Mascarpone

sugar for the caramel • mascarpone cheese (250 g) • Greek yogurt (about 10 oz/280 g total) • eggs • sugar (use the yogurt container to measure; about 2 oz/60 g) • vanilla extract

corn, drained (about 285 grams or 10 oz) • large eggs (about 150 grams), at room temperature • yellow cornmeal (210 grams) • sugar (270 grams) • milk, at room temperature (360 ml) • vegetable oil (120 ml) • baking powder (14 grams) • mascarpone cheese (200 grams; you can substitute with any cream cheese)

mascarpone cheese (250 grams) • milk (250 ml) • sugar (100 grams) • eggs • vanilla extract • liquid caramel

extra-large eggs (about 385 grams with shells) • cornstarch (about 50 grams) • sugar (about 70 grams) • sunflower oil (about 70 grams) • Zest of 1/2 lemon • Nutella (about 200 grams) • mascarpone cheese (about 250 grams) • For the ganache: • chocolate, about 54.5% cocoa (about 200 grams) • heavy cream (about 100 ml) • For decorating: Colored candy pearls, white candy stars, maraschino cherries

cream cheese (like Philadelphia, or you can use mascarpone) • wedges of creamy cheese (such as Laughing Cow) • whole milk (500 ml) • sweetened condensed milk (300 ml) • vanilla extract • eggs • Liquid caramel (you can use store-bought, or make your own with the recipe below) • For the caramel: • granulated sugar • water • drops of lemon juice

egg yolks • egg whites • salt • sugar (90 grams) • all-purpose flour (90 grams) • vanilla sugar • Mascarpone cheese (200 grams) • heavy cream, 35% milk fat (300 milliliters) • strawberry jam • sugar • strawberries (200 grams) • heavy cream, 35% milk fat (40 milliliters) •

eggs • cream cheese (Philadelphia) (about 270 grams) • mascarpone cheese (about 250 grams) • sugar (about 180 grams) • level tablespoon all-purpose flour • heavy cream (about 300 ml)

eggs • heavy cream (about 225 grams, 35% fat) • cream cheese, like Philadelphia (about 250 grams) • mascarpone cheese (about 250 grams) • vanilla extract • toffee sauce (without salt) • cornstarch • sugar (about 200 grams) • Toffee sauce • Slivered almonds, hazelnuts, pine nuts • Powdered sugar • butter (about 60 grams) •

mascarpone cheese (250 grams) • cream cheese, such as Philadelphia (250 grams) • eggs • sugar (200 grams) • all-purpose flour • heavy cream (250 ml) • Dampened parchment paper

eggs • flour (about 125 grams) • sugar (about 125 grams) • vanilla extract • mascarpone cheese (about 500 grams) • chocolate (about 250 grams) • water (about 120 ml) • sugar • heavy cream (about 150 ml) • chocolate (about 150 grams) • butter (about 30 grams)

cream cheese (Philadelphia or similar) (250 grams) • mascarpone cheese (250 grams) • large eggs • heavy cream (about 1 cup/250 ml, 35% fat) • sugar (about 7 oz/200 grams) • all-purpose flour (about 1 oz/25 grams) • -inch springform pan (about 19–20 cm; if not springform, you can still unmold easily) • Parchment paper, dampened

For the cake: • all-purpose flour (170 grams) • eggs • salt • sugar (80 grams) • Oil for greasing the pan • Zest of 1 orange • Juice of 2 oranges • unsalted butter, melted (60 grams) • baking powder (8 grams) • x 7 inch baking pan (22 x 17 cm) • For the whipped cream topping: •

phyllo dough • butter for brushing • mini muffin pans • small cans tuna • imitation crab sticks • mayonnaise • desalted cod • garlic cloves • olive oil • black and red pepper • nutmeg • small can mussels in escabeche (pickled sauce) •

hake (200 grams) • all-purpose flour (about 30 grams) • mascarpone cheese (about 40 grams) • cornstarch (about 15 grams) • egg • garlic clove • Oil and salt • Plenty of oil for frying • Chopped fresh parsley • shallot • baking powder (about 7 grams) • sweet paprika •

For the cake: • cake flour (100 grams) • baking powder • vanilla extract • eggs • sugar, or more if you prefer it sweeter—try 1/3 or 1/2 cup (50–100 grams) • honey • For the filling: • heavy whipping cream, 35% milk fat (200 ml) • powdered sugar • mascarpone cream cheese • For the topping: •