A chocolate-coated ice cream and digestive log with a strawberry filling, drizzled with bourbon biscuits, is a perfect ending to a Christmas lunch.

Creamy strawberry & raspberry treats with a delicious chocolate coating. 

A creamy vanilla cheesecake, with a delicious bourbon cream shell, and a crispy chocolate ganache.

November Bones, or "Għadam tal-Mejtin" are bone-shaped almond sweets made for All Souls' Day (November 2nd) and throughout November. They symbolize the dead and are part of Maltese traditions honoring the departed.

The perfect Summer refreshing drink

A fruity version of an Italian classic.

A creamy vanilla cheesecake, with a caramel fig glaze and a fig biscuit crunchy shell.

Soft vanilla sponge cake with a creamy ħelwa tat-tork filling. Even though I've been creative with the decoration, you can simply bake this as a plain cake. For my version I used double the amount given, and baked 8 cakes in a 15x15cm baking tin.

Baked Alaska is a classic dessert that features a unique combination of textures and temperatures. Our recipe consists of a base layer of vanilla sponge cake, topped with traditional Maltese ice-cream with crunchy almond Krustini chunks, all enclosed in fluffy meringue.

Discover the joy of our vegan frozen yoghurt – a creamy delight made from plant-based ingredients, fresh fruit and no sugars.

No sugar, no flour, only healthy goodness.

These are not the traditional figolli, but a healthier option for those who are careful about their weight. This recipe doesn’t contain refined sugar or butter. For a sweeter version, choose very ripe bananas.

Pasta Shell Zeppoli

The Strawberry Figolla

Easter Colomba: Italian Easter cake shaped like a dove, similar to panettone, with candied fruits, almonds, and sugar glaze. Symbolizes peace and resurrection.

A great alternative to the traditional krustini. Perfect for teatime.

With only 3 Ingredients this crispy log goes well with the kids!

Fresh almond & vanilla cream balls with a chocolate golden shell. Ideal for the festive season.

Pandoro isn't that complicated to make, it might sound like a lot of work but in reality, there are 3 simple steps. This is ChEAT's version with a creamy pistachio filling.

The star ingredient in this recipe is patience, but totally worth it!