Basic cookies

For the coconut milk cream: • rice flour (25 grams) • sugar (60 grams) • coconut milk (450 ml) • For assembling the tiramisu: • chocolate cookies (plus 4 more for garnish) • cereal • coconut milk (1 glass) • heaping tablespoons Nesquik

As needed, Marie-style cookies • mascarpone (250 grams) • heavy whipping cream (200 ml) • sweetened condensed milk (170 grams) • hazelnut spread • As needed, coffee • As needed, chocolate sprinkles

pearl barley (about 300 grams) • kabocha squash (about 800 grams) • yellow onions • celery stalks • carrots • small piece fresh ginger • About 20 amaretti cookies • fresh rosemary (about 20 grams) • dry white wine (about 480 ml) • Extra-virgin olive oil and salt, to taste • plant-based butter (optional)

eggs • sugar (100 grams) • margarine (100 grams) • cake flour (130 grams) • cornstarch (70 grams) • salt • baking powder (about half a packet) • Cornflakes, • Nutella • orange marmalade • Cocoa powder, • Powdered sugar,

unsalted butter (100 g) • plus 1 tablespoon granulated sugar (80 g) • unsweetened cocoa powder (20 g)* • plus 2 tablespoons superfine rice flour (140 g)* • chocolate chips (100 g)* • Maldon salt or other flaky sea salt (5 g) • baking powder (3 g)* • vanilla bean seeds • brown sugar (80 g) • Products marked with * must be certified gluten-free. Please check their suitability before using

ripe bananas • oats (about 120 grams) • chocolate chips (about 35 grams)

all-purpose flour (about 300 grams) • unsweetened cocoa powder (about 50 grams) • unsalted butter, cut into pieces (about 125 grams) • granulated sugar (about 125 grams) • baking powder • large eggs • Nutella, • vanilla powder or 1 teaspoon vanilla extract • Cocoa powder, for dusting

persimmons • (about 0.2 oz/6 g) unflavored gelatin • sugar (for sauce) • water (for sauce) • heavy cream (about 500 g) • (about 0.25 oz/7 g) unflavored gelatin • sugar (about 80 g) • Vanilla to taste • amaretti cookies for garnish

Amaretti cookies, • egg yolks • mascarpone (200 grams) • granulated sugar (about 1.75 oz or 50 grams) • water (15 ml) • cold heavy whipping cream (about 8.8 oz or 250 grams) • powdered sugar

amaretti cookies, • shredded coconut, • mascarpone cheese, • coffee,

heavy cream (500 grams) • sweetened condensed milk (150 grams) • whiskey • dark chocolate, shaved (50 grams) • salted caramel sauce, plus extra for garnish • whole amaretti cookies, plus a few crumbled for garnish

heavy cream (385 ml) • sweetened condensed milk (165 g) • plain whole milk yogurt (330 g) • gelatin (4 g) • limoncello • amaretti cookies • peach pulp (300 g) • sugar (60 g) • lemon juice • gelatin (2 g) • Ladyfingers, • Edible flowers, •

apples • ricotta cheese (about 250 grams, at room temperature) • eggs (at room temperature) • granulated sugar (about 140 grams) • amaretti cookies • Juice of 1/2 lemon (at room temperature) • sunflower oil (about 70 ml) • orange extract • all-purpose flour (about 250 grams) • baking powder (about 2 1/2 teaspoons or 16 grams) • dark chocolate chips (about 15 grams) • Powdered sugar, •

almonds (about 600 grams) • sugar (about 400 grams) • egg whites, beaten until stiff • vials almond extract • For decoration • Granulated sugar • Candied cherries • Almonds • Chopped pistachios

whole wheat flour (300 g) • eggs • orange juice (50 g) • Zest of 1 orange, grated • extra virgin olive oil (70 g) • brown sugar (50 g) • baking powder (8 g) • chocolate chips (60 g) • chopped pistachios (30 g)

eggs • sugar (170 grams) • plain yogurt (125 grams) • sunflower oil (100 ml) • cornstarch (100 grams) • all-purpose flour (200 grams) • bananas • Juice and zest of 1 lemon • amaretti cookies (100 grams) • dark chocolate chips (50 grams) • Powdered sugar for dusting, • baking powder (16 grams)

