When the Heatwave Hits, Keep Dessert Simple

When temperatures climb like they have across Europe this week, turning on the oven is probably the last thing anyone wants to do. That's exactly when the simplest desserts are often the most satisfying.

A bowl of fresh seasonal fruit is hard to beat. Juicy peaches, sweet strawberries, ripe melon, cherries, blueberries—whatever looks best at the market. Cut everything into bite-sized pieces, chill well, and serve straight from the fridge. If you like, add a squeeze of lemon or lime, a few fresh mint leaves, or a sprinkle of toasted nuts for a little extra texture.

No baking, no fuss, just refreshing, colourful fruit at its best. Sometimes the perfect summer dessert is also the easiest one.

What's your favourite fruit combination for a hot summer day?

Cherry clafoutis (clafoutis aux cerises in french)

🌟 Difficulty	⏱️ Time	🍽️ Serves
★ Easy	1 hr	8–10

Cherry clafoutis (clafoutis aux cerises in french) is a classic french dessert for summer that is pretty easy to make. It has actually fresh cherries in a rich custard that you can serve warm or at room temperature.
Traditional clafoutis is made with cherries that have still their pits that french say that make a difference in taste. I have used ready-made cherries that have already been pitted and preserved in a light syrup, though. It's so easy to make and so summerish that I could not resist to add it to my blog that time of the year! And if you are among the lucky ones that have a cherry tree, here's how to use your extra cherries :)

Happy & tasty summer !

Pavlova

🌟 Difficulty	⏱️ Time	🍽️ Serves	🔪 Skill level
★★ Easy	1 hr 30 min + cooling	6–8	Beginner

A printable recipe card perfect for Valentine’s Day in my Etsy shop. 👉 Get it here →

This is a big moment for this blog...
I will include the recipe of a divine cake, the one that is needed for an Indian summer period that we are having right now in my place...

Pavlova cake!!!

Gorgeous, royal, "sexy", summer-ish, full of anti-oxidants, tastes like heaven, ... whatever I will say, it will be less for this cake. Just try it yourself and you will see and taste what I mean ;)
Origins of the cake looks like to be New Zealand or Australia and the name comes from a known Russian ballet dancer Anna Pavlova (weird combination, I know). For the fans, check to verify all that by yourselves. Let's concentrate here with the essentials: how to make it!
I would like to thank Joachim, who likes to cook and inspired me with a similar recipe ;)