Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Black and White Butter Cookies Prep Time: 15 minutes Cook Time: 10 minutes Serves: 30-36 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I was little, one of my favorite weekend traditions was visiting a small, country bakery nestled in the charming town of Abercorn, Quebec. The bakery had a cozy country feel—wooden shelves lined with fresh pastries, the smell of butter and sugar filling the air. Among their many baked treasures (think cinnamon buns , croissants and black forest cake ) were black and white shortbread cookies in every shape you could imagine: flowers, hearts, even little animals. No matter the shape, we never left the bakery without them. I had a quirky habit back then—I’d carefully nibble around the buttery edges of the cookie first, saving the chocolate-coated section for last. We were always allowed to have one or two in the car. By the time we got back home, the box of cookies was almost always nearly empty. Those memories stayed with me, and they’re what inspired me to create this recipe for Black and White Butter Cookies . I wanted to recreate that buttery, tender bite paired with the smooth richness of dark chocolate. These cookies can be cut into any shape—hearts for Valentine’s Day, stars for the holidays, or even simple rounds for a cozy afternoon treat. These cookies are perfect for sharing, but if you’re like me, you might find yourself savoring them slowly, trying to make that chocolatey goodness last just a little bit longer. SKIP TO RECIPE CARD SKIP TO VIDEO Buttery and Soft Texture: These cookies are perfectly tender, thanks to the combination of butter and a short chilling time. They practically melt in your mouth. Glossy Chocolate Finish: The dark chocolate coating hardens beautifully, creating that satisfying snap when you take a bite. (You can even temper the chocolate for an extra-shiny result.) Easy to Customize: Use different cookie shapes for any occasion, or sprinkle the chocolate dip with sea salt, edible glitter, or freeze-dried raspberry bits. Make-Ahead Friendly: The dough can be made ahead and frozen, and the baked cookies store beautifully for up to a week—if they last that long! Kid-Approved: Whether it’s the playful heart shapes or the chocolate dip, kids will adore helping make (and eat) these cookies. What You'll Love 1. Why are my butter cookies not soft and tender? If your cookies turn out tough or dense, it could be due to overmixing the dough. Mix just until the flour is incorporated to maintain that tender, melt-in-your-mouth texture. Chilling the dough also helps prevent spreading and keeps the cookies soft. 2. How do I make the chocolate coating glossy and smooth? For a glossy, snappy finish, tempering the chocolate is key. If that feels like too much, you can add a small amount of coconut oil or vegetable shortening to the melted chocolate for an easy shiny coating. 3. Can I make these cookies ahead of time? Yes! The dough can be made up to 2 days in advance and kept refrigerated. You can also freeze the dough for up to 3 months. Once baked, the cookies stay fresh in an airtight container for about a week. 4. What’s the best way to dip cookies in chocolate without a mess? Hold the cookie by the tip and dip it into the melted chocolate, letting the excess drip off. Place it on a parchment-lined tray to harden. If you want a neat edge, use a spoon or butter knife to smooth any drips before they set. 5. Can I use milk or white chocolate instead of dark? Absolutely! Milk chocolate will give a sweeter, creamier taste, while white chocolate offers a rich vanilla flavor. Keep in mind that these chocolates don’t have the same snap as dark chocolate unless tempered. Frequently asked Questions Ingredints Explained Ingredients For the cookies: 1 cup (226g) unsalted butter, softened ¾ cup (150g) granulated sugar 1 large egg 1 tsp vanilla extract 1/4 tsp almond extract (optional) 2 ½ cups (315g) all-purpose flour ¼ tsp salt For the chocolate dip: 7 oz (200g) dark chocolate (60-70% cocoa) or bittersweet chocolate 1 tbsp coconut oil (or vegetable shortening, optional for a shinier, snappier finish) Optional Decor: Sea salt flakes for sprinkling Freeze-dried raspberries or strawberries (crushed for a pop of color) Edible gold leaf or heart-shaped sprinkles NEWSLETTER SIGN-UP Preparation Let's get started. Below you will find the Step-by-Step instructions on how to make these easy Black and White Butter Cookies. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla, mixing until combined. Mix the dry ingredients: In a separate bowl, whisk the flour and salt. Gradually add the dry mixture to the wet, mixing just until a dough forms. Avoid overmixing for tender cookies. Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and chill for 30-60 minutes (this prevents spreading and makes it easier to roll out). Roll and cut: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll the dough out on a lightly floured surface to ¼-inch thickness. Use a heart-shaped cutter to cut out cookies, transferring them to the baking sheets. Bake: Bake the cookies for 8-10 minutes or until the edges are just turning golden. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dip in Chocolate Melt the chocolate: Melt the chocolate and coconut oil in a heatproof bowl set over a pot of simmering water (double boiler) or microwave in 20-second intervals, stirring between each burst. Dip the cookies: Once the cookies are completely cool, dip half or a portion of each heart cookie into the melted chocolate. Let the excess drip off, then place them on a parchment-lined baking sheet. Decorate and set: If desired, sprinkle sea salt, crushed raspberries, or sprinkles over the chocolate before it sets. To speed up hardening, place the cookies in the fridge for 10-15 minutes. Tips for Success Soft texture: To maintain the buttery, tender crumb, don’t overwork the dough. Smooth chocolate: The coconut oil will help the chocolate harden with a smooth, glossy finish. If you prefer, temper the chocolate to achieve the perfect snap. Storage: Store the cookies in an airtight container for up to a week or freeze for longer. Substitutes and Variations 1. Flour: If you want a gluten-free version, you can substitute with a 1:1 gluten-free baking flour blend. Just ensure it has xanthan gum for structure. 2. Chocolate: Instead of dark chocolate, try: Milk chocolate for a sweeter coating White chocolate for a vanilla touch (you could even tint it pink for Valentine’s Day) Ruby chocolate for a fruity, berry-like twist 3. Flavor Enhancements: Swap the vanilla extract with almond extract for a nutty, fragrant twist. Add a pinch of cinnamon or cardamom to the cookie dough for warmth and spice. Mix freeze-dried raspberry powder into the melted chocolate for a tangy layer. 4. Toppings: While the classic black-and-white version is timeless, you can also sprinkle the chocolate dip with: Sea salt flakes for a salty-sweet contrast Edible gold leaf for an elegant, luxe finish Crushed freeze-dried raspberries or strawberries for color and a tart kick Heart-shaped sprinkles for a fun, festive touch Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

With a whipped cream topping and a crunchy graham crust, every bite of this pie is a slice of tangy, creamy lime heaven. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Key Lime Pie Prep Time: 20 minutes Cook Time: 20 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If there’s one dessert that instantly takes me back to sunshine, palm trees, and salty air, it’s this Key Lime Pie . That creamy, tangy filling paired with a buttery graham cracker crust? It’s simple, bright, and honestly one of my all-time favorites. My love for key lime pie actually started on a trip to the Florida Keys. I was about five months pregnant with our first, and my husband and I took a little “babymoon” — one last trip just the two of us before everything changed. A few locals pointed us toward a café called Kermit’s, promising it was the place for key lime pie. We went, we ordered, and that first bite sealed the deal. My husband was so obsessed that I knew, eventually, I’d have to recreate it at home. It took me a few years (and more than a few test runs), but I finally landed on a version that gets his seal of approval — and now, every time I make it, it brings us right back to that sunny little trip. If citrus desserts are your thing, you might also love my Lemon-Lime Semifreddo — it’s light and frozen, perfect for warm days — or my creamy Mango-Lime Cheesecake if you’re after something with a tropical twist. But this pie? It’s the one that started it all. Simple, nostalgic, and just the right amount of sweet. I hope you love it as much as we do. SKIP TO RECIPE CARD SKIP TO VIDEO That bright, citrusy punch – Made with real lime juice and zest, this pie delivers that fresh, tangy flavor that key lime lovers crave — no bottled shortcuts here. Creamy, dreamy filling – The egg yolks and sweetened condensed milk create a silky texture that sets up beautifully without needing gelatin or extra thickeners. Sweet, buttery crunch – The graham cracker crust has just the right mix of brown and white sugar to bring warmth and balance to every bite. Make-ahead magic – This pie needs time to chill, making it perfect to prep in advance for gatherings, holidays, or low-stress weekend baking. A crowd-pleaser with personality – Tart, sweet, creamy, crunchy — it hits all the right notes and looks gorgeous with a swirl of whipped cream on top. What You'll Love Can I use bottled lime juice? Fresh is best. Bottled juice just can’t compete with the brightness and depth of flavor you get from squeezing fresh limes. If you can find actual key limes, great! But Persian limes (the standard kind) work beautifully too. What’s the difference between key limes and regular limes? Key limes are smaller, more aromatic, and slightly more tart than regular limes. But don’t stress — if you can’t find them, regular limes still make a delicious pie. Do I need to bake the filling? Yes — a short bake (15–20 minutes) helps the filling thicken and set properly. It won’t look fully firm when you pull it from the oven, but it will continue to set as it cools. Can I make this ahead of time? Definitely. The pie needs at least 4 hours in the fridge, but it’s even better made a day ahead. Just add the whipped cream topping before serving. Can I use store-bought crust? Of course! A pre-made graham cracker crust will save time — just make sure it’s one that can go in the oven if you’re baking the filling. How do I get clean slices? Use a sharp knife and wipe it clean between cuts. You can also dip it in hot water and dry it off for the cleanest slices. Can I freeze this