The unique combination of ingredients in Soplica is ideal for preparing various author’s desserts.. Tinctures perfectly reveal the depth of taste and give a pleasant heady aroma.

To the topic Three bright cocktails with Soplica, which will give a truly sunny mood

Catch 4 recipes for incredibly delicious desserts with Soplica that will make your life sweeter.

Cake “Pavlova”

This airy meringue and cherry cream cake with Soplica Wisniowa is not difficult at all, and the result is truly fantastic.

Cake “Pavlova” / Photo by Soplica


Meringue base:

  • Proteins – 4 pcs.
  • Powdered sugar – 250 g
  • Corn starch – 3 tsp
  • Lemon juice – 0.5 tsp


  • Soplica Wisniowa – 30 ml
  • Cream 33% – 250 g
  • Powdered sugar – 100 g
  • Cherry – 100 g


  1. Beat the whites with a mixer, gradually increasing the speed. When a fluffy foam has formed, we do not stop knocking down and gradually pour in the powdered sugar. Beat for a few more minutes until the mass becomes shiny and very tight.
  2. Add cornstarch and lemon juice and mix gently with a spatula (not a mixer). It is not necessary to interfere for a long time, so as not to disturb the air structure of the mass.
  3. We spread the mass on parchment around – this is the basis of the cake. Inside we make a wide recess – like a nest.
  4. We bake at a temperature of 100 degrees until cooked (about 1.5 hours). The cake may crack, but should be soft on the inside.
  5. For the cream, beat cold cream with powdered sugar and Soplica to a dense mass – about 5-7 minutes.
  6. Lay on top of the crust. Decorate the cake with cherries.
  7. Let’s savor it!

Dessert “Lemon tart”

This refreshing, summery and unrealistically delicious dessert with the addition of Soplica Cytryna-Mieta is the perfect decoration for any table.

Dessert “Lemon tart” / Photo by Soplica


  • Soplica Cytryna-Mita – 200 ml
  • Wheat flour – 1 cup
  • Butter – 300 g
  • Powdered sugar – 2 cups
  • Cream 20% – 5 tbsp. l.
  • Lemon – 4 pieces
  • Chicken egg – 7 pieces
  • Sugar – 1 cup

Preparing the cream (it is better to do this in advance):

  1. Remove the zest from the lemon and place it in a bowl with lemon juice.
  2. Beat 6 yolks and 1 whole egg with sugar, strain the juice into this mixture and put on a slow fire.
  3. As soon as the mixture is hot, add 150 grams of butter.
  4. Stirring constantly, wait for the mixture to thicken, but do not let it boil, this is very important.
  5. Add Soplica Cytryna-Mieta.
  6. We are waiting for the cream to cool down.
  7. We advise you to add a little gelatin so that the finished dessert does not spread.

Dessert preparation:

  1. Mix flour with 1 tbsp. l. powdered sugar, add 150 g of butter and grind into crumbs.
  2. Gradually pour in the cream and knead the dough.
  3. Preheat the oven to 200 degrees and bake the cake for 15 minutes, then remove the parchment and bake the cake for another 10 minutes.
  4. Prepare the meringue: beat 6 egg whites with icing sugar until stiff peaks form.
  5. We collect the tart: put the cream on the cake, and put the meringue on top.
  6. We put the tart in the oven for 3-4 minutes so that the meringue is slightly browned.
  7. Let’s enjoy!

Dessert “Raspberry Pannacotta”

Surprise your friends with an impressive dessert of ripe juicy raspberries with the addition of bright Soplica Cytryna-Malina.

Dessert “Raspberry Pannacotta” / Photo by Soplica


  • Soplica Cytryna-Malina – 20 ml
  • Milk – 120 ml
  • Cream 35% – 380 ml
  • Gelatin – 10 g
  • Sugar – 110 g
  • Vanilla sugar – 12 g
  • Raspberries – 150 g


  1. Soak the gelatin according to the instructions on the package – pour it into a small deep bowl, pour the required amount of water and leave to swell.
  2. When the gelatin has sufficiently increased in volume, it must be well heated over low heat until completely dissolved in water.
  3. Mix milk with cream and put on the stove to warm up. It is not necessary to boil the mixture.
  4. Add regular and vanilla sugar to the creamy milk mixture.
  5. Mix thoroughly until the crystals are completely dissolved.
  6. Top up with Soplica Cytryna-Malina.
  7. Pour the dissolved gelatin into the mixture of cream and milk in a thin stream.
  8. The resulting mass is poured into silicone molds and left for 3 hours in the refrigerator to solidify.
  9. While the panna cotta is cooling, prepare the sauce. Defrost raspberries (or use fresh raspberries), grated with sugar, and beat for three minutes in a blender.
  10. Drizzle panna cotta with berry sauce. Decorate with mint and fresh berries.
  11. Enjoy!

Truffle cake with white chocolate mousse

Exquisite cake with white chocolate mousse will enchant with the rich aroma of fragrant coffee and Soplica Orzech Laskowy.

Truffle cake with white chocolate mousse / Photo by Soplica


  • Soplica Orzech Laskowy – 120 ml
  • Bitter chocolate – 220 g
  • Butter – 220 g
  • Sugar – 1 cup
  • Egg – 6 pcs.
  • Cocoa powder – ½ tbsp.
  • Vanillin – 1 tsp
  • Salt – 1 tsp
  • Warm water – ⅓ cup.
  • Instant coffee – 1 tbsp. l.

White chocolate mousse:

  • White chocolate – 165 g
  • Baking powder – 3 tbsp. l.
  • Butter – 3 tbsp. l.
  • Yolk – 4 pcs.
  • Sugar – 2 tbsp. l.
  • Vanillin – 1 tsp
  • Heavy cream – 1.5 cups.
  • Heavy cream (for chocolate mixture) – 2 tbsp. l.


  1. We heat the oven to 175°C. Cover the cake pan with parchment paper.
  2. Melt the butter, add the chocolate pieces, stirring until the chocolate melts.
  3. Dissolve coffee in warm water, add vanilla and salt. Add everything to the chocolate mixture. Next, beat the eggs with sugar for about 5 minutes. Add cocoa and mix until smooth.
  4. We combine 2 mixtures. Pour the batter into the mold and bake for 50 minutes.
  5. Next, we move on to preparing the mousse. Break white chocolate into pieces, mix with butter and baking powder. We send it to the microwave for 30 seconds, stirring several times.
  6. At this time, beat the yolks with sugar. We put in a water bath. Keep on fire for about 5 minutes until thickened. Remove from heat, add vanilla and white chocolate mixture. We add 2 tbsp. l. cream and mix until smooth. Cool down to room temperature.
  7. Beat the remaining 1.5 cups of cream until fluffy. We introduce ⅓ cup of this cream into the chocolate mixture, and then into others.
  8. Pour the mousse over the cooled base and refrigerate for an hour. Sprinkle with cocoa powder and serve.
  9. Ready!

Let’s indulge and enjoy!