Blood orange and lime no-bake striped cheesecake

No bake cheesecake. It could be made just as two layer orange lime dessert but I decided to make more fancy look and divided each part to three what got six layer cheesecake. This effect of course is connected with more effort and time but the result is pretty and interesting so why not. Ready to eat cold cheesecake is subtle in taste however the sourness of fruits is detectable. Do not be suggested by the taste of lime puree during preparation – it will fade significantly to the end. I used blood oranges in orange layer – by using ordinary oranges the colour will not be pink and the taste more intensive. Tangy – bitter lime and sour – sweet orange created together delicate, subtle and refreshing dessert. Enjoy!


You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

round spring pan 8 inch



  • 150 g tea biscuits
  • ¼ cup (+ 1 tablespoon optional) butter, melted

Cheesecake (two layers):

  • 500 g cream cheese
  • 285 ml whipping cream
  •  1 ½ cups (240 g) icing sugar*
  • 2 limes
  • juice of ½ lime
  • 2 tablespoons icing sugar
  • 3 tablespoons milk
  • 1 blood orange
  • 3 tablespoons blond orange juice (of 1 ½ fruits)
  • 2 x 3 teaspoons gelatine

Top decoration:

  • 150 ml whipping cream
  • 3 tablespoons icing sugar
  • sliced orange and lime



Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. If the biscuits are very flaky you need to add more butter. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Place to the fridge.

In a sauce pan place one blond orange (unpeeled), add water to cover and cook until tender (about ½ hour). In a second sauce pan place two limes (unpeeled), add water to cover and cook until tender (about ½ hour). Once ready, drain, peel fruits and remove the white thick core from the orange. Peele fruits blend in a blender to the puree (separately orange and limes). Add juice of ½ lime and 2 tablespoons icing sugar to lime puree, mix.

In a bowl of a stand mixer place cream cheese, whipping cream and 1 ½ cups icing sugar. Beat until smooth and fluffy. Divide the mixture to half. Add orange puree to one part, mix. Add lime puree to second part, mix.

Divide the lime cheese mixture into three. Transfer one third to another bowl. Place 1 teaspoon gelatine to a small bowl and pour 1 tablespoon milk over. Set aside for 5 minutes then heat in a double boiler or microwave until liquid. Add 1 tablespoon lime cheese mixture to liquid gelatine and stir together in order to strengthen the gelatine. If they combined successfully add it to the rest of lime cheese mixture and mix until smooth. Pour prepared lime cheese layer over cookie base in the pan, shake the pan to even the surface and place to the fridge to set (10 minutes).

Divide the orange cheese mixture into three. Transfer one third to another bowl. Place 1 teaspoon gelatine to a small bowl and pour 1 tablespoon blood orange juice over. Set aside for 5 minutes then heat in a double boiler or microwave until liquid. Add 1 tablespoon orange cheese mixture to liquid gelatine and stir together in order to strengthen the gelatine. If they combined successfully add it to the rest of orange cheese mixture and mix until smooth. Pour prepared orange cheese layer over lime cheese layer in the pan, shake the pan to even the surface and place to the fridge to set (10 minutes).

Repeat two steps above four more times to receive six layer cheesecake (the pink layer will be on the top). Place to the fridge for overnight.

The next day carefully remove the cheesecake from the pan and place on a serving plate. Beat whipping cream with icing sugar until stiff. Spoon it to the piping bag ended with big star nozzle and pipe cream rosettes on the top of cheesecake. Decorate with fruit slices.


*my cakes and desserts are not very sweet. You may try every layer on every step of preparing and add more sugar if you want, remembering that sugar is less detectable in frozen/cooled desserts.



 Category: No bake cakes.

Tags: glutenfree, lime, orange.


The word ‘cruffin’ is made of ‘muffin’ and ‘croissant’. This is a kind of bun shaped like a muffin and the pastry is like sweet yeast enriched with butter exactly like typical croissants or other French buns. On cruffin we can see all the layers of pastry divided by butter and at the same time feel the softness of yeast dough. On the outside the dough is crunchy, delicate and flaky, inside is soft and fluffy like a bun. We cannot detect butter in the taste and the flesh is more tight than in classic croissant. Cruffins are delicious, they could be plain or filled with cream, custard, fruits, chocolate and your favourite ingredient. Here I present the version with homemade vanilla custard. Enjoy!