pie? Yes! You can freeze the baked and cooled pie (without whipped cream) for up to 2 months. Thaw in the fridge overnight and top before serving. Frequently asked Questions Ingredints Explained Ingredients Filling: 4 large egg yolks 1 lime, zested and juiced (about 1 tbsp juice + 1 tsp zest) 400 g sweetened condensed milk (1 can / 400 ml) 160 g lime juice (⅔ cup | about 6 limes) Graham Crust: 150–200 g graham cracker crumbs (1½–2 cups or 11–12 full sheets) 50 g granulated sugar (¼ cup) 55 g brown sugar (¼ cup, packed) 1 g salt (¼ tsp) 115 g unsalted butter, melted (½ cup / 1 stick) Whipped Cream Topping: 240 g whipping cream (1 cup) 50 g granulated sugar (4 tbsp) 5 g vanilla extract (1 tsp) NEWSLETTER SIGN-UP Preparation If you're looking for a refreshing dessert that's perfect for spring and summer, look no further than this key lime pie recipe with a graham cracker crust. This classic dessert is a staple in our house and is a sure hit at any gathering. First, let's start by making the crust. For this recipe, I like to use a graham cracker crust. It's the perfect balance of sweet and crunchy, and it complements the tangy lime filling beautifully. To make the crust, you'll need graham cracker crumbs, melted butter, and a bit of sugar and salt. I like to use my food processor to pulverise the graham crackers until they reach a coarse sand-like consistency. In a large bowl, mix all of the ingredients together and press the mixture into a 9-inch pie dish. I like to use the bottom of a glass or measuring cup to help compact it down and up along the sides. Bake the crust in a preheated oven at 325F for about 10 minutes or until it's golden brown. Next, it's time to make the filling. For this recipe, I use fresh lime juice and zest, sweetened condensed milk, and egg yolks. Start by whisking together the egg yolks and lime zest. Add in the condensed milk until everything is well combined. Then, slowly add in the lime juice, whisking constantly. The mixture will thicken as you add the lime juice, and that's exactly what you want. Once the filling is ready, pour it into the prepared crust and bake in the oven (keeping it at 325F ) for about 10-12 minutes or until the filling is set (still very slightly jiggly in the very center). Be careful not to overcook the pie, as it will become too firm and lose its creamy texture. Once the pie has cooled to room temperature, it's time to add the finishing touch: whipped cream. I like to make my own whipped cream using heavy cream and sugar and vanilla, but you can also use store-bought if you're short on time. Spread or pipe the whipped cream on top of the pie, and garnish with fresh lime zest and slices. And there you have it, a homemade key lime pie with graham cracker crust that's sure to impress. This dessert is the perfect combination of sweet and tangy, and it's the ideal treat for any occasion. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A crispy, yet pillowy meringue base with a sweet and tangy topping of maple-infused plums, fresh fruit and mint.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Maple Plum Pavlova Prep Time: 20 minutes Cook Time: 40mins-1h15 Serves: 6-8 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I have a soft spot for anything with meringue—whether it's a rustic fruit pie, an airy pavlova, or something bite-sized and crisp. This pavlova with maple-plum compote might be the showstopper of the bunch, but it shares something in common with a few other favorites of mine: that perfect contrast of texture and flavor. The compote alone is magic—juicy plums simmered down with maple syrup, a dash of cinnamon, and just the tiniest pinch of salt. It’s the kind of topping that feels fancy but couldn’t be simpler, and it pairs beautifully with that crisp, marshmallowy meringue base and a billowy cloud of whipped cream. If you're a fan of this flavor profile, you might also love my Plum Wähe —a Swiss-style tart that's a little more understated, but no less comforting—or my Plum Meringue Pie , where the tangy plum base meets a fluffy meringue top for a twist on a classic. And if you're looking for something sweet and seasonal with a nutty edge, don't miss my Whipped Chestnut Pavlovas . They’re delicate, wintry, and just the right kind of different. Whether you're here for the drama of pavlova or the quiet charm of a fruit tart, there's something in this lineup to satisfy every dessert mood. SKIP TO RECIPE CARD SKIP TO VIDEO Perfect Texture: This pavlova delivers the ultimate texture combo—crispy, delicate edges with a marshmallowy-soft center. Simple Ingredients: Made with pantry staples like egg whites, sugar, and vanilla, this recipe doesn’t require anything fancy. Flavor Balance: The tangy, sweet maple-plum compote pairs beautifully with the creamy whipped topping and the lightness of the pavlova base. Versatile Toppings: Top it with seasonal fruits like strawberries and oranges, or mix and match with your favorites. Naturally Gluten-Free: Pavlova is naturally gluten-free, making it a great dessert option for those with dietary restrictions. Crowd-Pleaser: Elegant and impressive, this dessert is perfect for holidays, birthdays, or whenever you want to wow your guests. What You'll Love 1. Can I use granulated sugar instead of superfine sugar? Yes, you can substitute granulated sugar if superfine isn’t available. However, superfine sugar dissolves more easily into the egg whites, giving the pavlova a smoother texture. If using granulated sugar, process it briefly in a blender to make it finer. 2. What can I use instead of cream of tartar? If you don’t have cream of tartar, substitute with an equal amount of white vinegar or lemon juice. It helps stabilize the egg whites and gives the pavlova its structure. 3. Can I make this dairy-free? Absolutely! For the whipped cream, use a dairy-free alternative like coconut cream. Chill a can of coconut milk, scoop out the solid cream, and whip it with sugar for a creamy topping. 4. What if I don’t have plums? You can substitute plums with other fruits like peaches, apricots, or cherries. Adjust the sweetness of the compote depending on the fruit's natural sugar levels. 5. Can I make this ahead of time? Yes! The pavlova base can be baked a day ahead and stored in an airtight container. Assemble with the whipped cream and toppings just before serving to keep it crisp. 6. Is this recipe gluten-free? Yes, pavlova is naturally gluten-free! Just ensure that any additional toppings or decorations you use are also gluten-free. 7. Can I skip the mint in the compote? The mint adds a fresh and herbal note to the compote, but it’s optional. If you’re not a fan, you can leave it out or replace it with a sprinkle of fresh thyme or basil for a unique twist. 8. How do I store leftovers? Store leftover pavlova in the fridge in an airtight container. Keep in mind that the meringue will soften from the whipped cream and compote, so it’s best enjoyed the day it’s assembled. 9. Can I make mini pavlovas instead of one large one? Yes, divide the meringue into smaller portions to make individual pavlovas. Adjust the baking time to about 35-40 minutes. 10. What’s the best substitute for maple syrup in the compote? If you don’t have maple syrup, honey or agave syrup work well. Both bring a similar sweetness, but the flavor will be slightly different. Frequently asked Questions Ingredints Explained Ingredients Pavlova : 4 Egg Whites 1 cup Superfine Sugar (Granulated Sugar can substitute) 1 teaspoon Vanilla Extract 1/2 teaspoon Cream of Tartar Compote: 1 1/2 cups Plums (approx. 4-5) 1/3 cup Maple Syrup Pinch of Cinnamon 2 Tablespoons Water 1/4 cup Mint Leaves (chopped) Whipped Cream: 1 cup Whipping Cream 4 Tablespoons Granulated Sugar Additional Fruit Toppings: Orange Wedges Strawberry Slices NEWSLETTER SIGN-UP Preparation This dessert uses very few ingredients and can be prepared in a short amount of time. The only long part is the baking of the Pavlova. It is the perfect spring or summer dessert and will definitely impress any guests attending your fabulous dinner party. For this dessert, I used golden plums because I loved how sunny and bright they looked. You can also use purple plums or even apricots or peaches for the compote. Begin by separating your eggs. For this dish, we will only be using the egg whites, so you can put the egg yolks aside for another baking project. Add in the cream of tartar and whip the egg whites with a handheld beater until stiff peaks form. Slowly add in the sugar and the vanilla and mix until your egg whites are glossy. I prefer using superfine sugar for this as it keeps the egg whites nice and fluffy and smooth. I do not often have superfine sugar in the cupboard, so what I tend to do is take regular granulated sugar and pulse it through my blender until fine. If you do not want to go through the process of doing this, using granulated sugar will work as well. Next, line a baking sheet with parchment paper and scoop your egg whites onto the sheet. You can either make one large mound with it, or make individual servings. I used a piping bag and a large closed star piping tip to create little egg white 'nests' that will then hold the toppings once baked. Preheat your oven to 275F . Place your baking sheet onto the center rack and bake for 40mins-1h15mins (depending on the size you made your pavlovas). Check them every once in a while, you want the pavlovas to feel crisp on the outside but not burn them. Once they start to harden, turn the oven temperature off and let the pavlovas sit in the oven as it cools down (another 30 minutes or so). In the meantime, prepare your plum compote. To prepare the compote it is quite simple. Just cut up your plums into bite sized pieces, place them into a small saucepan, add the maple syrup, cinnamon and water and heat over medium-high heat until the plums start to soften (8-10 minutes). Stir every once in a while. As the plums start to soften, use your stirring spoon to press down on them to make them into a thick jam like consistency. Remove your compote from the heat and let cool. Cut up the mint leaves and stir half into the compote (approx. 1/8 cup). While both the pavolvas and compote are cooling, prepare the whipped cream and other toppings. For the whipped cream, simply add the whipping cream to a bowl and mix with your handmixer until stiff peaks form. Add the sugar and mix for another 30 seconds until everything is well incorporated. I love adding citrus to my pavlova, so I decided to supreme an orange (supreming is when you remove the membrane from around the fruit just leaving a wedge of juicy bulbs). I also added some fresh strawberry slices for color and sweetness. Once all the individual pieces have cooled and been prepared and you are ready to serve, it is time to put it all together. Scoop or pipe some of the whipped cream into your prepared pavlova nests. Then spoon some of the plum compote over top. Finish by adding some fresh orange and strawberry slices and garnish with any leftover mint leaves. I hope you enjoy this dessert as much as I do. I also hope that you play around with the toppings! It is hard to go wrong. Bon apetit! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

