Chilled Fruit Cream with Apricot Compote
A light, gelatin-set cream layered with apricot compote, made with a cooked meringue and custard base for a safe, silky texture.
78 recipes in this category
Classic cakes, puddings, and sweet treats made from scratch with timeless techniques.
A light, gelatin-set cream layered with apricot compote, made with a cooked meringue and custard base for a safe, silky texture.
A rich, nearly flourless torte built on ground almonds, candied fruit, and raisins, soaked in a warm rum syrup after baking.
Whole pears gently poached in red wine with cinnamon and sugar until tender, then chilled and served in their own syrup. A simple, old-fashioned dessert.
Bite-sized chocolate-coated tartlets filled with silky coffee custard cream, unmolded like a bonbon. A no-bake Central European confection for dessert tables.
A rich, dense chocolate square cake, topped with chopped almonds and baked low and slow until set — cut into neat squares once cooled.
Honey and spice tea cookies, spiced with cinnamon and clove, brushed with egg yolk and topped with almond halves — they only get better with time.
Grated tart apple cooked with sugar and orange until thick, mixed with sliced almonds, shaped into bonbons, and rolled in crystal sugar.
A butter cake base spread with apricot jam, topped with sweetened meringue and grapes, baked until golden and cut into squares.
A no-bake almond marzipan base layered with ground dates, figs, and walnuts, finished with a dark chocolate icing. Naturally dairy-free.