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Sweets

Dessert without apology. Ice cream, cakes, plated finishes — the recipes I actually make for people I like, not for impressing strangers online.

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Peach Crumble with peaches, all purpose flour and rolled oats — UK recipe

🇬🇧UKMedium

Sweet Dishes

Peach Crumble

Juicy peaches under a rough, buttery oat-and-nut topping that shatters when you push a spoon through it. The filling thickens as it bakes, the crumble goes golden, and the whole thing smells like summer in the oven.

55 min340 kcal6 serves

🌿Vegetarian

Pear Clafoutis with pears, eggs and all purpose flour — France recipe

🇫🇷FranceAdvanced

Sweet Dishes

Pear Clafoutis

Clafoutis is a French baked custard that sits somewhere between a flan and a thick pancake. Pears go into the dish raw, the batter gets poured over them, and 45 minutes later you have something that’s set at the edges, just barely wobbly in the center, and smells like a proper French kitchen.

65 min265 kcal6 serves

🌿Vegetarian

Pecan Pie with flour, butter and eggs — USA recipe

🇺🇸USAAdvanced

Sweet Dishes

Pecan Pie

The quintessential Southern American dessert — a buttery flaky pastry shell filled with a dark, gloriously sticky filling of brown sugar, corn syrup and whole pecans. Rich, sweet, and utterly irresistible.

70 min580 kcal8 serves

🌿Vegetarian

Pistachio Chocolate Bars with chocolate, kataifi and pistachio cream — UAE recipe

🇦🇪UAEMedium

Sweet Dishes

Pistachio Chocolate Bars

Homemade version of the viral Dubai chocolate bar. Toasted kataifi mixed with pistachio cream, enrobed in tempered chocolate. The filling is sweet, nutty and crispy against the snap of the chocolate shell. You need chocolate moulds or a silicone bar tray.

35 min380 kcal10 serves

🌿Vegetarian

Pistachio Cream Tart with flour, butter and pistachio cream — Italy recipe

🇮🇹ItalyMedium

Sweet Dishes

Pistachio Cream Tart

A buttery shortcrust pastry case filled with pistachio pastry cream and topped with whipped cream, crushed pistachios and a drizzle of pistachio cream. The pastry cream is the main event — dense, sweet and deeply nutty. Bake the shell ahead, fill when cool.

55 min460 kcal8 serves

🌿Vegetarian

Pistachio Tiramisu with mascarpone, pistachio and cream — Italy recipe

🇮🇹ItalyMedium

Sweet Dishes

Pistachio Tiramisu

Classic tiramisu where pistachio cream is folded into the mascarpone filling, and the espresso is replaced with a sweetened condensed milk and pistachio mixture. No cocoa on top — crushed pistachios instead. Pale green, nutty, and easier to make than it looks.

35 min490 kcal8 serves

🌿Vegetarian

Ptichye Moloko (Bird's Milk Cake) with eggs, milk and butter — Russia recipe

🇷🇺RussiaAdvanced

Sweet Dishes

Ptichye Moloko (Bird's Milk Cake)

An iconic Russian confection: an airy soufflé made from a custard-butter cream folded into stiff meringue and set with gelatin, covered with a glossy dark chocolate glaze. Light, almost cloud-like in texture, it is one of the most beloved Soviet-era desserts.

180 min350 kcal10 serves

🌿Vegetarian

Pumpkin Pie with pumpkin, eggs and evaporated milk — USA recipe

🇺🇸USAAdvanced

Sweet Dishes

Pumpkin Pie

Pumpkin pie is an American custard tart: a spiced pumpkin filling baked inside a blind-baked butter crust, the standard dessert on the American and Canadian Thanksgiving table since the 19th century. The filling is a true custard, egg and dairy set by heat rather than a starch-thickened paste, which is why it needs a slow second bake and a slow cool. Warm spices, cinnamon, ginger, nutmeg and clove, carry the pumpkin rather than mask it, and dark brown sugar adds a faint molasses note under the sweetness. This version works with a can of pumpkin purée or with pumpkin roasted and blended from scratch, useful outside the US where the canned kind is hard to find. Active work is under 40 minutes; the dough needs an hour to chill and the baked pie another two to three to cool before it holds a clean slice.

110 min370 kcal8 serves

🌿Vegetarian

Rice Pudding with rice, milk and sugar — UK recipe

🇬🇧UKMedium

Sweet Dishes

Rice Pudding

Rice and milk, slowly simmered until the starch releases and everything turns thick and creamy. One of the oldest comfort foods there is. This stovetop version takes about 40 minutes. Serve warm with a dusting of cinnamon, or cold the next morning straight from the fridge.

45 min280 kcal4 serves

🌿Vegetarian🌾Gluten-free

Savillum (Ancient Roman Cheesecake) with ricotta, honey and poppy seeds — Italy recipe

🇮🇹ItalyMedium

Sweet Dishes

Savillum (Ancient Roman Cheesecake)

The oldest cheesecake recipe in the world: an ancient Roman cheesecake of ricotta, flour, honey and one egg, written down by Cato around 160 BC. It bakes for about 45 minutes, then gets glazed while still hot with more honey and a scattering of poppy seeds. The texture sits between a baked cheesecake and a dense honey pudding — nothing like the cream-cheese version, and far better than a 2,200-year-old recipe has any right to be. The hour covers mixing and baking; the ricotta needs at least 30 minutes of draining before that.

60 min295 kcal8 serves

🌿Vegetarian💪High protein

Semifreddo with cream, egg yolks and sugar — Italy recipe

🇮🇹ItalyEasy

Sweet Dishes

Semifreddo

Semifreddo is an Italian frozen dessert whose name literally means 'semi-cold'. It has a more delicate, creamy texture than regular gelato and is often served at Italian holiday tables.

25 min190 kcal8 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Sharlotka — Russian Apple Sponge Cake with eggs, plain flour and apples — Russia recipe

🇷🇺RussiaMedium

Sweet Dishes

Sharlotka — Russian Apple Sponge Cake

The Russian home cake that appears the moment apples come into season: a whisked sponge poured over sliced apples and baked until golden. There is no butter and no mixer required beyond a whisk, and the lift comes entirely from eggs beaten with sugar. Tart apples keep it from turning cloying.

55 min210 kcal8 serves

🌿Vegetarian

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