With its aromatic flavors of nutmeg, ginger, vanilla, and cinnamon, this cheesecake is rich, creamy, and utterly irresistible.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Nutmeg Spiced Cheesecake Prep Time: 25 minutes Cook Time: 50 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe f you ask me, there’s a cheesecake for every mood—and this Nutmeg-Spiced Cheesecake is the one you turn to when you want something cozy, creamy, and just a little unexpected. It takes all the richness you love in a classic cheesecake and adds a warm, gently spiced twist that feels perfect for cooler days, festive tables, or whenever you’re craving a slice of something that feels like a hug. I’ve made everything from the bright and sunny Mango-Lime Cheesecake to the dramatic and indulgent Chocolate and Raspberry Swirl Cheesecake , and even those sweet little Cheesecake Peaches that are always a hit in summer. But this one? It leans into comfort—with a hint of nostalgia and spice that makes it just different enough to stand out. The flavor of nutmeg in the creamy filling is subtle but unforgettable. It doesn’t overpower; it lingers softly, adding a cozy, aromatic note that plays beautifully against the tang of the cream cheese and the buttery crust. Whether you're serving it after a holiday meal or sneaking a slice straight from the fridge (no judgment), it’s the kind of dessert that quietly steals the spotlight. Let’s dive in and make something deliciously simple and just a little special. SKIP TO RECIPE CARD SKIP TO VIDEO 1. Spice Layered Crust The mix of graham crackers and ginger snap crumbs gives this crust a wonderfully spiced base that complements the creamy filling and adds a subtle crunch. 2. Perfectly Spiced Filling With hints of nutmeg, ginger, and cinnamon, this cheesecake has a warm, inviting flavor profile that’s perfect for cozy occasions. 3. Creamy, Dreamy Topping The lightly sweetened sour cream topping balances the richness of the filling with a slight tang, enhancing each bite. 4. Optional Caramel Drizzle The caramel drizzle adds a decadent finish, with a hint of vanilla and salt that brings out the spices in the crust and filling. It’s optional, but a truly delicious addition! 5. Make-Ahead Friendly This cheesecake is ideal for preparing ahead, making it stress-free for gatherings. Just chill, serve, and impress! What You'll Love 1. Can I use a substitute for graham cracker crumbs? Absolutely! Crushed digestive biscuits or even vanilla wafers can work as substitutes. The ginger snap crumbs add a unique spiced note, but feel free to replace them with more graham cracker crumbs if preferred. 2. Do I have to use vanilla beans, or can I use vanilla extract? Vanilla beans add an aromatic depth, but 1 tsp of vanilla extract can be used for both the filling and topping if that's what you have on hand. 3. Can I make this cheesecake ahead of time? Yes! This cheesecake can be made a day or two in advance. It even benefits from some time in the fridge, which helps flavors meld and enhances texture. 4. What’s the best way to avoid cracks in my cheesecake? To prevent cracks, bake the cheesecake in a water bath. Wrap the pan in foil and place it in a larger dish filled with hot water about halfway up the side of the pan. Also, avoid overbaking and let the cheesecake cool gradually in the oven with the door slightly ajar. 5. How do I know when the cheesecake is done? The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 1 CUP graham cracker crumbs ½ CUP ginger snap cookie crumbs 6 TBSP unsalted butter, melted 2 TBSP granulated sugar For the Filling: 24 OZ cream cheese, softened 1 CUP granulated sugar 3 LARGE eggs ½ vanilla bean, (seeds only) 1 TSP nutmeg, ground 1 TSP ginger root, ground ½ TSP cinnamon, ground For the Topping: 1 CUP sour cream 2 TBSP granulated sugar ¼ vanilla bean, (seeds only) nutmeg, ground, for dusting FOR THE CARAMEL DRIZZLE (OPTIONAL): ½ CUP brown sugar 2 TBSP water ¼ CUP heavy cream 1 TBSP unsalted butter ¼ vanilla bean (seeds only) pinch of salt (optional) NEWSLETTER SIGN-UP Preparation Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and set aside. In a medium bowl, combine the graham cracker crumbs, ginger snap crumbs, melted butter, and granulated sugar for the crust. Mix until well combined and press the mixture into the bottom of the prepared pan. Set aside. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. You can use an electric mixer or do this by hand. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla bean seeds, ground nutmeg, ginger, and cinnamon, ensuring that all the ingredients are fully incorporated. Pour the filling mixture over the crust in the springform pan, spreading it evenly. Bake the cheesecake in the preheated oven for about 45-50 minutes , or until the center is set and the edges are lightly golden. The cheesecake may still have a slight jiggle in the center, but it will firm up as it cools. While the cheesecake is baking, prepare the topping. In a small bowl, combine the sour cream, granulated sugar, and vanilla seeds. Mix well. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Spread the sour cream topping over the warm cheesecake. Return the cheesecake to the oven and bake for an additional 10 minutes . Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set. If you want to add a little more sweet flavor top the cheesecake with a bit of caramel drizzle. This step is optional. To prepare the caramel drizzle, in a medium saucepan, combine the brown sugar and water. Heat over medium heat, stirring gently until the sugar has dissolved. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Allow it to boil without stirring until it caramelizes slightly. This usually takes about 3-4 minutes, but keep a close eye on it to prevent burning. Remove the saucepan from heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble vigorously. Stir the mixture until the cream is fully incorporated. Return the saucepan to low heat and add the butter, vanilla bean seeds, and salt (if desired). Stir continuously until the butter has melted and the ingredients are well combined. Simmer the caramel for an additional 2-3 minutes. Remove the caramel from the heat and let it cool for a few minutes. The caramel will thicken as it cools. Drizzle the caramel sauce over the Spiced Nutmeg Cheesecake and add a sprinkle of freshly grated nutmeg and whipped cream before serving. Slice, serve, and enjoy the delectable Spiced Nutmeg Cheesecake with its enticing blend of flavors. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

These two ingredient lollipops are not only delicious, they offer natural soothing relief for scratchy throats.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Honey Lemon Lollipops Prep Time: 5 minutes Cook Time: 20-30 minutes Serves: 16 Lollipops Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about winter that always brings me back to honey. When the air turns crisp and colds seem to make their rounds, I find myself reaching for this golden ingredient not only for baking but also for comfort. Honey has been at the heart of so many of my favorite recipes; from the crisp and beautifully embossed Tirggel cookies of Zürich to the caramelized almond topping of the German Bee Sting Cake (Bienenstich) , and even the soft, floral sweetness of my Honey Hibiscus Bread . Each one shows off honey in a different light, but none feel quite as practical, or as instantly soothing, as these Homemade Honey Lemon Lollipops . Made with just two simple ingredients, these lollipops are my go-to when sore throats or winter sniffles make their way into the house. Unlike traditional hard candies packed with extra sugar, these are all about letting the honey shine, bringing both its natural sweetness and its soothing qualities front and center. A little lemon brightens the flavor, while the honey creates a taffy-like texture that becomes wonderfully cooling when chilled. They’re easy to make, kid-approved, and a sweet little way to bring comfort during the colder months, whether you need a remedy or just a cozy treat. SKIP TO RECIPE CARD SKIP TO VIDEO Natural Ingredients : Made with just honey and lemon juice, these lollipops are free from artificial sweeteners and flavors. Simple and Soothing : The honey and lemon duo creates a naturally sweet and soothing treat, perfect for those times when you need a little throat comfort. Quick and Easy : With only two main ingredients and minimal prep, these lollipops come together effortlessly. Fun for Gifting : Wrap them up in cellophane and add a ribbon for a charming homemade gift idea, ideal for holidays or birthdays. Versatile : Add a drop of essential oil or a different flavor extract for a customized lollipop experience! What You'll Love Can I substitute other types of honey? Yes, you can experiment with different types of honey, like wildflower or clover honey. Each variety will give the lollipops a slightly different flavor profile. How long will these lollipops last? Stored in an airtight container, they should last up to a month. Just make sure they are kept in a cool, dry place to avoid melting or becoming sticky. Can I add other flavors besides lemon? Absolutely! You can add a few drops of flavored extract (like mint, ginger, or lavender) along with the lemon juice for a unique twist. What’s the best way to clean the pan after making these? Simply soak the pan in hot water to dissolve the honey residue, making cleanup easier. Are these suitable for sore throats? Yes! The honey and lemon combination can be soothing for a sore throat. Just remember that lollipops should not be given to children under 3. Frequently asked Questions Ingredints Explained Honey: Naturally antibacterial and rich in antioxidants, honey gives these lollipops their golden sweetness while soothing the throat and calming coughs. Lemon Juice: Packed with vitamin C and bright citrus flavor, lemon helps balance the sweetness and adds a refreshing zing. Optional—Ginger or Herbal Add-ins: A slice of fresh ginger or a pinch of herbal tea adds warmth and extra soothing properties. Ingredients Ingredients: 1 cup Honey 2- 4 Tablespoons Lemon Juice You'll need: Candy thermometer Lollipop sticks NEWSLETTER SIGN-UP Preparation In a small saucepan mix together the honey and lemon. Bring to a boil over medium high heat. Boil until the temperature on the thermometer reads 300F . (Be very careful when handling! Honey will be very hot!!) Once you have reached 300F , remove from heat right away. Let the honey mixture sit for 10-15 minutes or until the honey mixture has cooled down slightly. Pour into silicone mold if you have. Insert lollipop stick and rotate the stick so that all sides are covered. Alternatively, if you do not have a mold, you can pour small 2'' circles onto a lined baking dish. Insert the lollipop stick and rotate until covered on both sides. Let cool for 30 minutes or until the honey is no longer hot. Due to the fact that there is no added sugar in this recipe, the texture of the lollipops will be like a firm taffy. I put them in the fridge so they get even harder. Store in parchment paper or a mason jar. Recipe Card Chef's Notes Use a candy thermometer for best results — sugar syrup moves from perfect to burnt in seconds. Once it reaches the “hard crack” stage (300°F / 149°C), work quickly to pour into molds. Storage Tips Once cooled completely, wrap each lollipop individually or store them in an airtight container with parchment between layers.Keep in a cool, dry place - humidity can make them sticky. Properly stored, they’ll stay fresh for up to 2 months . Avoid the fridge, as moisture will cause them to soften. Recipe Card RECIPE VIDEO Newsletter SignUP

