Oh, tiramisu... Where do I even begin? This is the dessert that stole my heart years ago and never gave it back. The coffee-soaked ladyfingers, that impossibly silky mascarpone cream, the whisper of cocoa on top - it’s pure poetry in a dish.

You know that feeling when you take the first bite of something and the whole world just... stops for a moment? That’s tiramisu for me. Every single time.

Imagine sitting on the veranda of a small café on a quiet street corner. The sun is just brushing the edge of a table covered with a crisp white tablecloth, and the soft afternoon light gently shimmers in the shade. Suddenly, your peaceful moment is interrupted by the waiter placing a dessert in front of you. You quickly say “Grazie,” and before you know it, you’re giving in to temptation. A spoonful of airy cream melts instantly in your mouth. The aroma of coffee, delicate notes of Marsala wine, a balanced sweetness that isn’t overpowering, and a flavor so soft and elegant that all you want to do is close your eyes and savor the moment.

Today I’m sharing a truly special recipe. This might honestly be the best tiramisu I’ve ever tasted. The first time I made it, I realized right away: this is the tiramisu I had been searching for all along.

The secret is a small amount of Marsala wine in the recipe. It adds a subtle depth and warmth to the cream that makes the flavor incredibly rich and elegant. If you’ve never tried tiramisu made with Marsala before, you absolutely should — it transforms the dessert.

ingredients:

• egg yolks - 6

• sugar - 100 g (½ cup)

• mascarpone - 450 g (about 2 cups)

• strong brewed coffee - 300 ml (1¼ cups)

• Marsala wine (or 3 tbsp Amaretto) - 100 ml (about ⅓ cup)

• Marsala wine (for the cream) - 2 tbsp

• vanilla extract - 1 tsp

• heavy cream - 300 ml (1¼ cups)

• powdered sugar (for the cream) - 40 g (⅓ cup)

• savoiardi (ladyfingers) cookies - 1 package

• cocoa powder - 2 tbsp

instructions

1. Brew your strong coffee, add 100 ml Marsala wine and a tablespoon of sugar, then set aside to cool completely.

   

2. Separate the egg yolks from the whites. Place the yolks in a heatproof bowl and add the sugar, 2 tablespoons of Marsala wine, and vanilla extract.

   

3. Place the bowl over a pot of gently simmering water (double boiler). Whisk continuously until the sugar fully dissolves and the mixture becomes pale and slightly thickened.

   

4. Remove the bowl from the heat and continue whisking until the mixture cools and becomes smooth and creamy. Let it cool completely at room temperature.

   

5. In a mixer bowl, whip the cold mascarpone, heavy cream, and powdered sugar until light, fluffy, and smooth.

   

6. Gently fold the whipped egg yolk mixture into the mascarpone cream, mixing carefully with a whisk to keep the texture airy.

   

7. Quickly dip each ladyfinger into the coffee mixture and arrange them in a single layer.

   

8. Spread half of the cream over the cookies. Add another layer of dipped ladyfingers and finish with the remaining cream.

   

9. For decoration, you can either dust the top with cocoa powder or pipe whipped cream on top. To make the whipped cream topping, whip the cream with powdered sugar and vanilla extract until soft peaks form. Transfer to a piping bag and decorate the surface. Finish by dusting cocoa powder through a fine sieve.

   

Cover the tiramisu and refrigerate for at least 6–12 hours before serving. This dessert is very delicate and sliceable once chilled. You can also assemble it in individual glasses or small dessert cups for a beautiful presentation.

Close your eyes after that first bite. Let the coffee, the cream, the subtle boozy warmth wash over you. This is the kind of dessert that creates memories, my lovelies. The kind your family will ask for again and again.

Now go make someone happy with this tiramisu. Including yourself :)

— Victoria

Close your eyes for a moment and imagine this: thin, delicate crêpes bathing in a pool of buttery orange caramel and the scent of warm citrus zest filling your kitchen. This is Crêpes Suzette, and oh… it’s pure orange bliss.

I fell head over heels for this dessert years ago in France, somewhere between Bordeaux and Annecy, in one of those tiny restaurants where the waiter prepares it tableside with such theatrical flair you almost forget to breathe. The flambé, the aroma, the first bite... I was completely gone.

The sauce comes together in minutes - just sugar melted into golden caramel, butter stirred in until glossy, fresh orange juice bubbling away until everything becomes silky and fragrant. Add some zest, warm your crêpes in that gorgeous sauce, and if you’re feeling fancy... a splash of Grand Marnier set alight for that classic flambé moment.

Trust me on this one - homemade Crêpes Suzette is pure love on a plate. And the way the whole house fills with the smell of caramelized oranges? Simply divine.

Let’s make some magic!

