Lozärner Birnenweggen Mousse
Chocolate mousse with a pear-y twist.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All in Swiss Desserts
Chocolate mousse with a pear-y twist.
Who doesn’t love a streusel cake? This one has a creamy quark filling and can be topped with your fruit of choice (especially rhubarb!)
This is a pretty simple no-bake dessert—cookie crust plus ganache top—and you can use most kinds of chocolate, including Easter leftovers.
The classic Swiss Easter tart, with rice pudding filling, in bunny form.
Popular for children’s birthday parties, and easy for kids to make, this no-bake dessert can (arguably) be put together with things you already have in your pantry.
An incredibly simple, sweet Wähe, with a cream filling.
Glimmering in Swiss bakery windows are the weighty Vogelnestli (bird’s nests), with a buttery base and nutty meringue border filled with jam.
Bursting with jam and topped with almond paste, this delicious traybake is perfect for Zvieri.
Magentraes is a pretty pink spiced sugar made in canton Glarus.
Solothurn’s very own cake, chock full of hazelnuts.
Fabiana’s Lucernese gingerbread, is a fan favourite among her five children, numerous grandchildren, and Sam’s family, who lived next door for over a decade.
If you live in the Emmental, there is only one place for Merängge: Kemmeriboden.
A light and lemony cake made with Ziger, a by-product of cheesemaking and similar to ricotta.
Nothing beats the sophisticated Eiskaffee as a treat on a hot summer’s day in Switzerland.
For Sam, Migros Bärentatzen are the only variety worth eating, no other brand (or lovingly prepared homemade version) will do.
No rice, no semolina, no leftover bread—just a whole lot of cream.
A Valais version of the classic French dessert. The custard is infused with saffron (did you know they grow it in Valais?) and Distillery Morand’s delicious mousse replaces the fussy meringues.
That’s right, you don’t have to poach meringues AND you get a hit of booze. You’re welcome.
Brönnti Creme is a beloved Swiss dessert that you’ll find on the menu everywhere, from Grosi’s kitchen to high-end restaurants.
Although it’s a simple dish, there are still many ways to mess it up.
Rice pudding on a bed of applesauce and sprinkled with cinnamon sugar. Classic comfort food.
I know you only got your Samichlaus sack yesterday, but really, who can eat that many peanuts?
