Berries

petit beurre cookies or graham crackers (about 300 grams) • unsalted butter, melted (about 100 grams) • Philadelphia cream cheese (about 250 grams) • heavy cream (about 250 grams) • white chocolate (about 200 grams) • gelatin • red berry jam (about 200 grams) • heavy cream (about 250 grams) • fresh raspberries (about 250 grams)

For the almond cake base: • granulated sugar (80 grams) • eggs • almond flour (80 grams) • melted butter (50 grams) • rum (optional) • For the bavarian cream: • mixed red berries, frozen is fine (350 grams) • gelatin • cold heavy cream (250 ml) • granulated sugar (80 grams)

egg white • powdered sugar (74 grams) • granulated sugar (10 grams) • almond flour (42 grams) • gel food coloring • seedless raspberry purée (100 grams) • unsalted butter (60 grams) • cornstarch • granulated sugar (15 grams) • vanilla sugar • small egg • gelatin

melted butter (50 g) • eggs • sugar (150 g) + 2 tablespoons (30 g) • heavy cream (200 g) + 1 cup (250 g) • all-purpose flour (180 g) • baking powder (half a packet) • Vanilla powder • mascarpone cheese • Red berries of your choice

heavy whipping cream (200 ml) • powdered sugar (150 g) • whipped cream stabilizer • butter (40 g) • plain tea biscuits or graham crackers (200 g) • gelatin • frozen mixed berries (600 g) • mint leaves (for garnish) • lemon (juice only) • granulated sugar (50 g)

rolled oats (20 grams) • peanut butter (20 grams) • mixed berries, such as blueberries (100 grams) • gelatin • sugar • milk

For the sweet shortcrust pastry: • butter (100 grams) • powdered sugar (80 grams) • all-purpose flour (180 grams) • salt • egg • For the filling: • apples • butter (50 grams) • sugar (30 grams) • raspberries, fresh or frozen (150 grams) • For the crumble topping: •

butter (about 90 grams, I use salted) • sugar (about 90 grams) • almond flour (about 80 grams) • buckwheat flour (about 15 grams) • all-purpose flour (about 15 grams) • large egg whites, at room temperature • Blueberries and sliced almonds

eggs • sugar (200 grams) • Vanilla extract • oil (40 ml) • salt • all-purpose flour (250 grams) • baking powder • whipped cream powder • ice-cold water • strawberry yogurt (100 grams) • strawberries (1 kg) • Syrup for soaking

Almond Cake Base: • eggs • sugar (80 grams) • cornstarch (10 grams) • almond flour (80 grams) • Strawberry Mousse: • gelatin • strawberries (350 grams) • powdered sugar (40 grams) • coconut cream (380 ml)

milk (160 ml) • heavy cream (150 ml) • vanilla beans • egg yolks • sugar (45 grams) • light brown sugar (35 grams) • strawberries

speculoos cookies (about 170 g) • melted butter (about 75 g) • strawberry jam (about 350 g) • heavy cream (about 60 ml, at least 33% fat) • mascarpone cheese (about 250 g) • Philadelphia cream cheese (about 300 g) • Vanilla powder • small package ladyfinger cookies • Milk • speculoos cookie butter (about 170 g) • Strawberries • Crushed speculoos cookies

strawberry purée (about 350 grams) • powdered sugar • heavy whipping cream (about 340 grams) • gelatin • cookies of your choice (about 200 grams) • melted butter (about 60 grams)

corn flakes (about 25 grams) • butter, melted (about 30 grams) • strawberries • eggs • bittersweet chocolate (about 100 grams) • vanilla sugar (about 2 tablespoons)

sugar (light brown sugar) (100 g) • eggs • all-purpose flour (80 g) • salt • butter (30 g) • vanilla bean (optional) • of a jar raspberry jam • mascarpone cream for whipping (400 ml) • raspberries, fresh or frozen (50 g) • light brown sugar • vanilla bean (optional) • strawberries •