Ingredients for Crêpes Suzette

• sugar - 80 g (1/3 cup)

• butter - 60 g (1/4 cup)

• fresh orange juice - 100 ml (1/4 cup)

• orange zest - from 1 orange

• crêpes - 4 pcs (recipe in previous post)

• Grand Marnier liqueur - for flambé

• whipped cream or vanilla ice cream - for serving

How to Make Crêpes Suzette

1. Melt the sugar in a skillet over medium heat until it becomes a light golden caramel. Watch it carefully - you want golden, not burnt!

2. Add the butter and stir to combine. Don’t worry if it looks a bit uneven at first - this is completely normal and it will come together. Pour in the orange juice and cook, stirring constantly, until the sauce becomes completely smooth and thickens slightly.

3. Add the zest and warm everything together for another minute. (Your kitchen will smell incredible at this point... mmm.)Place the crêpes into the pan, coating both sides with that beautiful sauce, and warm them for a few minutes until they’ve soaked up all that orange goodness.

4. Pour Grand Marnier over the crêpes and carefully ignite with a long match or lighter. The flames will dance for just a moment — it’s absolutely magical to watch.

5. Serve immediately while the sauce is still hot and fragrant. This is best enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream — the contrast of warm sauce and cold cream is *everything*.

7. ENJOY, my lovelies!

Tips for Perfect Crêpes Suzette

- Don’t rush the caramel.Medium heat and patience will give you that beautiful golden color without burning.

- Fresh juice matters. Please squeeze your own oranges - the brightness of fresh juice makes all the difference here.

- Flambé is optional but fun!If you skip it, the dessert is still absolutely delicious. But if you do flambé, keep your face back and have a lid nearby, just in case.

- Serve immediately. This is not a make-ahead dessert - the crêpes are best when they’re warm and the sauce is still glossy.

- Make your crêpes ahead. The crêpes themselves can be made earlier in the day (or even the day before) and kept covered at room temperature. You can find the crepes recipe in previews post

This is the kind of dessert that makes an ordinary Tuesday feel like a celebration. Elegant enough for company, simple enough for a cozy night at home when you just need something beautiful.

Now go impress someone you love or just yourself :) You deserve it.

— Victoria

Close your eyes for a moment and imagine this: a lazy Sunday morning, the kitchen filled with soft golden light, and a stack of paper-thin crepes waiting on the counter. They’re so delicate you can almost see through them, yet somehow they never tear when you fold them around sweet farmer’s cheese or roll them up with homemade jam...

That’s exactly what this recipe gives you, my darlings. Every. Single. Time.

Growing up, crepes were never just breakfast in our house - they were an event. My mom would stand at the stove, ladle in hand, and we’d eat them faster than she could make them. Some with sour cream, some with condensed milk, and honestly? Some just plain, straight from the pan, because they were that good.

Today I want to share a basic crêpe recipe - the kind that, thanks to one simple trick, always turns out perfect: no lumps, beautifully thin, tender, flavorful, and golden like a little sun on your plate.

Thin milk crêpes are always a win. You can fill them with absolutely anything - meat, fish, caviar, cheese, cottage cheese, fruits, vegetables, mushrooms, eggs… whatever your heart desires. Drizzle them with sauce, syrup, jam, sour cream, sweetened condensed milk, honey, or chocolate. There are a million delicious combinations, and honestly, crêpes have a magical way of lifting any mood.

I know many of you have made crêpes at least once in your life, and I’m sure most of you don’t really need advice. I’ve been making crêpes since I was in school, so I know them well and truly enjoy the process. I remember the early failures, the comments like “Why are they so thick?” from my mom and aunt, and my first attempts at flipping crêpes into the air.

I’m sharing this recipe for anyone whose crêpes don’t always turn out)

My secret ingredient?

A little bit of cream in the batter.

It sounds almost too simple, but believe me, it makes all the difference. The cream adds this subtle richness that keeps the crepes tender and pliable, even when you make them ultra-thin. No more crepe casualties, I promise you.

This batter works beautifully for both sweet and savory fillings. Don’t be scared by the sugar in the batter if you plan to use savory fillings - try chicken and mushrooms wrapped in a lightly sweet crêpe and you’ll see how perfectly it works.

How to make thin milk crêpes

The key is the batter consistency. It should be quite thin, similar to heavy cream. If your crêpes tear, try adding a bit more flour. A good trick is to take a small portion of the batter, mix it with flour separately, and then stir it back into the main batter - this helps avoid lumps.

The process itself is simple. Heat a pan, lightly grease it, and pour about half a ladle of batter into the center. Lift and rotate the pan to spread the batter evenly. Cook until the edges start to turn golden, flip, and cook for just a few seconds on the other side.

