for those who prefer small portions

 MINI LEMON TARTLETS WITH WILD STRAWBERRIES

INGREDIENTS:

(for 24 mini tartlets)

• 2 cups flour
• 1.5 sticks butter (150g, unsalted)
• 3 tablespoons caster sugar
• 3 tablespoons grated lemon zest
• 2 egg yolks

• 1.5 cups heavy cream
• 3 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipped cream
• 1.5 cups wild strawberries

INSTRUCTIONS:

1. Combine the flour, butter, sugar, lemon zest and egg yolks and knead the dough thoroughly. Cover it with plastic film and cool it in the refrigerator for about half an hour.

2. Divide the dough into ca. 24 pieces, form balls and press them against muffin trays to cover them half way up.

BAKE:   15 min.   180° C

3. Whip the cream with the vanilla sugar and stabilizer.

4. Fill the tartlets with the whipped cream and garnish them 

with the berries.

for a little refreshment

 MINI CHEESECAKES WITH STRAWBERRIES

INGREDIENTS:

• 10 biscuits
• 2 tablespoons cocoa
• 3 tablespoons butter
• 2 cups cream cheese
• 1 bar white chocolate (100g)
• 1.5 cups heavy cream
• 4 tablespoons caster sugar
• 3 tablespoons gelatine
• 2 cups strawberries cut into quarters

INSTRUCTIONS:

1. Combine the crumbed biscuits with the cocoa and butter. 

Fill paper liners with one tablespoon of the mixture. Flatten it using the bottom of a damp glass.

2. In a double boiler, melt the chocolate and let it cool. Fold it into the cream cheese and stir thorough-

ly.

3. Whip the cream with the caster sugar and add it 

to the cream cheese.

4. Dissolve the gelatine in minumum amount of hot 

water and add it to the mixture once cooled.

5. Fill the paper liners with the batter and top it with 

the strawberries.

6. Let the cheesecakes cool in the refrigerator for 

about 4 hours. 

for those who like it really sweet

 BANOFFEE TARTLETS

fot. Sonia Łomnicka

INGREDIENTS:
(for 20 tartlets)

• 1 can sweetened condensed milk

• 2 cups flour
• 1.5 sticks butter (150g, unsalted)
• 2 egg yolks
• 5 tablespoons caster sugar
• 1 tablespoon natural yoghurt

• 3 bananas
• 1.5 cups heavy cream
• 2 tablespoons vanilla sugar
• 0.25 bar dark chocolate (25g)

fot. Sonia Łomnicka

INSTRUCTIONS:

1. Cook the milk in the can for ca. 2.5 hours. Stir the toffee and let it cool for half an hour. 

2. Combine the flour, butter, egg yolks, sugar and yoghurt and knead the dough thoroughly. Cover the dough with plastic film and let it cool in the refrigerator for an hour.

3. Cover forms (ca. 20) with melted butter. Divide the dough into 20 pieces , form small balls and press them against the forms to cover them entirely. 

BAKE:   15 min.   190° C

fot. Sonia Łomnicka

4. Dice two of the bananas and cut one into slices. Grate the chocolate. Whip the cream with the vanilla sugar. 

5. Put two teaspoons of toffee and a few banana dices on each tartlet. Top them with whipped cream and garnish with the chocolate and banana slices.


Note: You can sprinkle the bananas with lemon juice to keep them from turning brown.

for those who lack time or an oven

 AROMATIC MICROWAVE CUPCAKES

INGREDIENTS:
(for 4 cupcakes)

• 1 egg
• 5 tablespoons sugar
• 0.5 bar dark chocolate
• 0.5 stick butter (50g, unsalted)
• 1 tablespoon instant coffee
• 4 tablespoons milk
• 1 cup flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 cup heavy cream
• 2 tablespoons vanilla sugar
• 0.5 teaspoon cardamon

INSTRUCIONS:

1. Beat the eggs with the sugar.

2. Melt the butter and chocolate in the microwave. 
Dissolve the coffe in minimum amount of hot water and add the milk.

3. Add the liquid ingredients to the egg mixture.

4. Combine the sifted flower with the baking powder and salt. 
Add it to the batter.

5. Pour the batter into cups.

BAKE:   3,5 min.   800 W

6. Beat the heavy cream with the vanilla sugar.

7. Top the cupcakes with whipped cream and cardamon.

Note: You can serve the cupcakes in cups or upside down on plates (both options in the pictures).

