Dessert

berry-flavored yogurt (about 125 grams) • sweetened heavy whipping cream (about 250 ml) • sweetened condensed milk (about 30 grams) • berry liqueur or another sweet liqueur • ladyfinger cookies (Pavesini or similar) • milk • Blueberries, for garnish • mint leaves, for garnish

heavy cream (500 ml) • sugar • large lemon • unflavored gelatin

​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 •

ladyfinger cookies • non-dairy whipping cream (250 ml) • mascarpone cheese (250 grams) • espresso • Coffee as needed (for soaking) • Coffee-flavored wine or coffee liqueur as needed (for soaking) • Milk as needed (for soaking) • Sweetened cocoa powder • Coffee beans (for decoration)

spelt flour (150 grams) • rice flour (70 grams) • packed dark brown sugar (90 grams) • large egg yolks (about 1.5 ounces or 45 grams) • couple drops orange extract • salt • unsalted butter or margarine (130 grams) • apricot jam or other jam of your choice (250–300 grams)

(about 2/3 cup or 150g) stracciatella Greek yogurt • (about 2 tablespoons or 30ml) espresso coffee • cinnamon cookies (such as Biscoff) • Unsweetened cocoa powder, • Biscoff spread, as needed (optional)

all-purpose flour (about 500 grams) • sugar (about 400 grams) • baking powder • extra virgin olive oil (about 100 ml) • lemon (or 1 orange) • eggs • milk (about 200 ml) • (26-28 cm) pan

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)

eggs • sugar (100 grams) • all-purpose flour (200 grams) • baking powder (for cakes) • plain or fruit yogurt (150 grams) • milk • Lemon zest • Powdered sugar or coarse sugar for topping

bittersweet chocolate (200 grams) • unsalted butter (180 grams) • sugar (200 grams) • whole almonds (220 grams) • medium eggs • Powdered sugar,

homemade puff pastry sheet (see previous recipe) • green asparagus (about 400 grams) • cooked ham (about 150 grams) • eggs • grated Parmesan cheese • Salt, to taste • Black pepper, to taste

dark chocolate (from leftover Easter eggs) (about 170 grams) • instant coffee (about 70 grams) • erythritol (about 70 grams) • water (about 40 grams)

eggs • self-rising flour (150 grams) • pistachio flour (30 grams) • packed light brown sugar (120 grams) • chopped apricots, syrup-packed or fresh (120 grams) • apricot jam (70 grams) • Greek yogurt (100 grams) • unsalted butter (80 grams) • Vanilla extract, to taste

strawberries (about 500 grams) • heavy cream (250 ml) • sugar (150 grams) • Juice of 1/2 lemon • whole strawberries • Fresh mint,

refrigerated pie crust • ricotta cheese (about 300 grams) • coarsely chopped almonds (about 100 grams) • large eggs • –5 fresh figs • prosciutto (about 150 grams) • Salt, to taste • Black pepper, to taste

whole wheat flour (250 grams) • almond flour (50 grams) • oil (50 ml) • brown sugar (150 grams) • vanilla powder • cinnamon or gingerbread spice mix • eggs • small pinch of baking powder • Red fruit jam • For garnish sliced almonds

heavy cream (250 ml) • unflavored gelatin • Granola-style cookies, • clementine marmalade (orange or apricot jam also works) • clementines

milk (600 ml) • chestnut flour (100 grams) • unsweetened cocoa powder • sugar • vanilla extract • honey • Chocolate shavings and sliced blanched almonds, as needed, for garnish

strawberries (about 250 grams) • powdered sugar (about 80 grams) • pasteurized egg whites (about 75 grams)

heavy whipping cream (250 ml) • plain yogurt (about 250 grams) • powdered sugar (about 90 grams) • espresso coffee (60 ml) • gelatin (about 10 grams) • packed light brown sugar (about 90 grams) • espresso coffee (120 ml) • unsalted butter (about 40 grams) • cornstarch (about 15 grams) • Chocolate sponge cake, as needed (optional) • Chocolate curls, • espresso coffee (125 ml) •

all-purpose flour (300 g) • sugar (150 g) • unsalted butter (150 g) • egg yolks • Grated lemon zest • water (300 g) • sugar (150-200 g) • Juice and grated zest of 1 lemon • whole egg plus 1 egg yolk • potato starch (300 g)

chocolate cookies (about 230 grams) • unsalted butter, melted (about 125 grams) • dark chocolate, chopped (about 200 grams) • milk (about 160 grams) • heavy cream (about 200 ml) • powdered gelatin (about 8 grams) • milk chocolate, chopped (about 200 grams) • milk (about 160 grams) • heavy cream (about 200 ml) • powdered gelatin (about 8 grams) • white chocolate, chopped (about 200 grams) • milk (about 160 grams) •

all-purpose flour (about 300 grams) • hazelnuts (about 100 grams) • almonds (about 50 grams) • unsalted butter, at room temperature (about 200 grams) • sugar (about 175 grams) • baking powder • large egg • salt • blueberry or mixed berry jam, or alternatively, chocolate hazelnut spread

unsalted butter, softened (150 g) • granulated sugar (160 g) • salt • Seeds from 1/2 vanilla bean or 1 teaspoon pure vanilla extract • large eggs • self-rising flour (175 g) • almond flour (75 g) • dried apricots, chopped (100 g) • unsalted butter (40 g) • light brown sugar (50 g) • acacia honey (or golden syrup) • sliced almonds (50 g)

super fine rice flour (125 grams) • super fine corn flour (90 grams) • lactose-free butter (130 grams) • powdered sugar (90 grams) • egg yolk, about 3 yolks from medium eggs (45 grams) • baking powder (2 grams) • vanilla extract • red berry compote, or any jam, marmalade, or chocolate cream (350 grams)

heavy cream (350 ml) • whole milk (350 ml) • sugar (200 grams) • unsweetened cocoa powder (40 grams) • amaretti cookies, finely crushed (200 grams) • white chocolate, chopped (200 grams) • unsalted butter, melted (80 grams) • fresh orange juice (300 ml) • Juice of 1 lemon • gelatin (about 24 grams)

self-rising flour (about 120 grams); • Zest of 1 orange, finely grated; • potato starch (about 120 grams); • eggs; • salt; • sugar (about 240 grams) plus 1 tablespoon sugar; • mascarpone cheese (about 250 grams); • sweetened non-dairy whipping cream (about 300 grams); • Nutella (about 250 grams); • Nutella, as needed; • Chopped hazelnuts, as needed; • fresh raspberries (about 500 grams); •

all-purpose flour (about 250 grams) • powdered sugar (about 100 grams) • cold unsalted butter (about 150 grams) • large egg • Grated zest of 1 lemon • fine salt • semi-pearled farro (about 80 grams) • unsalted butter (about 30 grams) • milk (about 200 grams) • salt • Zest of 1 lemon • ricotta cheese (about 250 grams) •

For the Tiramisù • mascarpone (250 grams) • heavy cream (250 grams) • powdered sugar (75 grams) • eggs • To taste, vanilla • gelatin (10 grams) • As needed, gluten-free chocolate sponge cake (see recipe link in description) • For the gluten-free shortbread • gluten-free flour blend for bread and pastries (300 grams) • brown sugar (80 grams) • large egg •

eggs • brown sugar (about 150 grams)