Desserts on 🍽️ Recipes & ⚗️ Analysis by Diego

Grape Pudding (Sugolo)

Wed, 30 Sep 2026 00:00:00 +0000

Grape Pudding (Sugolo)

1. Ingredients

Ingredient	Quantity
Grapes	500 g
Cornstarch (or flour)	to taste, about 10% of the liquid obtained (e.g. 50 g per 500 ml)
Sugar or dates (optional)	to taste (see notes)

The 500 g of grapes is weighed on the stalk; once cooked and strained you usually get between 350 and 450 ml of liquid, so the starch must be measured against the actual liquid, not the starting weight of the grapes.

Fruit Tiramisù: Peach and Lemon

Thu, 17 Sep 2026 00:00:00 +0000

Fruit Tiramisù: Peach and Lemon

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Ladyfingers you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Ladyfingers (min g, max g): g

1. Ingredients

The lemon custard is its own recipe: make it following its page, with the amount of milk shown below. Use the selector at the top to adjust every amount.

100% Plant-Based Lemon Custard

Mon, 14 Sep 2026 00:00:00 +0000

100% Plant-Based Lemon Custard

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Plant milk (soy or oat) you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Plant milk (soy or oat) (min g, max g): g

1. Ingredients

Ingredient	Quantity
Plant milk (soy or oat)	500 g
Sugar	100 g
Cornstarch	60 g
Fresh lemon juice	80 g
Ground turmeric (optional)	5 g
Lemon zest (optional)	1 lemon

The ingredients: plant milk, sugar, cornstarch and lemon juice.

2. Method

In a large saucepan, dry-mix the 60 g cornstarch with the 100 g sugar. This coats the starch granules and prevents lumps once the liquid is added.
Slowly pour in the cold 500 g plant milk, whisking by hand until the mixture is perfectly smooth. If using the 5 g turmeric, add it now and whisk until evenly distributed. Optional: if you want to use lemon zest, add it now. I have made this custard with and without zest and notice no particular difference in the final result; personally I skip it, to avoid the nuisance of removing the zest once the custard thickens.

The cream still liquid on the heat. Bubbles are still visible on the surface, a sign that the temperature is still low.

Set the pan over medium heat and whisk constantly, without stopping. For the first few minutes the mixture stays liquid; around 65-75 °C it starts to thicken progressively.
Watch the surface: bubbles and foam form in the early stages. When the bubbles vanish and the custard turns visibly denser and glossy, add the 80 g lemon juice all at once and whisk vigorously to incorporate it.
Keep cooking until the custard is visibly thick and smooth: you can tell because it resists the spatula or spoon you are stirring with. This completes starch gelatinisation and removes the raw-starch taste. Do not cook further, and take the pan off the heat. Keep stirring for 1 minute.
Transfer the custard to a glass or ceramic container. To prevent a skin from forming, you can dust a little sugar over the surface, or cover with a lid suitable for contact with hot food. Cling film, plastic and foil in general are not suitable. If instead you plan to blend the custard before use, you can leave the surface uncovered (cover with a lid not in contact).
Let it cool at room temperature for 15-20 minutes, then refrigerate for at least 2 hours. The custard thickens further as it cools; if it sets too firm, whisk briefly to bring it back to the desired texture. If you are making this custard for a fruit tiramisù, 15-20 minutes is enough, after which you can layer the custard into the tiramisù.

3. Technical Notes

Lemon pastry cream or lemon curd?

These are two preparations with a different thickening mechanism, not simply "more or less starch". Classic lemon curd contains no starch: it thickens with eggs and butter, gently coagulated at around 75-80 °C, and the dominant liquid is lemon juice (with butter and eggs in significant amounts). Lemon pastry cream, by contrast, has milk as the dominant liquid and thickens with starch, typically around 7-8% of the milk's weight, plus yolks that add structure.

100% Plant-Based Fruit Crumble

Thu, 03 Sep 2026 00:00:00 +0000

100% Plant-Based Fruit Crumble

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Total fruit you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Total fruit (min g, max g): g

1. Ingredients

Crumble topping

Granola Fruit Crumble

Thu, 03 Sep 2026 00:00:00 +0000

Granola Fruit Crumble

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Total fruit you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Total fruit (min g, max g): g

1. Ingredients

Granola topping

Greek Yogurt Cloud Cake

Sun, 02 Aug 2026 00:00:00 +0000

Greek Yogurt Cloud Cake

Several people asked me for a slightly lighter version, just as good, of the Philadelphia cloud cake. I created this Greek yogurt version, already tested and I can confirm it's worth it; it's delicious and still has that cloud effect.

1. Ingredients

Ingredient	20 cm tin	28 cm tin (×1.5)
Full-fat Greek yogurt (5% fat)	240 g	360 g
Seed oil (sunflower, corn or rice)	48 g	72 g
Whole milk	72 ml	108 ml
Egg yolks	6 (~108 g)	9 (~162 g)
Weak plain flour (type 0, W < 170)	48 g	72 g
Cornstarch or potato starch	18 g	27 g
Grated lemon zest	½ lemon	1 lemon
Lemon juice (in the base)	12 ml	18 ml
Vanilla extract	6 g	9 g
Egg whites	6 (~180 g)	9 (~270 g)
Caster sugar	84 g	126 g
Lemon juice (in the meringue)	5 ml	7 ml
Honey (optional)	14 g	21 g

2. Method

Note: the quantities listed below refer to the 20 cm tin. For the 28 cm tin, see the ingredients table (×1.5 column).

