Berry panna cotta -3

A delicious and simple recipe for red berry panna cotta. A dessert that doesn’t require an oven and is delicious with fresh berries. It’s a classic Italian dessert and always a crowd pleaser!

How to make red berry panna cotta

Sometimes you make a recipe in the summer and it turns out to be especially popular in the winter, as a Christmas dessert. Such was the case with this red berry panna cotta. I came up with the recipe in the summer because it’s great on hot days when you don’t want to turn on the oven to bake something but when you still want to serve something easy and delicious.

This easy panna cotta recipe tastes fantastic both in summer and in winter. In summer you can take advantage of all the summer fruits and use whatever fresh fruit is in season. In the winter you can use frozen fruit for everything, except maybe for the garnish.

So, are you looking for a tasty dessert for barbecue season or for your Christmas dinner? You’re gonna love this creamy panna cotta for sure!

berry panna cotta

Berry pannacotta

The ideal dessert

Panna cotta is incredibly easy to make and can be prepared well in advance. Most panna cotta recipes will keep in the refrigerator for two to three days. This is great if you want to make the dessert a night or two before a dinner party.

Of course, you can make a classic panna cotta recipe with no frills and just vanilla extract. Very tasty on its own, but I still prefer to go for an extra dimension of flavor. So I added red berries to this panna cotta recipe.

What do you need for this recipe?

  • gelatin – I have used unflavored gelatin sheets here and not gelatin powder. I’ve used sheets of 1.5 gram (0.05 ounce) each.
  • Double cream – you need cream for a creamy dessert
  • vanilla extract – you can use a vanilla bean, vanilla paste or extract
  • granulated sugar – I always use fine granulated sugar
  • fresh berries – I used a mix of red fruit, but you can really use whatever you want.

How do you make the berry panna cotta

Making the panna cotta is super easy to do. You first soak your gelatin sheets in cold water for 5 minutes. Use a small saucepan and add the heavy cream to it with the sugar and the vanilla. Gently heat on medium heat right up to the boiling point. Take of the heat and squeeze the excess water out of the softened gelatin leaves. Add to the warm panna cotta mixture and stir until the gelatin is dissolved.

Divide your panna cotta mixture over 4 moulds and cover with plastic wrap. Place in the fridge for at least 3 hours or until you’re ready to serve.

You can choose to serve the panna cotta in glasses (wine glasses or coupes are usually a nice touch) or unmold onto a dessert plate.

Making the berry coulis

Now once your panna cotta is in the fridge you can make your fresh berry sauce. Take a medium saucepan and add fruit, water and sugar together. Heat gently and stir often. You can use a fork to squish the fruit a bit and let it simmer for a few minutes in the pan. Let it cool completely before you add it to your panna cotta. Serve the panna cotta with your homemade compote and other leftover fruits.

It is absolutely one of my favorite desserts and easy to vary too. You can make a blueberry panna cotta, add a little bit of lemon zest for added freshness or use any other fruits you want.

Berry panna cotta -2

Tips on making panna cotta

Can I use frozen fruit?

For the red berry mixture, you can. Defrost the fruit completely and drain the excess liquid. I would not use frozen fruit for the top decoration. If you do not want to buy fresh red fruit because it is out of season, omit it or make the layer a little thicker. If you’re using fruit with seeds like raspberries you can put it through a sieve to discard seeds. Not necessary but it’s optional.

Can I substitute whipping cream?

It depends on the reason. For a less “fatty” version, you can replace half of the cream mixture with Greek yogurt or sour cream, which is also very tasty. By the way, you do not heat the yogurt, only the whipping cream. So first heat the cream, add the gelatin and then add the yogurt. It will still be a creamy texture but a little bit fresher.

For a lactose-free version, you can simply replace the whipping cream with a lactose-free alternative. For example, lactose-free whipping cream or coconut milk (if you prefer).

Can I use less gelatin?

A panna cotta should be fairly firm. If you make it in a glass and serve it that way, you can easily omit a sheet of gelatin if you prefer. If you want to turn the panna cotta over and serve it without the glass small bowl, you should really stick to the four sheets of gelatin for that amount of whipped cream.

Can I make panna cotta without gelatin?

Yes, you can. The easiest way is to use agar agar as a substitute. This is a vegetable-based thickening agent derived from red seaweed. See the back of the package for instructions. About 1.5 – 2 grams (0.05 ounce) of agar-agar is more than enough to replace the gelatin in the recipe below.

Can I make a different flavor panna cotta?

Of course! I have made many panna cotta recipes over the years and I will share more of those soon. But to give you an idea: have you ever tried poached pear panna cotta? Just replace the berries with poached pears on top.

More delicious and easy desserts

If you love panna cotta, you probably love some inspiration for easy desserts! And you’re in luck, because I like those too. Here are a few of my favorites:

berry panna cotta

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Berry panna cotta (no bake dessert)

Super easy and delicious dessert that is festive and great for Christmas or any other festive occasion.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Servings: 4 portions

Ingredients

Vanilla panna cotta

  • 4 leaves gelatin 1.5 gram each or 0.05 ounce
  • 500 ml double cream
  • 2 tsp vanilla extract
  • 50 grams fine granulated sugar

Red fruit compote

  • 200 grams red berries
  • 4 tbsp water
  • 2 tbsp sugar

Garnish

  • 100 grams red fruit

Instructions

Preparation of the vanilla panna cotta

  • Soak the gelatine leaves in cold water for at least 5 minutes.
  • Heat the cream in a saucepan. Add the vanilla extract and sugar and stir until dissolved. When it begins to boil, remove the pan from the heat.
  • Squeeze the gelatin leaves and add to the milk mixture, stirring until dissolved.
  • Divide the whipped cream between the bowls and refrigerate for at least 3 hours.

Preparation red berry coulis

  • Place 200 grams (7 ounces) of fruit, water and sugar in a saucepan. Heat over low heat, stirring regularly. If desired, mash or puree the fruit and simmer in the pan for a few minutes.
  • Allow the coulis to cool completely before spooning it over the panna cotta.
Berry panna cotta -3

A delicious and simple recipe for red berry panna cotta. A dessert that doesn’t require an oven and is delicious with fresh berries. It’s a classic Italian dessert and always a crowd pleaser!

How to make red berry panna cotta

Sometimes you make a recipe in the summer and it turns out to be especially popular in the winter, as a Christmas dessert. Such was the case with this red berry panna cotta. I came up with the recipe in the summer because it’s great on hot days when you don’t want to turn on the oven to bake something but when you still want to serve something easy and delicious.

This easy panna cotta recipe tastes fantastic both in summer and in winter. In summer you can take advantage of all the summer fruits and use whatever fresh fruit is in season. In the winter you can use frozen fruit for everything, except maybe for the garnish.

So, are you looking for a tasty dessert for barbecue season or for your Christmas dinner? You’re gonna love this creamy panna cotta for sure!

berry panna cotta

Berry pannacotta

The ideal dessert

Panna cotta is incredibly easy to make and can be prepared well in advance. Most panna cotta recipes will keep in the refrigerator for two to three days. This is great if you want to make the dessert a night or two before a dinner party.

Of course, you can make a classic panna cotta recipe with no frills and just vanilla extract. Very tasty on its own, but I still prefer to go for an extra dimension of flavor. So I added red berries to this panna cotta recipe.

What do you need for this recipe?

  • gelatin – I have used unflavored gelatin sheets here and not gelatin powder. I’ve used sheets of 1.5 gram (0.05 ounce) each.
  • Double cream – you need cream for a creamy dessert
  • vanilla extract – you can use a vanilla bean, vanilla paste or extract
  • granulated sugar – I always use fine granulated sugar
  • fresh berries – I used a mix of red fruit, but you can really use whatever you want.

How do you make the berry panna cotta

Making the panna cotta is super easy to do. You first soak your gelatin sheets in cold water for 5 minutes. Use a small saucepan and add the heavy cream to it with the sugar and the vanilla. Gently heat on medium heat right up to the boiling point. Take of the heat and squeeze the excess water out of the softened gelatin leaves. Add to the warm panna cotta mixture and stir until the gelatin is dissolved.

Divide your panna cotta mixture over 4 moulds and cover with plastic wrap. Place in the fridge for at least 3 hours or until you’re ready to serve.

You can choose to serve the panna cotta in glasses (wine glasses or coupes are usually a nice touch) or unmold onto a dessert plate.

Making the berry coulis

Now once your panna cotta is in the fridge you can make your fresh berry sauce. Take a medium saucepan and add fruit, water and sugar together. Heat gently and stir often. You can use a fork to squish the fruit a bit and let it simmer for a few minutes in the pan. Let it cool completely before you add it to your panna cotta. Serve the panna cotta with your homemade compote and other leftover fruits.