A creamy, cooling cucumber salad with bright herbs and a subtle citrus zing. Perfect alongside grilled meats, or a hunk of crusty bread.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Herby Cucumber Salad Prep Time: 15 minutes Cook Time: Serves: 2-4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some salads just quietly steal the show, and this cucumber and quark number is one of them. It’s creamy, crisp, and loaded with fresh herbs—dill, mint, and a little chervil for that subtle anise-y note that makes everything feel a bit more special. The quark (or yogurt) adds a lovely tang, and lemon zest brightens it all up. It’s simple, clean, and feels like home—especially if you grew up bouncing between Swiss comfort food and Montreal-style no-fuss meals like I did. It fits right in with the kind of dishes I’ve been loving lately—think my Kale and Barley Salad for something hearty and herby, Celery Remoulade when I want crunch and a little attitude, or Homemade Dill Pickles when I’m craving a salty-sour snack on the side. This cucumber and quark salad? It’s the cooling, creamy contrast to all of them. Perfect with rösti, grilled sausages, or just eaten straight from the bowl. SKIP TO RECIPE CARD SKIP TO VIDEO Creamy, bright, and fresh — perfect for warm weather meals A twist on a classic cucumber salad with herby Swiss roots Herb-forward and light but satisfying, thanks to the protein in quark or yogurt Great for meal prep – make ahead and let it chill for even better flavor Easily customizable — swap herbs, use yogurt, or try kefir cheese Pairs beautifully with rösti, grilled meats, smoked fish, or fresh rye bread What You'll Love What is quark, and can I substitute it? Quark is a soft, tangy fresh cheese common in Swiss and German cuisine—somewhere between Greek yogurt and ricotta in texture. If you can’t find it, full-fat Greek yogurt or skyr works beautifully as a substitute. Can I slice the cucumbers in advance? Yes, but store them dry and unsalted if prepping ahead. Salt and drain just before assembling to keep them crisp and avoid sogginess. How long does it keep? This salad is best enjoyed within 1–2 days. Store it covered in the fridge. It may release some liquid over time—just give it a stir before serving. Can I use dried herbs instead of fresh? Fresh herbs are key to this salad’s flavor and texture. Dried herbs won’t offer the same brightness, but if needed, use 1/3 the amount and stir into the dressing early to let them bloom. Is this salad gluten-free? Yes, it's naturally gluten-free! Just double-check your yogurt or quark ingredients if you're serving someone with strict sensitivities. Frequently asked Questions Ingredints Explained Ingredients 2 large cucumbers, thinly sliced (about 2–3 mm thick) 1 tsp salt (for draining) 1 cup quark (or full-fat Greek yogurt) Zest of 1 lemon 2 tbsp chopped fresh chervil (or flat-leaf parsley) 1 tbsp chopped fresh dill 1 tbsp chopped fresh mint Freshly ground black pepper, to taste Optional: drizzle of olive oil or cold-pressed rapeseed oil NEWSLETTER SIGN-UP Preparation What you'll need for this herby cucumber salad. Below you will find the steps to making this herby cucumber salad: Slice the cucumbers: Thinly slice the cucumbers into rounds about 2–3 mm thick (use a mandoline for consistency or a sharp knife for a more rustic look). Salt and dry: Place the cucumber slices in a colander, sprinkle with salt, and gently toss. Let them sit for 15–30 minutes to draw out excess moisture. Pat dry with a clean kitchen towel or paper towels. Note: If you are asking what salting the cucumber does- it keeps the cucumbers flavorful, removes excess water, and avoids bringing extra moisture back in. This is an optional step- especially if you are serving the salad right away- but it will help keep the dressing from becoming too watered down. Make the dressing: In a medium bowl, mix together the quark (or Greek yogurt), lemon zest, chopped chervil, dill, and mint. Season with freshly ground black pepper. If you'd like a silkier texture, stir in a drizzle of olive or cold-pressed rapeseed oil. Combine: Add the cucumber slices to the bowl and gently toss until coated with the herb dressing. Chill and serve: Refrigerate the salad for 20–30 minutes before serving to let the flavors meld. Garnish with extra herbs and a touch of lemon zest, if desired and salt and pepper to taste. Tip: I actually like making this salad a day in advance. I find the meld of flavours truly come out and I can drain any extra liquid from the cucumbers without affecting the dressing too much. I sometimes will top if off with a small spoonful of yogurt or quark the next day and a squeeze of lemon juice just to give it that extra zing. Make it your own: This salad is endlessly adaptable—treat it like a blank canvas for seasonal add-ins or whatever’s fresh in your fridge. Whether you're craving a bit of sweetness, extra crunch, or a hint of tang, these simple upgrades will take your cucumber salad in new (and delicious) directions: Roasted corn niblets – adds a sweet, smoky crunch Thinly sliced red onion or shallots – for a little zip Crushed garlic or garlic scapes – for a punchier flavor Add radishes or shaved fennel – for extra crispness and color Stir in baby spinach or arugula – for a leafy upgrade Crumbled feta or goat cheese – for a creamy-tangy twist Swap lemon zest for preserved lemon – for a bold citrus kick Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A fusion of tangy sweetness and creamy richness elevate this classic favorite culminating in a burst of flavor that is both vibrant and irresistibly delicious.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Beet Pickled Deviled Eggs Prep Time: 20 minute prep + 24 hour pickle time Cook Time: 10 minutes + overnight pickling Serves: 24 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe It's not a brunch if a plate of these aren't on the table. Deviled eggs, a classic brunch favorite. In this recipe we'll be giving this simple appetizer a vibrant makeover with pickling them overnight in a deep pink beet marinade. Beyond their striking pink outer hue, these eggs boast a smooth lemon infused filling making them a standout dish for any occasion. But what makes these eggs truly exceptional is the art of pickling. Pickling not only preserves the eggs but also infuses them with tangy, sweet, and savory notes, elevating their taste and texture. From tangy cucumbers to crisp carrots, pickling offers a world of culinary possibilities. Imagine zesty pickled onions adorning your tacos or tangy pickled radishes complementing a savory sandwich. With its ability to enhance flavors and extend the lifespan of ingredients, pickling is a technique worth exploring. So, join me on a culinary journey as we transform ordinary eggs into extraordinary delights, one vibrant pickled bite at a time. SKIP TO RECIPE CARD SKIP TO VIDEO Stunning Color and Presentation : The beet-pickled eggs have a beautiful, vibrant pink hue, making them a show-stopping appetizer for any gathering. Subtle Sweet and Tangy Flavor : Pickling in beet juice adds a hint of earthy sweetness and tang, enhancing the traditional deviled egg flavor with a unique twist. Perfect for Entertaining : These deviled eggs are eye-catching and easy to prepare ahead, ideal for parties, brunches, or holiday appetizers. Naturally Gluten-Free and Low-Carb : These deviled eggs are naturally gluten-free, low in carbs, and packed with protein, making them a crowd-pleaser for various dietary preferences. Customizable Fillings : Enhance the classic filling with flavors like dill, chives, or horseradish, allowing you to tailor the recipe to your tastes. Healthy and Nutritious : With high-quality protein, essential vitamins, and antioxidants from the beets, these deviled eggs offer a nutritious option with a colorful twist. What You'll Love How long should I pickle the eggs in beet juice? For a vibrant pink color, pickle the eggs for at least 2-4 hours. For deeper color and flavor, you can leave them in the beet juice overnight. Will the beet flavor be strong? The beet flavor is subtle, lending an earthy sweetness that complements the tangy filling. You can control the intensity by adjusting the pickling time. Can I use fresh beets for the pickling liquid? Yes! Simmer fresh beet slices with vinegar, water, and a pinch of salt and sugar to create a homemade pickling solution with a naturally vibrant color. How long do beet-pickled deviled eggs last? Stored in an airtight container in the refrigerator, these deviled eggs will keep for up to 2 days. However, they’re best enjoyed fresh for optimal flavor. What can I add to the filling for extra flavor? Try adding Dijon mustard, fresh herbs, or a dash of smoked paprika to the filling for a unique twist that complements the beet-pickled eggs. Frequently asked Questions Ingredints Explained Ingredients What you'll need: 12 large eggs 2 cups water 2 cups apple cider vinegar 2 cups sugar 2 medium beets, thinly sliced 8 whole cloves 1 teaspoon whole peppercorns 1 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon lemon juice Salt and pepper to taste NEWSLETTER SIGN-UP Preparation Why Pickling Is Worth the Effort Pickling is a fantastic way to preserve food while adding layers of complex flavors. Not only do pickled eggs offer a delightful taste, but they also bring a burst of color and interest to any meal. Whether you’re a pickling pro or a newbie, this guide provides everything you need to know to get started. What Are Pickled Eggs? Pickled eggs are hard-boiled eggs that have been soaked in a vinegar-based brine, often flavored with various spices and herbs. This process not only preserves the eggs but also infuses them with bold, savory flavors that can be customized to suit your taste. Why Pickled Eggs Are a Must-Try: Nutrient-Dense: Packed with protein, vitamins, and minerals, pickled eggs are a healthy addition to any diet. Long Shelf Life: Thanks to the pickling process, these eggs can be stored in your fridge for weeks, making them a convenient, ready-to-eat snack. Versatile: From salads to sandwiches, pickled eggs can enhance a variety of dishes with their unique flavor profile. Customizable: Whether you prefer a spicy kick or a mild, herbaceous taste, the brine can be easily adjusted to fit your preferences. Let's get started! Hard-boil the eggs: Place the eggs in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for 10-12 minutes . Remove from heat and transfer the eggs to a bowl of ice water to cool completely. Once cooled, peel the eggs and set them aside. Prepare the pickling liquid: In a pot, combine the water, apple cider vinegar, sugar, sliced beets, cloves, and peppercorns. