What are the best Swiss dessert recipes

The 10 best dessert recipes with Swiss fruits

Summertime is the time of raspberries, blackberries and blueberries. But the plums are a must at this time of the year. That's why we're presenting you with the 10 best dessert recipes with Swiss fruits.

This article is presented by Swiss Fruit Association.

The 10 best dessert recipes with Swiss fruits

Pavlova with berries

Ingredients for 6 people

  • 4 egg whites

  • 1 pinch of salt

  • 100 g of sugar

  • 1 tsp white wine vinegar

  • 100 g powdered sugar

  • 2 teaspoons cornstarch

  • 500 g raspberries

  • 1 tablespoon of sugar

  • 3 dl cream

  • 125 g blueberries

Draw 6 circles approx. 10 cm in diameter on baking paper. Place paper on a tray. Beat the egg whites with a pinch of salt until stiff. Gradually pour in the sugar. Add the vinegar, continue beating until the mixture is glossy and very firm. Mix the powdered sugar and cornstarch, carefully fold into the egg whites. Spread the mixture with 2 tablespoons on the roundels, make a well in the middle.

Bake the Pavlovas in the lower half of the 100 degree oven for 90 minutes, leaving the oven door ajar. Allow to cool on a grill.

Finely puree 250 g raspberries with sugar, strain through a sieve. Whip the cream until stiff, spread over the pavlovas. Scatter the rest of the berries on top and drizzle with berry sauce.


Red fruit jelly (Photo: www.swissfruit.ch)

Red fruit jelly

ingredients for 4 persons

  • 250 g strawberries

  • 250 g raspberries

  • 1 dl of water

  • 1 tbsp lemon juice

  • 25 g of sugar

  • 1 ½ teaspoon cornstarch

  • 125 g blackberries

  • ½ vanilla stalk

  • 1.8 dl Nordic sour milk

Halve or quarter the strawberries. Bring 125 g strawberries and 125 g raspberries to the boil with 1 dl water, lemon juice and sugar, simmer for 2 minutes. Puree finely with the hand blender.

Mix the cornstarch in 2 tablespoons of water and add to the puree. Bring to the boil while stirring. Put the rest of the berries in the hot puree, transfer to a bowl and let cool down well.

Slit the vanilla stalk lengthways. Scrape out the vanilla pulp and mix with the sour milk. Divide the red fruit jelly in bowls, serve with the sour milk.


Lime panna cotta with berry sauce (Photo: www.swissfruit.ch)

Lime panna cotta with berry sauce

ingredients for 4 persons

  • 3 stalks of lemongrass

  • 5 dl single cream

  • 50 grams of sugar

  • 1 packet of agar from Migros or ½ teaspoon from Morga

  • 1 organic lime or lemon

  • 500 g mixed berries, e.g. strawberries, raspberries, blueberries

  • 25 g of sugar

  • 1 teaspoon corn pea

Finely chop the lemongrass. Bring lemongrass with cream, sugar and agar agar to the boil while stirring, simmer gently for 1-2 minutes. Pour through a sieve. Finely grate the lime zest, squeeze out some juice for the berries. Add the lime zest to the cream, pour into molds and let cool for about 2 hours.

Set aside 200 g berries for the garnish. Finely puree the rest of the berries, bring to the boil with 1 tablespoon of lime juice, sugar, Maizena and 0.5 dl of water while stirring. Pour slightly cooled into the molds, chill for another 2 hours. Garnish with the remaining berries before serving.


Power drink (Photo: www.swissfruit.ch)

Power drink

Ingredients for 1 person

  • 125 g mixed berries, e.g. blueberries, raspberries, strawberries

  • 100 g plain yoghurt

  • 1 ½ tbsp millet flakes

  • 0.5 dl of water

  • ¼ teaspoon cardamom powder

  • a little sugar if you like

Halve the large berries. Put all ingredients in a tall container and puree finely, if desired, sweeten with a little sugar. Pour into a glass and serve as soon as possible.

Tip: add ½ teaspoon instant coffee powder.


Berry tart with mascarpone cream (Photo: www.swissfruit.ch)

Berry tart with mascarpone cream

Ingredients for a baking tray 26 cm in diameter

  • 200 g of flour

  • 50 grams of sugar

  • 2 pinches of salt

  • 100 g cold butter, cut into flakes

  • 1 egg

  • 1 lime

  • 1 dl elderflower syrup

  • 3-5 sprigs of peppermint

  • 250 g mascarpone

  • 100 g natural yogurt

  • 750 g mixed berries, e.g. strawberries, raspberries, blueberries

  • powdered sugar

Rub the flour, sugar, salt and butter between your fingers to a crumbly mass. Add the egg, quickly combine everything into a dough. Chill for 30 minutes. Roll out the dough and place in the baking tray. Prick the pastry base several times with a fork. Place baking paper on top, weigh down with legumes. Bake in the lower half of the 180 degree oven for 15 minutes. Remove the paper and pulses, bake for another 10 minutes. Let cool down.

Bring the syrup with peppermint to the boil, let it steep for 15 minutes, remove the peppermint. Finely grate the lime zest, squeeze out the juice. Add both to the syrup, stir together with the mascarpone and yoghurt until creamy. Spread on the cake base, sprinkle the berries on top and dust with powdered sugar.


