Calico Swiss Roll Recipe

This recipe is a lovely variation a the classic swiss roll.  This cake roll is a rich dessert whose calico colors will add character to your dinner table.


  • Recipe for 6-8 servings

Cooking time:

  • 1 hour


For roll

  • Eggs – 4 pieces
  • Flour – 80 gr (2,8 oz)
  • Sugar – 100 gr (3,5 oz)
  • Vanilla sugar – 10 gr (0,35 oz)
  • Milk – 70 ml (2,3 fl. oz)
  • Melted butter or cooking oil – 50 ml (1,8 fl. oz)
  • Pinch of salt
  • Cocoa – 1/2 tsp
  • Lemon juice – 1\4 tsp

For cream

  • Heavy Cream – 150 ml (5 fl. oz) (1\4 pint)
  • Butter – 50 gr (1,7 oz)
  • Dulce De Leche or Boiled sweetened condensed milk – 150 gr (5 oz)


  • Separate egg whites and yolks, saving both.
  • Then mix yolks with half of sugar, add milk and melted butter.
  • In the blend yolks, then add flour and mix thoroughly.
  • Extract tablespoons of dough and place in a separate container. In this of dough, add cocoa and a half teaspoon of milk.
  • To the egg whites in a separate mixing bowl, add a few drops of lemon juice and blend them until soft peaks form. Then, add the remaining half of the sugar and blend thoroughly again until the egg white form stable peaks.
  • Add 2 tablespoons of whipped egg whites to cocoa mix dough and gently fold in.
  •  The remaining egg whites are added to the plain dough and gently folded in.
  • Prepare the form (I used a flat baking sheet lined with parchment paper)
  • Put the dough with cocoa on the mold in the form of separate spots and bake 1 -2 minutes 180C\350F\4 gas mark
  • Remove the dark spots from the oven and top with the rest of the light dough and baking 8-10 additional minutes 180C\350F\4 gas mark
  • Remove the cake from the oven
  • Move the cake to a fresh piece of parchment paper and loosely roll the cake while still warm using the parament paper as a liner to separate the layers and let it cool completely.
  • Prepare the cream.
  • Blend heavy cream until stable soft peaks form.
  • In separate container blend dulce de leche with butter, after the blending add cream into boiled condensed milk mixture.
  • Unroll the cooled cake and cover top of cake with cream. Then, roll the filled cake again, without parchment paper separator, wrap the roll in a protective parchment paper and put the roll in the refrigerator for several hours.
  • Once chilled, remove cake from refrigerator
  • Remove Parchment paper
  • Then slice the roll, plate the serving slice, and serve.

Related References

How to Decorate a Pie Crust

Instead of a pie recipe, let us try something more creative; it’s about decorating a pie! But you don’t worry, this article will tell you all about how to decorate a pie crust.

The hardest part: Finding the courage!

Anything has to start, to reach the finishing line! Finding the right motivation and courage to bake a pie is the first step; once you are confident you can start working with the pie dough, the toppings, and finally the beautiful crust designs. Always use a pie crust that is of good quality. A pie crust consists of 3 primary things, they are liquid, fat, and flour; the ratio or the amount of each will make a big difference. The most important thing to remember is that perfect pie will take time. So be patient and give it time.

When you finish baking the pie, it’s time to make it gorgeous, and we are here to help you with that!

So let’s begin!

Creating a great crust takes more than you can think! But we will make it easy for you. To get started, get a heap of filing inspiration – from sweet and saucy fruits to classic veggie parcels and meat pies. After rubbing all the flour and butter together, blink baking, and rolling, the time comes when you turn your pie to something awesome and spectacular. Wondering how to do that?

Here are some simple ways to decorate a pie crust.

1. Patchwork Pie

First, try rolling out the pie dough and then stamp out a shape that you like. You can also try cutting the pie dough into different shaped pieces. Next, you cover the pie’s top with the pie dough pieces, making sure that you leave some gaps through which the fruits will bubble. You can try using a leaf cutter and a flower for your pie and add pie dough balls to the flowers’ center and make veins on its leaves with a knife.

2. Stamped Design

Start by rolling the pie dough on one well floured baking parchment sheet, then use the biscuit cutter for stamping out different shapes. You can try flower shapes, diamonds, little circles, or a heart cutter. Begin brushing the edge of the pie with eggs and keep the lid of the pie dough on the top. Finally, trim its edges with a scissor and decorate its rim in a way you like.

3. Midas touch

Carefully whisk the leftover egg white until frothy with a fork, which is left after making the pie dough and use that to glaze your pie. Your pie will have a golden decoration! If you want a more golden look, then whisk in some caster sugar too!

4. Snazzy Edges

Here are some ideas that will make the edges of the pie look spectacular:

Fancy fluting:

Just squeeze the edge of the pie dough around your index finger’s top, use the thumb, and another index finger. Continue working along the sides of the pie dough and it will get a professionally beautiful fluted finish.