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. Remove from heat and let it cool slightly. Pickle the eggs: Place the peeled eggs in a large jar or container and pour the cooled pickling liquid over them, ensuring they're fully submerged. Seal the jar or container and refrigerate for at least 24 hours, allowing the flavors to meld and the color to develop. Make the deviled egg filling: When ready to serve, halve the pickled eggs and carefully remove the yolks. Place the yolks in a bowl and mash them with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth. Assemble the deviled eggs: Pipe or spoon the filling back into the egg whites. Optionally, you can garnish with fresh herbs or paprika for extra flavor and presentation. Serving Suggestions Classic Bar Snack: Serve pickled eggs with a sprinkle of salt and pepper, alongside a cold beer for a traditional pub experience. Salad Toppers: Slice and add to green salads or potato salads for a zesty twist. Appetizer Platter: Pair with olives, cheese, and charcuterie for an elegant appetizer spread. Pro Tips for Perfect Pickled Eggs Use Fresh Eggs: Fresher eggs result in a better texture once pickled. Experiment with Flavors: Try adding beet juice for color, or experiment with spices like curry powder, turmeric, or smoked paprika. Store Properly: Always keep pickled eggs refrigerated, and consume them within a month for the best quality. Pickled Egg Variations to Explore Spicy Pickled Eggs: Add sliced jalapeños or a dash of hot sauce to the brine for a fiery kick. Asian-Inspired Pickled Eggs: Incorporate soy sauce, ginger, and star anise for a unique twist on this classic snack. FAQs: Can I use canned beets for the brine? Yes, canned beets can be used, but the color and flavor may not be as intense as with fresh beets. How long should I pickle the eggs? For best results, pickle the eggs for at least 24 hours. For a deeper color and flavor, you can pickle them for up to 72 hours. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Layers of tender sweet potatoes with rich Gruyère cheese, toasted hazelnuts, and fresh thyme, all topped with crispy breadcrumbs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Sweet Potato Gratin Prep Time: 15 minutes Cook Time: 45 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Looking for a cozy, crowd-pleasing side dish to serve at your next fall gathering or holiday meal? This Swiss Alpine Sweet Potato Gratin with Hazelnuts, Gruyère, and Thyme is a warm and flavorful twist on a classic French tian—perfect for anyone craving comfort food with a little Alpine flair. It’s in the same spirit as my Beet and Potato Rösti or Harvest Veggie Tacos —a way to let vegetables shine with bold flavor and satisfying texture. With layers of sweet potatoes, creamy Gruyère, a hint of thyme, and a generous sprinkle of toasted hazelnuts, this dish feels at once familiar and elevated. If you love cozy dishes like my potato filled Alpine Macaroni , this one will fit right into your cold-weather rotation. SKIP TO RECIPE CARD SKIP TO VIDEO Deliciously Creamy Layers : This sweet potato gratin combines tender, thinly sliced sweet potatoes with a rich, creamy sauce that melts in your mouth with each bite. Perfect Fall Side Dish : Featuring the flavors of fall, this gratin is an ideal accompaniment to any autumn meal, adding warmth and color to the table. Nutty and Savory Topping : Topped with breadcrumbs, Gruyère, and a hint of hazelnut, each layer is a satisfying blend of textures and flavors that will delight your taste buds. Easy Make-Ahead Option : This gratin can be prepared in advance, making it a convenient dish for busy evenings, potlucks, or holiday gatherings. Naturally Gluten-Free Option : Swap out the breadcrumbs or use gluten-free options to make this side dish suitable for gluten-sensitive guests without compromising on taste. Packed with Flavor and Nutrients : Sweet potatoes are rich in fiber, vitamins, and antioxidants, making this gratin as nourishing as it is delicious. What You'll Love 1.What is a Gratin? A gratin is a classic cooking technique often associated with French cuisine. The term “gratin” comes from the French word gratter , meaning "to grate," referring to the grated cheese or breadcrumbs that are typically sprinkled on top of the dish before baking. A gratin is typically made by layering ingredients in a shallow dish, often with a creamy or cheesy component, and finishing with a golden, crispy topping thanks to breadcrumbs, cheese, or both. 2.What Makes a Gratin Special? The hallmark of a gratin is the crispy crust that forms on the top as the dish bakes. Whether you’re making a potato gratin, a vegetable gratin, or even a pasta gratin, the top layer should have a crunchy, browned texture that contrasts beautifully with the creamy, tender ingredients beneath. This combination of soft and crisp textures is what makes gratins such a comforting and satisfying dish. 3.Variations of Gratin While potato gratin (also known as gratin dauphinois ) is one of the most well-known versions, a gratin can be made with many different ingredients, including vegetables, meats, and seafood. In this Sweet Potato Gratin , the sweet potatoes are layered with rich Gruyère cheese, toasted hazelnuts, and fresh thyme, then topped with breadcrumbs to create that signature crispy top. 4.What are the key ingredients in a sweet potato gratin? Sweet Potatoes : Rich in vitamins and antioxidants, sweet potatoes are the star of this dish, offering both sweetness and a creamy texture when baked. Gruyère Cheese : A famous Swiss cheese known for its nutty and slightly salty flavor, Gruyère melts beautifully, adding depth and richness to every bite. Toasted Hazelnuts : Adding a crunchy texture and earthy flavor, hazelnuts perfectly complement the sweetness of the potatoes and the creaminess of the cheese. Fresh Thyme : A classic herb in European cuisine, thyme enhances the dish with its subtle, aromatic flavor. Breadcrumbs : Light and crispy, the breadcrumbs provide the perfect crunchy topping, making every bite a delightful contrast of textures. 5.Why choose Gruyère in your gratin? Gruyère cheese is a key component in Swiss cooking and is often used in dishes like fondue, gratins, and quiches. Its smooth, melty texture makes it ideal for baked dishes, giving the Swiss Alpine Sweet Potato Gratin that signature cheesy goodness without overpowering the other flavors. When paired with toasted hazelnuts and thyme, Gruyère creates a complex yet comforting flavor profile that feels right at home in any cozy dinner setting. 6. Can I make this Swiss potato gratin without Gruyère cheese? Yes, but Gruyère provides the best authentic Swiss flavor. If needed, you can substitute it with Emmental or a mild cheddar, though it may slightly alter the flavor profile. 7.What type of potatoes work best in a gratin? For a creamy and tender gratin, choose starchy potatoes like Yukon Golds or Russets. They absorb the cream well and hold up beautifully during baking. 8. How do I get a crispy top on my potato gratin? To achieve a golden, crispy top, sprinkle a bit of extra Gruyère or Parmesan cheese on top before baking. Broil the gratin briefly at the end of baking for an even crispier crust. 9. Can I prepare potato gratin in advance? Yes, you can prepare it ahead. Assemble the gratin, cover, and refrigerate for up to 24 hours before baking. Bake as directed, adding a few extra minutes if baking from cold. 10. How do I make my gratin extra creamy? For an extra creamy texture, add a bit of heavy cream or whole milk along with the cheese. Layering the potatoes evenly and covering them fully with the creamy mixture also helps. 11. Is it possible to make a potato gratin vegan? Yes, to make it vegan, substitute dairy products with plant-based cream, milk, and cheese alternatives. Cashew cream and nutritional yeast are great for achieving a creamy, cheesy flavor. 12. What can I serve with Swiss potato gratin? Swiss potato gratin pairs well with roast chicken, beef, or lamb. It also complements a fresh green salad or roasted vegetables, making it versatile for main or side dishes. 13. How should I store leftover potato gratin? Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at a low temperature to maintain its creamy texture and crispy topping. 