from cuisine helvetica
This easy dessert combines zwieback with a fruit compote and vanilla cream.
This blueberry tart has a liaison (also known as a guélon), an egg and cream mixture, often with sugar, poured over the fruit before baking.
A quince purée spiked with an optional splash of schnapps makes for an easy gluten-free dessert during the fall and winter seasons.
With sunken apples cut like hasselback potatoes, this cake has an eye-catching appearance.
Photo credit: Dorian Rollin
Food styling: Camille Stoos
Check out my new cookbook...
(Amazon affiliate link)