Forked finish:

You can press down on the pie dough’s top sheet with a fork to get a very classic look. The Forked finish is simple and classy at the same time.

Deep look:

You can create depressions by pressing the edge of the pie using the back of a spoon. It’s easy and less time-consuming.

Plait together:

You can plait three thin strips together and then place them around the pie edges. Remember, this can appear fiddly and therefore, you should try doing it in four sections and join them on the pie!

Sugar love:

This is probably the easiest way to decorate a pie. You just have to sprinkle granulated sugar on the edges. It will add pretty sparkly look once the pie is baked.

Wrapping it up

Here’s a truth: The butter chunks that is often seen in the dough is a good thing! The butter should not be mixed thoroughly. There’s an explanation to it as well. When you are baking the crust, the water present in butter transforms to steam, and the steam will create flakes in that dough. If you over mix the butter in the pie dough, there will be no steam pockets, and you will not have the delicious flakiness.

There you have it!

You can now make your pie a pie-fection with these decorating ideas. It’s time that your pie becomes the star of the evening!

Related References

Irish Bread Pudding

Irish Bread Pudding
Irish Bread Pudding

Here is an Irish inspired sweet twist one bread pudding which makes and excellent dessert.


  • 10 slices brioche bread
  • ½ cup raisins
  • Nonstick spray
  • 1 12oz can evaporated milk
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp cinnamon
  • Caramel Whiskey:
  • 1 cup granulated sugar
  • 2/3 cup water
  • ¼ cup butter, cubed
  • 2 oz cream cheese, cubed
  • ¼ cup Irish Whiskey
  • ¼ cup milk


  • Preheat oven at 350F. Spray baking dish with nonstick spray.
  • Cut brioche into thick cubes and add to baking dish along with raisins.
  • In a large bowl, whisk milk, eggs, sugar and cinnamon.
  • Pour over the top of the brioche.
  • Bake for 15-20 minutes or until custard is set and tops of bread is slightly crispy.
  • Spoon into bowls and create the caramel sauce.
  • Combine sugar and water in a small saucepan over medium heat.
  • Stir until sugar dissolves.
  • Simmer without touching for 10-15 minutes to get golden brown.
  • Remove from heat and add butter and cream cheese whisking constantly, so, no lumps occur.
  • Stir in whiskey and milk. Drizzle on top of bread pudding and enjoy!

Related References

Apple Galette (Tart) Recipe

Baked Apple Galette (Tart)
Baked Apple Galette (Tart)

This apple galette is really nice way to use a couple of apples to make a rustic, free form, tart which uses honey rather than processed sugar.

Apple Galette Recipe Ingredients

For dough

  • Flour – 250 gr (8 oz) (1\2 lb.)
  • Pinch of salt
  • Vegetable oil – 50 ml (2 fl. oz)
  • Warm water – 150 ml (5 fl. oz) (1\4 pint)

For filling

  • Apple – 2
  • Coconut oil, cooking oil or shortening – 2 tbsp
  • Honey – 2 tbsp
  • Cinnamon – 0,5
  • Lemon juice – 1 tbsp.

Apple Galette Ingredients
Apple Galette Ingredients

Apple Galette Recipe Directions

Preheat oven

  • Preheat oven to 180С\350F\4 gas mark

Prepare the dough.

  • Put flour in a mixing bowl
  • add water, a pinch of salt and vegetable oil
  • Mix, until smooth, soft and viscous dough. (Dough should not stick to hands if it sticks -add a bit more flour, if too dry crumbles – add a bit of water)

Preparing The Apple  (Tart) Dough
Preparing The Apple (Tart) Dough

Prepare the filling

  • Peel apples, if desired.
  • Core and slice apples
  • Put the cooking oil, apples, honey, and cinnamon into a pan.
  • Heat on medium low until apples are soft.
  • Set apple mixture aside

Preparing The Apple Galette (Tart) Filling
Preparing The Apple Galette (Tart) Filling

Roll Out Dough And Assemble Galette

  • Roll out the dough to desired sized on lightly floured surface
  • Place parchment paper on baking sheet or stone
  • Move shaped dough to parchment paper
  • Put apple mixture in center of dough, spreading it evenly, but leaving room to fold edges og dough
  • Fold the edge of dough.

Roll out Dough And Assemble Apple Galette (Tart)
Roll out Dough And Assemble Apple Galette (Tart)

Baking Galette

  • Place baking sheet or stone on center shelf of oven
  • Bake at 180С\350F\4 gas mark for about 40 minutes, until center is bubbling, and crust is golden brown.
  • Set on cooling rack to cool


  • 4 portions



Peach Panna Cotta Recipe

Peach Panna Cotta Decorated With Peaches
Peach Panna Cotta Decorated With Peach Slices

This recipe has been in our family a long time it was given to us by an aunt when we lived in Panama on 81 and who knows how long she’d had it before she passed it on to us. It has been a family favorite and it’s easy to make. Originally described as a cheese putting in the recipe in Spanish, we have been making it before we understood it to be Panna Cotta. But I’ll be honest most times we don’t bother with putting it Panna Cotta Form. Usually, we just put it in a big dish and scoop it out with the big spoon to serve to serve or put it in individual serving size drinking glasses.