As for pans, you can use any nonstick skillet. Ceramic-coated pans make things especially easy, often without needing to grease at all. But don’t worry, you’re absolutely not doing it “wrong” if you use cast iron. My very first crêpes were made on cast iron, and I still remember the taste of that first one… right after onions had been fried in the pan 😉

But the most important ingredient of all is a good mood. So put on some music, dance a little in the kitchen on a Sunday morning, make crêpes - and enjoy life 🤍

Silky Thin Crepes

• eggs - 3 pcs

• sugar - 70 g (1/3 cup)

• milk - 500 ml (2 cups)

• heavy whipping crream - 100 ml (1/3 cup)

• vanilla extract or vanilla sugar - 1 tsp

• salt - a pinch

• flour - 220 g (1 ¾ cups)

• vegetable oil - 3 tbsp

• boiling water - 100 ml (1/4 cup)

How to Make Perfect Thin Crepes

1. Mix the eggs with sugar, vanilla, and a pinch of salt. Lightly whisk until smooth - no need to go crazy here, just until everything is combined.

2. Pour in 150 ml of milk (about one-third of the total) and mix well, then add all the flour.

3. Whisk until you get a thick, smooth batter with no lumps. (Yes, it will seem too thick right now - that’s exactly what we want!)

4. Pour in the remaining milk and mix. You’ll get a smooth, lump-free batter that’s beautifully thin.

5. Then add the cream. This is what makes the crepes extra good, giving them that tender, almost silky quality. Add the vegetable oil and mix

6. Then you can add boiling water for extra-thin crêpes, if desired (optional). Cover the batter and let it rest for 1 hour, or refrigerate overnight.

7. Heat a pan well over medium-high heat and lightly grease it with oil. Stir the batter before each crêpe. Pour the batter into the center of the pan and immediately rotate it to spread the batter into a thin, even circle. Work quickly here!

8. When the edges start to turn golden and pull away from the pan slightly, flip the crepe and cook for just a few more seconds. (The second side always cooks faster.)

9. Stack your crepes on a plate, fill with your favorite toppings, and enjoy while they’re still warm.

Tips for Success

Make the batter ahead: It keeps beautifully in the refrigerator. Just give it a good stir before using.

The right pan matters: A well-seasoned crepe pan or non-stick skillet (about 20-22 cm) is your best friend here.

Keep them warm: Stack the finished crêpes and cover them with a cloche or a clean kitchen towel while cooking the rest of the batter.

Freeze for later: Layer cooled crepes between parchment paper, stack in a freezer bag, and freeze for up to a month. Thaw at room temperature when the craving hits.

These are the kind of crepes that make everyone feel like they’re eating something special, even though you know exactly how simple they were to make. Fill them with sweetened ricotta, Nutella, fresh berries, or just a sprinkle of sugar and a squeeze of lemon... there’s no wrong answer, only delicious ones.

Now go make a beautiful stack and enjoy every bite, my lovelies. You’ve got this :)

— Victoria

There’s something almost magical about red velvet, don’t you think? That mysterious flavor that keeps you guessing... one moment it whispers vanilla, then shifts to something buttery and rich, and just when you think you’ve figured it out - a gentle chocolate note sneaks in and changes everything. It’s a cake that keeps its secrets, and I find that absolutely enchanting.

When I started thinking about Valentine’s Day this year, I knew I wanted to create something truly special. Not just another heart-shaped dessert, but a showstopper - the kind of cake that makes someone gasp when you bring it to the table. This is it, my darlings. The most romantic, most striking cake I know how to make.

The layers are impossibly tender and moist, with that signature soft crumb red velvet is famous for. And the filling? A silky cream cheese frosting that’s sweet but not cloying, studded with a bright, slightly tart cherry compote that cuts through all that richness perfectly. Close your eyes and imagine slicing into that deep crimson heart... mmm, I’m getting butterflies just thinking about it.

Whether you’re planning a romantic dinner for two or surprising someone you love with an unforgettable gift, this cake says everything words sometimes can’t. And I promise you - it’s much simpler than it looks. Shall we begin?

A Few Things Before We Start

Don’t let the length of this recipe intimidate you! I’ve broken everything into manageable steps, and you can spread the work over two days (actually, the cakes *need* to rest overnight, so you’ll thank me later).

Here’s a little secret: the key to red velvet success is room temperature butter and cold cream cheese. Strange, I know - but trust me on this one. The butter needs to cream properly with the sugar, while the cream cheese frosting needs that chill to whip up thick and luscious.

One more thing - I always bake my layers the day before assembling. Those rested cakes are so much easier to work with, and the texture actually improves overnight. Patience, my lovelies!

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Have you ever had one of those grey winter days when everything feels a little dull and you just need something sweet, something simple, something that fills your entire kitchen with the most heavenly aroma? This lemon loaf cake is exactly what you need to brighten it all up. 🍋

Let me tell you... this cake sits at the very top of my quick and easy baking list. And I don’t say that lightly! After years of testing lemon cakes - some too dense, some too dry, some not lemony enough (rffff, those were frustrating afternoons) - this one finally made me stop searching. It’s tender, incredibly fragrant, and has the brightest lemon flavor that just makes your taste buds sing. Honestly? 10 out of 10 ;)

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There’s something about a pear pie that feels like pure romance on a plate. The soft, poached fruit nestled into silky almond cream, all cradled by a buttery crust that shatters with the gentlest touch of a fork... oh, it’s the kind of dessert that makes time slow down.

