Strawberry & Mascarpone Swirl Cake

Looking for a low-key but super fresh and delish birthday cake idea? Well here it is!!!! This cake has been the go-to dessert for birthdays in my family and it will blow your mind how easy it is!


(sponge first)

  • 5 eggs (divided in yolks and whites)
  • 70gr sugar
  • 70gr veg oil
  • 50gr cornstarch
  • Lime zest


  • 250gr mascarpone cheese
  • 120gr greek yoghurt
  • 150gr whipping cream
  • Lime zest
  • 1tbsp sugar
  • (Decoration)
    • 250gr whipping cream
      1tbsp caster sugar
      2 boxes of Strawberries
  • So let’s start by preheating the oven at 180C. In a bowl place eggs white and sugar and whip it up till stiff and shiny. Slowly add the yolks one by one, then the oil and at last the sieved cornstarch! Line with baking paper a flat baking tray and spread the mix! Bake for 10-13 mins. Once it’s out of the oven let it rest for just 2-3 mins then roll it into a cloth otherwise if we cool it down flat it will break once we fill it and roll it up!
  • it’s FILLING tiiiiiime! Place all the ingredients in a bowl and whip it with a whisk till stiff! What I did is cut the strawberries, keep the pretty ones for the decoration and mince very finely the rest and add it to the cheese filling, no waste in this house!
  • To decorate I whipped up some cream with a lil sugar, covered the swirl with a palet knife and then add the strawberries all in different shapes to cover the cake just like a mosaic, of course there are thousand different decorations you can do, but this is fail proof and doesn’t need any professional equipment!
  • Hope you enjoyed this recipe, tag me on Instagram to show me your results!
  • Meow-meow!
  • Ultimate Apple Pie

    I put this recipe together mostly because I wanted a project for the day and I was looking foreword to decorating the top, but it turned out SO DELICIOUS I had to post it! Hopefully the ingredients will be easy to collect during these weird times!

  • (For the pie dough)
    • 190g Plain flour
    • 2tbsp caster sugar
    • Pinch of salt
    • Lemon zest
    • 3tbsp water
    • 140g Butter
  • (For the filling)
    • 5 Apples
      3tbsp lemon juice
      2tsp cinnamon powd
      1tsp ginger powd
      100g Demerara sugar
      3tbsp plain flour
  • Start with the pie dough as it will need to rest in the fridge! Put flour, sugar,salt and zest together! Cut the butter into cubes and rub it into the flour mix, add the water and keep working the dough until all the bits and pieces are scattered. No lumps or pieces should be visible! Cling film and leave in the fridge for about 30 mins.

    Peel and cut thinly the apples, add the lemon juice and then combine all the dry ingredients together! Keep mixing over time while you wait for the dough to be ready.

    Once you got everything ready, butter and dust the cake tin, roll the dough, put the filling in and let you imagination go wild! Do you like it covered? Open? Waivy sides? Completely up to you! What I did is roll both the bottom and the top quite thin, sealed the top with a fork and then used cutter I had in the house to decorate! Also egg wash the top if you wish, add some Demerara sugar then into the oven! Bake at 180C for 50 mins.

    Hope you have fun decorating but mostly eating it! (Preferably with some whipped cream or custard on the side!)

    Meow meow!

    Wholemeal Blueberry Muffins

    Hey guys! In this time of quarantine we all want to keep fit but still eat satisfying food, so I have been trying to bake with healthier ingredients. This recipe makes roughly 10 muffins, depending on how big your tins are!

    Hope you enjoy it, give me feedbacks and tag me on Instagram when you make the recipe!


    -2 eggs

    -120g plain flour

    -120g wholemeal flour

    -1/2 tsp cinnamon

    -5 tbsp honey

    -65g unsalted butter

    -65g oat milk (or any milk you prefer)

    -1 tsp baking soda

    -150g blueberries

    Preheat your oven 180C. Melt the butter and put it on the side to cool. Mix all the dry ingredients, add milk, eggs then butter at the end. Put roughly a tablespoon and half in each muffin tin. Bake for 15/20 mins at 180C!!!


    Vegan Almond & Strawberry Muffins

    I’ve been experimenting a bit over these months, trying different flours, sugars and I couldn’t be happier with the results! I love baking when I’m at home from work and I don’t have to make refined things, perfectly cut and decorated. The thing I like the most is the guilt-free feeling it gives me when I eat this stuff, I genuinely love almond and coconut flour, peanut butter has always been my grates obsessions so baking with it makes everything taste so good!


    • 1 cup dairy free yoghurt (I used coconut)

    • 1/2 cup peanut butter (any nut butter of your choice will do the trick)

    • 2tbsp brown sugar

    • 1/2 cup almond flour

    • 3tbsp coconut flour

    • 1/2 tsp cinnamon

    • 1 tsp baking soda

    • 1/2 cup strawberries

    • vanilla extract

    • Flaked almonds to decorate on top

    Gather all the dry ingredients into a bowl, add the yoghurt and peanut butter and stir until nice and smooth, lastly add the chopped strawberries to the mix and pour into the muffin tins! Bake at 180C for 20mins , check with a skewer after, it might need a few more mins depending on your over as the strawberries keep the muffin very moist!


