Nobake

all-purpose flour (250 grams) • large egg • powdered sugar (60 grams) • unsalted butter (150 grams) • unsweetened cocoa powder (60 grams) • Nutella • Powdered sugar (for dusting)

hazelnut flour (100 grams) • sugar (45 grams), plus extra for coating • water (10 grams) • Nutella (or other hazelnut spread),

plain dry cookies (about 250 grams) • melted butter (about 100 grams) • heavy cream (about 500 ml) • strawberries (about 200 grams) • plus 1 tablespoon sugar (about 120 grams) • milk (about 250 ml) • powdered gelatin (about 12 grams) • strawberries (about 100 grams) • ground pistachios (about 20 grams)

oat and chocolate digestive cookies, finely crushed (about 300 grams) • unsalted butter, melted (about 120 grams) • strawberries, plus a few whole strawberries for decoration (about 500 grams) • Juice of 1/2 lemon • sugar • gelatin • whole milk (about 250 grams) • sweetened non-dairy cream (or heavy cream plus 2 tablespoons sugar) (500 ml) • sweetened condensed milk (about 70-80 grams) • gelatin

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 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) •

strawberries (100 grams) • mascarpone cheese (100 grams) • Tools:

ladyfingers (about 300 g); • Unsweetened cocoa powder, as needed; • For the coffee soak: • brewed coffee (about 400 ml); • Sugar, to taste; • ice cubes; • For the Nutella cream: • Nutella (about 300 g); • mascarpone cheese (about 250 g); • non-dairy whipping cream (about 300 g);

For the crust • puffed rice (60 grams) • chopped almonds (75 grams) • white chocolate (180 grams) • For the tropical cream • mixed mango, pineapple, melon, and passion fruit pulp (550 grams) • large lemon, zest and juice • milk (240 ml) • eggs • sugar (120 grams) • cornstarch (30 grams) • powdered gelatin (8 grams) •

ladyfingers • Nutella, • shredded coconut (about 50 grams) • sweetened espresso or just milk

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

For the Crust • shortbread cookies (about 250 grams) • mixed nuts (about 50 grams) • unsalted butter, melted (about 100 grams) • For the Cheesecake • cooked wheat berries for Pastiera (about 250 grams) • ricotta cheese, sheep or cow's milk (about 250 grams) • whole milk (about 100 ml) • sweetened condensed milk (about 200 grams) • unsalted butter (about 20 grams) • Zest of 1 lemon • mixed candied fruit (about 30 grams) •

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

grated Parmesan cheese (about 300 grams) • heavy cream (about 200 ml) • cream cheese (about 150 ml) • mortadella, chopped (about 150 grams) • Chopped pistachios • Medium baking • Parchment paper • Aluminum cannoli molds • Spatula • Piping