It is absolutely one of my favorite desserts and easy to vary too. You can make a blueberry panna cotta, add a little bit of lemon zest for added freshness or use any other fruits you want.

Berry panna cotta -2

Tips on making panna cotta

Can I use frozen fruit?

For the red berry mixture, you can. Defrost the fruit completely and drain the excess liquid. I would not use frozen fruit for the top decoration. If you do not want to buy fresh red fruit because it is out of season, omit it or make the layer a little thicker. If you’re using fruit with seeds like raspberries you can put it through a sieve to discard seeds. Not necessary but it’s optional.

Can I substitute whipping cream?

It depends on the reason. For a less “fatty” version, you can replace half of the cream mixture with Greek yogurt or sour cream, which is also very tasty. By the way, you do not heat the yogurt, only the whipping cream. So first heat the cream, add the gelatin and then add the yogurt. It will still be a creamy texture but a little bit fresher.

For a lactose-free version, you can simply replace the whipping cream with a lactose-free alternative. For example, lactose-free whipping cream or coconut milk (if you prefer).

Can I use less gelatin?

A panna cotta should be fairly firm. If you make it in a glass and serve it that way, you can easily omit a sheet of gelatin if you prefer. If you want to turn the panna cotta over and serve it without the glass small bowl, you should really stick to the four sheets of gelatin for that amount of whipped cream.

Can I make panna cotta without gelatin?

Yes, you can. The easiest way is to use agar agar as a substitute. This is a vegetable-based thickening agent derived from red seaweed. See the back of the package for instructions. About 1.5 – 2 grams (0.05 ounce) of agar-agar is more than enough to replace the gelatin in the recipe below.

Can I make a different flavor panna cotta?

Of course! I have made many panna cotta recipes over the years and I will share more of those soon. But to give you an idea: have you ever tried poached pear panna cotta? Just replace the berries with poached pears on top.

More delicious and easy desserts

If you love panna cotta, you probably love some inspiration for easy desserts! And you’re in luck, because I like those too. Here are a few of my favorites:

berry panna cotta

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No votes yet

Berry panna cotta (no bake dessert)

Super easy and delicious dessert that is festive and great for Christmas or any other festive occasion.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Servings: 4 portions

Ingredients

Vanilla panna cotta

  • 4 leaves gelatin 1.5 gram each or 0.05 ounce
  • 500 ml double cream
  • 2 tsp vanilla extract
  • 50 grams fine granulated sugar

Red fruit compote

  • 200 grams red berries
  • 4 tbsp water
  • 2 tbsp sugar

Garnish

  • 100 grams red fruit

Instructions

Preparation of the vanilla panna cotta

  • Soak the gelatine leaves in cold water for at least 5 minutes.
  • Heat the cream in a saucepan. Add the vanilla extract and sugar and stir until dissolved. When it begins to boil, remove the pan from the heat.
  • Squeeze the gelatin leaves and add to the milk mixture, stirring until dissolved.
  • Divide the whipped cream between the bowls and refrigerate for at least 3 hours.

Preparation red berry coulis

  • Place 200 grams (7 ounces) of fruit, water and sugar in a saucepan. Heat over low heat, stirring regularly. If desired, mash or puree the fruit and simmer in the pan for a few minutes.
  • Allow the coulis to cool completely before spooning it over the panna cotta.
Apple caramel cheesecake dessert 1a

It’s like a little apple pie combined with caramel cheesecake. With this recipe, you can easily make delicious no bake apple caramel cheesecakes dessert.

How to make individual no bake cheesecakes?

Start with small glasses or glass jars. These are really cute. You build the dessert in layers, starting by crushed cookies. Top that with your cheesecake mixture and finish it with your topping. Warm caramelized apple for this recipe. It’s really easy to make small one person cheesecakes as you can see!

You can prepare this cheesecake dessert very well, which I think is perfect. Put the prepared dessert in the refrigerator and take it out when needed.

However, you can also prepare the base (cookie + cheesecake layer), and make the apple mixture only just before you want to serve the dessert. This way, you have little cheesecakes with warm apples as a topping. Delicious!

In the last case, you can prepare the apple layer as well. Add a little lemon juice to keep the apple pieces fresh and store them in the refrigerator until you need them. I made them this way for Christmas and it worked perfect.

Apple caramel cheesecake recipe

For this dessert, I decided to first heat the apple in a pan and caramelize it with some sugar. Warm apple pieces work incredibly well in a dessert. In this case, I combined it with whipped cream, cookies and cream cheese.

For the cookies, I chose Bastogne cookies, which are a kind of spice cookies. It’s hard to find this particular cookie outside The Netherlands and a few other European countries, but any spice cookie will do. Biscoff cookies are a good alternative for example.

Apple caramel cheesecake dessert 2a

Tips for no bake apple caramel cheesecakes

Can I add pecans or other nuts to this cheesecake recipe?

Of course! Chop some pecans or other nuts, add them to the apple mixture in the saucepan and enjoy your pecan caramel cheesecakes.

Which caramel bits do you use?

I used small caramel fudge pieces. You can buy them or cut bigger pieces up. These caramel bits are also perfectly fine.

How big are the glasses for individual cheesecakes?

First of all: you can decide yourself how full you want to make your glass jars. I used diamond shaped glasses that are almost exactly the same as these ones.

More individual desserts

I love making desserts in individual portions, here are some more delicious dessert recipes that you can serve in small glass jars:

Apple caramel cheesecake dessert

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4.82 from 16 votes

No bake apple caramel cheesecakes desserts

These individual no bake cheesecakes are perfect as a dessert. Extra delicious with a warm apple topping.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 125 ml whipping cream
  • 50 grams of fine granulated sugar
  • 1 tsp vanilla extract
  • 100 grams of cream cheese
  • 8 Bastogne cookies or other spice cookies
  • 2 apples
  • 2 tsp ground cinnamon
  • 2 tbsp granulated sugar
  • some small caramel pieces/bits

Instructions

  • Beat whipping cream with the 50 grams of sugar until stiff. In another bowl, mix vanilla extract and cream cheese until creamy. Add the whipped cream and mix on a low setting until evenly combined.
  • Crumble the cookies, either by hand or a food processor. The crumbs may still be somewhat chunky.
  • Divide the cookie crumbs among the glasses, followed by the cream cheese mixture.
  • Peel the apples, remove the core and cut into cubes. Put these diced apples together with cinnamon and 2 tbsp sugar in a pan and heat until caramelized. Stir the mixture frequently.
  • Divide the apple mixture among the glasses. To finish, sprinkle some caramel pieces on top.
Baking basics crème brûlée 1a

From now on, make your own crème brûlée with this easy recipe. Eating (and making!) this delicious crème brûlée dessert will never disappoint.

Classic crème brûlée recipe

I don’t know about you, but I have often eaten disappointing crème brûlée in restaurants. From ice cold to way too thick, or even without the crack of the caramelized layer that is essential when eating this dessert. It has made me less likely to pick this French dessert from the dessert menu.

Yesterday I made my own crème brûlée for the first time and wow, it was fantastically delicious. With only 5 ingredients you can make your own crème brûlée at home, so I highly recommend it. Of course I share this easy recipe with you!

Crème brùlée dessert flavors

And did you know that you can also vary with this recipe? For example by adding extra flavors, such as citrus peel or lavender. Still, for me, nothing beats the original, vanilla-based and with a golden brown, crunchy sugar coating.

Baking basics crème brûlée 2a

Crème brûlée torch

I often get asked which exact burner I use for this dessert and my answer is simple: it doesn’t really matter. I have tried several and they all work fine. As long as the burner has a child lock and can be refilled, it’s totally fine. Like this one for example.

I do like to have refill packs in the house because you will always find that your burner is suddenly empty at the moment you’ll need it. So don’t forget to purchase those as well.

Crème brûlée without torch

As already mentioned in the recipe, one option is to put the sugar-coated desserts under the grill until the sugar turns golden brown. So it can be done, but you get the best results with a burner.

Frequently asked questions about crème brûlée

Why is crème brûlée prepared au bain-marie (in a water bath)?

This ensures that the filling cooks evenly. Therefore, the layer of water should be as high as the filling in the dishes. For this reason, it is better not to fill the filling to the edge of the dishes. Another good tip: do not fill the oven dish with boiling hot water until it is already on the tray in the oven.

My crème brûlée is not firm enough, why is that?

This could be due to several factors. Perhaps the oven was not at the right temperature after all, or perhaps you used dishes that were too small. In restaurants you usually see somewhat lower dishes (like this one) and that is for a reason: that way the cream filling cooks better and especially faster. Also, crème brûléé desserts really need time in the refrigerator to set, so don’t skip this out of time constraints.

Can I also substitute the vanilla pod with vanilla extract?

You can, but then you miss the beautiful black speckles of vanilla that really belong in it if you ask me. To replace 1 vanilla pod, you need 3 tsp of vanilla extract.

