hold them in coffee for too long, they will soak and get soggy.
  8. Second layer: chocolate mousse
  9. Third layer: raspberries
  10. Repeat the layers and add marshmallows on top.
  11. Keep in the refrigerator until serving.

What is your favorite dessert for sharing/Valentine’s Day?

Chocolate Magic Custard Cake

This is one of those magical chocolate desserts that melt in your mouth! The name fits perfectly, it is very moist and it tastes almost like chocolate mousse!

Try it out and dig into the chocolate heaven 🙂 It pairs excellent with berries and citrus, I of course chose strawberries 😀

Chocolate Magic Custard Cake


  • 4 eggs, room temperature
  • 1 tsp vanilla extract
  • 250 g (1 ¼ cup) granulated sugar
  • 110 g (½ cup) unsalted butter
  • 65 g (½ cup) all purpose flour
  • 40 g (⅓ cup) cocoa powder
  • 500 ml (2 cup) milk, lukewarm
  • 2 tbsp powdered sugar for dusting


  1. Preheat oven to 160 °C (320 °F).
  2. Cover the baking sheet with parchment paper.
  3. Separate egg whites and yolks in two separate large bowls.
  4. Beat egg whites with a pinch of salt until stiff and set aside.
  5. Melt the butter in the microwave.
  6. Whisk egg yolks, vanilla extract and sugar until creamy.
  7. Add melted butter and mix for half a minute.
  8. Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
  9. Pour the milk gradually and continue beating.
  10. Add in the egg whites, one third at a time and gently fold in with spatula.
  11. Pour this liquid batter into the baking pan and bake for 60 minutes.
  12. Let it cool and when it comes to room temperature chill for an hour.
  13. Slice it in the size you like and dust with powdered sugar right before serving.
  14. Keep it in refrigerator until you finish it all.

What is a magical cake that you adore?

Nutella Brownies

These are the brownies to try even if you don’t like Nutella. Or brownies.
But you do. Otherwise, I’m really confused about what you’re doing here. 😛

These brownies are fudgy, moist and delicious. I tried many brownie recipes before I adapted this one to perfection so it’s not too sweet but still sweet enough 😀

Without further ado, please enjoy 😋


  • 170 g (1 cup) dark chocolate
  • 170 g (3/4 cup) unsalted butter
  • 100 g (1/2 cup) extra dark chocolate
  • 200 g (1 cup) granulated sugar
  • 150 g (1/2 cup) Nutella
  • 3 eggs
  • 1 egg yolk
  • 10 g (1 tbsp) vanilla sugar
  • 100 g (3/4 cup) all-purpose flour
  • 25 g (1/4 cup) cocoa powder
  • 1/4 tsp salt


  1. Preheat the oven to 175 °C (350 °F).
  2. Cover the baking sheet with parchment paper.
  3. Melt both chocolates with butter in the microwave or over double boiler.
  4. Stir in the Nutella.
  5. In a large bowl, with an electric mixer beat the eggs and sugars on medium-high speed until light and thick, about 3 minutes.
  6. Stir in the cooled chocolate mixture with a rubber spatula.
  7. Add the flour, cocoa, and salt, folding gently until combined.
  8. Pour the batter into the baking pan.
  9. Bake around 35 minutes. Do not over bake, rather under bake in this case.
  10. Let cool to room temperature before serving.

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