When we lived in France, I fell completely in love with tarts like this one. Every little pâtisserie window seemed to have some version - golden, elegant, impossibly beautiful. And the frangipane! That nutty, delicate almond filling that somehow manages to be both rich and light at the same time. I remember standing outside a bakery in Annecy, and just staring at a pear tart exactly like this one. I told myself then: I need to learn how to make this at home.

Well, friends... I’m so excited to share it with you.

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Now, I know this recipe looks long. Three components! Poached pears, homemade crust and almond filling! But believe me - each part is simpler than it seems, and you can spread the work over two-three days if that feels better.

All the components can be made ahead. And when you pull this tart out of the oven, golden and fragrant, filling your whole kitchen with the smell of almonds and warm spices... you’ll know it was worth every minute.

Spiced Poached Pears in Aromatic Syrup

Let’s start with the pears, my darlings. Poaching them in spiced syrup transforms ordinary fruit into something magical — tender, perfumed, absolutely divine.

Ingredients:

• Pears – 3

• Water – 1 liter (1 qt)

• Sugar – 200 g (1 cup)

• Cinnamon – 2 sticks

• Star anise – 2–3 whole stars

• Cloves – 4–6 pieces

• Vanilla extract – 2 tsp

• Rum – 30 ml (3-4 tbsp)

How to prepare:

1. Peel the pears and cut them in half lengthwise

2. Using a small round spoon or melon baller, scoop out the cores

3. In a pot, combine the water, sugar, and all the spices. Heat gently, stirring until the sugar dissolves completely (the kitchen will start smelling incredible right about now)

4. Carefully lower the pear halves into the syrup. Add rum and vanilla extract. Cut a circle of parchment paper and press it directly onto the surface - this keeps the pears submerged and cooking evenly

5. Simmer gently over low heat for 10–15 minutes. You want them tender but not mushy - a knife should slip in easily

6. Remove from heat, lift out the pears, and let them drain and dry on a clean towel. Keep spiced syrup for your cocktails or drinks ;)

Buttery Almond Shortcrust Base

This crust has almond flour mixed right in, which gives it the most wonderful sandy, melt-in-your-mouth texture. It’s sturdy enough to hold the filling but delicate enough to feel special ;)

Ingredients:

• All-purpose flour – 200 g (1⅔ cups)

• Almond flour – 100 g (1 cup)

• Cold butter – 150 g (⅔ cup)

• Sugar – 50 g (¼ cup)

• Egg – 1

• Salt – a pinch

How to prepare:

1. Grate the cold butter on a box grater directly into a bowl with the all-purpose flour. Gently toss the butter with the flour to coat it evenly. Using your fingertips, rub the mixture together until it resembles coarse crumbs. (You can also do this step in a food processor.)

2. Add the almond flour and salt, mix gently

3. Sprinkle in the sugar and mix

4. Add the egg, and bring everything together into a dough. Don’t overwork it - just until it holds together. Wrap in plastic and refrigerate for at least 30 minutes. (You can leave it overnight if you’re prepping ahead!)

5. Roll out the chilled dough and press it into a pie pan. Dock the bottom all over with a fork.

6. Line with parchment and fill with pie weights or dried beans. Bake at 180°C (350°F) for 10 minutes. Remove weights and parchment - you’ll have a partially baked shell ready for filling.

Silky Almond Frangipane Cream

Here’s the heart of the tart. This frangipane is luscious, nutty, and puffs up beautifully around the pears as it bakes. The little splash of rum and almond extract? - Chef’s kiss.

Ingredients:

• Soft butter – 140 g (1.25 sticks)

• Sugar – 120 g (1/2 cup)

• Eggs – 3

• Almond flour – 160 g (1 1/2 cups)

• All-purpose flour – 20 g (2 tbsp)

• Salt – a pinch

• Rum or Amaretto – 30 ml (3 tbsp)

• Almond extract – 2 tsp

How to prepare:

1. Beat the soft butter with sugar until light and fluffy - you want it pale and creamy, about 2–3 minutes

2. Fold in the almond flour and salt. Add the eggs one at a time, mixing well after each (if it looks slightly curdled, don’t worry - it’ll come together)

3. Pour in the rum and almond extract — mmm, that smell!

4. Finally add in the flour and whisk gently until smooth and silky.

Assembling Your Pie

1. Spread the frangipane evenly into your pre-baked pie shell, smoothing the top

2. Slice each poached pear. Gently press and fan them out over the cream in a pretty pattern

3. Bake at 180°C (350°F) for 35–40 minutes, until the frangipane is puffed and golden. About 10 minutes before it’s done, scatter some sliced almonds over the top if you like - they’ll toast to perfection

4. Let the pie cool completely before slicing. I know it’s hard to wait... but the filling needs to set, I promise it’s worth it!

