Recipes : Dessert

Cakes, tarts and sweet treats — including milk-free, egg-free and gluten-free versions.

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Dessert

Choosing and adapting your dessert

Desserts are often the first casualty of allergen-free diets: eggs, milk, gluten and tree nuts are everywhere. This is exactly where the substitution approach comes into its own.

To replace an egg in a cake, apple purée, mashed banana or a "flax egg" (one tablespoon of ground flaxseed in three of water) work wonders in soft, moist bakes. For milk, plant-based drinks (oat, soy, rice) substitute volume for volume in most batters and creams.

Every dessert card shows the original recipe and, where relevant, the brick to adapt: a milk-free custard, a dairy-free ganache, a gluten-free shortcrust. Plenty to enjoy without leaving anyone out.

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Chocolate and pear Kings Galette

Pink eggs & beetroot with yogurt & chilli butter

Galette of the traditional kings with apples and frangipane

Tanghulu

Impossible Buttermilk Pie

Sticky banana, date & pecan skillet pudding

Affogato (Espresso-Topped Gelato)

Nougat blanc de Provence

Galette of the gourmet kings with chocolate and cherries

Dark chocolate hearts Nestlé Dessert®

Pavlova of Mother's Day with Red Fruit

Traditional Easter cake: My grandmother's recipe

Peanut Butter and Jelly Pie

Eid desserts

Tomato tart, mustard and Provence herbs

Cupcakes Mother's Day to decorate with children

Super simple apple and speculoos verrine

The small pumpkin (special child)

3-Ingredient Strawberry Compote

Nougat frozen with almonds

Lamb recipe from soft Alsatian Passover

Chocolate chip banana bread

Tiramisu au nougat

Strawberry balls

Choosing and adapting your dessert