Chocolate Pudding with Raspberry-Cream (Recipe Testing)


Sometimes I crave a wonderful easy dessert, even though I don’t really have the time to make one. Have ever experienced this, too? Well, if you have, then this is a perfect recipe for you!


It is super easy and quick to make and it only requires a handful of basic ingredients (no eggs!). The most important thing, though, is its fabulous taste: wonderfully chocolately with a small fruity twist.


You can find the recipe on the wonderful blog “Ofenliebe” right here. Go and check it out!


It’s simply perfect to enjoy a “glass of pudding” while sitting in the garden and watching the plants come to live again…I really adore spring!DSC06041bDSC05862b

I wish you all lovely rest of the weekend and a good start into a hopefully wonderful week.

Best wishes,



Berry-Cake in a Jar

SONY DSCI can hardly wait for the berry-season to arrive! And I will have some berries in my own garden, too, which is very exciting! But even more exciting is this: A berry-cake in a jar – it can be transported anywhere without difficulty and it is ready in a jiffy. It’s really a berry-cake to go!SONY DSCI adapted this recipe (slightly) from the one in “Klitzekleine Glücklichmacher” by Daniela Klein whose absolutely marvellous blog you can find here.

The dough of these little beauties (which, by the way, can be prepared in either ovenproof jars or small ovenproof dishes) is moist an soft and, of course, the cake contains full berry power!SONY DSCAnd let me tell you a secret: You can even bake these cakes with frozen berries! No need to wait for the “real” berry season – I officially open it NOW.


Berry-Cake in a Jar

Preparation time: 15 min
Baking time: 20-25/28-33 min
Yield: about 4 jars or 8 small ovenproof dishes


  • 120g butter (softened)
  • 120g sugar
  • 2 eggs
  • lemon zest (of a natural lemon)
  • 200g flour
  • ½ sachet of baking powder
  • 250g berries (mixed; frozen or fresh)
  • confectioners‘ sugar
  • butter to grease the jars/ovenproof dishes
  • ovenproof jars or small dishes
  • fresh raspberries to decorate


  1. Preheat the oven to 180°C.
  2. Mix butter and sugar in a big bowl until the mixture is light, soft and creamy.SONY DSC
  3. Whisk the eggs slightly and add them together with the lemon zest, the sieved flour and baking powder to the butter mixture. Continue whisking. Wash and dry the fresh berries/ use the frozen berries cold.
  4. Grease the jars/ovenproof dishes and put some berries into them.
  5. Distribute the dough and berries alternately until they are filled up to ¾ of their height. (The ovenproof dishes can also be filled more highly, if you like.) Finish off with a few berries.SONY DSCSONY DSC
  6. Put the jars (without lid!)/ovenproof dishes into the oven and bake them for 28-33 or 20-25 minutes, respectively. Check whether they’re done using a needle/fork. (Stick it into the cake – if it comes out clean, you can take the cake out of the oven.)SONY DSC
  7. If you need to transport the cake or if you would like to store it for a bit longer, just put the lid onto the jar. Decorate with confectioners’ sugar and fresh berries when serving.

(recipe adapted from „Klitzekleine Glücklichmacher“ by Daniela Klein)


To get a printed version: Download the pdf.
(Both English and German versions available!)

Berry-Cake in a Jar

Beerenkuchen im Glas

Classic Tiramisù in a Glass (without eggs)

The reception back home in Switzerland was quite rainy and stormy. Reasons enough for me to indulge in reminiscences of beautiful, warm Italy – and what could be more suitable for this than a nice Italian dessert?

I dolci italiani are simply fantastic and the most famous dolce of all is, of course, the tiramisù (literally “pull me up”).

Here is a version which I adapted according to my liking. It is made without raw eggs and there is and extra chocolatey flavour thanks to the grated dark chocolate. Buon appetito!


Classic Tiramisù in a Glass (without eggs)

The Italian classic dessert served in a glass, which reveals its layers beautifully.

Preparation time: 15 minutes
Serves 4


  • 1dl espresso
  • 1,5dl cream
  • 125g mascarpone
  • 4 tbsp. muscovado sugar
  • 12 ladyfingers
  • ¼ of a bar of dark chocolate
  • a bit of cocoa powder (to decorate)


  1. Prepare 4 glasses.
  2. Whisk the cream until stiff, stir in 3 tablespoons of muscovado sugar and the mascarpone.
  3. Add a tablespoon of sugar to the warm espresso. Let it cool down.
  4. If necessary, break the ladyfingers into smaller pieces (such as they fit in the glass). Soak them in espresso and put them into the glasses as the first layer.
  5. Put a layer of the mascarpone crème on top.
  6. Grate dark chocolate on the crème.
  7. Repeat steps 4-6 until the glass is full. Dust the last layer of mascarpone crème with cocoa powder.
  8. Keep the glasses refrigerated until you serve them. Buon appetito!


To get a printed version: Download the pdf.
(Both English and German versions available!)

Classic Tiramisu in a Glass

Klassisches Tiramisu im Glas