For the pistachio cake • ground hazelnuts (100 grams) • powdered sugar (150 grams) • egg whites • granulated sugar (40 grams) • pistachio paste (40 grams) • For the bavarian mousse • raspberry purée (150 grams) • cold heavy cream (200 ml) • granulated sugar (40 grams) • gelatin • whole raspberries •

buckwheat flour or whole barley flour (60 grams) • whole grain spelt flour (60 grams) • eggs • coconut sugar (60 grams) • unsweetened plant-based milk (such as homemade almond milk) (about 12 fl oz or 350 ml) • blueberries, or more if using only blueberries (125 grams) • apple, thinly sliced

eggs • oil and melted butter blend (about 240 ml) • sugar (about 200 grams) • warm milk (about 240 ml) • baking powder (about 2 1/4 teaspoons or 10-11 grams) • vanilla sugar or 2 teaspoons vanilla extract • raspberries (about 125 grams) • muffin pan or paper liners • powdered sugar

strawberries (about 100 grams) • strawberry-flavored yogurt • milk (200 ml) • peanut butter • natural honey (optional)

frozen strawberries • strawberry yogurt • cold milk (about 150 ml) • honey, more or less to taste • lemon juice

fresh strawberries 🍓 • caramel yogurt • milk (200 ml) • natural honey 🍯

strawberries (about 400 g) • unsalted butter (about 125 g) • sugar (about 125 g) • all-purpose flour (about 100 g) • wheat germ flakes (about 30 g)

Brie cheese • Dried cranberries • Drizzle of balsamic glaze • Chopped walnuts • Maple syrup

powdered sugar (125g) • large egg whites (about 90g) • granulated sugar (125g) • Red food coloring • fresh or frozen raspberries (300g) • granulated sugar (180g) • pectin (4.5g) or 1 tablespoon plus 1 teaspoon Vitpris (18g) • lemon juice (15g) • almond flour (125g) • Raspberry jam:

✔️ For the shells • 🔸 1 cup almond flour (100 grams) • 🔸 1 cup powdered sugar (100 grams) • 🔸 1/3 cup granulated sugar (80 grams) • 🔸 1/3 cup egg whites (about 80 grams) • 🔸 Pink food coloring (preferably powder) • ✔️ For the jam • 🔸 1 1/3 cups frozen raspberries (200 grams) • 🔸 3 tablespoons granulated sugar (40 grams) • 🔸 1 teaspoon pectin (4 grams)

large egg whites, at room temperature (about 120 g) • granulated sugar (150 g) • almond flour (150 g) • powdered sugar (150 g) • Red food coloring • heavy cream, 35% (185 g) • white chocolate, chopped (130 g) • raspberry purée (60 g)

store-bought puff pastry (I recommend using store-bought for this recipe, as it tends to rise less than homemade) • egg yolks • granulated sugar (about 80 grams) • rum (about 50 ml) • milk (about 500 ml) • cornstarch • large vanilla bean or 2 small ones • Gariguette strawberries (about 250 grams) • powdered sugar (about 100 grams) • fresh mint

For the crust: • speculoos cookies • unsalted butter (about 100 grams) • For the cream: • raspberries (about 300 grams) • powdered gelatin (about 6 grams) • cold heavy cream (200 ml) • granulated sugar (about 80 grams) • powdered sugar • For the glaze: • strawberries (about 130 grams) • granulated sugar (about 90 grams) •

Sweet tart crust • milk (250 g) • egg yolks (about 3 large yolks, 50 g) • sugar (60 g) • cornstarch (25 g) • gelatin • pistachio paste (50 g) • egg whites (about 2 large whites, 50 g) • water (40 g) • sugar (125 g) • Raspberries • Mascarpone whipped cream

eggs • sugar (about 300 grams) • butter, melted (about 60 grams) • all-purpose flour (about 120 grams) • milk (about 480 ml) • blackberries (about 200 grams)