all-purpose flour (about 200 grams) • sunflower oil (80 ml) • milk (about 60 ml) • granulated sugar (about 120 grams) • eggs • baking powder (about 2 1/2 teaspoons or 16 grams) • vanilla powder (or 1 teaspoon vanilla extract) • canned peach halves • amaretti cookies (about 100 grams) • For the caramel: • granulated sugar (about 150 grams) • plus 1 teaspoon water (50 ml)

milk (200 ml) • egg yolks • sugar • flour • Seeds from 1 vanilla bean • amaretti cookies (100 g) • Hazelnut spread,

medium eggs • granulated sugar (about 120 grams) • vanilla extract • salt • shredded coconut (about 120 grams) • fine rice flour (about 90 grams) • chopped hazelnuts

all-purpose flour (about 300 grams) • baking powder (about 9 grams) • cold unsalted butter (about 130 grams) • plus 1 tablespoon granulated sugar (about 120 grams) • large eggs • For the filling: • large nectarines • Amaretti cookies,

aquafaba (about 50 grams) • lemon juice • sugar (about 60 grams) • almond flour (about 190 grams) • sugar (about 30 grams) • almond extract

whole milk ricotta cheese (250 grams) • amaretti cookies (100 grams) • scant tablespoon brown sugar • medium eggs • almond wine (or another dessert wine or Marsala) • Fairtrade whole cane sugar,

whole almonds (about 500 grams) • wildflower honey (about 500 grams) • whole wheat flour (about 500 grams) • oranges • lemon • Black pepper, to taste

milk (1 liter) • crushed amaretti cookies (about 8.8 oz or 250 grams; I used a 7 oz or 200 gram package) • sugar (4 tablespoons; I used 3 tablespoons) • large eggs, beaten • sugar (5 tablespoons) for the caramel (I used 4 tablespoons)

all-purpose flour (about 200 grams) • unsweetened cocoa powder (about 130 grams) • unsalted butter, at room temperature (about 170 grams) • sugar, preferably brown sugar for a more rustic flavor (about 200 grams) • large egg • baking powder • freshly ground Sarawak black pepper • salt • chocolate chips, optional (about 50 grams)

large egg whites (about 100 grams) • sugar (100 grams) • sunflower oil (50 ml) • milk (50 ml) • all-purpose flour (140 grams) • vanilla yogurt (125 grams) • baking powder (about 2 1/2 teaspoons) • crushed amaretti cookies

all-purpose flour (about 200 grams) • plus 1 tablespoon sugar (about 90 grams) • plus 1 tablespoon oat milk (about 130 grams) • vegetable oil (about 70 grams) • shredded coconut (about 80 grams) • mixed chocolate chips (about 80 grams) • baker’s ammonia (ammonium carbonate) • For decorating: 1 teaspoon granulated sugar • oat milk • shredded coconut

all-purpose flour (250 g) • baking powder (3 g) • vanilla powder or natural vanilla • sugar (80 g) • peanut oil (60 g) • extra virgin olive oil (35 g) • dry white wine (65 g) (the original calls for a total of 80 g Muscat de Frontignan or rosé wine, so I used white wine and a bit of dessert wine) • sweet Pedro Ximenez wine (15 g) • Extra granulated sugar for rolling the raw cookies

all-purpose flour (250 grams) • sugar (100 grams) • unsalted butter, softened (100 grams) • large egg • baking powder • whole milk ricotta cheese (300 grams) • amaretti cookies, crushed (150 grams) • sugar (for the filling) (50 grams) • egg (for the filling) • Powdered sugar, as needed, for dusting

peeled pumpkin (about 300 grams) • all-purpose flour (about 300 grams) • almond flour (about 250 grams) • granulated sugar (about 90 grams) • brown sugar, plus 3 tablespoons for dusting (about 60 grams + 40 grams) • eggs • sunflower oil (about 100 grams) • sliced almonds • powdered sugar (about 50 grams) • baking powder (about 0.5 oz or 16 grams)