Base

eggs • sugar • milk (about 240 ml) • vegetable oil (about 240 ml) • all-purpose flour (about 400-430 grams) • baking powder (about 0.5 ounce or 16 grams) • chocolate chips (about 150 grams) • raisins (about 150 grams) • Aromatic mix (see ingredients below) • oranges (zest only) • lemon (zest only) • honey •

For the base: 2 eggs • sugar (200 grams) • all-purpose flour (200 grams) • vegetable oil (100 grams) • baking powder • For the ricotta cream: 1 container ricotta cheese • sugar (200 grams) • chocolate chips (50 grams) • For decorating: 2 chocolate bunnies, chocolate eggs, candied cherries • Candied orange peel • Piping • Buttered and floured baking pan

​5.3 oz leftover carrot and ginger cake (150 g) • orange (use the juice to moisten the cake) • cream cheese (150 g) • heavy whipping cream (150 ml) • sugar for the cream (50 g) • Vanilla extract, to taste • fresh strawberries (250 g) • sugar for the compote (100 g) • dessert cups or 4 glass tumblers • nonstick saucepan • large mixing bowl • spatula or whisk •

paccheri pasta (250 g) • ricotta cheese (250 g) • grated Parmesan cheese • Salt, to taste • Nutmeg, to taste • Milk, • Extra virgin olive oil, • onion, finely chopped • garlic clove, minced • squid, cleaned and chopped • White wine, • Cherry tomatoes or tomato sauce, •

For the base • chocolate cookies (about 200 grams) • unsalted butter, melted (about 80 grams) • For the panna cotta • heavy cream (about 500 ml) • whole milk (about 100 ml) • powdered gelatin (about 8 grams) or 4 gelatin sheets • Mint syrup, to taste • granulated sugar (about 100 grams) • For the ganache • dark chocolate (about 100 grams) • heavy cream (about 100 ml)

wafer cookies (about 200 grams) • Milk, • milk (500 ml) • sugar (150 grams) • egg yolks • cornstarch (40 grams) • unsweetened cocoa powder

egg white (about 73 grams) • granulated sugar (73 grams) • powdered sugar (73 grams) • milk (125 ml) • egg yolk • granulated sugar (30 grams) • cornstarch (10 grams) • vanilla extract (optional) • egg • granulated sugar (37 grams) • vegetable oil (15 ml) • milk (50 ml) •

all-purpose flour (600 grams) • salt (12 grams) • fresh baker’s yeast (12 grams) • water (450 ml) • Extra virgin olive oil, • Black olives, • Thinly sliced onion, • Cherry tomatoes, • Extra virgin olive oil, • Fine salt,

For the sponge cake (I use a ready-made base) • large eggs, at room temperature • sugar (180 grams) • all-purpose flour (or half flour and half cornstarch) (180 grams) • Lemon zest • For the filling • ricotta cheese (1 kg) • sugar (400 grams) • Chocolate chips • For decoration • Smooth ricotta cheese • Candied cherries •

all-purpose flour (150 grams) • sugar (130 grams) • milk (100 ml) • eggs • sunflower oil (80 ml) • Vanilla extract • baking powder (half a packet, about 8 grams) • milk (400 ml) • egg yolks • sugar • all-purpose flour • Zest of an organic lemon •

For the BASE: • eggs • Salt and pepper, to taste • grated Parmesan cheese (about 70 grams) • vegetable oil (100 ml) • milk (100 ml) • all-purpose flour (about 180 grams) • instant yeast for savory pies (about 0.5 oz or 16 grams) • For the FILLING: • Yellow and red tomatoes, to taste • Salt, pepper, oregano, extra-virgin olive oil, to taste • a garlic clove or 1 small clove •

leftover mashed potatoes (about 500 grams) • grated Parmesan cheese (about 50 grams) • –1 cup plain breadcrumbs (about 70–100 grams, adjust based on the texture of your mashed potatoes) • Chopped fresh parsley, to taste • Salt, to taste • Black pepper, to taste • balls mozzarella cheese • Plain breadcrumbs,

ladyfingers (350 g) • Milk, • Coffee, • mascarpone (500 g) • heavy cream (300 g) • pistachio spread (350 g) • powdered sugar (15 g) • milk (25 g) • powdered gelatin (7 g) • Chopped pistachios,

ladyfingers • Milk, as needed for soaking • egg yolks • sugar (200 grams) • mascarpone (500 grams) • gelatin (10 grams) • vanilla sugar • sweetened non-dairy whipped topping (500 ml) • water (100 ml) • Lemon curd • eggs • cornstarch (30 grams) •

