Hazelnut core surrounded by a chocolate ring. The base is filled with a caramel cream and the dome with dulce chocolate mousse and praliné.

A tall chocolate cake layered and covered by Swiss meringue Oreo buttercream and decorated as a geode rock.

A take on the Argentinian cookies Alfajores have, which actually have Middle Eastern roots with origins from an ancient cooking book.

How to caramelize white chocolate & make a delicious dulce spread.

Pink pralines covered by a thin coating of ruby chocolate and filled with milk chocolate and berry ganache inside.

A praline take on Pierre Hermé’s best macaron, the Mogador, a macaron filled with passion fruit and milk chocolate ganache.

Cassatina, a classic Sicilian dessert, is a festive cake filled with ricotta cream, covered by pistachio marzipan and decorated with fruit.

Gluten free cakes from Ottolenghi & Go’s book “Sweet”. It has a distinguish flavor from the nutmeg, mahleb and buckwheat flour in it.

Make maple cream from maple syrup only: heat the syrup, let cool and then stir, for about an hour! Then put it to good use and make cookies.

A tart full of pistachio, in the crust and in the filling, topped with thin slices of poached pears in wine until they’re soft and delicious

A beautiful tart inspired by Cédric Grolet full of various apples, some sweet and some sour, some cooked and some not.

A rainbow cake layered with chocolate cake & chocolate ganache, covered by a swiss meringue mascarpone buttercream.

A soft and moist banana cake with pecan crumble and peanut butter drizzle on top.