for demanding sweet teeth

 BLACK FOREST CUPCAKES

INGREDIENTS:

• 3 eggs
• 0.4 cup sugar
• 1.3 cup ground almonds
• 1 bar dark chocolate (100g)
• 1 cup heavy cream
• 2 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 1 cup cherries (canned)
• 0.2 cup light cherry syrup
• chocolate for garnish

INSTRUCTIONS:

1. Beat the eggs and add the sugar.

2. Grate the chocolate and add with the ground almonds to the egg mixture.

3. Pour the batter into paper liners.

BAKE:   17 min.   180° C

4. Pour two teaspoons of syrup onto each cupcake and put 3 cherries on top.

5. Whip the cream adding the vanilla sugar and stabilizer.

6. Put the whipped cream on top of each cupcake and garnish them with cherries and chocolate.

for those who like their breakfast sweet

 BREAKFAST CUPCAKES

INGREDIENTS:

• 1 cup flour
• 0.5 cup rolled oats
• 0.5 cup bran
• 0.3 cup sugar
• 1 teaspoon baking powder
• 2 teaspoons vanilla sugar
• 1 pinch salt
• 2 eggs
• 1 cup milk
• 1 stick butter (100g, unsalted)

• 2 cups heavy cream
• 1 tablespoon stabilizer for whipping cream
• 2 tablespoons vanilla sugar
• 1 cup berries

INSTRUCTIONS:

1. Melt the butter. Thoroughly whisk in milk and eggs.

2. Combine the dry ingredients and mix with the liquid ingredients until roughly combined.

BAKE:   27 min.    180° C

3. Whip the heavy cream with the stabilizer and vanilla sugar.

4. Cut out a deep hole into the centre of each cupcake and fill it with berries. 

Put whipped cream on top of each cupcake and garnish it with the remaining berries.

for those who like Italian solutions

 STRACCIATELLA TARTLETS WITH STRAWBERRIES

INGREDIENTS:
(for 15 tartlets)

• 1.5 cup flour
• 3 tablespoons caster sugar
• 1.2 sticks butter (120g, unsalted)
• 2 egg yolks
• 1 pinch salt
• 2 cups heavy cream
• 4 teaspoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 2 teaspoons gelatine
• 1 bar dark chocolate (100g)
• ca. 15 strawberries

INSTRUCTIONS:

1. Combine the flour, caster sugar, butter, egg yolks and salt, and knead the dough thoroughly. Cover the dough with plastic film and cool in the refrigerator for 0,5 hour.

2. Cover forms (ca. 15) with melted butter. Divide the dough into 15 pieces, form small 
balls and press them against the forms to cover them entirely.

BAKE:   15 min.    200° C

3. Whip the heavy cream with the vanilla sugar and stabilizer. Add the gelatine (dissolved 
in a minimum amount of hot water and cooled).

4. Grate 0.7 of cthe hocolate and add it to the whipped cream. Let cit ool for 0.5 hour 
in the refrigerator. Melt the rest of the chocolate in a double boiler and pour it on baking paper for decorations. 

5. Put a heaped tablespoon of whipped cream on the tartlets and top them with strawberries and chocolate decorations.

for those with their heads in coconut clouds

 RAFFAELLO CUPCAKES

INGREDIENTS:

• 3 eggs
• 0.3 cup sugar
• 1.3 cup ground almonds
• 1 bar white chocolate (100g)
• 1 cup heavy cream
• 2 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 0.6 cup desiccated coconut
• 12 raffaellos

INSTRUCTIONS:

1. Beat the eggs and add sugar.

2. Grate the chocolate. Fold it into the egg-sugar mixture 

with the ground almonds.

3. Fill paper liners with the batter.

BAKE:   15 min.   180° C

4. Whip the heavy cream with the vanilla sugar. 

Fold in the coconut.

5. Garnish the cooled cupcakes with whipped cream 

and raffaellos.