14. Can I add other ingredients to this gratin? Absolutely! Swiss potato gratin can be customized by adding caramelized onions, garlic, or herbs like thyme and rosemary. For extra richness, try layering in sliced mushrooms or bacon. Frequently asked Questions Ingredints Explained Ingredients 1.5 kg sweet potatoes, peeled and thinly sliced (I used 3 large potatoes) 1/3- 1/2 cup unsalted butter, melted, divided 2 tsp grated fresh ginger 2 tbsp maple syrup 1 tsp smoked paprika (or to taste) 1 tbsp fresh thyme, finely chopped 1/2 cup toasted hazelnuts, roughly chopped 3/4 cup Gruyère cheese, shaved 1/3 cup breadcrumbs (preferably homemade or panko) Salt and pepper, to taste NEWSLETTER SIGN-UP Preparation Tips for the best sweet potato gratin Use a mandoline to slice the sweet potatoes evenly, ensuring they cook at the same rate. Grate your Gruyère fresh —pre-shredded cheese doesn’t melt as smoothly and lacks the full flavor. Toast your hazelnuts lightly before adding them to the gratin. This brings out their natural oils and enhances the nutty flavor. Make ahead : You can prepare the gratin up to a day ahead, refrigerate it, and bake just before serving. Let's make the recipe! Preheat the oven to 400°F (200°C). Prepare the sweet potatoes : Use a mandoline to thinly slice your sweet potatoes (making sure to protect your fingers!!). Layer the dish : Grease an 8-inch round baking dish. Arrange the sweet potato slices on their sides around the edge of the dish, creating a tight circle. Continue arranging the remaining slices toward the center, forming a rosette pattern. In a bowl bowl, mix together half the melted butter with the grated ginger, maple syrup, smoked paprika, thyme, salt, and pepper. Pour your butter mixture over the arranged sweet potatoes making sure you distribute it evenly. Baking process : Bake for 45 to 55 minutes, brushing with the remaining melted butter every 15 minutes to keep the potatoes moist and allow them to develop a golden color. Add the toppings : After about 30 minutes of baking, sprinkle the toasted hazelnuts over the top, then evenly spread the Gruyère cheese shavings over the dish. Finally, sprinkle the breadcrumbs evenly across the top. Finishing touches : Continue baking until the sweet potatoes are fully cooked through, and the breadcrumbs and cheese are golden and crispy, about 15–20 more minutes. Serve : Let the gratin rest for 5 minutes before serving to allow the flavors to meld. Garnish with a few extra thyme leaves if desired. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A traditional Swiss Plum Tart, boasts a buttery pastry base filled with juicy, tart plums and a lightly sweetened egg custard. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Plum Tart ( Zwetschgenwahe ) Prep Time: 20 minutes Cook Time: 35-40 minutes Serves: 8-10 Servings Dec 5, 2025 Last updated: This recipe may contain affiliate links About the Recipe Got a basket of ripe plums? This Zwetschgenwähe —aka Swiss Plum Tart—is calling your name. It’s one of those timeless Swiss bakes that shows up on every family table come late summer. With its buttery crust, jammy fruit, and silky custard, it strikes that perfect balance between rustic and refined. Wahe (pronounced veh-ya ) is a classic in Swiss kitchens—sometimes sweet with fruit like in my Apple Wahe , and sometimes savory like the Leek and Gruyere Quiche I love to serve for brunch. But this plum version? It’s a personal favorite. The tartness of the plums cuts through the creamy custard just enough, making each bite feel light and vibrant. If you’re a fan of recipes that let fruit shine—like my Swiss Apple Pancakes —this one’s for you. Whether you serve it slightly warm with a dusting of powdered sugar or chilled with a spoonful of whipped cream, Zwetschgenwähe is simple, satisfying, and oh-so-Swiss. SKIP TO RECIPE CARD SKIP TO VIDEO 🥧 Buttery, Tender Crust – Bakes perfectly with the filling, no pre-baking required. 🍑 Juicy, Sweet-Tart Plums – A delicious balance of natural fruitiness and subtle tartness. 🥚 Light Custard Filling – Smooth and creamy, but not too rich or heavy. ✨ Not Overly Sweet – Just enough sweetness to highlight the plums without overpowering them. ☕ Great Anytime – Enjoy it as a light meal, afternoon snack, or after-dinner treat. 🍽 Effortless but Elegant – Simple ingredients, easy prep, and a beautiful result. What You'll Love Do I need to pre-bake the crust? No need! The tart bakes long enough for the crust to cook through without becoming soggy. What kind of plums should I use? Traditional Swiss Zwetschgen (Italian or Damson plums) are ideal since they hold their shape and have a nice sweet-tart balance. Other varieties work too, but they may release more juice. Do I need to peel the plums? Nope! The skins soften as they bake, adding flavor, color, and a slight tartness that balances the sweetness. Can I use frozen plums? Yes, just thaw and drain them well to avoid excess liquid in the tart. What’s the best way to arrange the plums? Cut them into halves or quarters and place them cut-side up in a circular pattern or rows. This keeps them from sinking too much into the filling. How do I know when the tart is done? The custard should be set but slightly jiggly in the center, and the plums should look soft and juicy. Can I make this tart dairy-free? Yes! Use a dairy-free milk alternative for the custard, like almond or oat milk. How long does Zwetschgenwähe keep? It’s best enjoyed fresh but can be stored in the fridge for up to 3 days. Reheat gently in the oven or enjoy it cold. Can I freeze it? It’s possible, but the texture of the custard may change slightly. For best results, freeze without the custard and add it fresh before baking. Is this tart traditionally eaten warm or cold? Either! Some prefer it warm, fresh from the oven, while others enjoy it chilled the next day. Frequently asked Questions Ingredints Explained All-purpose flour – forms a tender, flaky Swiss-style crust. Cold butter – the key to flaky layers and crisp edges. Cold water – binds the dough without making it tough. Salt – enhances flavor in the crust. Plums – firm, tart plums hold their shape and create that iconic jammy texture. Heavy cream – creates a silky custard that sets gently. Eggs – provide structure and richness to the filling. Sugar – lightly sweetens the tart without overpowering the fruit. Hazelnut meal – a very Swiss touch; absorbs plum juices and adds nutty depth. Salt – balances the sweetness subtly. Ingredients Crust : 1 1/4 cup + 2 tablespoons All-Purpose Flour 1/2 cup Unsalted Butter 1/2 teaspoon Salt 1/4- 1/2 cup Cold Water Custard Filling : 1 cup Heavy Cream 2 Eggs 4 tablespoons Granulated Sugar + 2 tablespoons for sprinkling Pinch of Salt 1/2 cup Hazelnut Meal + 2 tablespoons for sprinkling Fruit Filling : Plums (halved or quartered) - 6-8 depending on size NEWSLETTER SIGN-UP Preparation Wahe is very straight forward to make and what I love about it is that, whether savory or sweet it is a really versatile dish. You can play around with your fruit or cheese toppings and it can be served warm or cold. Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it. In a large bowl sift together the flour and salt. Then crumble in the cold butter and work the mixture together with your fingers so that you get it to be a fluffy sand-like consistency. Then slowly add in the cold water a few tablespoons at a time. Keep kneading the dough until you have achieved a nice dense and smooth doughball. Wrap your dough in cling-film and place it in the fridge to cool for a minimum of 1 hour. Once your dough has chilled, using a rolling pin, roll out the dough on a nicely floured surface. You want to roll it thin enough so that it is about 3mm thick and covers the surface of your pie dish. Make sure to prepare your pie dish beforehand by greasing it with a little bit of butter and a dusting of flour. This will make it less prone to sticking and easier to remove the pie pieces when you are ready to serve. Drape the pie crust over the pie dish making sure the sides are well covered. Remove any excess dough that drapes over the edge. I find it easiest to roll my rolling pin along the edge to create a smooth cut. Using a fork, prick the bottom of the pie crust by stamping the fork prongs all over. Sprinkle with the 2 tablespoons hazelnut meal and 2 tablespoons granulated sugar. Next, halve or quarter your plums and place with the cut side up into the pie shell. Prepare your egg filling. In a large measuring bowl (or medium jug) mix together the cream, 2 eggs, 4 tablespoons of granulated sugar, pinch of salt and 1/2 cup of hazelnut meal. Mix well with a whisk. When everything is well blended, carefully pour the egg and cream mixture overtop the plums. Preheat oven to 425F . Bake the wahe for 35-40 minutes or until the egg custard has cooked and browned lightly. Let cool for a minimum of 1 hour before serving. As mentioned above, wahe can be served warm or cold. You can store the leftover wahe in the fridge for 3-4 days. Recipe Card Chef's Notes Firm, slightly tart plums work best. Don’t skip the hazelnut meal — it keeps the base from getting soggy. Let it cool fully so the custard sets. Wähe is not meant to be overly sweet — adjust sugar if you prefer sweeter. Storage Tips Store in the fridge for 3–4 days . Eat chilled or gently rewarmed (not hot). Freezing isn’t ideal because of the custard, but you can freeze slices if needed. Recipe Card RECIPE VIDEO Newsletter SignUP

Classic light and fluffy texture that is perfectly complemented by a sweet and fruity white chocolate apricot coating.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Almond Apricot Madeleines Prep Time: 15 minutes + chill time Cook Time: 10 minutes Serves: 12-15 Madeleines Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe These almond madeleines are the kind of treat I love to keep around for when I want something a little special but not over the top. They’re light, buttery, and have this lovely nutty flavor from the almond flour. And then there’s the glaze—white chocolate with a touch of apricot that adds just the right amount of sweetness and a hint of something fruity. It’s a combo that feels elegant but still totally comforting. Similarly to my Orange Poppy Seed Loaf recipe or Lemon Pistachio Bundt Cake , these madeleines are simple, but they feel fancy. The shell shape is iconic, and that famous little hump in the middle? That happens when you chill the batter—don’t skip that step. I added almond flour for a bit more richness, and the white chocolate-apricot glaze is just… chef’s kiss . Perfect with tea, coffee, or, let’s be honest, straight from the tray. SKIP TO RECIPE CARD SKIP TO VIDEO Delicate and Flavorful : These madeleines combine the light, nutty taste of almond with the sweet-tart flavor of apricot for a delightful balance in every bite. Perfect for Elegant Occasions : With their shell-like shape and subtle flavors, these almond apricot madeleines make an elegant addition to tea parties, brunches, or special occasions. Light and Airy Texture : The madeleines are soft and sponge-like with a slight crisp on the edges, creating an irresistibly light texture that’s perfect with coffee or tea. Quick and Easy to Make : Madeleines may look fancy, but they’re surprisingly simple to prepare, requiring just a few ingredients and a madeleine pan for that classic shape. Naturally Gluten-Free Option : With almond flour as a base, these madeleines can easily be made gluten-free, adding a nutty richness that enhances the apricot flavor. Customizable Fruit and Nut Pairing : Try swapping apricots for other fruits like cherries or raspberries, or add a sprinkle of slivered almonds on top for added texture. What You'll Love How do I get the classic “hump” on my madeleines? Chilling the batter before baking helps achieve the signature “hump” shape, giving your madeleines a