In summer, it is often too hot to bake. But I have never wanted to miss a homemade dessert at the weekend, so I always look for a lot of no-bake desserts in July and August. Trifles have always worked for me this far – especially since I discovered something really neat.

You can melt a bar of white chocolate in Rama heavy cream and beat the cream until stiff. You get a kind of mousse then which tastes like white chocolate and fits perfectly the consictency and aroma of juicy berries or other fruit.

After going to a strawberry field, we had picked a huge amount of strawberries which I did not want to transform into jam. That is why I made these gorgeous triffles. 4 ingredients and about 15 minutes prep time, do I need to say more? Go ahead and try yourself.

White Chocolate Strawberry Triffle

(makes about 3 servings)

100 g white chocolate
250 ml (1 cup) Rama heavy cream
90 g (3 oz.) strawberries
1/2 cup chocolate crispies (I used Nesquik ABC)

First, you should prepare the heavy cream.
Chop the white chocolate and dissolve it in the cream over low heat in a small saucepan. Let the mixture cool overnight in the fridge.

Cut the strawberries into small cubes. You might add a little vanilla to the pieces.

In a medium-sized bowl, beat the heavy cream until stiff.

Layer chocolate crispies, cream and strawberries in cups. Serve immediately.

So I loked for a way to cool down a bit in a healthy way an this is what my dehydrated brain produced: Juice pops. Actually, thi is the easiest thing ever, if you own a mold for ice popsicles.

And the best thing is: you need no more than 4 ingredients. I just love the way the grapefruit juice adds freshness to the whole popsicle and eating the berries out of the ice is fun, too.
So if you need a deliciuos cool down, throw that few things together and get outside again.

Iced Juice Pops

(makes 8 popsicles of about 90ml/ 1/3 cup)

100 ml grapefruit juice
500 ml peach juice
1 cup mixed berries, frozen

Combine the juices in a bowl or measuring cup. Divide the berries equally between the molds. Pour the juice over the berries until the molds are full. Freeze for at least 4 hours.

Cool down!

Sponge cake is actually pretty low-fat and therefore a nice treat for summer. To make this beauty here a bit fresher, I added lemon zest and lemon juice to the dough to infuse it. Furthermore, I threw in some blueberries which made the cake moist. As A round-up, there is a thin sugar glaze made with lemon juice instead of water on top.

Want to have a bite? Get in the kitchen and prepare this goodnes using the following easy recipe.

Lemon And Blueberry Cloud Cake

Dough:

6 eggs
120 g (1 cup) flour
60 g (1/2 cup) cornstarch
1 tbsp vanilla extract
1 pckt (3 tsp) baking powder
fiely grated zest of 2 lemons
juice of 1 lemon
140 g (1 cup) blueberries

Glaze:

1 egg white
1 cup powdered sugar
juice of 1 lemon

Preheat the oven to 180°C (350°F).

Beat the eggs and sugar in a large bowl for about 3 minutes on high speed, until the mixture turns very light and fluffy. Add the vanilla.

Mix flour, cornstarch and baking powder in a bowl. Sift these ingredients over the eggs and sugar and stir them in quickly. At the end, put in lemon juice and zest. Stir to spread them evenly.

Oil and slightly flour a pan of about 26 cm diameter (10´´). Pour the slightly sticky dough into it and spread the blueberries evenly into the dough.

Bake for about 10 minutes, then put a piece of parchment paper on top. Bake for about 25 more minutes or until a toothpicker comes out clean. Let the cake cool before glazing it.

Beat one egg white with a mixer until stiff. Now sift in the powdered sugar while incorporating it in between. Thin down the mixture with lemon juice, until it is easy to pour over the cake. Glaze the cake and decorate.

Bon appetit!

It has been quite hot the last few days here and I was not brave enough to stand next to the oven very often, waiting for hot treats to come out. Anyway, no one wanted to eat the chocolate cake I planned doing (because I always love chocolate cake, no matter the temperature). Which was kind of depressing and I had to find a way to make my cake more attractive. The answer was fruit! I threw a good 150 g (5 oz.) of fresh raspberries into a brownie batter and it turned out very good.

I even decided to bring these brownie cupcakes as a gift for a little sweet baby boy.

These animals on top made of icing are marvellous, aren’t they?

Hope to be able to come back soon with a new recipe!