While the common way to serve Panna Cotta is to make the base and pour a syrup or a fruit topping on it, this recipe incorporates the peaches into the body of the Panna Cotta and therefore no sauce is required.

This is an interesting approach to a panna cotta in that it uses both milk and cream cheese, so, if you wanted to, I suppose, you could put this on the crust and turn it into an icebox cheesecake.

Peach Panna Cotta Ingredients

  • two packets of unflavored gelatin (Knox) (5 teaspoons/ 15g)
  • one can of evaporated milk (12 fl. oz. / 354 mL)
  • One 8 package of cream cheese (8 oz/ 226.80g)
  • 1 cup of sugar (8 oz. / 600g)
  • 1 can of sliced peaches in syrup (15.25 oz. / 432g)

Peach Panna Cotta Preparation Directions

  • Remove peach slices from syrup and ser syrup aside for later use
  • Cut peach slices into smaller chunks
  • Blend milk and cream cheese
  • Add sugar to milk mixture and blend again
  • Sprinkling the gelatin evenly over ½ cup of cool water and let set until the gelatin swells and softens
  • Heat up the syrup (do not boil)
  • Stir Gelatin slowly into the hot syrup
  • Pour syrup and Gelatin mix to milk mix in blender and blend again.
  • Pour mix in to the dish, ramakins, or glasses of choice
  • Add Peaches distributed even across the milk mixer
  • Place in refrigerator for at least two hours

Related References


What is a Panna Cotta?

Panna cotta with fruits and mint
Panna cotta with fruits and mint

The Panna Cotta is an elegant super simple dessert to prepare, made with flavored milk and set with gelatin.

A variety of cream and milk types can be used to create a Panna Cotta which may include whole milk, skim milk, condensed milk, evaporated milk or even in some cases a combination of milk and yogurt or cheese, such as, cream cheese, ricotta cheese, or cottage cheese.

Traditionally, the flavored Panna Cotta serves as a base and is decorated in flavored with additional toppings, sauces, fruits, and berries.

Most frequently seen in restaurant settings, Panna Cotta’s are a very simple and fashionable dish to serve at home and every cook should learn to make it.

Panna Cotta Related References

Cherry Pie Recipe

Cherry Pie
Cherry Pie

Cherry pie may well be my favorite type of pie, there is something about the combination of sweet and tart which appeals to my taste buds. And in the early summer, when cherries are in season, what better way to take advantage of the abundance of this fruit. I have very fond memories of family cherry trees in our neighborhood, which metaphorically produce tons of cherries every summer or, perhaps, given the number of trees in our neighborhood when I was growing up, not so metaphorically.

Cherry pie ingredients
Cherry pie ingredients

Cherry pie ingredients

  • Butter 150 gr (5 oz)
  • Eggs 2 pieces (only yolks)
  • Sugar 200 gr (7oz) (100 gr in the dough and 100 gr in the jam)
  • Vanilla sugar 10 gr (1\2 oz)
  • Lemon juice 1 tsp.
  • Salt pinch (1/8 tsp.)
  • Flour 250 gr 8 oz(1/2 lb. )
  • Cherry 200 gr (7 oz)
  • Cinnamon 1 tsp. (optional)
  • Cornstarch 1 tsp.

Cherry pie cooking directions

Cherry pie crust ingredients
Cherry pie crust ingredients
  • Let’s the pie crust; to do this, we mix sugar lemon juice and butter

Note: the butter must be very soft, before use; so, remove it from the refrigerator and bring it to room temperature (About 1.5-2 hours).

  • Add the yolks and mix together
Butter mixture for crust
Butter mixture for the crust
  • Add flour to the butter mixture and knead the dough with your hands.
Adding flour to crust butter mixture
Adding flour to crust-butter mixture
  • When thoroughly mixed (do not overwork), wrap the dough in food film and put in the refrigerator for 1 hour.
Cherry pie dough
Cherry pie dough
  • To make the cherry filling, put fresh cherries (without cherrystones) and sugar put in a saucepan.
Pitted cherries and sugar in pan
Pitted cherries and sugar in a pan
  • Boil and after boiling add starch (mixed in a small amount of cold water) and cinnamon,
  • Bring back to a slow simmer and cook until thickened.
  • Take the dough from the refrigerator and spread the dough evenly it into the pie pan sides and bottom. I used the 16 cm pie pan.
Cherry pie pan lined with dough
Cherry pie pan lined with dough
  • The add the filling and bake 40-45 min. 190 C\375F\4 gas mark.
Oven ready cherry pie
Oven ready cherry pie