Pavesini cookies • small cups espresso coffee • eggs • sugar (200 grams) • mascarpone cheese (500 grams) • vanilla powder • (about 1/8 oz) gelatin (4 grams) • water (100 ml) • Unsweetened cocoa powder,

Base: • ladyfingers • Cream: • egg yolks • sugar (100 grams) • mascarpone (250 grams) • sweetened non-dairy whipping cream (250 ml) • water (50 ml) • powdered gelatin (2 grams) • vanilla extract • Soaking mixture: • Milk, •

cookies, larger than the base of your molds (such as digestive cookies or graham crackers) • dark or milk chocolate (100 g) • Cherries in syrup, • heavy cream (400 ml) • sugar (60 g) • vanilla extract • powdered gelatin or 2 sheets (8 g)

granulated sugar (30 grams) • Matcha green tea powder for dusting the top layer, • small lemon • matcha green tea powder (20 grams) • water (100 grams) • For the soaking syrup: • gelatin • lightly whipped heavy cream (200 grams) • granulated sugar (30 grams) • egg whites (60 grams) • For the ladyfinger base: • egg yolks (100 grams) •

eggs • granulated sugar (100 grams) • type 1 flour (about 130 grams) • baking powder • milk (40 ml) • corn oil (40 ml) • ricotta cheese (400 grams) • powdered sugar (220 grams) • chocolate chips (50 grams) • mixed candied fruit (70 grams) • Mini empty cannoli shells • Candied cherries •

high-quality mascarpone • heavy cream (35% fat) • large ORGANIC eggs or 1 1/4 cups (300 g) pasteurized eggs • powdered sugar • vanilla bean • gelatin • For the gluten-free chocolate cake base • coconut flour • peanut flour • cornstarch • baking powder • Vanilla extract or cinnamon, to taste •

gluten-free cookies (about 250 grams) • heaping tablespoons peanut butter • tofu (about 200 grams) • sweet potato • coconut cream • Pisto, to taste • gluten-free potato starch • gluten-free powdered sugar (about 50 grams) • egg white • Peanuts, to taste • Coconut cream • Peanuts •

BASE INGREDIENTS: • strawberries • gluten-free cookies • butter • CREAM INGREDIENTS: • mascarpone • heavy cream • cream cheese • powdered sugar • Juice of 1/2 lemon

For the base • crackers or taralli • extra virgin olive oil • For the filling • fresh mozzarella • heavy cream • Salt to taste • gelatin sheets • To finish • Cherry tomatoes to taste • Basil to taste • Extra virgin olive oil •

all-purpose flour (plus 1 teaspoon for dusting) • vegetable oil • whole eggs • granulated sugar • baking powder • salt • about 4 1/2 cups mascarpone cheese (1000 grams) • heavy cream (800 ml) • powdered sugar • (about 7 ounces) pistachio cream • chopped pistachios • chocolate shavings •

graham crackers • butter • coconut milk without emulsifiers (the thick part) • Heavy cream, unsweetened • raw cane sugar • ground cinnamon or flavoring of choice • gelatin (4 sheets or 20 grams agar agar) • gelatin • water • raw cane sugar • vanilla extract • fresh figs or other fruit of choice

pastarelle cookies or your preferred cookies • butter • Grated lemon zest, to taste • ricotta • coconut milk • orange blossom honey • Grated lemon zest, to taste • gelatin sheets • Galia melon • Lemon juice, to taste • sugar • gelatin sheets

crackers (about 150 grams) • clarified butter (about 150 grams) • mascarpone cheese (about 250 grams) • heavy cream (about 80 ml) • smoked salmon (about 250 grams) • vodka (about 10 ml) • organic lemon • gelatin (about 5 grams) • Salt, to taste • Pepper, to taste • Smoked salmon, • red currants (about 50 grams) •

graham crackers (about 250 grams) • butter (about 100 grams) • mascarpone cheese (about 250 grams) • peanut butter (about 150 grams) • powdered sugar (about 50 grams) • chocolate chips (about 100 grams) • heavy cream (about 200 ml) • Peanut butter, • Hazelnut spread, • Crumbled cookies,

plain cookies (I used digestive biscuits) • butter • heavy cream • whole milk • granulated sugar • vanilla extract (or flavor of choice) • gelatin (4 sheets or 20 grams of agar agar) • Berry jam and fresh berries • Alternatively, you can use fruit of choice or chocolate