Desserts

Ingredients:

• 2 ½ cups all-purpose flour (300g)

• 3 apples

• 1 ¼ cups sugar (250g)

• 3 eggs

• 5 tablespoons butter (70g)

• ¾ cup milk (200ml)

• 1 tablespoon baking powder (16g)

• 1 lemon

• A pinch of salt

Instructions: 

1. Wash the apples, peel them, and remove the core. Slice one and a half apples into wedges, and dice the rest. Let the diced apples macerate in lemon juice.

2. Whisk the eggs with sugar until the mixture becomes pale.  Add sifted flour and baking powder, followed by the melted and  cooled butter, diced apples, milk, and a pinch of salt. Mix well.

3. Pour the mixture into a greased and floured 9-inch (24 cm) cake pan. Decorate the top with the apple wedges.

4. Bake in a preheated oven at 350°F (180°C) for about 50 minutes. Test with a toothpick to ensure it’s cooked through—if needed, bake longer.

5. Remove from the oven and enjoy!

Ingredients:

• 500g Greek yoghurt 

• 2 tbsp honey or sugar (optional)

• 1 cup chopped fruit (strawberries, bananas, blueberries, peaches...)

• 1 cup granola or crushed biscuits

• Colorful sprinkles or shredded coconut for decoration (optional)

Instructions:

1. Mix the yoghurt with honey or sugar if you want a sweeter taste.

2. Start layering the ingredients in a small bowl: some yoghurt first, then granola or biscuits, then some fruit. Repeat until the glass is full.

3. Add extra fruit and colorful sprinkles or shredded coconut on top.

4. Enjoy immediately or chill in the fridge.

Ingredients:

• 300g ladyfingers

• 200ml milk

• 2 egg yolks

• 100g sugar

• 70ml lime juice

• 50g cornstarch

• 500ml milk

• 80g white chocolate

 Instructions:

1. In a pot, mix the egg yolks, sugar, lime juice and cornstarch with a whisk until smooth. Slowly add 500ml milk while stirring.

2. Put the pot on medium heat and keep stirring until the cream thickens.

3. Take the pot off the heat and add chopped white chocolate. Stir until the chocolate melts.

4. Cut in half each ladyfinger biscuit. Dip them in cold milk and transfer them into a cake pan lined with baking sheet.

5. Spread cream over the ladyfingers. Put it in the fridge for at least 4-6 hours (or overnight) 

Ingredients

• 200 ml coconut milk

• 200 g shredded coconut

• 2 tablespoons honey

• 200 g dark chocolate

• 1 tablespoon coconut oil

Instructions:

1. In a bowl, mix the coconut milk, shredded coconut, and honey until well combined. Let the mixture rest for 10 minutes to absorb the liquid.

2. Shape the mixture into small bars and place them on a tray lined with baking paper. Freeze for about 30 minutes until firm.

3. Melt the dark chocolate with the coconut oil.

4. Dip each coconut bar into the melted chocolate, ensuring it's fully coated and then place the bars back on the tray.

5. Refrigerate for 15-20 minutes until the chocolate hardens.

Ingredients:

• 200 g chocolate

• 400 g coarse wheat flour

• 1 teaspoon baking powder

• a pinch of salt

• 200 g butter

• 150 g sugar

• 1 packet vanilla sugar

• 2 eggs

Instructions:

1. Cut the chocolate into small pieces.

2. Mix the flour, baking powder, and salt together.

3. In a separate bowl, use a mixer to blend the butter, sugar, and vanilla sugar. Then slowly add the eggs while mixing.

4. Add the flour mixture to the wet ingredients and mix to form a dough. Finally, mix in the chocolate pieces.

5. Shape the dough into a log and cut it into pieces.

6. Roll each piece into a ball and place them on a baking tray lined with baking paper.

7. Press the balls down slightly and bake in a preheated oven at 200°C for about 15 minutes.

Ingredients: 

• 600 g Nutella

• 300 g butter

• 750 g ground biscuits (like Petit Beurre or similar)

• 450 g mascarpone 

• 6 tablespoons milk

• 300 g powdered sugar

• a pinch of cinnamon

• chocolate sprinkles, ground hazelnuts, coconut, walnuts, etc., for coating

Instructions: 

1. Mix Nutella and butter in a bowl over steam until melted. Add 300 g of ground biscuits, stirring well.

2. In a separate bowl, mix mascarpone, milk, powdered sugar, and cinnamon with a fork. Add this mixture to the Nutella and biscuit mix. Stir everything together.

3. Add the remaining 450 g of ground biscuits and knead with your hands until the mixture combines. Let the mixture sit for about 20 minutes at room temperature to firm up slightly (not in the fridge).

4. Shape into small balls with your hands and roll them in ground hazelnuts, coconut, or colorful chocolate sprinkles as desired.