Tips from My Kitchen

Make ahead: The poached pears keep beautifully in their syrup (refrigerated) for 2–3 days. The dough can be refrigerated for 2 days or frozen for a month. And making frangipane ahead of time is a great way to save time on the day you plan to bake. You can store the frangipane in an airtight container for up to 2 days. Let it come to room temperature so it becomes soft and spreadable again. Give it a quick whisk or stir to restore that silky, aerated texture before spreading it into your pie base.

Pear choice: Use firm pears like Bosc or Anjou - they hold their shape when poached.

No rum? You can skip it or use vanilla extract instead, though the rum adds such lovely warmth.

Leftover syrup: Save it! It’s gorgeous drizzled over ice cream, stirred into cocktails, or used to poach more fruit.

Serving: This tart is beautiful at room temperature. A little dusting of powdered sugar right before serving makes it extra pretty for photos :)

Close your eyes, take a bite, and let yourself be transported to a cozy French pâtisserie for just a moment. You made this. With your own hands. And it’s magnificent.

Happy baking, my lovelies!

— Victoria

Close your eyes and imagine layer after layer of deeply caramelized honey cake, each one soaked with the most pillowy, cloud-like cream, studded with sweet prunes and crunchy walnuts. The whole house fills with the smell of warm honey and butter while the layers bake, and I promise you - it’s impossible to resist sneaking a taste of those golden scraps before assembly.

This is a *medovik*, a beloved honey cake that holds such a special place in my heart. My mom used to make something similar for celebrations, though her version was simpler. Over the years, I’ve fallen in love with this caramelized variation - the way the sugar and honey transform into something rich and deeply amber, giving the layers that gorgeous color and more complex flavor. And adding prunes and walnuts to the filling? It takes this classic to a place that feels both nostalgic and new.

The layers are intensely honeyed, almost glowing with that beautiful caramel hue. And the cream... mmm... it’s light yet luscious, the kind that melts into the cake overnight until everything becomes one tender, spoonable dream.

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Now, I know what you might be thinking — twelve layers?! Trust me on this one, it’s much simpler than it seems. The dough comes together quickly, and once it’s chilled, rolling and baking each layer takes just minutes. Put on some good music, pour yourself a glass of wine, and enjoy the process. Before you know it, you’ll have a stunning cake waiting in your fridge.

Here’s a little secret: the magic really happens overnight. The cream softens those thin, crisp layers into something incredibly tender. Patience, my darlings — it’s worth every hour.

Ingredients

Cake layers:

• honey – 150 g (½ cup)

• sugar – 170 g (¾ cup + 2 tbsp)

• butter – 130 g (½ cup + 1 tbsp)

• eggs – 3 large

• baking soda – 2 tsp

• all-purpose flour – 600 g (about 4¾–5 cups)

For the Cream:

• full-fat sour cream – 800 g (about 3⅓ cups)

• powdered sugar – 250 g (about 2 cups)

• heavy cream (33%) – 500 g (2 cups)

• vanilla sugar – 1 tsp
  (or 1 tsp vanilla extract)

For the flling:

• walnuts – 100 g (1 cup, chopped)

• prunes – 100 g (about ¾ cup, chopped)

Instructions

1. In a deep saucepan (high sides are important here!), combine the sugar, honey, and butter. Place over medium heat and cook, stirring with a spatula, until the sugar dissolves completely.

2. Carefully add the baking soda and stir. The mixture will turn white and foam up dramatically - don’t worry, this is exactly what should happen! Continue cooking for 3-4 minutes, stirring constantly, until the mixture turns a beautiful caramel color. Remove from heat.

3. Let the mixture cool slightly. Lightly beat the eggs with a fork, then gradually whisk them into the caramel mixture, stirring vigorously with a whisk.

4. Add the flour in stages. Stir in about half the flour first, let the dough cool a bit more, then add the remaining flour. Knead until you have a soft, pliable dough.

5. Divide the dough into 10-12 equal pieces. Cover with plastic wrap and refrigerate for at least 2 hours (or overnight - the dough actually handles better when well-chilled). When ready to bake, preheat your oven to 180°C (350°F). Roll each piece into a circle slightly larger than your desired cake size - I roll mine between two sheets of parchment paper. Use a cake pan or plate as your guide.

6. Prick the rolled dough all over with a fork and bake for 5-7 minutes until golden. Immediately after baking (while still warm and pliable), trim each layer using your plate or pan as a template.

7. Save all those trimmed scraps - they become your topping! Toast the walnuts in a dry pan until fragrant, then roughly chop them. Rinse the prunes and cut into small pieces.

8. Crush the cake scraps in a blender or place them in a plastic bag and crush with a rolling pin until you have fine crumbs.

9. For the cream: combine the cold sour cream, heavy cream, and powdered sugar in a large bowl. Whip until fluffy and billowy.

10. Time to assemble! Spread cream generously over each layer, sprinkling walnuts and prunes between the layers as you go. I like to assemble mine inside a cake ring for clean edges. Once assembled, refrigerate overnight to let everything soak and meld together.

