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I love Croatian food, but finding Croatian recipes in English isn’t always an easy task, so today I thought I’d post my own version of a famous Croatian dessert, paradižot.  I beg forgiveness if my interpretation is lacking in authenticity, but my family have been most pleased with the results.


  • 1 litre cream (or milk)
  • 7 eggs, separated
  • pinch of salt
  • 5 tablespoons caster sugar
  • 1 tablespoon vanilla sugar
  • zest of 1 lemon
  • 1/8 cup rum and milk (ratio according to personal taste)
  • 100g savoiardi biscuits (butter biscuits are traditional)
  • dark chocolate for grating



Whip the egg whites with the salt until stiff, then beat in vanilla sugar.

Warm the cream and sugar in a wide pan to a gentle simmer.  Add spoonfuls of the egg whites and poach on both sides for 3-5 minutes.  (They should float around like icebergs.)


Line the bottom of a serving dish (e.g. flat casserole dish) with the biscuits (and put aside any leftovers).  Sprinkle the biscuits with the rum/milk mixture, then half of the lemon zest.


When the egg whites are cooked, layer them over the biscuits and crumble any leftover biscuits over the top.


Add the egg yolks, vanilla sugar, and remaining lemon zest to the milk and heat gently. Stir constantly until the mixture thickens, then pour over the biscuits and egg whites.

Finally, grate chocolate over the top and chill in the refrigerator for several hours before serving.