Gardeners know that wild strawberry bushes can't grow and bear fruit near strawberries or raspberries. They like the company of lavender or chives. Maybe they know that next to strawberries and raspberries – the queens of the summer - they look inconspicuous. It is not true. We all know that there is nothing better than wild strawberries, garden-fresh in grandma's garden on a summer day.

Today I bought a small basket of fresh, ripe wild strawberries. This fruit doesn't keep for long, so you need to eat it fast. So I prepared a yummy dessert with wild strawberries. I didn't cook them, because they are so delicious fresh. We ate them fresh with stracciatella cream and almonds.

Ingredients (for 2 people)
200g of wild strawberries
100g of 30% sweet cream
100g of mascarpone cheese
100g of chocolate drops
2 teaspoons of caster sugar
a couple drops of vanilla essence
a couple of cantucini
a few almonds

Today I would like to share with you the recipe for a dessert for everybody who watches their waistline but likes to eat something sweet. I recommend muffins which look like normal muffins, but hold a secret: a thin almond hull and a lot of fruit inside. This muffins look very inconspicuous, but it is only to confuse the enemy. You only need one bite and you failed... miserably. I'm sure that one muffin is not enough. I filled my muffins with blueberries. You could use also bilberries, gooseberries and currants. Make these muffins in your home; they are worth it.

Ingredients:
dough
100g of flour
4 tablespoons of minced almonds
100g of butter
1 egg yolk
2 tablespoons of caster sugar
filling
200g of blueberries
2 tablespoons of flour
2 tablespoons of brown sugar

Basically, the strawberry season is in June. There are strawberry species which give fruit until autumn. These species are: ostara, san andreas and monterey. Thanks to them I may enjoy my favourite fruit all summer. In July my children more often go for raspberries, blackberries or nectarines, but that doesn't mean that they don't eat yummy desserts with strawberries. No! My children love desserts above all.

Today I would like to share a recipe for those who, like me, love halvah and strawberries. Unfortunately, or maybe fortunately, I can't say that it is dietetic. Sometimes you may allow yourself a bit of madness – for example while on holiday – and sin with this wonderful creamy sweetness with a slightly sour strawberry mousse.

Ingredients:
200g of mascarpone cheese
150g of 30% sweet cream
150g of halvah
350g of strawberries
a fistful of cashew nuts

Because of the fact that the summer is the fruit season, I think that it's a sin if you don't use them. My children at least twice a day ask me to prepare bowls with fresh fruit. They get a mixture of the fruit which I bought at the market. They most often eat strawberries, raspberries, blackberries and blueberries, and often also peaches and apricots. We rarely eat fresh currants. I buy them sometimes and use them for preparing desserts or cakes.

Today I would like to share with you the recipe for a cake with currants (red and black) and desiccated coconut. It is an unusual combination, but it is really good. I recommend it!

Ingredients (20×20cm cake tin)
dough
250g of flour
1 teaspoon of baking powder
100g of brown sugar
100g of butter
2 tablespoons of desiccated coconut
1 tablespoons of cream
coconut layer
8 tablespoons of desiccated coconut
2 tablespoons of butter
2 tablespoons of sugar
additional ingredients
200g of red currants
100g of black currants
1 tablespoon of cornmeal

Rolls with bilberries are a very important part of my culinary program. They are our favourite rolls, except for doughnuts. They remind us of our childhood and my grandma's kitchen. In the bakers we can buy bilberry rolls, but inside we sometimes find bilberry jam instead of fresh fruit. So, two or three times a year I try to prepare bilberry rolls at home. Then I can be sure that there is fresh fruit inside.

Today I would like to share with you the recipe for yeasty rolls decorated with lemon icing. They are excellent, so I always prepare a double serving.

Ingredients:
dough
250g of flour
7g of dry yeast
1 egg
75g of sugar
125ml of milk
40 g of butter
a pinch of salt
filling
4 tablespoons of butter
200g of billberies
a pinch of cinnamon
2 tablespoons of brown sugar
1 tablespoon of potato flour
lemon icing