Blackberries with coconut sprinkles (Photo: www.swissfruit.ch)

Blackberries with coconut sprinkles

Ingredients for 4 servings

  • 1 thumb-sized piece of ginger root

  • 3 tbsp lime juice

  • 2 tbsp raw cane sugar

  • 750 g blackberries

  • powdered sugar


  • 50 g cold butter

  • 50 g raw cane sugar

  • 50 grams of flour

  • 50 g desiccated coconut

Finely grate the ginger, mix with the lime juice, 2 tablespoons of sugar and blackberries. Distribute in a large form or in portion molds.

For the crumble, cut the butter into small pieces. Quickly rub the remaining ingredients between your fingers until crumbly. Spread over the blackberries.

Bake in the 180 degree oven for about 20 minutes. Dust lukewarm or cold with icing sugar and serve.


Berry heads with vanilla sauce (Photo: www.swissfruit.ch)

Berry heads with vanilla sauce

ingredients for 4 persons

  • 1-2 oranges with untreated peel (1 dl orange juice)

  • 3 sheets of gelatine, soaked in water

  • 1 dl carbonated mineral water

  • 250 g raspberries

  • 250 g blueberries

  • 15 g corn starch / Maizena (1 ½ tbsp)

  • 4 dl milk drink

  • 1 vanilla pod

  • 30 g sugar or 2 tablespoons sweetener powder

  • 1 pinch of saffron powder

  • 1 pinch of cayenne pepper, to taste

Finely grate from an orange peel. Squeeze out 1 dl of juice, dissolve it with the drained gelatine in a small pan over low heat, allow to cool. Add the mineral water and the grated orange peel. Divide the berries into 4 molds (approx. 2 dl content). Put the rest of the berries aside for the garnish. Pour orange juice into the molds. Chill for 3-4 hours.

Dissolve the corn starch in the milk. Cut the vanilla pod lengthways and scrape out the pulp. Add the pulp and stalk to the milk with sugar and saffron. Bring to the boil, stirring, and simmer for 1 minute. Carefully season with cayenne pepper. Put in a cool place.

Briefly place the molds in warm water, loosen the heads and turn them onto a plate. Pour in the vanilla sauce and garnish with the remaining berries.


Plum sorbet with pear (Photo: www.swissfruit.ch)

Plum sorbet with pearling

ingredients for 4 persons

  • 750 g plums

  • 150 grams of sugar

  • ½ tbsp lemon juice

  • 75 g pear, pear syrup

  • 250 g mirabelle plums and / or plums

  • some lemon juice

  • 1 tbsp pear, pear syrup

  • 1 tbsp chopped pistachios

Stone the plums and cut into small pieces. Simmer openly with sugar and lemon juice for 10-15 minutes. Add the pear, puree and strain through a sieve. Let cool down. Put the mixture in a large bowl and let it freeze for 6-8 hours, stirring well from time to time. Or prepare sorbet in an ice cream machine. The sorbet stays rather creamy and does not freeze completely.
Stone plums and plums, cut into wedges, mix with lemon juice and pear. Serve the sorbet, mirabelle plums and plums, sprinkle with pistachios.

The sorbet stays smooth in the freezer for a long time.


Plum cream (Photo: www.swissfruit.ch)

Plum cream

ingredients for 4 persons

  • 500 g plums

  • 0.5 dl orange juice

  • 3-4 tbsp sugar

  • 1 tonka bean or vanilla pod

  • 150 g cream quark

  • 2 dl bifidus yogurt

Stone the plums and cut into wedges, put some aside for the garnish. Put the plums, orange juice and sugar in a pan. Add either the tonka bean or the vanilla pod with the pulp that has been scraped out. Bring to the boil, simmer for 15 minutes and allow to cool. Remove the tonka bean or vanilla pod, puree the plums.

Mix the cream quark and yoghurt, save 2-3 tablespoons for the garnish. Stir the rest of the mixture into the puree. Divide the cream into bowls, garnish with plums and quark cream.

Almond crepes with plums (Photo: www.swissfruit.ch)

Almond crepes with plums

ingredients for 4 persons

  • 50 grams of flour

  • 1 pinch of salt

  • 1.25 dl milk

  • 1 egg

  • 500 g plums

  • ½ teaspoon cinnamon

  • 10 g sugar or a few drops of sweetener

  • 150 g low-fat quark

  • 10 g powdered sugar or a few drops of sweetener

  • 10 g flaked almonds

  • 1 teaspoon oil

Mix the flour, salt and milk well with the whisk. Whisk the egg, stir into the dough, let rest for 15 minutes.

Stone the plums and cut into wedges. Put the cinnamon, sugar and 2-3 tablespoons of water in a pan, cover and simmer for about 5 minutes. Mix the quark with the icing sugar until smooth. Roast the almond flakes in a small non-stick frying pan until golden brown, add to the crepe batter. Brush the pan with a little oil, bake 4 crepes one after the other. Arrange the crepes on plates, fill with quark and warm plums, fold up the crepes.

You might also be interested in that

Bird count worldwide: 1.6 billion sparrows - but only 3000 kiwis

Lucerne Theater relies on ensemble work under Ina Karr