Can I use any other sugar for the sugar coating?

I prefer to use cane sugar because it creates the most beautiful, brown caramel layer. Yes, you can use other sugar, but then the results will be a bit different.

No bake recipes

Looking for recipes that don’t need to go in the oven? I got you, here are a few of my no bake desserts:

Easy crème brûlée recipe

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4.54 from 49 votes

Vanilla crème brûlée recipe

From now on, make your own classic crème brûlée with this easy recipe, enjoy!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 6 servings

Ingredients

  • 5 egg yolks
  • 80 grams of fine granulated sugar
  • 500 ml whipping cream
  • 1 vanilla pod
  • cane sugar

Instructions

  • Put the egg yolks and fine granulated sugar in a bowl and using a whisk, whisk well together.
  • Pour the whipping cream into a saucepan. Cut the vanilla pod in half lengthwise and add the vanilla seeds to the whipping cream.
  • Heat the whipping cream while stirring and then pour it in with the egg yolks while continuing to stir in the bowl.
  • Divide the mixture among the baking dishes. Place them in baking dish, put in the oven and pour in a layer of hot water.
  • Bake the crème brûlée for 45-50 minutes (larger dishes up to 60 minutes) in the oven at 150°C/300℉ (conventional).
  • The dessert is good when the mixture is firm, but in the center of the dish it may still be a little jiggly.
  • Let them cool for a while on the counter and then put them in the refrigerator for at least 3 hours to set.
  • After they have set, remove them from the refrigerator and sprinkle a thin layer of cane sugar on top. Use a blow torch to caramelize the sugar layer. Putting them under the grill until the sugar is melted and turns golden brown is also an option.
3 ingredient chocolate mousse (without egg) 2

An easy eggless chocolate mousse recipe that requires only 3 ingredients and is ready in 15 minutes. Sounds perfect, doesn’t it? It comes highly recommended! All your guests will love this simple dessert.

Easy chocolate mousse

Chocolate mousse is a delicious dessert that many people love, including me! It is creamy, fluffy and, of course, has that blissful chocolate flavor. Officially, chocolate mousse is made with raw eggs, but I personally prefer not to include raw eggs in my non-baking recipes.

Luckily, I have the solution that allows you to make an incredibly easy eggless chocolate mousse. In fifteen minutes, you will have this easy chocolate mousse. It doesn’t get any easier, I promise!

3 ingredient chocolate mousse (without egg) 1

Eggless chocolate mousse

You only need three ingredients to make this easy chocolate mousse: chocolate, whipped cream and sugar. By making the chocolate mousse without eggs, you can serve this easy dessert to everyone and it is perfect for children and pregnant women. It is a tasty and simple alternative to traditional chocolate mousse and is sure to impress your guests.

This mousse is also a great recipe to make with the kids. Let them choose their favorite chocolate bar and decorate the whipped cream according to their creativity. Sprinkles make everything more fun, don’t you think?

More chocolate recipes

Of course, chocolate mousse is the ultimate chocolate dessert, but you can never have enough chocolate recipes in your life. That’s why I’m going to share with you some other really delicious recipes:

eggless chocolate mousse

chocolate for chocolate mousse

Frequently Asked Questions about 3 ingredient chocolate mousse recipe

Why is there whipped cream in chocolate mousse?

The secret to this delicious eggless chocolate mousse is in the combination of melted chocolate and whipped cream. By beating the whipped cream well and gently spooning in the melted chocolate, you maintain the airy texture but also add a full chocolate flavor to the cream.

Which chocolate do I use for chocolate mousse?

You can make this chocolate mousse with whipped cream with any kind of chocolate. Dark chocolate, milk chocolate and white chocolate, but you can also just use your favorite flavored chocolate bar. You will find the right proportions in the recipe card. If you want a bar with whole nuts in it, chop them first.

Can I make more flavors of chocolate mousse?

Other ways to add your own twist to this eggless chocolate mousse is by adding additional flavorings! Think of cinnamon, vanilla extract, other flavor extracts or a liqueur. Please note that when adding a liqueur, the chocolate mousse is obviously no longer suitable for children and pregnant women.

How do I serve chocolate mousse?

There are many ways to serve chocolate mousse. You can go for simple ramekins, but you could also go for a nice cocktail glass. I have listed some nice examples below to inspire you:

More easy desserts

Love making homemade desserts? I just know that you really want to give these recipes a try!

easy chocolate mousse

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5 of 1 vote

3 ingredient chocolate mousse recipe without eggs

A recipe for easy eggless chocolate mousse made with only three ingredients! The perfect chocolate dessert.
Prep Time15 minutes
Resting1 hour
Total Time1 hour 15 minutes
Servings: 4 -6 servings

Ingredients

DARK CHOCOLATE MOUSSE

  • 150 grams dark chocolate
  • 350 ml whipping cream
  • 2 tbsp fine granulated sugar

MILK CHOCOLATE MOUSSE

  • 175 grams milk chocolate
  • 350 grams whipping cream
  • 2 tbsp granulated sugar

WHITE CHOCOLATE MOUSSE

  • 200 grams white chocolate
  • 350 grams whipping cream
  • 2 tbsp granulated sugar

DECORATION (OPTIONAL)

  • Fresh fruit
  • Biscuits
  • Sprinkles
  • Chocolate shavings

Instructions

  • Melt the chocolate au bain-marie. Once melted, let it cool (without solidifying).
  • Meanwhile, place the whipping cream in a bowl and beat with the sugar until fluffy and stiff. Be careful not to beat it too stiff.
  • Fill a pastry bag with a nice nozzle (I use the Wilton 1M) with 100 grams of the whipped cream and set the bag aside.
  • Pour the cooled chocolate into the bowl with the whipped cream and gently fold in with a spatula until all the chocolate is incorporated and the mixture is smooth.
  • Divide the chocolate mousse between 4 large or 6 small bowls. Grab your piping bag again and pipe nice swirls on top of the mousse.
  • Place the chocolate dessert in the refrigerator for at least an hour to set. Decorate the mousse to taste just before serving.
Apple crumble-2

Do you know how to make apple crumble? This apple and cinnamon crumble is a delicious dessert served hot or cold. Add a scoop of ice cream or a dollop of whipped cream on top of the crumble topping for a real treat! It’s the perfect fall dessert and I’ll share my recipe.

What is apple crumble?

Apple crumble is a quintessentially British recipe that originated during the Second World War. Due to food shortages, ingredients for apple pie, such as flour and butter, were in short supply. As a result, a simple crumble was devised to cover a dish of apple pieces, using less dough than a pie.

The result was a blissful crumble mixture with apple pieces. I always make it into a cinnamon apple crumble by simply adding some cinnamon, which is a fantastic combination with fresh apples. You can also add sultanas or pieces of nuts. Nuts taste really good when mixed through the crumb topping.

Apple crumble-4

Making apple crumble

You will find that this recipe for apple crumble with cinnamon is incredibly easy to make. That’s the great thing about it, it’s a delicious dish and really quick to make. You just need a large bowl in which you add the white sugar and the cinnamon. Mix it together and that is your apple filling done.

For the crumble topping I like to use cold butter, all purpose flour and regular sugar. I use my fingers to turn this into a crumble. When it almost comes together the crumble is ready to be added on top of the apples. The only step left is to bake it until golden brown in the oven.

Apple crumble is very tasty on its own as a dessert recipe, but it can be made even better if you serve it with a big scoop of vanilla ice cream or a topping of whipped cream. You could also add a scoop of Greek yogurt or a drizzle of caramel sauce. It is really one of my favorite dessert recipes.

Originally, crumble is made with apples, but of course there are many other possibilities. In fact, you can use any kind of fruit or combine different fruits!

This easy apple crumble recipe can be turned into any kind of fruit crumble you like. Choose whatever fruits are in season and you can make yourself a different crumble every weekend!

ovendish with apple crumble

homemade apple crumble

More crumble recipes

To give you some examples of what can be done with different fruits, I have listed two of my favorite crumble recipes (and more to come soon!):

Personally, I make the apple crumble most often, but I love it with other fruits too. Which fruit crumble recipe do you use?

Making apple crumble

What kind of apples do you use?

I prefer to use firm, sweet and sour hand apples rather than sweet apples, basically like apple pie. I prefer granny smith apples, pink lady, honeycrisp apples or choose your favorite apple. There is no right or wrong here. If you prefer sweet apples or tart apples? Go for it. Just make sure to double check the amount of sugar you use as tart apples might need just a bit more.

What kind of baking tin do you use?

I rarely use the same baking tin twice to make a crumble. You can use a large baking dish, a round baking dish, a couple of smaller ones or whatever you feel is most appropriate. It doesn’t really matter as long as the tin or dish is oven proof.