light, airy texture. Can I use dried apricots instead of fresh? Yes, finely chop dried apricots and soak them in warm water for a few minutes to soften. They’ll add a concentrated apricot flavor to the madeleines. How should I store almond apricot madeleines? Store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Reheat gently to refresh their texture. Can I make these madeleines gluten-free? Substitute the all-purpose flour with a gluten-free flour blend and ensure the almond flour is finely ground for a smooth texture. What’s the best way to add almond flavor? Almond extract adds a lovely depth to the madeleines, enhancing the natural flavor of the almond flour. Just a small amount goes a long way. Frequently asked Questions Ingredints Explained Ingredients For the Almond Madeleines: 1/2 cup (113g) unsalted butter, melted and cooled 1 cup (120g) all-purpose flour 1/4 cup (25g) almond flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs, at room temperature 2/3 cup (135g) granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract Zest of 1 lemon (optional) For the White Chocolate Apricot Coating: 1 cup (170g) white chocolate, finely chopped 1 tablespoon coconut oil 1/4 cup (60ml) apricot jam or 1/4 cup (35g) fresh apricots, finely chopped NEWSLETTER SIGN-UP Preparation What Are Madeleines? Madeleines are delicate, shell-shaped sponge cakes that originated in the Lorraine region of France. These petite treats are renowned for their light, airy texture and a signature hump that forms during baking. Often served with tea or coffee, madeleines are a classic in French patisserie and have found a beloved place in kitchens worldwide. Preparing the Almond Madeleines: Prep Work: Grease a madeleine pan with butter and dust with flour. Tap out the excess flour. Dry Ingredients: In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside. Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until thick, pale, and fluffy, about 5 minutes. Gently fold in the vanilla extract, almond extract, and lemon zest (if using). Combine: Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Fold in the melted butter until fully incorporated. Chill the Batter: Cover the batter with plastic wrap, pressing it directly onto the surface of the batter to prevent a skin from forming. Refrigerate the batter for at least 1 hour, or preferably overnight. Baking: Preheat your oven to 375°F (190°C) . Spoon the chilled batter into the prepared madeleine pan, filling each mold about 3/4 full. Bake for 10-12 minutes , or until the madeleines are golden brown around the edges and spring back when lightly touched. Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Preparing the White Chocolate Apricot Coating: Melting Chocolate: In a microwave-safe bowl, combine the chopped white chocolate and coconut oil. Microwave in 20-second intervals, stirring after each, until fully melted and smooth. Adding Apricot: Stir in the apricot jam or finely chopped fresh apricots until well combined. Coating the Madeleines: Once the madeleines are completely cooled, dip one side of each madeleine into the white chocolate apricot mixture. Place them on a parchment-lined baking sheet. TIP: for a perfect finish, take your madeleine mould and spread a thin layer of the chocolate on the bottom of the pan. Place a cooled madeleine cake ontop (being sure to line up the pattern. Place in the fridge until the chocolate coating has hardened. For easy removal, simply dip the bottom of the baking tray in hot water for 5 seconds. This will melt the chocolate just enough to help you slip the coated madeleines out (I like to use a rubber spatula to help me here). Setting: Allow the coating to set completely at room temperature or refrigerate for about 10-15 minutes to speed up the process. Serving: Serve the almond madeleines with white chocolate apricot coating with a cup of tea or coffee. Tips for Success Chilling the Batter: Don’t skip this step! Chilling the batter helps develop the hump that is characteristic of madeleines. Temperature: Start with a hot oven to encourage the madeleines to rise quickly, creating that classic hump. Butter the Pan Well: Properly preparing the pan ensures that your madeleines will pop out easily without breaking. Variations to Try Chocolate Dipped: Dip the cooled madeleines in melted dark chocolate for a decadent twist. Almond Madeleines: Substitute a portion of the flour with almond flour for a nutty flavor. Orange Blossom: Replace the lemon zest with orange blossom water for a floral aroma. Pairing Suggestions Madeleines pair wonderfully with a variety of beverages. Enjoy them with a cup of hot tea, espresso, or even a glass of sparkling wine. Their light texture and subtle sweetness make them a versatile treat for any time of day. Why Madeleines Are Perfect for Gifting These elegant, dainty cakes make a beautiful gift for any occasion. Pack them in a pretty tin or wrap them in cellophane with a ribbon for a thoughtful homemade gift. Their long shelf life also means they can be enjoyed over several days, making them a perfect treat for loved ones far and near. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This moist and delicious cake has gentle flavors of pistachio and lemon with an irresistible lemon cream cheese frosting.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon Pistachio Bundt Cake Prep Time: 20 Minutes Cook Time: 1h-1h15 minutes Serves: 12-18 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something extra special about recipes tied to memories—and this Lemon Pistachio Bundt Cake holds a dear place in mine. It’s inspired by a lemon loaf I first tasted on a trip to Barbados in 2012, made by a kind-hearted woman named Carmen who took care of the apartment we stayed in. Every morning, we’d sit outside with tea, enjoying her homemade lemon cake as the ocean breeze rolled in and birds fluttered by. When we left, she sent me home with the recipe, and ever since, we’ve lovingly called it Carmen’s Lemon Cake . Recently, I gave it a little twist, combining the bright citrus flavor with one of my favorite ingredients—pistachios. I wasn’t sure how the swap would turn out, but it was magic. The nutty richness of the pistachios pairs beautifully with the lemon, and the result is a tender, not-too-sweet cake that’s perfect with a cup of coffee or tea. If you love this combination, be sure to try my Pistachio Baked Donuts , which offer a playful take on the same flavor pairing. For something a little different but just as elegant, I recommend my Apricot Almond Madeleines —delicate, buttery, and fruit-kissed. And if rich and chocolatey is more your style, don’t miss my Cacao Spiced Bundt Cake , which leans into deep flavors with a whisper of spice. Whether you’re baking for brunch, gifting a friend, or simply treating yourself, I hope this cake brings a bit of sunshine and sweetness your way—just like it did for me. SKIP TO RECIPE CARD SKIP TO VIDEO Bright Citrus Flavor : The lemon rind and juice bring a delightful, tangy brightness that perfectly complements the nuttiness of pistachios. Unique Texture : The pistachio flour adds a light, delicate texture and a mild, nutty taste to the cake. Creamy Frosting : The tangy cream cheese frosting pairs beautifully with the lemon, enhancing every bite. Simple Ingredients : Made with pantry basics, this cake is easy to put together without special ingredients. Perfect for Any Occasion : Its fresh, vibrant flavors make it a versatile dessert for spring and summer gatherings or any celebration. What You'll Love 1. Can I use salted pistachios for this recipe? Yes, you can, but be mindful of the salt added to the batter. If using salted pistachios, you may want to use only 1/4 teaspoon of salt. 2. Can I substitute pistachio flour with ground pistachios? Absolutely! If you don’t have pistachio flour, simply pulse shelled pistachios in a food processor until finely ground. 3. How can I make the cake extra moist? Ensuring the butter and eggs are at room temperature before mixing helps create a smooth batter that bakes more evenly. You can also add a little extra milk (around a tablespoon) for added moisture. 4. How do I know when the cake is done? Insert a toothpick in the center; if it comes out clean, your cake is ready. Aim for around 30-35 minutes of baking, but check a few minutes early as oven temperatures can vary. 5. Can I make the frosting in advance? Yes! The frosting can be made a day ahead and stored in the refrigerator. Before frosting, allow it to soften slightly at room temperature. Frequently asked Questions Ingredints Explained Ingredients 3/4 cup Pistachio Flour 2 cups All-Purpose Flour 4 Eggs 2/3 cup Unsalted Butter 2 teaspoons Baking Powder 1 cup Milk 2 teaspoons Lemon Juice 2 cup Granulated Sugar 1/4-1/2 teaspoon salt (depending on if you are using salted pistachios or not) 4 tablespoon Lemon Rind (about 4 lemons) Frosting: 3/4 Block of Cream Cheese 1 1/2 cup Icing Sugar 4 tablespoons Lemon Juice 1/4 cup warm water 1 teaspoon Vanilla Extract NEWSLETTER SIGN-UP Preparation If you do not have prepared pistachio flour, begin by pulverizing pistachios into a flour like consistency. Obviously having shelled pistachios makes the job a lot easier. But if you do not have any shelled like the situation I found myself in, you'll have a bit more preparation work to do. You can use salted or unsalted pistachios for this recipe, just adjust your salt accordingly. If you are using salted nuts, only use 1/4 teaspoon of salt. Next grate your lemons to get that wonderful lemon rind that will bring so much lovely flavor to this cake. In a large bowl, mix together your ground pistachio flour as well as the all-purpose flour. Add in the baking soda and salt. Mix well. In a separate bowl, combine your softened butter, sugar and eggs. With a handmixer, mix until you get a smooth creamy mixture. Add in the milk bit by bit mixing after each addition. Gradually add the flour mixture into the butter mixture. Again going bit by bit, mixing after every time you add a little more until everything is really well incorporated and smooth. Now, with a rubber spatula, fold in your lemon rind. Preheat your oven to 350F and prepare your baking pan. I like to grease mine with a bit of butter and flour. To do this I either use a scrap of the butter foil or some kitchen towel. I rub a thin layer of butter all over the pan. Make sure to really get in all the nooks and crannies, especially if you are using an intricate bundt pan. The layer does not have to be thick, no chunks. Just enough so that it coats and will allow the flour to stick. Next add a large spoonful of flour to your baking pan and tap and turn it so that the flour coats the butter and your pan now looks powdered. Try not to leave