Cooled

boiled lentils (about 250 grams) • water (40 ml) • breadcrumbs • Spices to taste (curry, paprika, pepper) • Garlic powder, to taste • Fine salt, to taste • tomato puree (about 350 grams) • Olive oil, • fresh basil leaves • electric blender • skillets • wooden spoon •

milk (230 g) • large egg yolks, pasteurized if possible (about 75 g) • sugar (140 g) • cornstarch (20 g) • vanilla bean • salt • mascarpone (400 g) • heavy cream (200 g) • strong brewed coffee, cooled (300 ml) • Pavesini cookies • Unsweetened cocoa powder, • Chocolate chips, as needed (optional)

high-quality chocolate • good butter • powdered sugar • small cup (about 1/4 cup or 2.5 oz/70 g) strong coffee (I dissolved 2 teaspoons instant coffee in a small cup of moka coffee, slightly cooled) • egg yolks (from eggs at room temperature) • finely ground almonds (I used store-bought almond flour, which was a bit coarse)* see step 6) • all-purpose flour • salt • egg whites (from eggs at room temperature)

hazelnut wafer cookies (about 350 grams) • mascarpone cheese (about 500 grams) • heavy cream (about 250 grams) • strong espresso, cooled • sugar • peeled and toasted hazelnuts, for garnish • wafer cookies, for garnish (from the total amount) • Melted dark chocolate, as needed, for garnish

all-purpose flour (about 400 grams) • eggs • melted butter, cooled (about 80 grams) or sunflower oil • sugar (about 40 grams) • rum • Grated orange zest • Grated lemon zest • baking powder • salt • Oil for frying • honey (about 300 grams) • Colored sprinkles •

cooked and cooled polenta (about 1 kg) • all-purpose flour (about 400 grams) • large eggs • grated Parmesan cheese (about 100 grams) • Salt, to taste • Black pepper, to taste • Nutmeg, to taste

eggs • sugar (about 140 grams) • sunflower oil (about 120 ml) • brewed espresso, cooled (about 120 ml) • all-purpose flour (about 300 grams) • plain yogurt (about 5 ounces or 125 grams) • baking powder (about 2 1/2 teaspoons or 16 grams) • dark chocolate chips, optional (about 100 grams) • Powdered sugar, • electric mixer • (24 cm) bundt pan

all-purpose flour (about 200 grams) • unsalted butter, melted and cooled (about 40 grams) • sugar (about 20 grams) • baking powder • salt • whole egg plus 1 egg yolk • vanilla bean extract • Grated lemon zest • Grated orange zest • wildflower honey (about 200 grams) • Vegetable oil for frying

vegan mascarpone (250 grams) • brewed coffee, cooled (80 grams) • vegan dry cookies, finely crushed (260 grams) • powdered sugar (70 grams) • Unsweetened cocoa powder,

flour (about 500 grams) including • (2 cups all-purpose flour (about 250 grams) and 2 cups bread flour (about 250 grams)) • milk (about 100 grams) • plain low-fat yogurt (about 150 grams) • eggs + 1 egg yolk • sugar, according to your taste • melted and cooled butter (about 60 grams) • fresh yeast (about 12 grams) • salt (about 10 grams) • egg white for brushing

bread flour (about 600 grams) • fresh yeast (about 8 grams) • milk (about 130 ml) • water (about 130 ml) • sugar (about 60 grams) • sunflower oil (about 60 ml) • whole egg • fine salt (about 8 grams) • melted butter, cooled • heaping tablespoons cinnamon • brown sugar • powdered sugar (about 90 grams) •

all-purpose flour (about 150 grams) • potato starch (about 50 grams) • plain or vanilla yogurt at room temperature (about 230 grams) • eggs at room temperature • sugar (about 150 grams) • melted butter, cooled (about 80 grams) • vanilla bean or vanilla extract • Zest of 1 organic lemon • baking powder • salt

all-purpose flour (about 200 grams) • unsweetened cocoa powder (about 50 grams) • sugar (about 150 grams) • milk (about 180 ml) • melted butter, cooled (about 65 grams) • whole eggs • baking powder • salt • sweet cashews (about 50 grams) • dark chocolate melted in milk (about 125 grams)