Can I use small cake tins?

Yes, you can! That way you can give everyone their own portion. It’s the perfect dessert for that purpose. The oven dishes or ramekins should be about 8 or 9 cm (3.5 inch) in diameter. The baking time will be slightly shorter if you use small ramekins. Reduce the baking time to 20 minutes if the oven temperature is the same.

Can I freeze apple crumble and reheat it later?

If you have any crumble left over, you can store it in the fridge. This may make the topping less crispy. You can reheat the crumble in a pre-heated oven at 180°C/350˚F (conventional oven) for about 10 minutes. This will make it nice and crispy and warm again! Was your crumble already quite brown on top? Cover it with aluminum foil when you’re reheating it in the oven.

Can I eat the crumble cold?

Yes, you can! It is delicious both cold, at room temperature and hot. Personally, I always warm it up in the oven, but just like apple pie, this crumble is delicious cold (with a dollop of whipped cream)!

Can I make the dough and apple mixture separately?

You can make the dough and the apple mixture separately and bake them in the evening or the next day. The crumbly topping is best kept in the fridge on a sheet of baking paper, covered with foil. However, I would add some lemon juice to the apple mixture and keep it in the fridge in an airtight container (this will prevent the apples from browning). I prefer to make the apple crumble ahead of time and reheat it in the oven in the evening, which is just as good and the best way if you ask me. Definitely one of my favorite apple desserts!

 

delicious apple crumble

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Apple crumble recipe

Making apple crumble? Delicious! With this easy recipe, you’ll have a delicious apple and cinnamon crumble on the table in no time.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 5 portions

Equipment

  • 20 x 20 cm square baking tin (8 x 8 inch)

Ingredients

Apple Filling

  • 3 large apples
  • 50 grams sugar
  • 2 teaspoons cinnamon

Crumble

  • 75 grams unsalted butter
  • 100 grams flour
  • 100 grams sugar
  • Pinch of salt

Instructions

  • Peel and chop the apples in small cubes. Mix the sugar and cinnamon with the apples and pour into the baking tin.

Making the crumble

  • I like to make the crumble with my hands. Put all the ingredients in a bowl at once. Rub the butter between your fingers and knead into a firm but crumbly dough.
  • The dough will eventually (or just about) form a firm, cohesive dough. Then it is good. Sprinkle the crumble over the apple mixture.

Baking the crumble

  • Bake the crumble for 30 minutes at 200°C/400˚F (conventional oven).
Homemade vanilla sauce

Vanilla sauce is incredibly delicious with desserts. Serve warm vanilla sauce with apple strudel, apple crumble, brownies or, of course, a delicious bread pudding.

Homemade vanilla sauce

Vanilla sauce, never before had I thought about making it myself. That is, until last week, when I had another recipe on my to-do list that included this sauce. Since vanilla sauce is not difficult to make, I decided to make it quickly. The result was a fantastically delicious creamy sauce and the big question was why I had never done it before.

Vanilla sauce for bread pudding

The recipe I made to go with this vanilla sauce was for little apple strudels. A perfect combination.

What this sauce is even more perfect for: bread pudding. I love making my own bread pudding and a dash of vanilla sauce is the perfect combination to make your homemade bread pudding a real treat.

Looking for a good bread pudding recipe? Try this sourdough bread pudding from my friend Simone!

homemade Vanilla sauce recipe

What is vanilla sauce made of?

You only need 4 ingredients to make this vanilla dessert sauce recipe. You can find several recipes for custard sauce, but I like this one best.

  • Whipping cream: I love the rich, creamy flavor that whipping cream adds to a dessert sauce.
  • Sugar: Provides the perfect sweet taste to the homemade sauce.
  • Egg Yolks: Egg yolks thicken the sauce and give it the perfect thickness. They also provide a rich flavor.
  • Vanilla bean: This is the most important ingredient of all: vanilla! The vanilla bean gives the famous distinct flavor that a vanilla sauce should have.
Vanilla custard sauce

Tips for vanilla dessert sauce

Can I substitute whipped cream?

It depends on the reason. I prefer to use whipped cream for vanilla sauce because it makes the tastiest, creamiest sauce. You could also use a combination of cream and milk (1:1 ratio) instead of whipped cream, but that’s a little less flavorful, if you ask me.

If you want to replace the whipping cream with a lactose-free alternative, I would choose a lactose-free whipping cream.

What can you do with the egg whites?

You can use the egg whites to make different kinds of meringue. I always love pavlova. It is especially delicious with the vanilla sauce!

Can I substitute the vanilla bean?

You can, but you won’t get those nice black specks in your sauce (from the seeds). One vanilla pod can be replaced with

  • 3 teaspoons vanilla extract
  • 3 teaspoons vanilla essence
  • 6 teaspoons vanilla sugar
  • 3 teaspoons vanilla paste

If using vanilla sugar, subtract the sugar from the recipe.

Vanilla dessert sauce

 

Vanilla sauce recipe

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4.89 from 17 votes

Vanilla sauce recipe (for bread pudding)

Vanilla sauce is incredibly delicious with desserts. This creamy vanilla sauce is perfect with bread pudding, apple crumble, ice cream and more.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 1 small pitcher

Equipment

Ingredients

  • 250 ml whipping cream
  • 2 egg yolks
  • 50 grams of fine granulated sugar
  • 0,5-1 vanilla bean

Instructions

  • Pour the whipping cream into a saucepan and slowly bring to a boil.
  • In a bowl, whisk together the egg yolks and sugar. Halve the vanilla pod, scrape out the seeds and stir into the egg mixture.
  • When the cream comes to a boil, pour it into the egg mixture in a thin stream, stirring well. Be careful not to overcook the egg yolks.
  • Pour the mixture back into the saucepan and add the vanilla pod. Do not bring the mixture to a boil, but continue to stir until the mixture is sufficiently thickened.
  • Keep in mind that the sauce will continue to thicken as it cools. I did a simple trick to see if it was ready: Dip the spatula into the sauce, hold it horizontally, and draw a line across the spatula with your finger. If the sauce doesn't run back to where you drew the line, it's good. Simply remove the vanilla pod from the sauce.
No bake cherry cheesecake 4

A delicious recipe for making your no bake cherry cheesecake (Dutch MonChou pie). This pie is made without an oven and has a tasty Bastogne biscuit base. Bastogne cookies are originally from Belgium and while super tasty, you can easily replace them for another kind of cookie you like. Graham crackers is a classic of course so that will work just fine.

Making No bake cherry cheesecake

The first time I made this recipe back in 2014 I wasn’t a big fan of MonChou or cream cheese in desserts in general. Over time I have grown to love and appreciate cream cheese in recipes but in the beginning I found it really weird to have a sweet dish with cheese in it.

In fact, thanks in part to the delicious biscuit base, I am in love with this no bake cherry cheesecake recipe. It has a lovely creamy cheesecake filling and in combination with the cherries it’s the perfect summer dessert.

Ever since my first no bake cherry cheesecake recipe I make it on a regular basis. It’s incredible easy and a perfect crowd pleaser.

Baking tip: I like to use a loose-bottom pie tin for this type of no bake dessert. This makes it easy to remove the Dutch MonChou pie from the tin and the tin is easy to clean.

No bake cherry cheesecake 2

What is MonChou?

To first explain a bit about the origin of MonChou. It was originally made by a company in the Netherlands called Friesland Campina. They marketed a cream cheese in small square packages and called it monchou. It’s not made anywhere else, but you can very easily replace it with any other kind of firm cream cheese. So if you want to make this no bake cherry cheesecake you can absolutely do that.

MonChou can be found online in a few different stores but it might be easier swapping for another full-fat cream cheese filling. Make sure it is a firm cream cheese and not too soft or the cheesecake will not hold.

Cherry season

Summer roughly coincides with cherry season, which I love. If you’re making this during cherry season, it’s fun to make your own cherry pie filling. There is nothing wrong with the store-bought stuff, but there is nothing like making it yourself.

If cherries are out of season, you can still make a homemade cherry filling. Instead of fresh you can use a can of cherry pie filling or use canned cherries (with juice)

Making the no bake cherry cheesecake

Making the cherry cheesecake starts by making the crust first. You place the cookies of your choice in a food processor and grind them into small crumbs. Add the melted butter and mix the two together. A package of Bastogne cookies that I used here is 260 grams (9.2 ounce). If you’re using graham crackers or another type of cookie you might have to vary the butter content. Make sure all crumbs have some butter.

Press the cookie crumb mixture into the bottom of the tin firmly. You can use a springform pan for this but I like to use a pie dish with a loose bottom. This makes it easier to release the cheesecake once cooled. Place in the fridge until ready to use.

cream cheesecake cookies

more things to do with cream cheese

Making the cherry pie filling

For making this easy no bake cherry cheesecake you need tins of cherry pie filling. It’s easiest to buy this ready made. You need roughly 800 grams (1.8 pound) or two tins of the cherry pie filling.