    Mocha Cake Traybake

    This recipe is great when having to make dessert for quite a few people, it’s creamy, rich, the best comfort food to end a nice meal with friends or family. I have never been too fond of Tiramisú, I know being italian and not liking Tiramisú I am the living shame of my home country. I always liked the mascarpone cream that was in it (the one that my mum still makes and that I used for this recipe), so I baked a rich, chocolatey cake with coffee, soaked it with coffee and milk, then layered it with that same cream I loved so much!


    • 230g White flour

    • 50g cocoa powder

    • 100g melted chocolate (dark or milk up to you)

    • 100g caster sugar

    • 80g melted butter

    • 1 pinch of salt

    • 1/2 tsp baking powder

    • 200g milk

    • 1 or 2 teaspoons of instant coffee depending on how strong you want the flavour


    • 250g mascarpone cheese

    • 2 eggs ( yolks divides from whites)

    • 2 tbsp sugar

    • 150ml double cream

    • Vanilla extract

    Now the cake is a one-bowl kind of mix, so very clean and easy to execute. Start with putting together the dry ingredients, melt butter, melt the instant coffee in some warm milk (or just pour a shot of espresso in your milk if you have a good coffee machine!). Then add the liquids (eggs, milk, butter, melted chocolate) into the dry mix and mix until you have a tick but silky batter. Depending on the strength of your oven bake 180C for 30mins, low fan. Once baked leave it to cool down completely before layering.

    The mascarpone cream is our last job while we wait for the chocolate cake to cool. Put yolks and half the sugar in a bowl, whip them up until fluffy and pale yellow, add the mascarpone and continue whisking until all the lumps are gone. In a separate bowl whip the egg whites till stiff (flip the bowl to check), now the trick is to fold the whites in a delicate way, so that the mix gets light, if you mix the whites too strongly it will be as if you didn’t put them at all. Now in many families, this is the last step. But we add some whipped cream, soft peak. I don’t have to tell you WHY we add it, whipped cream is delicious and makes everything fatter and better!

    Once you soaked the cake with coffee and milk, layer it up! Decorate with cocoa powder or chocolate shavings on top. Let it sit in the fridge for an hour before eating.


    Gooey and chocolatey tenerina cake

    Going back home for a week reminded me of how delicious and unique Italian food is. Tenerina cake is the perfect example: only five ingredients, things you could have in your house right this moment without even having to go shopping. Chocolate lovers, here is your gooey, moist, and scrumptious moment of joy!


    • 200g dark chocolate (mix with milk chocolate if you’re against the bitterness of dark choc)
    • 200g unsalted butter
    • 50g sugar
    • 4 medium eggs
    • 60g plain flour
    • Pinch of salt
    • Whipped cream/ice cream to serve
    • Fresh cherries to serve

    Melt chocolate and butter on low heat. Divide yolks from whites. Mix the yolks with the butter and chocolate and whip the whites with sugar. Add up the sieved flour into the mix and at last fold in the whites.

    Butter up the tin, instead of flour I used cocoa powder so that you don’t see the edges, although it’s gonna look darker, don’t worry it ain’t burnt!! Pre-heat the oven to 180C and bake for 14/18 mins!!


    Ultimate brownie cheesecake

    If you know me, you know the few times I really crave a dessert it’s with chocolate! Brownie tend to get boring over time so why not add cheesecake? Best of both worlds!


    • 120g melted and cooled down
    • 130g dark brown sugar
    • 2 eggs
    • 65g all purpose flour
    • 50g cocoa powder
    • 1tbsp olive oil
    • 1 pinch of salt
    • Chocolate chunks (optional)
    • Nuts (optional)
    • 150g Philadelphia cheese
    • 150h Mascarpone cheese
    • 1 egg
    • 2tbsp dark brown sugar
    • 1 vanilla pod

    Pre-heat the oven to 180C. It’s a super.duper easy recipe and literally takes minutes to whip up! Combine all the dry ingredients in a bowl: flour, cocoa powder, sugar and salt. Once the butter cooled down start adding all the liquid: butter, eggs, olive oil and whisk! Butter up the tin you are going to use and spread the brownie batter.

    Mix mascarpone, Philadelphia, brown sugar, 1 egg and scrape in the vanilla pod.

    What you want to do is scoop the cheesecake mix we made on the brownie, take a toothpick or a knife and draw a marbled effect! Bake for around 20mins and because this brownie is moist and fudgy as hell once out of the oven let it rest for 10/15 before cutting so it can set properly!!


    Almond and apricot babka

    As my other half is polish, in these three years together I got to know many dishes and sweets traditional to his culture and loved them so much I couldn’t contain myself to try make my own version of a babka (a sweet yeasty cake that comes from the word babcia=grandmother). I’m quite pleased by the end result although I’m sure with practice it could be even better and there are so many options you could choose, I made a braid in a loaf tin and tried 2 big swirls with the remaining dough.