any flour chunks. I like to turn my pan upside down over the sink or garbage and give it a couple of good whacks to make sure that I get rid of any excess flour. Once your pan is ready to go, pour your lovely batter into the pan. Once filled, I like to tap my pan on the counter a few times to make sure I have gotten the batter down into mold properly. I fill the pan until it is almost up to the edge leaving a little room for it to grow and now spill over. The cake will rise a little when baked. Once your oven is ready, pop your cake in and let it bake for 1 hour- 1 h 15 minutes . To check when it is done, I like to insert a skewer stick, if it comes out clean, it is ready. If there is still a little batter that sticks, pop it back in the oven to bake for a few more minutes. Remove from the oven and let cool in the pan for about 10 minutes . Next is always the exciting part. Put a plate overtop the opening of your baking pan and flip! Give it a couple of good taps and lift your pan up. Your cake should slide out. If it doesn't, I like to use a small rubber spatula to help 'unglue' the cake from the mold and try again. Let your cake cool on a wire rack for about an hour or so or until it is relatively at room temperature. In the meantime, prepare your icing. Add the cream cheese. icing sugar, lemon juice and vanilla to a food processor if you have one. If you don't, no worries, you can also just put them in a bowl and use your hand mixer. Mix until blended. Now slowly add a bit of the water bit by bit and mix. Add as much of the water as you want until you achieve your preferred consistency. I like mine to be runny enough so that it is able to run down the cake, but still thick enough for it to feel like a real icing and not just a glaze. Now comes the fun part. Decorating your beautiful cake. Spoon your icing over the cake top. Put as much or as little as you like. From there, you can sprinkle a little lemon rind and crushed pistachios over top. Or decorate with what you like. Sprinkles, edible flowers, marzipan... anything really. Be creative! Serve and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

The bitterness of espresso pairs incredibly with the sweetness of the creamy chestnut filling and the layers of spongey ladyfingers. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chestnut Cream Tiramisu Prep Time: 20 minutes Cook Time: 15 minutes Serves: 8-10 Servings Nov 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I’m craving a treat that feels indulgent and comforting, this Chestnut Cream Tiramisu is my go-to. It’s my cozy spin on the Italian classic - espresso-soaked ladyfingers layered with a velvety chestnut filling inspired by the chestnut desserts I grew up loving (hi, Vermicelles ). Chestnut cream (crème de marrons) adds that earthy sweetness and little whisper of holiday nostalgia that makes every bite feel like a warm hug. You already know I’m chestnut-obsessed—if you’ve made my Swiss Chestnut Soup or those dreamy Whipped Chestnut Pavlovas , you get it—so bringing that same nutty magic to tiramisu just made sense. And if you’re already a fan of my Black Forest Tiramisu , this version is like its autumnal, nutty cousin: just as creamy and decadent, but with cozy, earthy vibes that are perfect for cooler weather. The best part? It’s a no-bake, make-ahead marvel that actually tastes better after an overnight chill—perfect when you’re juggling festive chaos or just don’t feel like turning on the oven. “Tiramisu” translates to “pick me up,” and this one does exactly that: a gentle espresso kick, a touch of cocoa bitterness, and layers of creamy chestnut goodness that disappear faster than you can say buon appetito . Whether you’re celebrating something big or just treating yourself on a chilly night, I hope this recipe brings a little extra sweetness (and a lot of chestnut love) to your table. PS- If you've ever wondered how to roast chestnuts at home you'll want to check out my Guide to Roasting Chestnuts (it's easier than you think). SKIP TO RECIPE CARD SKIP TO VIDEO Luxuriously Creamy: With a blend of mascarpone, whipped cream, and chestnut spread, this tiramisu is ultra-smooth and indulgent. Unique Flavor Twist: The rich, earthy notes of chestnut make this dessert stand out, adding warmth and depth that’s perfect for fall and winter. No-Bake Convenience: Skip the oven! This dessert is no-bake, making it a great option when you want a show-stopping dessert without turning on the heat. Make-Ahead Friendly: Ideal for gatherings, this tiramisu can be made a day in advance, allowing you to relax and enjoy your company. Effortlessly Elegant: Finished with a dusting of cocoa powder, this tiramisu looks as beautiful as it tastes, bringing a touch of sophistication to any occasion. What You'll Love 1. Can I use heavy cream instead of whipping cream? Yes, you can use heavy cream as it has a similar fat content and will whip to a smooth, creamy consistency, ideal for this tiramisu. 2. What can I substitute for chestnut spread? If you can’t find chestnut spread, you could substitute hazelnut spread, though the flavor will be different. Chestnut puree with a bit of added sugar can also work as a substitute. 3. Can I make this tiramisu without coffee? Yes, if you prefer a non-coffee version, you can substitute the espresso with cocoa powder mixed in warm milk or even a coffee-flavored liqueur like Kahlúa. 4. How long should I refrigerate tiramisu before serving? Refrigerate the tiramisu for at least 4 hours to allow the flavors to meld and the dessert to set. For the best texture and flavor, overnight chilling is ideal. 5. Can I make this tiramisu in advance? Yes, you can make this tiramisu up to two days in advance. Just cover it well in the fridge, and sprinkle the cocoa powder on top just before serving for the best presentation. 6. Can I use store-bought ladyfingers? Absolutely! Store-bought ladyfingers are convenient and work perfectly in this recipe. If you’re adventurous, you can also make your own. 7. How do I store leftovers? Store leftover tiramisu covered in the fridge for up to three days. Note that the ladyfingers will soften over time, so enjoy it sooner for the best texture. 8. Can I freeze tiramisu? Yes, you can freeze tiramisu, but the texture might change slightly upon thawing. Freeze in an airtight container for up to 1 month and thaw in the fridge before serving. Frequently asked Questions Ingredints Explained Ingredients 1 1/2 cup Whipping Cream 6 Egg Yolks 2 cups Mascarpone 1 1/2 cups Chestnut Spread (I used Bonne Maman) 1/2 cup Granulated Sugar 1 teaspoon Vanilla Extract 1 1/2 cups Espresso (cold) 1 package Lady Fingers Cocoa Powder for decorating NEWSLETTER SIGN-UP Preparation Are you ready to create a dessert that is sure to impress? This chestnut cream tiramisu recipe may seem complicated, but don't be intimidated! With my step-by-step instructions, you'll be able to make this decadent dessert in no time. Just follow along and you'll be enjoying a slice of this indulgent Italian classic before you know it. Step-by-Step Chestnut Cream Tiramisu Instructions Begin by adding a small amount of water to a large saucepan. We are going to be making a bain-marie. For those unfamiliar with what it is, a bain-marie, also known as a water bath, is a cooking technique that involves placing a bowl over a larger, shallow pan of water. The water is heated to a gentle simmer, and the steam from the water provides a gentle, even heat that helps to cook the food in the bowl more slowly and evenly, in this case our egg yolks. Once your bain-marie is set up start by separating your eggs. We are going to just be needing the egg yolks. Making sure that the bowl you are using to house your egg yolks can withstand the heat of the steam bath (I suggest metal or glass, the metal will heat more quickly). You can save the egg whites for another project (I always suggest making meringues with them). To your bowl of egg yolks add your granulated sugar and whisk together until you have a smooth consistency. Once you have your egg and sugar mixture prepared, place the bowl over your saucepan of gently simmering water. Heat the egg mixture over the bain-marie for 10-15 minutes stirring frequently, until the mixture becomes more of a light creamy yellow in color. Once it has thickened slightly and lightened, remove it from the heat and continue stirring until the mixture has cooled completely. You will see that as the mixture cools, it becomes thicker (custard). To help speed up the cooling process, I like to place your bowl of egg custard over a bowl of icewater. In the meantime, place your mascarpone and chestnut spread in a separate bowl and use a hand mixture to blend the two together along with the vanilla extract. In yet another bowl, mix your whipping cream until peaks form. Add your whipping cream to the chestnut cream mixture and gently fold it in with a rubber spatula. Once your egg mixture has cooled, fold it into the chestnut cream mixture until everything is smooth and nicely incorporated together. Place the espresso into a small shallow bowl and allow to cool. We will be quickly dipping the ladyfingers into the espresso and I find it easier to gauge the amount of liquid by lightly dunking each side of the biscuits into the coffee horizontally rather than dunking it in vertically. You really don't want to soak the biscuits, you simply want to add some light coffee flavoring to them. Their porous nature easily soaks in the liquid, so they really do not need much (approximatel 2 seconds per side) . You could also lightly brush the espresso over the ladyfingers with a pastry brush, but I find that quickly swishing each side into the coffee ends up being the perfect amount. After you quickly wet your ladyfingers, line the bottom of a casserole dish with them. Next, add a layer of your prepared chestnut cream and again, add a layer of lightly soaked ladyfingers. To finish off, add another layer of chestnut cream, making sure to smooth it equally over the entire surface covering the ladyfingers. Sprinkle some cocoa powder over top, and set your tiramisu to cool into the fridge for a few hours before serving (minimum 2 hours). This dessert gets better with more time. So making it a day ahead is actually a good idea. It gives all the flavors and textures time to mingle, and the result is heaven on a plate. Hope you enjoy this recipe as much as I do! Bon ap! Enjoy Your Chestnut Tiramisu! Did you try this recipe? Let me know in the comments or share your creation on Instagram with #poeticroad ! If you like this chestnut inspired recipe you may also like: Chestnut Soup (Marronisuppe) Vermicelles (Chestnut Pavlovas) Black Forest Tiramisu Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP