Erdbeerroulade
Easier than you think, and the perfect vehicle for sweet Swiss strawberries.
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.
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 tagged swiss dessert
Easier than you think, and the perfect vehicle for sweet Swiss strawberries.
This light pouring cream is perfect for pairing with Swiss summer fruits.
Heavier than a mousse, but not quite as thick as a pudding, this is the rich, creamy, coffee dessert of your dreams.
Featuring meringue, fruit and whipped or ice cream, this pavlova-like cake is the perfect summer dessert.
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.
The Coupe Nesselrode—vanilla ice cream, vermicelles, meringue and whipped cream—is an exquisite autumn sundae.
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.
Popular for children’s birthday parties, and easy for kids to make, this no-bake dessert can (arguably) be put together with things you already have in your pantry.
An incredibly simple, sweet Wähe, with a cream filling.
Fabiana’s Lucernese gingerbread, is a fan favourite among her five children, numerous grandchildren, and Sam’s family, who lived next door for over a decade.
Although it takes a bit of time, I love making this cake. It looks impressive and tastes wonderful, especially if you aren’t shy with the kirsch that features throughout.
A light and lemony cake made with Ziger, a by-product of cheesemaking and similar to ricotta.
There are plenty of delicious things to make with strawberries, and as they go mouldy quickly, it’s sometimes best to freeze them, jam them, or throw them on top of a tart like this one.
No rice, no semolina, no leftover bread—just a whole lot of cream.
A Valais version of the classic French dessert. The custard is infused with saffron (did you know they grow it in Valais?) and Distillery Morand’s delicious mousse replaces the fussy meringues.
That’s right, you don’t have to poach meringues AND you get a hit of booze. You’re welcome.
Brönnti Creme is a beloved Swiss dessert that you’ll find on the menu everywhere, from Grosi’s kitchen to high-end restaurants.
Although it’s a simple dish, there are still many ways to mess it up.
The season of melted cheese is upon us.
Just a couple of leftover potatoes give you the perfect excuse to make this delicious potato cake.
Although Peach Melba itself isn't Swiss, it was a famous partnership between Swiss hotelier Cesar Ritz and famous French chef Auguste Escoffier that enabled its creation.
