Author: Alessandra Zenucchi

An intense syrup made from Ceylon black tea, peppermint, lime blossom, cloves, lemon, honey and cane sugar. Topped up with cold…

A quick layered dessert: a crunchy base of oat flakes, Rice crisps and raspberries, topped with yoghurt cream, blueberry cream…

A quick glass dessert: crunchy base of oat flakes, brittle and cocoa nibs, then chocolate cream and banana cream with cream…

No more assembling halves: with the 3D egg mould you pour whole easter eggs directly, speckled and airbrushed with cocoa butter…

Chocolate eggs with colourful speckles: brush the mould with cocoa butter colours, pour with tempered couverture and, if you…

Moist carrot cupcakes in chocolate flower pots, planted with two-tone flowers of Swiss Meringue Buttercream. The Russian piping…

Bruschetta for asparagus and wild garlic season: al dente green asparagus with wild garlic, onion and garlic on crispy bread with…

Spätzle a different way: porcini mushroom powder stirred straight into the dough gives an intense, nutty aroma, served with a…

Green spätzli made with Knöpfli flour, quark and fresh wild garlic, quickly scraped or pressed through a sieve and tossed in…

A creamy spring soup made with fresh wild garlic and floury potatoes, deglazed with white wine, finely puréed and rounded off…

Moist cupcakes with grated carrots, crème fraîche and a hint of candied ginger. As easy as regular cupcakes, but especially soft…

The Swabian-Alemannic sister of the flammkuchen: smaller, with a thick edge, made from yeast dough with porcini mushroom powder…