Refreshing, light and vegan friendly, an easy and quick to make no-churn cherry ice cream on the verge between sorbet and Italian gelato. No heavy cream, custard, condensed milk or yoghurt and egg-free.
For the genuine coffee lovers and those who start morning talk after the third dark sip, a delicious coffee cake that smells, tastes and means its yummy look. If you're a fan of ristretto, if caffeine runs in your blood and the mornings don't charge without, this delicious coffee cake is definitely for you.
In 1848, in the streets of Brooklyn, New York, a “dark”, almost black, chocolate cake was born, a cake to become synonymous with the taste of hell: blackout chocolate cake. With three layers of chocolate sponge, and three layers of chocolate custard, it is more than a “must” for the lovers of the addiction goddess.
Some scholars still disagree as to whether Eve offered Adam an apricot as opposed to an apple under the watchful eye of the wicked serpent. Heavenly tasting fruit, mystical and magical, it was chosen by the Gods of the ancient world for its scent, the incredible sweetness of its flesh and its colour. With this noble fruit, as sun ancestors of mythology, we make divine apricot marmalade.
Strawberry mille-feuille as we say pleasure, as we say sweetness. Who said the treasure of Napoleon was not edible?
Within its festive shape, sweet memories and sentiments lay... Tsoureki, or Greek Easter Bread, is rich in flavour with a vanilla-like mastiha aroma and a perfectly balanced chewy texture. Dressed up with crispy almonds, shares the taste of love that fills the soul out with delight.