Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All in Swiss Desserts
This classic Swiss tea cake is chock full of nuts and chocolate and has a wonderfully tender crumb.
Classic chocolate chip cookies made with pure spelt flour.
Stewed cherries topped with crispy, buttery bread.
Easier than you think, and the perfect vehicle for sweet Swiss strawberries.
This light pouring cream is perfect for pairing with Swiss summer fruits.
You can serve this easy compote over everything from your morning müesli to a french toast dinner.
Heavier than a mousse, but not quite as thick as a pudding, this is the rich, creamy, coffee dessert of your dreams.
Plums topped with semolina custard then baked until golden make for a perfect late summer dessert or sweet dinner.
Featuring meringue, fruit and whipped or ice cream, this pavlova-like cake is the perfect summer dessert.
A big, beautiful sheet cake from my mother-in-law’s kitchen.
This firm semolina pudding is a Swiss childhood classic.
Perfect for all your chocolate needs—over ice cream, stirred into warm milk, or even by the spoonful.
A Christmas-ready Tiramisu with chocolate and pears, and doused in Williams, a traditional pear Schnaps.
Grated apples, toasted nuts and cinnamon are all stuffed into a sweet crust. This perpetually juicy tart, named for Zürich’s clergy houses, is an apple-lover’s dream.
The Coupe Nesselrode—vanilla ice cream, vermicelles, meringue and whipped cream—is an exquisite autumn sundae.
The version from Murten, this bready base is topped with slightly sour, slightly caramelized cream.
A perfect storm of sweet toasted bread and blueberries spiked with cream.
Heidelbeerenwähe is the perfect way to use a pint of blueberries, and it makes a satisfying snack or even dinner.
A deeply satisfying chocolate cake with a moist, almost fudgy middle. It tastes great warm from the oven, or after a few days in the fridge.
The perfect vehicle for glorious Swiss fruit.