    • 7g active dry yeast
    • 125g milk lukewarm
    • 50g brown sugar
    • 40g unsalted butter, softened
    • 1 egg
    • 250g all purpose flour
    • 1pinch of salt
    • Flakes almonds to sprinkle on top

    • 120g brown sugar
    • 100g ground almonds
    • 100g dried apricots

    • 3 tbsp Brown sugar
    • 1/2 tsp cinnamon
    • 1 glass of water

    Whisk milk and yeast together and leave for a couple mins while you scale the other ingredients. Flour, butter, sugar and salt can all go into the mixing bowl until the butter is incorporated. Add the milk mixture and the egg last, the consistency should be sticky, kind of wet and soft. Leave covered in a bowl in a warm place to rise for 1 hour.

    Cream the butter add sugar and ground almonds for the filling, make sure it’s spreadable. Chop the apricots. Put sugar, cinnamon and water in a little pot, an empty vanilla pod if you have one hanging around the house and bring to a boil once the babka is out of the oven.

    The dough should be almost double the size after one our. Use a rolling pin to make it a little less than one inch thickness. Spread butter and almonds, chopped apricots and some flakes almonds. Roll the dough into itself to make a big swirl. Now with cinnamon buns you’d cut it in individual swirls and place it in the tin next to one another but I wanted to try make a braid so I cut the dough length wise and braid it like I would my hair! It’s a little messy and it tends to stick everywhere so make sure you have plenty of flour around you! Place the braid in the tin, cover with cling film and let it rise again for at least 30 mins.

    Preheat the over to 180C for 20 mins until golden, once out of the oven brush with the cinnamon syrup and let it rest for a couple of minutes before taking it out of the mould .


    Ricotta and strawberry crostata pie

    Was feeling a bit nostalgic today and decided to make this. Crostata tastes like home, it’s breakfast in the garden during summer, it’s an afternoon treat with my friends while we put nail polish on each other and catch up on junk tv shows, it’s the best end to a meal where you don’t exactly want to order dessert but feel like something sweet with your espresso.


    • 200g flour
    • 100g butter (room temp)
    • 1/2 tsp baking powder
    • 50g sugar
    • 1 pinch of salt
    • 1 lemon zest
    • 1 whole egg plus 1 yolk

    • 250g ricotta cheese
    • 50g sugar
    • 1/2vanilla pod
    • 1 egg

    • 400g strawberries
    • 1/2 lemon juice plus zest
    • 250g Demerara sugar

    If you don’t have much time on your hands just buy jam, but I assure you they jam is gonna be ready by the time you finish your pie dough! Put that on first: strawberries, Demerara, lemon juice and zest all in a pot and bring to a simmer, leave on for about 15min, blitz, put back on the stove and keep boiling and stirring gently until think and shiny.

    While the jam is on the stove focus on the crostata dough. Crumble the butter in the flour with your hands until there are no more visible chunks of butter, add salt, sugar, baking powder and lemon zest then the egg and yolk. Work the dough with your hands or a paddle if using a mixing machine. Form a ball and leave to rest wrapped for a couple of minutes while you butter the tin.

    The dough has to be rolled quite thin as it grows in the oven and poked in order to avoid bubbles. First layer will be the mix of ricotta, vanilla, sugar and egg then the strawberry jam. It’s up to you if you want the pie to be completely covered or just decorated with extra dough on top.

    Bake at 180C for 35mins.


    Spiced green soup, yoghurt sauce and garlic croutons

    Both me and my mum have always been big fans of soup. Filling, tasty and a smart way to eat your 5x day of veggies. There are TONS of ways to make a good soup although I have to admit I really don’t like using dairy or wheat to enrich or thicken it. Legumes like peas, beans, chickpeas or even potatoes are all great options to make a smooth and creamy soup.

    INGREDIENTS: (4 servings)

    • 2 garlic cloves
    • 1/2tsp cumin
    • 1/2tsp ginger
    • 1/2tsp garam masala
    • 4 cardamom pods
    • 1 whole cauliflower (roughly 300g once cleaned out)
    • 240g baby spinach
    • 300g frozen peas
    • 1100ml water
    • Salt to taste

    The best you can do with spices is frying them up with oil on a high heat so that the aroma comes out. Throw in the cauliflower and stir until it gets golden, add frozen peas and stir again for a couple of minutes. Add lukewarm water, bring it all to a simmer and leave on low heat for around 20mins. Once the vegetables are soft enough to be cut with a spoon take out of the heat and blitz. Add salt.Pass it through a chinois if you want a perfect consistency, although I like a chewable soup!

    With this soup I made garlic and olive oil croutons with some leftover Irish wheaten loaf I had in the house and a yoghurt and coriander sauce. Pan fried pancetta or fried shallots are other very good options! The combinations are infinite!