Danielle Maupertuis - of Belgian origin - has worked as an Executive Pastry Chef in various 5-star-hotels around the world and won several gold and silver medals in international competitions.
Vegan since 2015 and currently based in the United Kingdom, she develops a range of vegan desserts, based on excellent taste and presentation. She shares her recipes in a book ”Vegans deserve better than a fruit salad” available on and on her website
My passion is to share my experience through meetings, demonstrations, live and online classes ”.

Find her creations on the @dmaupertuis networks.


Recipe for 2 people

Preparation time: 45 minutes + 1 hour freezer setting time.

Cooking time: 50-60 minutes



  • YUMGO White                         30 gr

  • Unrefined caster sugar            60 gr

  • Red vegan powder coloring



1. Preheat the oven to 100 ° C. Line a baking sheet with parchment paper, or use a silicone mat.

2. In a blender, whip the YUMGO White to stiff with the coloring, and gradually incorporate the caster sugar.

3. Place the meringue in a plain pastry bag 10mm diameter- and dress in the shape of hearts, approx. 4cm.

4. Cook for about 50 minutes, and let cool for 10 minutes. before peeling off the meringue.




  • Vegan strawberry jelly            100 gr

  • Agar agar powder                    1/4 ts



1. Pour the jelly in a small saucepan, add the agar agar and bring to a boil, whisking continuously.

2. Place a cling film in the bottom of a baking tray and pour the jelly 2-3 mm. Leave to set in the fridge.

3. Cut out “Valentine's Day” shapes in the jelly (heart, mouth, etc.) as you wish.




  • Strawberry puree                     50 gr

  • Water +/-                                 20 ml

  • Agar agar powder                    1/2 ts

  • Rapeseed oil                          200 ml




1. Pour the oil into a container - at least 2cm high - and keep in the freezer for at least 1 hour.

2. In a small saucepan, combine the strawberry purée, water, and agar agar and bring to a boil.

3. Remove from heat, pass through a Chinese and let cool to +/- 40C.

4. Transfer to a small pouch, cut a small opening, and press the pouch over the oil. You will get small balls that solidify instantly.

5. Pass through a Chinese and keep in the fridge. The oil can be stored in the fridge for the next operation.




  • Coconut milk                           1 can

  • Corn syrup                              20 gr

  • Vanilla extract               A few drops

  • Option: Agar agar powder       1/2 ts



1. The day before, keep the can of coconut milk in the fridge. The coconut cream rises to the surface and solidifies.

2. Transfer the coconut cream to a salad bowl. Add the corn syrup, vanilla and mix until a soft and smooth consistency.


For the coconut cream molded into silicone forms, it is recommended to add a mix of agar agar to the preparation: Dissolve 1 ca coffee agar powder agar in 240g of water, bring to the boil, whisking continuously until 'obtaining a homogeneous texture.

Fill the silicone molds and transfer them to the freezer.


Arrange the various elements of the recipe according to your fancy, arrange a few strawberries and there, a little touch of green is always welcome!