• 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.

  • Easy to prepare coconut loaf perfect for everyday coffee rest or for meetings with friends. Preparing is not time consuming and the effect is excellent. Coconut taste is clearly detectable thanks to multiple coconut ingredients. Here we have: shredded coconut, coconut liqueur, coconut milk and on the top – coconut cream. The cake is not very sweet so the sugar does not distract the main flavour. The cake structure is slightly crunchy and perfectly moist – the cake is neither too heavy nor too dry. Alcohol evaporates in temperature 170°F so after baking remains the taste only and we may easily serve this cake to children. I added to the cake a pinch of lime which is only slightly detectable in taste but perfectly emphasises the flavour and add more freshness. The layer of whipped coconut cream on the top gives lovely look and also increases the level of delight. The combo of coconut and blackberries is one of my favourite - really great. Enjoy!


    standard loaf pan



    • 1 cup (225 g) butter, melted
    • 1 cup (200 g) sugar
    • zest of one lime
    • 2 teaspoons lie juice
    • 2 teaspoons coconut extract
    • ½ cup (125 ml) coconut milk
    • 3 eggs
    • ½  cup (125 ml) coconut liqueur (I used Malibu 21% alc.)
    • 2 cups (320 g) all purpose flour
    • 1 cup (90 g) shredded unsweetened medium coconut
    • 2 teaspoons baking powder
    • ¼  teaspoon salt


    • 1 cup (250 ml) coconut cream (I used 23% fat)
    • 2-3 tablespoons icing sugar
    • 150 g fresh blackberries
    • 2 tablespoons sweetened coconut flakes



    Preheat oven to 350°F. Grease the pan and line with parchment paper.

    In a bowl of a stand mixer stir together melted butter, lime zest, lime juice, sugar and coconut extract (with the amount of sugar called here you will get the medium sweet cake – if you like very sweet cakes increase the amount by 25%). In a separated small bowl slightly beat eggs with a fork. Add eggs, coconut milk and coconut liqueur to the butter mixture and stir (or mix) until combined. Add flour, shredded coconut, baking powder and salt and mix until incorporated. Spoon the cake mixture to the pan and  bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cool (preferably overnight – the cake is best next day). Once cooled remove from the pan.

    Make topping: toast coconut flakes on the dry frying pan until light brown. Whip coconut cream with icing sugar until stiff. Spread the whipped cream over the cake, add layer of blackberries, sprinkle with toasted coconut flakes.


    Category: Tea- and bundtcakes.

    Tags: blackberry, coconut, coconut milk, lime.

  • I am on making vegan ice cream adrift so today show you new taste: lime – matcha. These ice cream are based on avocado but do not worry its taste is not detectable. The ice cream flavour is clearly lime with a hint of green tea and despite it could sound sophisticated my children judged them as best ice cream ever. So do not delay making this flawless dessert. Enjoy!


    amount depends on mould size



    • 2 small, very ripe avocados, peeled and pitted
    • 1 cup coconut milk (thick part from can refrigerated overnight)
    • zest of 1 lime
    • juice of 1 lime (exactly 2 tablespoons)
    • 1 tablespoon matcha powder
    • 5 tablespoon coconut syrup



    Place all ingredients in a blender and blend until smooth. Pour the mixture into ice pops’ moulds, stick the stickers and freeze overnight.


    Category: Desserts/icecream.

    Tags: avocao, glutenfree, lime, matcha, vegan.

  • Classic 3-layer tart is one of my favourite sweet treat. There is so many options to compose this little bake-off, every layer could change. Shortbread base in butter- cocoa- or vanilla flavour. Baked filling has infinite taste variants. And the top – with frosting, whipped cream, icing, any nut butter… So I think, create and play with and that is the result – butter shortbread, very coco nut filling and the lime curd upper. Perfect combination. Enjoy!