Next step is to prepared the cream cheese mixture. First you whip the double cream or heavy whipping cream with 2 tablespoons of sugar to stiff peaks. You can replace the double cream with cool whip to make the cake firmer or if you do not have very firm cream cheese. Set the cream aside and take a separate bowl for making the cream cheese filling.

Mix cream cheese, sugar and vanilla sugar and mix till you have a creamy filling. You can use a hand mixer to do that or use the mixing bowl of the food processor. Fold the whipped cream through the cream cheese with a rubber spatula.

Take the tin out of the fridge and pour the filling on top of the buttery graham cracker (or Bastogne cookie) crust. Smooth the surface and let it sit in the fridge for at least two hours or until it is set. Cover with plastic wrap.

Once set add the cherry pie filling on top of the cream cheese layer. And the perfect dessert is ready! It is one of my favorite no bake desserts. It’s also a great recipe to make mini cheesecakes. It’s a favorite here at family gatherings or for any special occasions. It doesn’t take much time at all to make it and although you do have to wait for the cheesecake to set, that is not active time!

Tips for making No bake cherry cheesecake

Which cream cheese do you use?

I use small firm MonChou cream cheese packages but you can use another brand with firm cream cheese. Prairie farms is a good and firm substitute and works great in no bake desserts.

How can I make the filling more firm?

You can use cool whip as a replacement for whipping cream for a firmer result. I never do this myself, simply because it is not necessary. Optionally, if you haven’t bought the firm cream cheese, it can help give the filling extra firmness.

Isn’t two tins of cherry pie filling a lot?

Cherries on jelly are a must cherry topping on this no bake cherry cheesecake pie. Like the biscuit at the bottom, cherries in jelly are inseparable from this cake. However, I myself do not like a lot of jelly on the cream cheese filling, so I prefer to use two tins so that I can leave out some of the jelly, but still have lots of cherries. I explain how best to do this in the recipe card below. You can also use one tin of pie filling, but you will have proportionately more jelly and less cherries. Just the way you like it!

Can I replace the cherries?

Absolutely. In fact, you can use any fresh fruit of your choice, whatever is in season and whatever you like for this no bake recipe. I once used blueberry jam instead of cherries for a birthday cake. With fresh blueberries and raspberries on top, it is delicious! You can also use fresh cherries (remove the stones first though!) or fresh berries.

Can I substitute Bastogne biscuits?

Basically you can use any biscuit that crumbles easily. However, bear in mind that each biscuit requires a slightly different amount of butter. If you use 200 grams of digestive biscuits or 240 tea biscuits, you can use the same amount of butter from the recipe below.

Which baking tin did you use?

I prefer to use a loose-bottomed pie tin. This makes it easy to remove the no bake cheesecake from the tin and the tin is easy to clean.

Can you freeze a no bake cherry cheesecake?

Yes, you can. Ideally you should freeze the cake without the cherry pie filling. Make sure you pack the cheesecake in an airtight container, and it will keep in the freezer for up to three months.

Do you want to defrost the cake? Do it in the fridge. It will take a little longer, but this is the best way to prevent the cake from getting soggy.

Are you a fan of cheesecake?

You might want to try these recipes below as well:

 

No bake cherry cheesecake

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No bake cherry cheesecake (Dutch MonChou pie)

A delicious recipe for making your own MonChou cake. You can make this cake without an oven and it has a base of Bastogne biscuits.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 14 portions

Equipment

  • Pie tin 24 cm diameter or 9.5 inch

Ingredients

  • 260 grams Bastogne biscuits or replace with biscuit of choice
  • 100 grams unsalted butter
  • 250 ml whipping cream + 2 tablespoons sugar
  • 100 grams sugar
  • 8 grams vanilla sugar
  • 200 grams cream cheese choose a firm brand
  • 800 grams cherry pie filling

Instructions

  • Crush the Bastogne biscuits in a food processor. Melt the butter in a pan and add the crumbled biscuits. Stir well until firm.
  • Pour the biscuit-butter mixture into the baking tin lined with baking paper and spread evenly over the base. Chill the cake in the fridge.
  • Meanwhile, make the filling for the cake. Whip the cream with 2 tablespoons of sugar in a bowl until stiff.
  • In another bowl, mix the sugar, vanilla sugar and cream cheese until creamy. Add the whipped cream to the MonChou mixture and mix well.
  • Spoon the filling into the cooled cookie base and refrigerate for at least 2 hours to allow the filling to set.
  • If you are using one tin of pie filling, you can spread it evenly over the cake. Are you using two tins like me? Use a fork to remove the cherries from the tin. Leave the excess jelly in the tin. This way you'll have a nice amount of cherries on the cake, but it won't get too full because you won't use all the jelly. Spread the cherries evenly over the cake.
Italian meringue-2 1

Italian meringue is used in a lemon meringue pie, as a filling in various desserts, or as a topping on other pastries. This recipe makes it easy to make your own!

Make your own Italian meringue

One of the most famous recipes featuring Italian meringue is probably the lemon meringue pie. That lovely crumbly cookie base, delicious lemon curd and a topping of Italian meringue. Lightly toasted with a crème brûlée burner/ kitchen torch.

Before I decided to make my own lemon meringue many years ago, I had never made Italian meringue. In fact, making this particular meringue scared me a little. Whenever I start a recipe with sugar syrup or caramel, I always feel that it will be very difficult and that I will fail easily.

Of course, I was worried for nothing. In fact, this Italian meringue is really easy to make. The only thing to remember is not to stir in the pan and to use your sugar thermometer, which will tell you when it’s ready. If you do that you will be allright!

whisk with Italian meringue

toasted Italian meringue

Italian meringue = cooked meringue

Italian meringue is an egg white foam made with a hot sugar syrup. This sugar syrup is added to the whipped egg whites while it is still piping hot, thus cooking the egg whites. This is why Italian meringue is also called cooked meringue.

Thanks to this method, the foam keeps longer than a french meringue and can be used on cakes, pastries and desserts. The French meringue is generally used in things that need to be baked in the oven. Think pavlova, meringue cookies or crispy meringues.

I will soon tell you more about the different types of meringue!

Why Italian meringue?

Apart from the fact that it was a breeze to make, the result was fantastic! Honestly, I have never had such beautiful meringue.

If you take some of the foam between your fingers, you won’t feel any sugar crystals. The sugar dissolves easily due to the temperature of the syrup. The texture of this Italian meringue is super fine and smooth, but also firm. I could put a spoon upright in the foam, shake the bowl and the spoon just stayed in place. So the perfect stiff peaks. It is the most stable of the meringues and perfect for using in raw form.

I could go on and on about the benefits of Italian meringue. For example, you can snack on this meringue with confidence. You don’t have to worry about salmonella from raw egg whites. The sugar syrup has heated the egg whites and killed the bacteria.

This is great for pregnant women, the elderly and children. But also for you, as you can snack on the uncooked meringue 😉.

Italian meringue-4

How to make the Italian meringue

Making this beautiful meringue is easy. You start by whipping the egg whites with the icing sugar to stiff peaks. Make sure you do not get any of the egg yolks in your egg white mixture as they will make it impossible to get stiff peaks. The same goes for the bowl and the whisk attachment. Make sure they are absolute fat free. Cleaning it with a bit of lemon juice is a good way to make sure it is fat free.

Now is the time to make the sugar syrup. Add the sugar and the water to a small saucepan. Place on medium heat and bring to the boil. Do not stir the mixture! If there is too much sugar on the sides of the bowl use a wet pastry brush to brush it down. Once the sugar mixture has reached the right temperature turn on the food processor at medium speed. Control the mixer speed as you do not want the hot syrup flying around!

Slowly pour the hot sugar mixture into the bowl while whisking. Once all is in, turn the machine to it’s highest setting and keep whisking until the foam is cold. The mixing bowl itself will still feel somewhat lukewarm probably but the meringue itself will be cool.

Lemon meringue recipes

By now I’ve said so many positive things about Italian meringue that you probably can’t wait to start baking with it. Not surprisingly, there are quite a few recipes on Laura’s Bakery that use Italian meringue. So stay tuned for lots more delicious meringue recipes coming up soon. Some of my favorite desserts use Italian meringue. Spoiler alert; they’re not on the site as of yet but we’re working hard to get them all up and translated! So just a little more patience. Make sure to start by reading how to whip the perfect egg whites.

Passionfruit meringue

deconstructed lemon meringue

Italian meringue: Tips

How many eggs do I need to make 200g/7 oz of egg whites?

A medium-sized egg weighs about 55 grams/ 1.9 oz on average. For the egg white of a medium egg, you generally count 30-35 (1-1.2 oz) grams, so about 6-7 eggs (M).