11. The next day, cover the top and sides with the reserved cake crumbs. Slice and enjoy!

Tips for Success

The caramel stage: Watch it carefully. You want amber, not burnt. If it smells bitter, you’ve gone too far - but don’t worry, it happens to the best of us (ask me how I know... rffff).

Cold cream is key: Make sure your sour cream and heavy cream are very cold before whipping. This helps the cream hold its shape.

Overnight is non-negotiable: I know it’s hard to wait, but the cake truly needs time to soften. A freshly assembled medovik is too crisp; an overnight rest transforms it into velvet.

Make ahead: The dough keeps beautifully in the fridge for up to 3 days, and baked layers can be stored (well-wrapped) at room temperature for a day or frozen for longer.

This is the kind of cake that makes people go quiet on the first bite, then immediately ask for the recipe. It’s a labor of love, yes - but isn’t that what the best cakes always are?

I hope you make this for someone you love... or just for yourself on a quiet Sunday. You deserve it. :)

Now, let’s get baking, shall we?

— Victoria

Close your eyes for a moment and imagine walking through a bustling Eastern European market. The air is thick with the scent of garlic, warm spices, and something tangy that makes your mouth water instantly... That’s *morkovcha* — Korean-style carrot salad - and oh, it takes me right back to my childhood in Ukraine.

Every holiday table, every family gathering, every “just because” dinner at my mom’s house - this salad was always there. Bright orange ribbons of carrot glistening with that signature spiced oil, piled high in a glass bowl. My auntie made the best one, and I’d sneak forkfuls straight from the fridge when no one was looking. (Don’t tell her I admitted that.)

Here’s the thing about this salad - it looks fancy, it tastes like something from a specialty deli, but it’s actually so simple to make at home. The secret? Hot oil. When you pour sizzling oil directly over the garlic and spices... mmm... the aroma that fills your kitchen is absolutely intoxicating. The whole house transforms in seconds.

Don’t be intimidated by the technique, my darlings. I promise you, if you can grate carrots and heat oil, you can make this. It’s much simpler than it seems, and the result is infinitely better than anything store-bought. Trust me on this one - I’ve been making this for years, and homemade always wins.

What Makes This Salad So Special

The magic is all in that hot oil moment. When nearly-smoking oil hits the raw garlic and ground spices, it blooms everything instantly - the coriander becomes fragrant, the cumin turns nutty and warm, and the garlic mellows just enough to lose its harsh bite while keeping all that gorgeous flavor.

And those long, thin carrot ribbons? They stay crisp even after marinating, giving you that satisfying crunch in every bite. It’s the kind of salad that gets better as it sits... if you can wait that long ;)

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Ingredients

• Carrots - 500 g (3-4 big carrots)

• Garlic - 4–5 cloves

• Vegetable oil - 40–50 ml (4 tbsp)

• White vinegar (9%) - 2 tbsp

• Sugar - 1 tbsp

• Salt - ½ tsp

• Ground coriander - ½ tsp

• Black pepper - ½ tsp

• Cumin (zira) - ⅓ tsp

How to Make Korean-Style Carrot Salad

1. Peel the carrots and grate them using a Korean carrot grater (the one that makes long, thin julienne strips). If you don’t have one, a regular julienne peeler works too - you want those beautiful long ribbons, not stubby little pieces.

2. Press the garlic through a garlic press directly over the carrots. Don’t mix yet - just let it sit right on top.

3. Add the salt, sugar, black pepper, ground coriander, and cumin over the garlic. (Here’s a little secret... for an even more intense aroma, crush a few whole coriander seeds in a mortar and add those too.)

4. Pour the vinegar over everything. Still don’t mix - I know it’s tempting, but trust me on this!

5. Heat the vegetable oil in a small pan until it’s very hot, almost smoking. You’ll see it shimmer and move easily in the pan. Now carefully - and I mean carefully, my darlings - pour that hot oil directly over the garlic and spices. Listen for that beautiful sizzle! The aroma will hit you immediately and oh... it’s simply divine.

6. Now mix everything thoroughly. The best way? Use your hands with food-safe gloves. Get in there and really massage those carrots so every ribbon is coated with that gorgeous spiced oil.

7. Cover and refrigerate for 3–4 hours to let the flavors meld together... or honestly? Skip the wait and dig in right away. I won’t judge. :)

Tips for Perfect Marinated Carrot Salad

The right grater matters: A Korean carrot grater (they’re inexpensive and easy to find online) gives you that authentic texture. The long thin strips hold the dressing beautifully and stay crunchy.

Don’t skip the hot oil step: This is what makes homemade morkovcha taste like the real thing. Room temperature oil just won’t give you that depth of flavor.

Make it ahead: This salad actually improves after a day or two in the fridge. The carrots soften slightly while staying crisp, and the flavors become more harmonious.

Storage: Keeps beautifully in an airtight container in the refrigerator for up to a week.

This is the kind of salad that disappears first at any gathering. Make a double batch - believe me, you’ll thank yourself later.

