Raspberry fruits

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); •

mixed berries (1 raspberry, 2 blueberry, and 1 blackberry) about 1 lb (500 g) total • For the CRUST: • whole wheat digestive cookies (about 160 g) • oat and chocolate digestive cookies (about 160 g) • unsalted butter (about 140 g) • dried cranberries (optional) • For the BERRY COMPOTE: • mixed berries (about 140 g) • powdered sugar (about 40 g) • Juice of half a lemon • water • gelatin (2 sheets, about 4 g) •

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) •

For the sbrisolona: • stone-ground semolina flour • brown sugar • butter • egg yolk (large egg) • lemon (zest grated) • vanilla flavoring • Raspberry sauce: • raspberries • sugar • Edible lemon zest • Blueberry sauce: •

all-purpose flour (about 210 grams) • potato starch (about 65 grams) • vanilla yogurt (about 220 grams) • Raspberries, to taste • medium eggs • granulated sugar (about 200 grams) • sunflower oil (about 130 grams) • Grated zest of 1 lemon • baking powder • salt • vanilla extract (or 1 packet of vanillin)

coconut milk (400 ml) • agar-agar (2 grams) • strawberry puree (170 grams) • coconut sugar (50 grams) • To taste dried coconut flakes • To taste fresh mint • To taste dried raspberries

fresh swordfish carpaccio (not smoked), preferably from a fish market • raspberries • red currants • pomegranate seeds (or 1 pomegranate, seeded) • lime • Olive oil, • Fennel fronds

granulated sugar (150 grams) • egg yolks + 1 whole egg • all-purpose flour (300 grams) • cold unsalted butter (150 grams) • vanilla powder or 1 teaspoon vanilla extract • salt • strawberry jam • whole milk (500 ml) • heavy cream (400 ml) • powdered gelatin (25 grams) • granulated sugar (150 grams) • vanilla powder or 1 teaspoon vanilla extract •

gluten-free cake mix (plus 1 tablespoon for the berries) • potato starch • sugar • baking powder • Grated zest of 1 lemon • salt • fresh raspberries • fresh blueberries • mascarpone cheese • eggs • lactose-free milk

plant-based heavy cream (about 400 grams) • maple syrup (about 40 grams) • soy milk (about 100 grams) • agar agar powder (about 2 grams) • raspberries (about 150 grams) • scant 1/2 cup water (about 100 grams) • unrefined cane sugar (about 15 grams) • lemon juice

For the shortcrust pastry: • all-purpose flour (250 grams) • unsalted butter, softened (100 grams) • sugar (100 grams) • Zest of half a lemon • vanilla powder or 1/2 teaspoon vanilla extract • whole egg plus 1 egg yolk • For the pastry cream: • whole milk (500 grams) • egg yolks • sugar (130 grams) • cornstarch (50 grams) •

egg yolks • lemon juice (50 grams) • heavy cream (350 grams) • sugar (125 grams) • fresh basil leaves • raspberries for garnish • for the citrus gel: • lemon juice (125 grams) • powdered gelatin (10 grams) • water (50 grams)

all-purpose flour (250 g) • almond flour (25 g) • powdered sugar (75 g) • unsalted butter, softened (175 g) • large egg • salt • Grated zest of 1 lemon • lemon juice (150 ml) • granulated sugar (170 g) • large eggs • unsalted butter (90 g) • unflavored gelatin •