Which sugar thermometer do you use?

In theory, any type of sugar thermometer should work. I have a digital sugar thermometer which I am very happy with. It can be attached to the edge of the pan with a small clip and gives a signal when the temperature is only 2 degrees off the set temperature. Very handy! That way you don’t have to keep watching the thermometer all the time.

How long in advance can I prepare and store Italian meringue?

I don’t recommend making Italian meringue in advance and storing it in a bowl in the fridge for later use. The moisture in the fridge does not combine with the sugar in the meringue. Some say you can store it in a sealed piping bag in the fridge, but I don’t recommend it.

If stored, the foam will slowly but surely dry out. Once piped on the cake, you will have less trouble with this (especially if you have toasted it with a blowtorch). However, bear this in mind when storing your cake, as it is likely that the quality of your foam will deteriorate slightly after a night in the fridge.

Can you make baked meringues with Italian meringue?

You certainly can, as well as pavlova. However, I prefer to use my French meringue recipe (to make meringues) or my basic pavlova recipe.

Can I add coloring to the meringue?

Yes, you can. I have never done it with Italian meringue, but with French meringue I opt for a paste, gel or powder color. That way, you don’t add too much liquid, which can cause the frosting to fail.

What kind of burner do you use to toast the Italian meringue?

Roasting (or toasting) Italian meringue is incredibly delicious and very easy to do with a simple (crème brûlée) gas burner. Italian meringue already looks a bit like marshmallow fluff because of its firm structure, and when you toast it with a blow torch it looks even more like marshmallow fluff. It’s almost like making s’mores but in a different shape and form.

My egg whites won't come out stiff, how can this be?

You’ve most likely left some egg yolk in the bowl with the egg whites or you have not cleaned your bowl and whisk properly. Even a little bit of yolk or grease can result in the meringue not setting properly. For splitting the eggs I always use three bowls. One for breaking the egg and splitting it. One for adding the clean egg white and one for the egg yolks. If something goes wrong with the 3rd egg for instance I don’t have to start all over again but just need to replace the one egg.

Italian meringue-4 1

 

Italian meringue on whisk

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Italian Meringue

Italian foam is used in (on) lemon meringue pie and as a filling and topping in various desserts. This recipe is very easy to make.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 1 portion

Ingredients

  • 200 grams egg white
  • 75 grams icing sugar
  • 325 grams granulated sugar
  • 85 grams water

Instructions

  • In a fat-free bowl, beat the egg whites until stiff and add the icing sugar. Leave this to stand for a while, we will add the sugar syrup later.
  • Place the water and granulated sugar in a saucepan and bring to the boil at 121˚C/238˚F. Do not stir in the pan.
  • Use a candy thermometer to check the temperature. When the syrup has reached the right temperature, turn on the mixer with the whisk attached. A stand mixer is easiest, as it leaves your hands free.
  • Make sure that any splash lid is no longer on the mixer/bowl. Remove the pan from the heat and, with the machine turning, slowly pour the syrup into the egg whites.
  • Continue to whisk on the highest setting until the foam is cold and starts to form peaks; the bowl itself will usually still feel lukewarm at this point.
  • You can use this foam as a filling or topping in desserts. As the egg whites are heated, you can eat this without baking. For a crispy, light brown layer, use a gas burner.
  • Italian meringue can also be baked. It works in the same way as 'normal' French meringue. Bake for 2 hours at 100°C/212˚F (conventional oven).
Candied lemon slices-5

To be honest, I had never made candied lemon slices or lemon peel before, so it was time to try. The result was these delicious candied lemon slices for my limoncello tiramisu. It’s the perfect topping for a cupcake, a lemon meringue pie, ice cream, a frosted cake or a dessert. Also a great gift for a lemon lover!

How to make candied lemon slices

Making candied lemon is a very simple process and an easy recipe but it is time consuming. You start by making the citrus slices. Slice lemons either with a very sharp knife or a mandoline. You’re aiming for uniformly thin slices.

Then you need to blanch the lemon several times in a pot of water (a large saucepan or a large skillet will work as well), and it is important to change the water after each boil. You do this because it removes the bitterness from the peel; after all, nobody likes the bitter part of the lemon peel.

Next step is to turn sugar water into a sugar syrup. In the sugar mixture you bathe the lemon slices so that they are soaking up the sugar. You repeat this process several times while the lemon slices drain in a single layer on a rack to let the excess syrup drip away and the sugar syrup continues to thicken.

This is not something you do in one evening, but you can keep the slices for a long time. The drying process also takes some time so keep that in mind. They will still be a little sticky but that’s normal.

Which lemons should I use?

Are you going to make this candied lemon recipe? If so, I would recommend using organic lemons. I know they are a lot more expensive, but when you know what nasty chemicals are sprayed on regular lemons, the organic lemons will be worth the money.

Some time ago there was a documentary on Dutch tv showing where that shine from the regular lemons comes from! Not what you want! Depending on where you live you can use meyer lemons or another type of fresh lemons.

Candied lemon slices-2

What is candying?

In a nutshell, candying is a way of preserving food. By cooking edible products in fat or sugar at a low temperature for a long period of time, they can be preserved for much longer. This applies not only to lemons, but also to candied duck (confit de canard), candied peel and candied ginger.

The method of candying with a sugar syrup not only makes it last longer, it also instantly transforms what you are candying into a kind of candy.

How does candying work?

When you first start candying fruit, you will usually use the sugar syrup method as described in the recipe below. In fact, you can candy many types of fruit. In general, harder fruits are the easiest to candy. Soft fruits cook too easily in the sugar syrup and become mushy.

You can use this recipe not only with lemon slices, but also with other citrus fruit such as lime or orange slices. It is also very nice to just grate the peel of a lemon and then candy-coat it, this gives a more subtle effect (and flavor) for a lemon candy decoration. No matter if you’re using citrus peel, orange peel or lime this will make for beautiful toppings on so many baked goods.

Candied lemon slices-3

Frequently Asked Questions about Candied Lemon slices

What temperature should the syrup be at?

Officially, the sugar syrup should be between 105 and 110 ˚C (220-225˚F). I personally have a sugar thermometer, but sometimes I do it myself without a thermometer. That’s fine as long as you’re careful not to turn the heat up to the highest setting. You want a low simmer or medium heat at most.

Is there a quicker way to make candy lemon slices?

Yes, there is. And I like quick recipes, so I tried this method first. Instead of soaking the slices in the sugar syrup several times, you can make one sugar syrup and cook the slices in it on a low heat for about 30-35 minutes. The syrup is equal parts water and sugar.

The risk here is that the hot syrup will damage the flesh of the lemon slices or cause them to boil to pieces. Unfortunately, this happened to me the first time (see the first photo) and I think it’s a shame, so I haven’t described this method in the recipe.

The quick method works very well for candying citrus zest or julienned peel. Here you use a cheese slicer to scrape off the yellow part of the lemon peel and then cut it into thin strips. After blanching and cooking in the sugar syrup, the strips are stored in a jar with the sugar syrup. That’s a great way to quickly make a sweet treat to go on your desserts.

Can you eat the slices whole?

Yes. By blanching (thin) lemon slices and then candying them, the slices fill up with sugar and become sweet. However, I should point out that the lemon peel is at its best when it has become translucent, and this is best achieved by cooking it as described above. So take your time. And because you can keep it for such a long time just use extra lemons and make a lot. It’s a delicious treat that goes so well with loads of different dessert recipes.

How should candied lemon peel be stored?

The best way to store them is in an airtight container in the fridge. Candied Lemon Slices will keep for months.

Can you use frozen lemon slices?

I have no experience with this, I never have them in the house. Again, I would recommend trying an organic version. If you do try it, I would love to hear if it works with frozen lemon slices!

 

candied lemon slices

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5 of 1 vote

Candied Lemon slices

Candied lemon slices are a beautiful and delicious decoration for cakes and desserts.
Prep Time10 minutes
Cook Time1 hour
Drying time6 hours
Total Time7 hours 10 minutes
Servings: 1 portion

Equipment

  • Sugar thermometer

Ingredients

  • 2-3 lemons
  • 250 ml water
  • 350 grams sugar

Instructions

  • Cut the lemons into thin slices, 0.5 cm thick. Do not use the top and bottom of the lemon.
  • Bring the lemon slices (or zest) to the boil in a pan with plenty of water, boil for about a minute and then drain. Repeat twice more and then place the lemon slices in a bowl of cold water. Drain.
  • In a saucepan, add the water and 250 grams (9 oz) of sugar. Bring to the boil (officially the sugar syrup should be between 105 and 110 ⁰C/220-225˚F) and leave to simmer for a minute.
  • Carefully place the lemon slices in the pan (with the heat off) and leave until the syrup has cooled completely. Place the slices on a wire rack.
  • Add another 50 grams (1.7 oz) of sugar to the syrup, bring to the boil and leave to simmer for a minute. Carefully place the lemon slices back into the thicker sugar syrup (with the heat off under the pan). Leave the slices to stand until the syrup has cooled, then repeat the process.
  • Once the slices have dried on a wire rack for 5-6 hours, you can dip them in extra sugar for a festive effect if you like. Let them dry again for a while and then dip them in the sugar again.
Limoncello tiramisu-2

I think this limoncello tiramisu is absolutely delicious. It has the brightness of fresh lemons with the sweetness and creaminess of the mascarpone. The lemon curd makes it a nice sweet and fresh dessert, and this tiramisu is perfect to finish off an Italian dinner. With an (extra) glass of limoncello on the side (totally optional of course). It’s a nice lemony twist to a classic tiramisu, featuring limoncello liqueur.