Cloud Cake

Mon, 27 Jul 2026 00:00:00 +0000

Cloud Cake

Ingredients
Meringue recalculation table by egg white weight
Detailed method
Water bath baking: why and how
Metal tin vs silicone mould
Oil vs butter
The role of fats: cream cheese, yogurt, ricotta
Why the cake deflates and how to prevent it
The science of meringue
Flour, starch, or potato starch: what changes
Notes on the 28 cm tin
Sources

Ingredients

Recipe with quantities for a 20 cm tin (base version) and a 28 cm tin (scaled x1.5). All ingredients at room temperature.

Fruit Crumble with Buckwheat Biscuits

Fri, 24 Jul 2026 00:00:00 +0000

Fruit Crumble with Buckwheat Biscuits

1. Mixed Berry Crumble

Ingredients / Topping

Ingredient	500g biscuits	300g biscuits	150g biscuits
Buckwheat biscuits, roughly crumbled	500 g	300 g	150 g
Cold butter, cubed	133 g (27%)	80 g (27%)	40 g (27%)
Rolled oats	100 g (20%)	60 g (20%)	30 g (20%)
Hazelnuts, roughly chopped	100 g (20%)	60 g (20%)	30 g (20%)
Brown sugar	50 g (10%)	30 g (10%)	15 g (10%)
Fine salt	5 g (1%)	3 g (1%)	1.5 g (1%)

Ingredients / Filling

Ingredient	500g biscuits	300g biscuits	150g biscuits
Mixed berries (blackberries, blueberries, raspberries, redcurrants)	2000 g (400%)	1200 g (400%)	600 g (400%)
Caster sugar	167 g (33%)	100 g (33%)	50 g (33%)
Lemon juice	50 ml (10%)	30 ml (10%)	15 ml (10%)
Cornstarch	40 g (8%)	24 g (8%)	12 g (8%)
Grated lemon zest	1½ lemons	1 lemon	½ lemon

Method

Quantities refer to the 150 g biscuits portion. For other amounts see the ingredients table.

Tiramisù with Buckwheat Biscuits

Fri, 24 Jul 2026 00:00:00 +0000

Tiramisù with Buckwheat Biscuits

Light Yogurt Tiramisù with Mixed Berries (no cream)

"The Summer One" - Maximum lightness without sacrificing flavour

Serves 6 (glasses or small baking dish)

Ingredients

Component	Ingredient	Amount
CREAM	Full-fat Greek yogurt (10% fat)	400 g
	Wildflower honey (or chestnut)	60 g
	Lemon zest	½ lemon
SOAKING LIQUID	Mixed berries (raspberries, blueberries, redcurrants)	300 g
	Whole milk (or plant-based)	100 ml
	Sugar	20 g
	Lemon juice	15 ml
ASSEMBLY	Buckwheat biscuits	~200 g
	Fresh berries	80 g (decoration)
	Fresh mint	a few leaves

Method

Blend 300 g berries + 100 ml milk + 20 g sugar + 15 ml lemon juice. Strain through a fine-mesh sieve to remove seeds. Pour into a wide shallow plate.
In a large bowl, whisk 400 g Greek yogurt + 60 g honey + lemon zest by hand for 1 minute until smooth and creamy.
Spread a thin layer of cream on the bottom of the dish (about 3 tablespoons).
Dip the biscuits one at a time in the berry mixture for 3-4 seconds per side. Arrange in a single layer over the cream.
Cover with half the remaining cream, levelling with a spatula.
Repeat: second layer of soaked biscuits, then the rest of the cream.
Decorate with fresh berries and mint leaves.
Cover with cling film and refrigerate for at least 4 hours (ideal: 8 hours).

Orange Tiramisù with Raspberries

"The Citrus One" - An improved version of the lemon curd variant

The Complete Cheesecake Guide

Wed, 09 Jul 2025 00:00:00 +0000

Cheese and Dairy Table: choosing the right one
Sour cream / Crème fraîche: what it is and how to substitute it
Recipe 1: Classic New York (Philadelphia)
Recipe 2: Balanced (Philadelphia + Greek Yogurt)
Recipe 3: Light (Ricotta + Greek Yogurt)
How to handle eggs
Baking in a water bath: the definitive guide
Silicone pan: yes or no?
Bundt shape (pan with central hole)

Cheese and Dairy Table

Values per 100 g. Saturated fat is the key indicator for cardiovascular health.

Desserts on 🍽️ Recipes & ⚗️ Analysis by Diego

Grape Pudding (Sugolo)

Grape Pudding (Sugolo)

1. Ingredients

Fruit Tiramisù: Peach and Lemon

Fruit Tiramisù: Peach and Lemon

1. Ingredients

100% Plant-Based Lemon Custard

100% Plant-Based Lemon Custard

1. Ingredients

2. Method

3. Technical Notes

Lemon pastry cream or lemon curd?

100% Plant-Based Fruit Crumble

100% Plant-Based Fruit Crumble

1. Ingredients

Granola Fruit Crumble

Granola Fruit Crumble

1. Ingredients

Greek Yogurt Cloud Cake

Greek Yogurt Cloud Cake

1. Ingredients

2. Method

Cloud Cake

Cloud Cake

Ingredients

Fruit Crumble with Buckwheat Biscuits

Fruit Crumble with Buckwheat Biscuits

1. Mixed Berry Crumble

Ingredients / Topping

Ingredients / Filling

Method

Tiramisù with Buckwheat Biscuits

Tiramisù with Buckwheat Biscuits

Light Yogurt Tiramisù with Mixed Berries (no cream)

Ingredients

Method

Orange Tiramisù with Raspberries

The Complete Cheesecake Guide

Table of Contents

Cheese and Dairy Table