Now go fill your kitchen with that incredible aroma, and enjoy every crunchy, spicy, garlicky bite!

— Victoria

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Close your eyes for a moment and imagine this: a golden cake emerging from the oven, the whole kitchen wrapped in the warm, citrusy perfume of fresh oranges. You flip it onto a plate, hold your breath... and there it is — glistening orange slices arranged like stained glass, caramelized and gorgeous.

This is that cake, my darlings.

This upside-down orange cake is everything I love about baking — it looks like it belongs in a French patisserie window, but it comes together so simply you won’t believe it. The texture? Incredibly moist with the most delicate crumb, thanks to olive oil and fresh orange juice working their magic together. The top (which becomes the bottom, then the top again — you know how upside-down cakes work ;)) gets this beautiful caramelized edge that shatters just slightly when you cut into it.

And here’s what makes my heart sing: no mixer required. Just a bowl, a whisk, and a little bit of your time. That’s it.

I’ve been obsessed with olive oil cakes ever since our time in France... there’s something about the way Mediterranean bakers use olive oil that creates this tender, almost velvety crumb you simply can’t achieve with butter alone. When I combined that with bright orange zest and fresh-squeezed juice, oh! It was love at first bite. My husband kept sneaking slices before I could even photograph it properly, rffff.

Before You Begin

Don’t be intimidated by the “upside-down” part, I promise you — if you can line a pan and flip a plate, you’ve got this. The trick is letting the cake cool just enough (but not too much!) before the big flip. I’ll walk you through every step.

One little secret: rub that orange zest into the sugar with your fingers until it’s fragrant and slightly damp. This releases all those gorgeous essential oils and distributes the flavor throughout the entire cake. Trust me on this one — it makes all the difference.

Ingredients

Pan size: 20-22 cm (8-9 inch)**

For the topping:

• oranges (I used 2 different varieties) - 2-3

• melted butter - 40 g

• sugar - 50 g

For the batter:

• sugar - 200 g

• orange zest - 2 tsp

• eggs - 3

• vanilla extract - 1 tsp

• olive oil - 180 ml

• fresh orange juice - 180 ml

• flour - 300 g

• baking powder - 1 tsp

• salt - ½ tsp

Instructions

1. Wash your oranges really well. Zest three oranges and squeeze them for juice. Slice two to three oranges into thin, thin rounds — you want them almost translucent. Set aside. Preheat your oven to 180°C (360°F). Prepare your baking pan (a springform works best here) — line the bottom with parchment paper so the cake releases easily later.

2. Pour the melted butter into the prepared pan and spread it around to coat the entire bottom. Sprinkle the sugar evenly over the butter (this is what creates that gorgeous caramelized top!).

3. Arrange your orange slices on the bottom of the pan in whatever pattern makes your heart happy. Overlapping is fine, beautiful even. Set the pan aside while you make the batter.

4. Now for the magic: combine the orange zest with the sugar in a bowl and rub it together with your fingers. Really work it until you can smell the oranges and the sugar feels slightly damp. Mmm... your kitchen already smells incredible.

5. Add the eggs and vanilla extract to the orange sugar. Whisk until combined — a hand mixer works, but a regular whisk is perfectly fine too.

6. Pour in the olive oil and whisk until smooth and emulsified.

7. Add the orange juice and give it a stir. In a separate bowl, whisk together the flour, baking powder, and salt, then sift this into your wet ingredients. Mix until you have a smooth, pourable batter (don’t overmix — just until everything comes together).

8. Gently pour the batter over your arranged oranges, being careful not to disturb them too much. Use a spatula to smooth the top.

9. Bake for 25-35 minutes, or until the top is golden and a toothpick comes out clean. You’ll know it’s ready when the edges pull away slightly from the pan and the whole thing smells absolutely divine.

10. Let the cake cool in the pan for 5-10 minutes — not longer! Run a knife around the edges if needed, place a serving plate over the pan, take a deep breath, and confidently flip the whole thing over. Lift off the pan and peel away the parchment.

11. Let it cool a bit more, slice, and enjoy every single bite.

Tips & Notes

- The flip: Don’t wait too long or the caramel will stick. Don’t flip too soon or the cake might break. 5-10 minutes is the sweet spot.

- Orange varieties: Using two different types of oranges (like navel and blood orange, or cara cara) gives you beautiful color variation.

- Make ahead: This cake is actually better the next day — the flavors deepen and the texture stays moist. Store covered at room temperature.

- Serving: Wonderful on its own, but a dollop of crème fraîche or lightly sweetened whipped cream takes it over the top.

This is the kind of cake you make when you want to impress someone without spending hours in the kitchen. It’s the kind of cake that makes people ask for the recipe before they’ve even finished their slice. It’s simple, it’s elegant, it’s utterly delicious.

Go make it. You’ve got this :)

— Victoria

Close your eyes for a moment... imagine the whole house filling with the warm, intoxicating scent of honey and cinnamon. Can you smell it? That’s the magic of these little cookies, and honestly, that aroma alone is enough to flip the switch from ordinary December day to *the holidays are here*.