How to make Limoncello Tiramisu

I love quick and easy recipes, so that was the starting point for this Limoncello Tiramisu. I used my basic recipe for a quick tiramisu and replaced the coffee with limoncello and the cocoa powder with lemon curd. This really brings out the limoncello and lemon curd flavors in the dessert.

If you have already prepared the candied lemon slices and the lemon curd, it will take you no more than half an hour to make this tiramisu. Making the tiramisu a day in advance is also good for the taste, as the flavors will be better absorbed the next day.

Baking tip: If you make your own lemon curd, you’ll probably have enough left over for another recipe. I usually store the leftover lemon curd in glass jars with lids.

Limoncello tiramisu-4

What goes into the limoncello tiramisu?

Apart from the candied lemon slices you will need the following ingredients. Make sure to double check the full quantities in the recipe card below

  • double cream – or heavy cream
  • mascarpone cream – you can use another cream cheese if you prefer
  • caster sugar
  • lady fingers – you can also use different cookies if you prefer
  • lemon curd
  • limoncello – for an alcohol free version check below. Limoncello is an Italian lemon liqueur.
  • candied lemon or lemon peels

Making the tiramisu

Make sure to have prepared the candied lemon slices and the lemon curd (if making your own). Next step is to take a large bowl and to mix the mascarpone with the heavy whipped cream till it’s creamy, firm and smooth. Set aside.

Now take a separate bowl (preferably a shallow bowl) and pour the limoncello in. While the recipe states 200 ml (little less than one cup) you will not be using all of that. You use the limoncello to dip the ladyfinger cookies in so you need the volume but you won’t be using it all.

Now dip each lady finger into the limoncello and place the dipped ladyfingers in a single layer in a rectangular or square baking dish. Add a layer of mascarpone ( a little less than half the total amount) and using a offset spatula or a large rubber spatula spread it out over the soaked ladyfingers. Repeat this with the remaining ladyfingers and the remaining mascarpone. End the limoncello tiramisu with a layer of lemon curd on top.

Limoncello tiramisu-1

Eggless Tiramisu

All my tiramisu recipes are made without eggs. Wherever possible, I avoid using raw eggs in recipes. So the base of my tiramisu is a mixture of mascarpone and whipped cream. I don’t think you miss the eggs at all. It really is a perfect dessert for any festive occasion or dinner parties and so simple to make!

Candied lemon slices

As you can see, I made candied lemon slices for this recipe. Personally, I think they look really cool as a decoration and they are also edible. Candied lemon slices are not difficult to make (very easy in fact), but you will need plenty of time to make them.

Making candied lemon peel is a little quicker. I describe how to do this in the recipe for candied lemon peel in the FAQ section. It’s up to you, maybe you want to leave them out altogether. That’s fine too, but I think it does add an extra fancy look on top of the tiramisu.

Which lemons should I use?

If you are using lemon zest in a recipe, try to buy organic lemons. Non-organic lemons are treated with pesticides to make them last longer, and a layer of wax is added to make them shine. Unfortunately, scrubbing and washing won’t get rid of this, so there’s only one solution: organic lemons.

Limoncello tiramisu with raspberries

If you decide to skip the candied lemon slices, I have another tasty tip for you. Replace them with raspberries! It looks incredibly cheerful and besides, this limoncello tiramisu goes really well with the flavor of raspberries.

Tiramisu recipes without alcohol

Don’t like limoncello and wondering if you can leave it out of this recipe? I will soon be sharing more tiramisu recipes that are without alcohol but for this recipe it is an essential part of the flavor. That said; you can always leave out the alcohol and replace the limoncello with lemon syrup or lemonade instead. Test the liquid before using to make sure it is not too sour. If it is, add a few tablespoons of sugar (or a bit of water). That will transform this into a lemon tiramisu.

I myself am not a huge fan of alcohol in my food, but the Laura’s Bakery team who tested this limoncello tiramisu gave it a big thumbs up.

Limoncello tiramisu

limoncello tiramisu

Tiramisu with Limoncello questions

How long does limoncello tiramisu keep?

You can keep limoncello tiramisu in the fridge for up to 4 days. Just make sure that all the ingredients you use have a long shelf life.

Can I make the tiramisu ahead?

Of course you can, in fact it is recommended. After all, tiramisu should be nice and smooth. If you make the limoncello tiramisu the day before, it will be at its best.

Can I make the limoncello tiramisu in small glasses?

Absolutely. You can use -for instance- whiskey tumblers for placing the tiramisu in. It helps if the opening is a bit wider so you can easily add the contents of the tiramisu.

Can I make this limoncello tiramisu recipe lactose-free?

Yes, you can. Just check the ladyfingers’ packaging to make sure no butter or other dairy products are used, otherwise make them yourself using a ladyfingers recipe (I will share my recipe soon). You can replace the mascarpone and cream with lactose-free varieties, which are now available in every supermarket. Finally, replace the butter in the lemon curd with hard margarine. And you have a lactose-free limoncello tiramisu!

 

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Limoncello Tiramisu

This Limoncello Tiramisu is a deliciously fresh dessert with lemon curd and limoncello. A great way to end an Italian dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 portions

Equipment

  • 20 x 20 cm square baking tin (8 x 8 inch)

Ingredients

  • 125 ml double cream
  • 250 grams mascarpone cheese
  • 30 grams caster sugar
  • 1 pack ladyfingers
  • 200 ml limoncello
  • 150 grams lemon curd
  • Candied lemon slices for decoration

Instructions

  • Prepare the candied lemon slices according to the recipe. Note: do this several days in advance as it is a time-consuming task. Make the lemon curd according to the recipe (or use store-bought)
  • Place the cream with the mascarpone and the fine granulated sugar in a bowl and mix for about 3-5 minutes until creamy, firm and smooth.
  • Pour 200 ml of the limoncello into a shallow dish. Dip half of the lady fingers (about 14 pieces) for a few seconds. Place the lady fingers in a rectangular dish as a base. Spread a little less than half of the mascarpone mixture on top.
  • Dip the remaining lady fingers in the limoncello and place on top of the mascarpone mixture. Spread the rest of the mascarpone over the tiramisu and then spread a layer of lemon curd over the limoncello tiramisu.
  • For best results, refrigerate the tiramisu overnight before serving, but if you are pressed for time, you can serve it earlier.
  • Remove the tiramisu from the fridge and cut into 6 equal pieces. Place the tiramisu pieces on a pastry plate and garnish with the candied lemon slices.

Notes

  • You can also serve this tiramisu in small glasses or individually on a plate.
  • You can also leave out the candied lemon slices or replace them with fresh raspberries.
Cranberry sauce-5

Making cranberry sauce is so easy and you can use this delicious, homemade sauce for both a main course as well as for dessert. Don’t mistake cranberry sauce and cranberry compote for the same thing as they are quite different. In terms of structure but also in terms of taste. And believe me when I say this is so much better than any canned stuff!

What goes into this sauce?

Cranberry sauce is incredibly easy to make, and you only need a handful of ingredients

  • Cranberries – You can use either fresh or frozen cranberries.
  • Water – The water in this recipe makes the sauce liquefy.
  • Sugar – This gives the sauce a sweet taste, but also preserves it. You can choose white sugar or brown sugar but keep in mind that the color will be less vibrant if you use brown sugar.
  • Citrus fruit(s) – I have chosen lemon for this recipe, but orange would also be good. You use both lemon zest or orange zest as well as fresh orange juice and/or lemon juice

Making this easy recipe is as simple as placing a medium saucepan on medium heat and adding the cranberries, the water, citrus juice and the sugar. You bring it to the boil and wait until the cranberries have popped. Once they do you can use an immersion blender or regular blender to make it into a smooth sauce.

Cranberry sauce

Cranberry sauce

When is it best to serve cranberry sauce?

Cranberry sauce is perfect for the holiday season and would do really well for your Thanksgiving dinner or Christmas dinner. It’s also the time of year that they are in season, so no reason not to go wild on the cranberries. So all cranberry recipes are perfect for this time of year. It’s also the time of year that all grocery stores will have a good supply.