12 cruffins



  • 2 ¾ cups (440 g) bread flour
  • 5 teaspoons dried yeast
  • ½ cup (125 ml) lukewarm milk
  • 1/3 cup (75 g) sugar
  • 1 ½ teaspoons salt
  • 3 tablespoons butter, melted
  • ¼ cup (62 ml) lukewarm water


  • about 1 cup (220 g) butter, softened

Vanilla custard:

  • 1 ½ cups (360 ml) milk
  • 1 teaspoon vanilla bean paste or seeds of one vanilla bean
  • 3 egg yolks
  • ¼ cup + 1 tablespoon (60 g) granulated sugar
  • 3 tablespoons corn starch
  • 2 tablespoons butter, softened



Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture and melted butter, slightly cooled.  Add water and mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready set it aside, cover and let stand in a warm place for 1 hour to rest and rise. Once ready, transfer dough to the lightly floured surface, punch down, knead shortly by hand, shape into a ball and let to rest for further 30 minutes covering with tea towel.

Make custard: pour the milk and vanilla bean paste in medium sauce pan and heat until boil. In a bowl beat the egg yolks with corn starch and sugar until light and creamy. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for 4-5 minutes until starts to thicken and bubble. Remove from the heat and beat in the butter. Transfer to a bowl. Cover the surface with a cling film to prevent forming a skin. Leave to cool.

When the dough is well risen place the remaining 1 cup butter in a bowl of a stand mixer and beat few minutes until light and fluffy.

Grease the classic muffin pan with butter. Divide dough into six equal pieces. Roll out each piece very thinly in a shape of long rectangular with slightly rounded corners. Spread butter evenly over the dough and roll it tightly into a log starting on the shorter side. Cut out the log into half lengthwise. Place both pieces cut side up and shape into a snail covering the end underneath (see pictures below the text). Repeat the same with all five remaining pieces of dough. Place each snail into one hole of muffin pan. Let stand the pan in a warm place for 20 minutes. Preheat oven to 375°F (190°C).

Bake cruffins for 20-25 minutes (until slightly browned). Cool on a wire rack.

Spoon the custard to a piping bag ended with big nozzle. Punch a hole on the bottom of each cruffin, put there the nozzle and fill with custard until it reaches the top of cruffin.


Category: Yeast cakes.

Tags: vanilla, yeast.

Chocolate madeleines

Next madeleines on my blog. And no, this is not boring. Since these cookies are so delicious and have practically endless flavours’ possibilities why should not I bake them in another and another tastes? Today taste is just a must-have: chocolate. I added to the dough two types of cocoa powder and in combining with remaining ingredients they created clear and velvety chocolate taste. Before serving I dipped each cookie in melted chocolate and covered with crushed almonds. They turned out really good. Enjoy!


30 standard sized madeleines



  • ½  cup + 1 teaspoon (120 g) butter, melted
  • ½  cup (100 g) sugar
  • 3 eggs
  • 1 egg yolk
  • ¼  cup + 2 tablespoons (60 g) all purpose flour
  • 5 tablespoons cocoa powder (I added 3 tbsp unsweetened baking cocoa powder and 2 tbsp very dark alkalized cocoa powder)
  • 7 tablespoons (70 g) almond flour
  • 1 ¼  teaspoons baking powder
  • pinch of salt


  • 100 g dark chocolate
  • 2-3 tablespoons finely chopped almonds




Melt the butter. Remove from the heat and set aside to coo slightly.

In a bowl of a stand mixer beat together eggs, egg yolk and sugar until light and fluffy (about 5 minutes). In separated bowl mix together flour, baking powder, salt and cocoa powder. Add to egg mixture and mix with rubber spatula until combined. Stir in melted butter, mix with spatula. Place dough mixture into the fridge for overnight.  

Next day preheat oven to 380°F (190°C) – preferably on convection oven mode. Grease madeleine pan/s with melted butter and place to the freezer for 10 minutes. Then fill each hole with dough. Place the madeleines pan on the cookie sheet and put together on the upper oven shelf. Bake for 10 minutes (standard sized cookies). They should be set and springy when touched in the center. Cool on a wire rack.

Topping: melt the chocolate in bain-marie or microwave. Dip each cookie in melted chocolate and scatter with almond crumbs. Place on the wire rack to set.



Category: Cookies.

Tags: almonds, chocolate, cocoa.

Ruby chocolate mousse tart with raspberries

Easy tart on the shortbread base which could be make as a pastry or crushed cookies. The filling is a chocolate mousse. I made it using ruby chocolate (pink in colour and slightly raspberry in taste) but you may use any kind of chocolate you like. The top decorated with whipped cream and raspberries fulfil the taste of this simple yet sophisticated dessert. After you cut a slice and brew fresh coffee in your domesticity you start to feel in an elegant cafē like. Enjoy!


1 classic tart ø 10 inch or deeper ø 8 inch


Ingredients for the base:

  • ½ cup softened butter
  • 5 tablespoons icing sugar
  • 1 egg
  • 2 tablespoons cocoa powder
  • 1 ¾ cups all purpose flour


  • 1 tablespoon gelatine
  • ½ cup (130 ml) milk
  • 1 tablespoon sugar
  • 280 g ruby chocolate (or white chocolate with 2 tbsp freeze-dried raspberry powder or milk chocolate or milk and dark chocolate half to half)
  • 1 ½ cups (360 ml) whipping cream


  • 1 cup (250 ml) whipping cream
  • 3 tablespoons icing sugar
  • 150 g fresh raspberries


Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and cocoa, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat oven to 350°F.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Fill the shell with parchment paper and scatter over any kind of weight e.g. ceramic balls, beans, peas or another baking pan. Bake blind for 15 minutes. Remove weight, bake the base for further 7 minutes. Remove from the oven and cool. You may also prepare the base with graham crackers (170 g), crushed to the sand texture and mixed with 50 g melted butter. That base should be baked for 10 minutes.

Make filling: place the gelatine in a small bowl and cover with cold water. Set aside for 10 minutes. Heat milk until warm (not hot). Remove from heat and add bloomed gelatine, mix until melt. Melt the chocolate in a bain-marie or microwave. Stir in milk with gelatine and mix until combined. In a bowl of a stand mixer whip the cream until stiff peaks. Gradually add cream to the chocolate mixture mixing with rubber spatula. Spoon the mousse on prepared base and place to the fridge for 4-5 hours at least, preferably for overnight.

The next day whip the cream with icing sugar until stiff peaks. Fill the pastry bag with cream mixture. Remove tart from the fridge, remove from the pan. Place on a serving plate. Decorate the top with whipped cream stars and put raspberries inbetween.


Category: No-bake cakes.

Tags: chocolate, glutenfree, raspberry.

Pavlova with cranberry curd and blood oranges

Pavlova is an easy dessert – meringue covered with whipped cream and fruits. The perfect meringue is white, crunchy outside with soft foamy inside. Despite there is only few ingredients preparing could be problematic and needs some attention. It is important here to follow all steps and baking rules carefully. I describe below how I made it but your appliances and ingredients may vary so keep an eye on. If your meringue starts to be too dark (beige in colour) reduce the oven temperature. If it is still sticky after baking extend the baking time (but not too much because the meringue will burst). The temperature of egg whites and adding sugar step by step are also crucial. If you do not want to make cranberry curd you may use store bought as well. Or just eat meringue with whipped cream and cranberry puree. Enjoy!


1 meringue ø 7 inch


 Ingredients for meringue:

  • 5 egg whites of extra large eggs
  • 1 ¼ cups (250 g) caster sugar
  • ½ teaspoon cream of tartar or pinch of salt
  • 1 tablespoon corn starch/corn flour
  • 1 teaspoon white vinegar

Cranberry curd:

  • 150 g cranberries (fresh or frozen)
  • 1 tablespoon lemon juice
  • ½ cup (100g) sugar
  • ¼ cup (55 g) butter
  • 1 egg
  • 1 egg yolk


  • 200 ml whipping cream
  • 2 blood oranges



Place the egg whites in a metal bowl of a stand mixer and start to beat on lower speed. When whites start to be frothy add cream of tartar or salt and gradually increase beating speed until soft peaks form. Still beating gradually add sugar (one tablespoon at the time – add the next tablespoon only when the previous dissolved). Repeat until use all sugar beating on high speed.  The mixture should be stiff and glossy. Try a bit of mixture between your finger tips – if you cannot detect sugar the mixture is ready. If not beat longer until all sugar dissolved. Add corn starch and vinegar and beat until incorporated.

Preheat oven to 250°F (120°C). Place a piece of parchment paper on the baking sheet. Draw a circle 7 inch in diameter. Spoon the meringue mixture inside the circle and form the shape you like with rubber spatula. Bake in traditional oven for 1 hour and 15 minutes. Meringue is ready when dry to the touch. Turn off the oven and leave the cake inside with the door ajar (place the wooden spoon between the door and oven) for overnight.

Make cranberry curd: heat cranberries and lemon juice in a sauce pan until fruits pop. Transfer to the blender and blend until smooth puree. Transfer puree to a heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the cranberry mixture. Stir the mixture constantly over the heat until the curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

Next day remove the meringue from the oven and carefully discard the parchment paper. Place meringue on a serving plate. Whip the cream until stiff peaks. Gradually add cranberry curd, one tablespoon at the time, still beating. Spoon the cranberry cream over the meringue. Decorate with sliced blood oranges and cranberry fruits.


Category: Meringue/macarons.

Tags: cranberry, glutenfree, orange.