What makes my heart so full is knowing that for many of you, baking these cookies has become *your* tradition too. There’s something beautiful about that — all of us, in our different kitchens, filling our homes with the same honey-cinnamon magic right before the new year.

So if you haven’t tried these yet... oh, my darlings, this is your year! Bake them for yourself, for your family, for that cozy feeling that only homemade holiday cookies can bring. I promise you — from the moment you start mixing that dough, the holiday spirit will find its way into your home.

mmm... just thinking about it makes me want to start another batch.

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Close your eyes and imagine... pastries with a beautiful glossy glaze, a golden crust, a soft airy interior, and a sweet creamy heart filled with a million little black vanilla seeds… Can you see them? Today, we’re going to make them!

Oh, these éclairs can be so temperamental! Mine have torn, puffed up, stayed raw inside, been too puffy, too thin, “too ridged”, had no hollow center, looked like baguettes, come out crooked, flat... rffff, I know how to find faults. But aside from a few batches, they all had one thing in common — they were always delicious! If you’ve ever tried to conquer macarons, you know that the chances of getting them perfect on the first try are pretty slim. But the chances of making éclairs so good you’ll squeal with delight? Everyone has those!

I’m not going to tell you this is the ultimate golden formula for perfect éclairs — that simply doesn’t exist. It all depends on your desire and persistence. After trying countless recipes that essentially differ only in ingredient proportions, I settled on this one and consider it my best version to date.

A Few Words About Ingredients

You’ve probably heard that how your éclairs turn out largely depends on the number of eggs you add. But actually, it all comes down to the flour — specifically, the protein content. And no, I’m not going to tell you that you need to buy the most expensive flour and magic will happen. You can make éclairs with the most ordinary flour; the key is understanding what you’re working with and finding the right dough consistency.

Dough Consistency

The dough shouldn’t be too runny. It’s important to catch the right moment and add just the right amount of eggs.

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Oh, this pavlova roll... I could talk about it forever! There’s something magical about that contrast — the delicate crunch of meringue giving way to a cloud of cream and bright, juicy berries. It’s the kind of dessert that makes the whole table go quiet for a moment. And believe me, that’s a good sign ;)

I’ve made this roll so many times now, and it never fails to impress. It looks like something from a fancy pâtisserie, but I promise you, it’s much simpler than it seems. The meringue is forgiving, the cream comes together in minutes, and the berry filling? Pure magic. So if you’ve been hesitant to try working with meringue — this is your sign to go for it!

Ingredients

For the meringue:

• Egg whites – 200 g (about 6)

• Sugar – 260 g

• Cornstarch – 20 g

• Salt – a pinch

• Citric acid – a pinch

For the cream:

• Mascarpone – 250 g

• Heavy cream (cold) – 200 ml

• Powdered sugar – 30 g

• Vanilla extract – 1 tsp

For the berry filling:

• Frozen berries – 200 g

• Sugar – 20 g

• Lemon juice – 1 tbsp

• Cornstarch – 1 tsp

How to Make It

1. Make the meringue

Beat the egg whites with salt and citric acid until foamy.

Then gradually add the sugar and keep whipping until you get a glossy, stiff meringue — this takes about 10–15 minutes, so be patient!

The mixture should be smooth and shiny, holding its shape beautifully. Gently fold in the cornstarch at the end.

2. Bake

Spread the meringue onto a parchment-lined baking tray in an even layer. Bake at 150°C (300°F) for about 35 minutes. The top should be dry and slightly golden, but still soft inside. Let it cool completely — don’t rush this part!

3. Prepare the berry filling

While the meringue is cooling, let’s make our berry filling. Combine the frozen berries with sugar, lemon juice and cornstarch in a small saucepan.

Simmer over medium heat, stirring occasionally, until thickened. Set aside to cool completely.

4. Make the cream

Beat together the mascarpone, cold heavy cream, powdered sugar and vanilla until fluffy and spreadable. Be careful not to overbeat — stop when it holds soft peaks. The cream should be light and airy, like a cloud :)

5. Assemble and roll

Now for the fun part! Flip the cooled meringue onto a fresh sheet of parchment paper.

Spread the cream evenly over the surface, leaving a small border around the edges. Spoon the berry filling over the cream in little dollops.

Using the parchment to help you, gently roll up the meringue lengthwise. Don’t worry if it cracks a little — this is completely normal and actually looks quite beautiful!

Transfer to the fridge and let it chill for at least 2–3 hours, or even better, overnight.

A Few Tips

• Make sure your cream is really cold — it whips much better this way. I even chill my bowl sometimes!

• Don’t stress about cracks in the meringue. They happen to everyone, and honestly? It still tastes absolutely divine.

• For clean slices, use a sharp knife dipped in hot water between each cut.

Decorate however your heart desires, slice it up, and enjoy! This one always disappears faster than I expect... so maybe make two ;)

— Victoria