And the good news is that you can buy a bag of cranberries from the frozen section almost year round. No need to wait for winter!

What dishes can you serve with it?

You may have seen cranberry sauce in a lot of thanksgiving recipes. It is often served with roast turkey. So pairing it with meat dishes is a great choice. But the fun thing about cranberry sauce is that you can also use it with a dessert. So it goes well with both sweet dishes and savory dishes. For example, a scoop of vanilla ice cream and a slice of fudgy brownie can be topped with this delicious cranberry sauce and perhaps some sugared cranberries.

BAKING TIP: Why not make a big batch of cranberry sauce when they are in season? Great idea! Then store the sauce in jars or jelly jars. If you sterilize them beforehand, you can keep the sauce for up to a year.

Storing cranberry sauce

This festive sauce will keep very well if you store it in sterilized jars or bottles. To sterilize, place the jars or bottles in a large pan of water, bring to the boil and simmer for a few minutes. Remove them from the water with tongs and place them on a clean tea towel. There is no need to dry them as the heat will evaporate the moisture.

How long will cranberry sauce keep?

Once your jars or bottles have been sterilized, cranberry sauce will keep for up to a year. Once opened, the sauce will keep in the fridge for 1-2 weeks. I love using leftover cranberry sauce on breakfast!

Can I freeze homemade cranberry sauce?

Homemade cranberry sauce freezes very well. In the freezer, cranberry sauce can be stored for up to three months in an airtight container or freezer-safe container.

Cranberry sauce

Cranberry sauce

Tips on how to make your own cranberry sauce

Citrus fruits

Both lemons and oranges can give a very nice flavor to the sauce. Use both the juice and the peel, but be careful not to grate the white part under the colored peel (it is very bitter). Lemon gives it a nice fresh touch which works perfectly if you’re using the cranberry sauce for sweets and desserts.

Orange, on the other hand, has a warmer flavor, especially when combined with cinnamon. In the recipe below, replace the lemon with the juice of a whole orange, orange peel and a cinnamon stick. The stick is left to cook and removed from the mixture before blending. It varies from dish to dish, but the orange combination is generally best with meat dishes. (and also great on your leftover turkey sandwiches!)

You can also experiment with other citrus fruits such as yuzu or grapefruit, but I have no experience of using them with this cranberry sauce.

Fresh, frozen or dried cranberries

Both fresh and frozen cranberries work well in this sauce. Frozen cranberries should be thawed completely and the liquid drained. Dried cranberries cannot be used in this sauce.

Sieving and/or blending

After cooking, you will have a fairly thin cranberry sauce. You can sieve out the skins, but I like to puree them with the sauce. This thickens the sauce naturally and will give it a perfect consistency and you don’t taste much of it, so why throw it away? You can use a hand blender or an immersion blender to puree, both work well.

Giving cranberry sauce as a gift

Have you made a lot of sauce? Why not give away a few bottles? As with jam, I find it very nice to give and receive. Put a pretty label on the bottle with the name and date, and maybe some holiday decoration. Nothing beats homemade gifts, especially when you can eat them 😉.

 

Cranberry sauce

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Cranberry sauce recipe

This fresh cranberry sauce tastes great with ice cream, cakes and desserts, but also with meat and main dishes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2 jars

Ingredients

  • 340 ml water
  • 200 grams granulated sugar fine
  • Juice of half a lemon
  • Zest of a whole lemon
  • 340 grams fresh cranberries

Instructions

  • Place all the ingredients in a saucepan and bring to the boil. As soon as it starts to boil, add the washed cranberries.
  • Continue stirring until all the cranberries have burst. This will take about 5-10 minutes.
  • Blend the mixture with a hand blender or in a heatproof blender until smooth. If necessary, leave the sauce to thicken in the saucepan over a low heat for a few minutes.
  • Pour the cranberry sauce into clean (boiled) glass swing top bottles or weck jars and seal well. Leave to cool completely.
vanilla mug cake-1

In the mood for homemade cake, but in minutes instead of an hour? Make this easy vanilla mug cake recipe in the microwave!

What is a mug cake?

In a nutshell, a mug cake is nothing more than cake in a mug from the microwave. Truth be told, a real baker will now turn his nose up at even the mention of making a cake in the microwave, but it can be a real bonus if you know how to make this well. It’s the fastest way for making single serving desserts.

Cake in a mug

We all know this one. You’re in the mood for a nice piece of cake, but the thought of having to wait another hour for it to be done keeps you from getting into the kitchen. That’s why this easy microwave vanilla mug cake is ideal. With this recipe, you can enjoy a delicious serving of vanilla cake in a cozy mug in just five minutes.

Those five minutes include both the prep time ánd the baking time for this recipe. To prepare, all you need to do is stir the ingredients together in the mug. And then the real magic begins, because a mug cake takes about two minutes of microwave time. Yes, a microwaveable cake. And the best part?  It tastes delicious!

Baking tip: I usually use 250-300 ml (1 cup or a little more) large mug for my mug cakes. Make sure the mugs are microwave safe

Of course I already made a couple of different versions for you to try:

vanilla mug cake-3

Making a Mug Cake

Once you’ve mastered making the best vanilla mug cake recipe it is super easy to vary and make any kind of mug recipes you want. You can add pieces of fruit, chocolate, spices or nuts. Serve it with whipped cream or a scoop of vanilla ice cream and you have an individual serving of a very easy dessert. Pretty close to the perfect dessert or a sweet treat if you ask me!

What you need to make this mug cake

Making this you need pretty simple ingredients and you can add wet ingredients and dry ingredients together at the same time. It just requires a bit of stirring in your mug and you have the best mug cake you’ll ever need.

You will need:

  • self-rising flour
  • sugar – I use fine granulated sugar for this
  • salt
  • whole milk – you can even make this vegan by swapping the milk for plant based milk
  • vanilla extract – or use vanilla bean paste for even more vanilla flavor
  • oil – I use sunflower oil

Can you bake this cupcake in the oven?

After many questions, I have tested this extensively for you and yes, it is possible by adding some extra baking powder to make the cake rise sufficiently. This is because the microwave makes the cake rise explosively in a short amount of time, while eggs combined with baking powder make the cake rise in a normal cake recipe. I prefer not to use eggs in this case because it becomes a complicated calculation for a mug cake.

If you want to make this moist cake in the oven you do the following:

You add 2 grams of baking powder (a little less than half a teaspoon) to the recipe.

Bake this cupcake in the oven at 180°C (350˚F, conventional oven) for 20-25 minutes until done. Test with a cake skewer to make sure the cake is done, otherwise leave it in the oven for a few more minutes.

Want to bake more than one cupcake in the oven? Take my recipe for vanilla cupcakes and divide it in half or four for a smaller portion. After all, this is the best recipe for baking delicious cupcakes in the oven.

vanilla mug cake-2

Mug cake tips

Which mugs do you use?

The most important thing is to use a mug that is microwave-safe and roughly a little more than one cup in size (250-300ml).

Does this taste like a cake from the oven?

No, it will not taste the same because the ingredients are different. If I were to compare my recipe for vanilla cake and this cake in a microwave mug, I would prefer the vanilla cake from the oven. The addition of butter and eggs and the baking process in the oven gives me the best taste experience. However, that said, I can truly enjoy one of my mug cakes and make them on a regular basis.

Can I make this recipe without self-rising flour?

You can make this recipe with a combination of all purpose flour and baking powder if you don’t have self-rising flour at home.

My cupcake failed. Why did it fail?

It could be a number of things:

  • Was your microwave set to the correct wattage?
  • Didn’t you change any of the ingredients?
  • Did you use official tablespoons to measure the ingredients?

When cooking in the microwave, 30 seconds (or even 10 seconds!) can make a big difference. Has your cake become a bit too hard? You might want to lower the wattage or shorten the baking time next time.

 

vanilla mug cake

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Mug Cake Recipe

Making a mug cake is not only delicious, it’s also incredibly quick. This easy vanilla mug cake recipe can be made in minutes in the microwave!
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Servings: 1 portion

Ingredients

  • 6 tbsp self-rising flour
  • 2 tbsp sugar
  • Pinch of salt
  • 6 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp oil

Instructions

  • Place all the ingredients in your mug and stir well. If you find it difficult to stir the base well, you can mix everything together in a separate bowl. Then simply pour the batter into your mug.
  • Place the mug in the microwave at full power for 140 seconds (2 minutes and 20 seconds). In my case, that’s 800 watts. The time may vary from one microwave to another.
  • Pierce your cake with a skewer to see if it is done; if the skewer comes out dry and clean, it is done.
  • You can top your cup cake with a dollop of whipped cream, but it tastes delicious plain!