"KOPA" - TRADITIONAL SILESIAN DESSERT School Complex No. 2 in Jastrzębie-Zdrój (Poland)

"Kopa" is a Silesian dessert with nuts, fruit, whipped cream and alcohol. "Kopa" in Silesia is a dessert for special occasions, often on New Year's Eve, easy to prepare, tasty and elegant. The word "Kopa" in the Silesian regional dialect means "hill".


  • 6 egg whites
  • 12 large spoons of sugar
  • 400 g of desiccated coconut
  • 1 can of peaches in syrup
  • 1 can of pineapples in syrup
  • 150 g of raisins
  • 150g walnuts
  • 200g grapes
  • 150 ml of spirit
  • 100 g of almonds flakes
  • 2 tablespoon sugar
  • 500 ml of 30-36% sweet cream

Coconut pies: Hot- beat the egg whites with sugar until stiff (put the pot with the egg whites and sugar into a bowl of warm water ca. 40°C), continue to stir while adding the desiccated coconut to the egg whites, then shape the pies from the largest to the smallest (so that the cake can be arranged into a stack later) on a tin with paper and bake in a pre-heated oven (180°C).

Cut the fruits into small cubes, scald the raisins with water, drain them and leave until they cool down, then drain them in spirit marinade and leave for the night. Cut nuts and grapes.

Whip the cream stiffly with the addition of sugar. Put the largest cake on the bottom of the plate, soak it with a punch, a portion of cream, chopped fruit, raisins, a handful of nuts and almond flakes, a portion of cream, then a medium pie, sprinkle with punch, cream, fruit, dried fruit, cream, last smallest cake sprinkled with punch.

Cover the rest of the cream, decorate with fruit, nuts, almond flakes and raisins. Put the prepared dessert in the fridge overnight, because the best one is the other day. Fruits can be given different depending on the season and what we like.

The dish was made as part of the e-Twinning project "Slow Food" by student of School Complex No. 2 in Jastrzębie-Zdrój (Poland) - Julia Sitek.