    8 small (ø 4 inch) or 1 big (ø 10 inch)


     Ingredients for base:

    • ½ cup softened butter
    • 4 tablespoon icing sugar
    • 1 egg
    • 1 ¼  cup flour


    • 1 ¼ cup coocnut milk or cocoonut cream
    • ¾ cup granulated sugar
    • 3 eggs
    • ½ cup desicated coconut

     Lime curd

    • 2 egg yolks
    • 2 tablespoon corn starch
    • ½ cup milk
    • 8 tablespoon granulatem sugar
    • freshly pressed juice from 2 limes
    • ¼ cup softened butter



    The curd might be made a day ahead. In a small bowl beat together egg yolks and corn starch. In small saucepan heat milk and sugar. Hot sugared milk pour over egg yolks and start to stir quickly to avoid curdling and lumps. Stir in lime juice. Put the mixture back to the saucepan and heat over the medium heat few minutes until starts to bubble. Remove from the heat, place in a bowl and cover with clear foil in way that the foil touches the curd on the whole surface. Once the curd is cooled add butter and beat until the mixture is smooth.

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball. Remove it from the bowl, wrap in a clear foil and let cool in the fridge for at least 2 hours.

    Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square. Cut 8 circles slightly bigger than your tartlets tins or one big for the one big tart. Fill each tin with prepared circle and press to place properly. Line the pastry with baking parchment and weight with baking balls or bean (blind baking). Bake them blind at 350°F for 15 minutes, remove the weight and bake next 5 minutes until become golden brown in colour.

    Make filling: stir all ingredients together until combined. Pour the mixture over baked shortbread base. Bake at 350°F for 25-30 minutes (one big tart for 40-45 minutes). The filling needs to be set on its whole surface and looked like very thick smooth custard. Remove tartlets from tins and  place on the wire rack to cool completely.

    Lime curd place in a pastry bag and pipe desired amount and shape over each tartlet. You can also just spread it over the coconut custard.





    Category: Pastries/tarts.

    Tags: coconut, lime.

  • Very tasty, light and delicate cake for less official occasions or even for everyday coffee time. On the bottom we have very chocolate, moist but still light sponge. On the top cloud like airy lime panna cotta. The taste combination did good, the texture differences match perfectly so ready, steady … bake! And my home inspectors (kids) who love store bought sweets ate 3 pieces each.


    springpan ø 8 inch


    • ½ cup + 1 tablespoon( 120 g) butter, softened
    • ½ cup + 2 tablespoons (120 g) granulated sugar
    • 2 eggs
    • ½ cup + 2 tablespoons (100 g) flour
    • 2 tablespoons dark cocoa (alkalized)
    • 2 teaspoons baking powder
    • 1 tablespoon sour cream
    • 1 teaspoon vanilla extract


    Panna cotta:

    • 4 tablespoons freshly pressed lime juice (from 2 limes)
    • 2 tablespoons gelatine
    • 300 ml whipping cream
    • zest from 1 lime
    • ½ cup (100 g) sugar
    • 200 g Greek yogurt



    • 50 g dark chocolate
    • chocolate drops or balls


    Grease and line the springpan (bottom only). Preheat oven to 325°F.

    Sponge: in a medium bowl, whisk together flour, cocoa powder and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until light and fluffy. Add eggs, one at time, beating well after each addition. Mix in flour mixture. Stir in vanilla extract and sour cream.  Spoon cake mixture into prepared pan and even the surface. Bake for 25-35 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 1 hour then transfer into a wire rack and cool completely.  

    Make panna cotta: place the gelatine powder in a small bowl and pour over the lime juice. Let it stand for 5 minutes until is solid. Place the bowl in a double boiler or microwave and heat until gelatine is melted. In a small saucepan heat the cream with lime zest until hot (do not boil). Place the sugar in a heatproof bowl and pour over the cream. Mix until sugar is dissolved. Mix in liquid gelatine and mix until combined (you can slightly heat the mixture if needed). Mix in the Greek yogurt and beat together until smooth.  

    Remove the parchment paper from the sponge. Clean the springpan and grease and line sides only (important). Place the sponge back to the pan. Pour the panna cotta mixture over the sponge. Place the pan in a fridge for 4 hour at east (or overnight).

    On the next day remove the cake from the pan and discard the paper. Melt the chocolate in a double boiler or microwave. Place it in a piping bag and decorate the top of panna cotta. Sprinkle with chocolate drops or balls.


    Category: Layered.

    Tags:chocolate, lime, yoghurt.

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