According to my son, I had prepared a dessert for girls. The pink tapioca with red jelly and red currants was difficult to accept at first. Because, despite the colour, it was the same beloved tapioca, my son warmed to it and tried the dessert. Then it only got better. Eventually the pink girly dessert was accepted and eaten to the last teaspoon.

Tapioca and chia seeds afford many opportunities. They are excellent in the basic vanilla version. You can add also chocolate or some fruit (blended or in small pieces) – whenever you have a new and interesting yummy dish. Today I added raspberry mousse to my tapioca pudding. It was yummy!

Ingredients (for 4 people)
400ml of coconut milk
200ml of milk
60g of tapioca
3 teaspoons of sugar
1 teaspoon of vanilla essence
150g of raspberries
150g of red currants
2 teaspoons of caster sugar
2 tablespoons of orange juice
1 teaspoon of gelatine


A few years ago in a Warsaw cake shop, we bought a yummy meringue torte. Unfortunately, they don't make them anymore. Apparently, they got squashed when they were being sliced and the dessert looked inelegant. Instead, you can now buy a small meringue dessert with cream and other ingredients. I like a messy meringue dessert. The crushed meringue, cream, fruit sauce and loads of fruit is a luxury on the plate which stimulates my taste buds.

Today I prepared this disordered dessert. Because meringue is so very sweet, the rest of the ingredients should be a little sour. Lemon cream, sour fruit and homemade fruit preserve complement it nicely.

Ingredients (for 3 people)
250g of mascarpone cheese
150ml of 30% sweet cream
1 teaspoon of caster sugar
4 tablespoons of lemon juice
1 teaspoon of lemon peel
raspberries, blueberries
lemon juice
6 small meringues
fruit decoration (raspberries, blueberries, currants)


I am not a master of confectionery, and my cake decorations are not always as I would like them to be. That's why I rarely make cakes. I prefer disorganized desserts and cakes which the more unarranged they are the yummier they are. This weekend my children asked me to make a cake with cream. Such a cake should taste strongly of chocolate and raspberries. And so a chocolate-raspberry cake was created; however, I baked it in a square cake tin rather than a springform pan. Who said that small cakes should always be cut into triangles? My small cake was beautiful and yummy and it doesn't require any proficiency in decoration. I recommend it to everybody.

200g of flour
125g of brown sugar
1 teaspoon of baking powder
3 tablespoons of cocoa
6 tablespoons of oil
1 teaspoon of vanilla essence
2 tablespoons of raspberry jam
1 tablespoon of apple vinegar
225ml of water
100g of chocolate drops
150g of 30% sweet cream
250g of mascarpone cheese
100g of dark chocolate
1 teaspoon of caster sugar
5 tablespoons of raspberry jam


I prepared chocolate millet groats pudding with nut cream and fruit for dessert after our Valentine's Day dinner. You can also prepare it without any special reason. It is so yummy. You can eat it hot – as I like the most, but it is also excellent cool. It combines all flavours and textures. It is a bit sweet, salty, sour, equally soft and velvety and crunchy, and it looks amazing. My children asked me if Valentine's Day could be every second day. I had to promise that I'd prepare this dessert again in a few days.

400ml of milk
4 tablespoons of millet groats flakes
1 big tablespoon of cocoa
5 tablespoons of maple syrup
2 big tablespoons of peanut butter
hot water
a pinch of salt


I have always liked yeasty cakes. It is interesting that it isn't very fresh. I like them slightly stale with butter or jam the most. It simply must be accompanied by strong tea without sugar.

When I can I always buy yeasty buns caller "rwańce" in my favourite bakery. They are sprinkled with sugar. Today I made my own yeasty buns. For a change and with sentiment I prepared a vanilla crumble topping. Just a few years ago my mum made the same.

350g of flour
4g of instant yeast
175ml of milk
40g of butter
75g of sugar
a pinch of salt
crumble topping
25g of butter
50g of flour
1 teaspoon of vanilla essence
30g of caster sugar

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