There is nothing like your sweet embrace on a cold morning of the first day in the new year…
Remember me asking Mladen what kind of dessert he would like me to make for New Year’s? This was the first treat that opened our 4 day sweet marathon during holidays.
Again, for the guide I used sweetlyraw blog post Lemon Berry Swirl Cheesecake. It may seem silly to you that recently all my dessert posts are inspired by her, but why would I search for other ideas, when her blog offers such a variety of recipes and different ingredients.
In the past few weeks, we’ve gone crazy for all kinds of berries. We can’t wait for them to be in season, so we can eat them fresh. Until then, frozen or dried are just as good!
For the crust I used: raw almonds, dates (instead of raisins), coconut shavings and vanilla powder. Blended all in food processor, until I got an ooey gooey texture which I transferred and pressed into the pie dish.
My version of filling was pretty similar as the original, but instead of agave, I again used dates. I love dates! We have just recently found the unsweetened version and we are over the moon for them! After I made the “white” part of filling and put a part to it aside, I added mixed berries in the mixture. When I placed the blobs of lemon filling onto the berry one, I had no idea how to make a swirl. And I mean that literally. Not that it’s hard, but I was all over the place, so I almost ended mixing it, instead of making a swirl. But you can tell some kind of decoration is there… Can you?
This was my first attempt of making really artsy food photography. If you could see me while taking pictures, you would laugh so hard. I almost swung from the chandelier (no pun intended). Photography and at the moment, especially food photography fascinates me. Hopefully you’ll stick around to see my photo skills progressing to the pro level 🙂