Berry

mascarpone (about 500 grams) • heavy cream (about 400 ml), 30% fat • petit beurre cookies • powdered sugar (about 140 grams) • shallow bowl of milk • vanilla extract • tablespoons of fruit jam or marmalade of your choice (here, red currant jelly) • Fresh fruits of your choice • For decoration: meringues, white chocolate

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

all-purpose flour (about 100 grams) • light brown sugar (about 50 grams) • granulated sugar (about 80 grams) • eggs • sour cream (about 170 grams) • coconut milk (about 200 grams) • vanilla bean • black currants (about 250 grams) • salt

thick slices of brioche • egg • cream cheese (such as St. Morêt) • vanilla sugar • Raspberries, to taste • Chocolate chips, to taste • Powdered sugar, to taste

black currants (about 400 grams, fresh from the garden if possible) • mascarpone cheese (about 250 grams) • cherry sugar (about 180 grams, collected from skimming during jam making) • eggs • all-purpose flour (about 80 grams)

all-purpose flour (25 grams) • granulated sugar (30 grams) • large egg • almond flour (15 grams) • strawberries (about 350 grams) • granulated sugar (75 grams) • heavy whipping cream, very cold (225 grams) • powdered gelatin (8 grams) • fresh blueberries (125 grams) • granulated sugar (20 grams) • gelatin • water (71 ml) •

all-purpose flour (75 g) • sugar (200 g) • unsalted butter, softened (110 g) • almond flour (75 g) • vanilla extract • large egg whites • pistachio paste • sliced almonds • Fresh raspberries

mascarpone (500 grams) • cold heavy cream (275 grams) • Vanilla extract • granulated sugar (75 grams) • cooled coffee (150 ml) • melted Nutella • fresh raspberries (125 grams) • Unsweetened cocoa powder • ladyfinger cookies

For the sponge cake: • eggs • sugar (80 grams) • all-purpose flour (80 grams) • vanilla sugar • baking powder • salt • For the raspberry mousse: • raspberries (500 grams) • sugar (100 grams) • gelatin • heavy cream, 30% fat (400 ml) •

eggs • sugar (200 g) • vanilla extract • oil • all-purpose flour (200 g) • baking powder • sugar (200 g) • water (1/2 liter) • frozen strawberries (500 g) • sugar (200 g) • lemon juice • whipped cream powder •

egg whites • sugar (20 grams) • powdered sugar (70 grams) • almond flour (90 grams) • chopped hazelnuts • egg yolks • plus 1 tablespoon sugar (60 grams) • cornstarch (25 grams) • milk (250 grams) • butter (25 grams) • gelatin (4 grams) • heavy whipping cream, whipped (100 grams) •

shortbread cookies, crushed (about 150 grams) • unsalted butter, melted (about 75 grams) • Philadelphia cream cheese (about 300 grams) • lemons • blackberry jam • heavy whipping cream (about 200 ml) • gelatin

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)