Mont Blanc – the Pinnacle of Every Chestnut’s Career

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he name Mont Blanc comes from the name of the highest mountain in the Alps, as the dessert resembles a snow-capped mountain. It is popular in France, Italy, central Europe, China, and Japan! Mont Blanc is made of dried meringue base, Chantilly cream, and chestnut paste vermicelli on the top.

No-Bake Double Chocolate Cheesecake

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oday I’m making super creamy and delicious no-bake double chocolate cheesecake!

Chocolate and Mango Mousse Mini Cakes

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f you like chocolate and mango flavor combination, my simple, yet delicious chocolate and mango mousse mini cakes will blow your mind!

Splitska Torta – Dried Fig and Almond Cake

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oday I’m making “Splitska Torta” – delicious dried fig and almond cake named after my hometown of Split, Croatia!

No-Bake Fig, Walnut and Honey Cheesecake

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oday I am making an extremely simple and easy, yet awesomly delicious and gluten free dessert – no-bake fig, walnut and honey cheesecake! Good stuff!

Blackberry and Lemon Mini Tarts

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f you like blackberries, this is a recipe made for you! I’m making super yummy blackberry and lemon mini tarts!

Mixed Berry and Coconut Raw Cake

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oday I’m making delicious and healthy mixed berry and coconut raw cake! If you have never tried a raw cake before, prepare to be blown away!

Light Strawberry and Yogurt Mousse Cake

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oday I’m making super delicious and light strawberry and yogurt mousse cake! Now, everything about strawberries you can learn from my post about strawberry panna cotta. So, in this post you will learn something about yogurt!

Gluten Free Raspberry Mousse Cakes

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ello my dear sweetness lovers! Today I’m making delicious and refreshing gluten free raspberry mousse cakes!

Egg Free Almond and Chocolate Cake

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o, the delicacy I’m making today is egg free almond and chocolate cake! “Excellent!”, I’m sure you’ll say, “This post will be short, since we already know how to make almond sponge cake, as well as ganache!”. Well, not so fast!

My name is Tereza. I’m a professional pastry chef and I will teach you how to make professional-grade desserts using only easily attainable ingredients and basic, inexpensive tools and equipment. No ‘secrets’, no ‘mystery’, no bull.

My name is Tereza.
I’m a professional pastry chef and I will teach you how to make professional-grade desserts using only easily attainable ingredients and basic, inexpensive tools and equipment. No ‘secrets’, no ‘mystery’, no bull.