Mama Maria

Mama Maria Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Mama Maria, Digital creator, Derby.

Nutritionist, Michelin-trained Chef, Pastry Arts instructor
Specializing in functional desserts without sugar, gluten, or starch
Masterclasses, webinars, and custom menu creation
Collaborations: DM for inquiries

Thank you for being with me this year! May the upcoming year bring you warmth, joy, and endless inspiration. Let’s make ...
30/12/2024

Thank you for being with me this year! May the upcoming year bring you warmth, joy, and endless inspiration. Let’s make it unforgettable together! 🎉✨

My New Year always brings two sweet associations – Honey Cake and Napoleon. 🍯🎄 But sometimes, there are exceptions. Toda...
30/12/2024

My New Year always brings two sweet associations – Honey Cake and Napoleon. 🍯🎄 But sometimes, there are exceptions. Today is one of those moments. This lemon honey cake is made with love to remind you that joy is in the details, and the holidays are the perfect time to treat yourself. 💛✨

🎉 На этой неделе Facebook признал меня лучшим автором среди набирающих популярность!
17/09/2024

🎉 На этой неделе Facebook признал меня лучшим автором среди набирающих популярность!

We’re preparing a coconut dacquoise with orange-passionfruit gel, coconut cream, and fully edible passion fruits made fr...
03/09/2024

We’re preparing a coconut dacquoise with orange-passionfruit gel, coconut cream, and fully edible passion fruits made from sugar-free chocolate. 🍊🥥
This is a truly functional dessert, packed with proteins, healthy fats, and free from sugar, gluten, and lactose.

Another cheesecake from my book Functional Desserts.Sugar-FreeGluten-FreeNo ChocolateNo Gelatin
29/08/2024

Another cheesecake from my book Functional Desserts.

Sugar-Free

Gluten-Free

No Chocolate

No Gelatin

This orange moelleux was specially developed for one of the leading restaurants. I used eggs, erythritol, almond and lup...
22/08/2024

This orange moelleux was specially developed for one of the leading restaurants. I used eggs, erythritol, almond and lupin flour to create a light and airy texture, while the cream, made with orange gel and almond protein, added freshness and smoothness. The dessert is coated with a natural glaze of coconut oil and white chocolate with inulin, with chocolate details resembling orange segments. My approach is to create unique desserts that combine beauty, taste, and functionality. Stay tuned, and maybe soon you'll see this dessert featured in the best restaurants.

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