Pineapples for

whole milk (250 ml) • egg yolks • sugar (80 grams) • all-purpose flour (20 grams) • Zest of 1 orange • cinnamon stick • white chocolate (50 grams) • Chopped Bronte pistachios, to taste • thin slices of pineapple (about 1/8 inch or 2-3 mm thick) • Powdered sugar and spices,

non-dairy whipping cream (200 ml) • Greek yogurt • pineapple • Pineapple juice • Dried pineapple • small packs ladyfinger cookies (such as Pavesini)

pineapple rings in syrup • heavy cream (250 ml)

ladyfingers • heavy cream (about 500 grams) • mascarpone cheese (about 500 grams) • sugar (about 120 grams) • fresh pineapple • strawberry grapes (about 200 grams) • unflavored gelatin • To taste, black cherry syrup

cold heavy whipping cream (200 grams) • powdered sugar • Greek yogurt • pineapple rings in syrup or juice • Pineapple juice or syrup, • ladyfinger cookies (such as Pavesini)

chicken breast (about 600 grams) • fresh pineapple, cut into pieces (about 300 grams) • tomato paste • cornstarch (about 40 grams) • soy sauce • apple cider vinegar • brown sugar • blanched almonds (about 40 grams) • finely chopped celery, carrot, and onion • Olive oil and salt,

whipped cream (about 3/4 cup) • pineapple • ladyfinger cookies (Pavesini or similar) • mascarpone cheese (about 1 cup) • honey • sweetened condensed milk (about 1/3 cup) • Chopped pistachios

ladyfinger cookies (Pavesini or similar) • Pineapple juice (drained from canned pineapple) • pineapple rings in syrup • heavy whipping cream (220 ml) • plain Greek yogurt • powdered sugar

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) •

canned pineapple rings, drained • ladyfingers • sweetened heavy whipping cream (such as Hopla) • mascarpone cheese • pineapple yogurt • sheet gelatin • (about 1.5 oz/45 ml) limoncello • candied cherries

ladyfingers (about 300 grams) • mascarpone (about 500 grams) • pineapple in juice • eggs • granulated sugar (about 150 grams) • Mint

Mint syrup • water (1 liter) • fresh pineapple (about 200 grams) • mixed berries (about 200 grams) • blueberries (about 200 grams) • sugar (about 300 grams)

coconut milk (200 ml) • heavy cream (200 ml) • gelatin (5 grams) • sugar (60 grams) • For the pineapple purée: • pineapple (about 300 grams) • rum (60 ml) • gelatin (4 grams)

rolled oats (about 200 grams) • puffed cereals of choice (rice, spelt, millet, quinoa...) (about 50 grams) • mixed seeds (sunflower, flax, sesame...) (about 50 grams) • nuts (shelled and coarsely chopped) (about 50 grams) • extra virgin olive oil (about 60 ml) • wildflower honey (about 50 grams) • tahini (or 100% nut butter) (about 50 grams) • dried tropical fruit (mango, coconut, pineapple) (about 50 grams)

raspberry jam (about 400 grams); • pineapple; • butter; • powdered sugar; • fresh raspberries (about 400 grams); • cake decorating spray gel; • For the blue lemon sponge cake: • self-rising flour (about 120 grams); • grated zest of 1 lemon; • potato starch (about 120 grams); • blue food coloring, as needed; • eggs; •

For the shortcrust pastry: • all-purpose flour (300 grams) • unsalted butter, cut into pieces (150 grams) • powdered sugar (100 grams) • egg yolks • vanilla baking powder • salt • Grated lemon zest • For the pastry cream: 2 cups whole milk (500 ml) • sugar (130 grams) • egg yolks • cornstarch (50 grams) •

ladyfingers (about 400 grams) • unsweetened pineapple juice (from a carton) • vanilla Greek yogurt (about 300 grams) • mascarpone (about 400 grams) • powdered sugar • Juice of half a lemon • strawberries (about 250 grams)