Buttery flaky puff pastry cases filled with creamy custard and baked to perfection! This is your Pastéis de Nata dream come true!
A sweet mini cake with no flour at all. If you are gluten free, this is right up your alley. This recipe uses whole oranges which results in a supper moist cake that is then drizzled generously with a Orange syrup
My take on French macarons. Macarons really don’t need anything to make them taste better but with these tropical flavors, you won’t be able to stop at just one!
A simple yet refreshing and delightful vanilla Swiss roll with a cultured sour cream center and juicy strawberries. This celebrates strawberries and best made when they are in season.
Indulgent sourdough donuts but wait! these are vegan too. Despite not having eggs or milk, these are soft airy and delicious. Fill them with jam or use my vegan custard for a game changer!
Love all things caramel. make your own at home once and you will never settle for anything less afterwards. This sauce is so versatile and perfect to step up your dessert game.
How doesn’t love deep fried dough?
These are the best donuts I have made so far. They are naturally leavened, but not overpoweringly sour. Fill these with Jam or custard and you can forget that they are sourdough.
Literally sunshine in a jar! My process of making lemon curd is easy and takes no time at all. This is perfect to preserve your extra lemons. This can be spread or used in tarts.
Making Italian meringue is easier than it sounds! This is perfect for torching or as is. You can use this to decorate desserts or cover cakes. You can either torch it or use broiler to burn. Leftovers can be made into little meringue kisses.
This dessert has everything I love in it! Cheesecake, lemon curd and burned Italian meringue. Lemon curd and cheesecake can be made ahead. So all you have to do to serve this is, make the Italian meringue, cover the top and torch it immediately before serving!