Author: Alessandra Zenucchi

Baked donuts made from fluffy yeast dough, filled with apple and cinnamon and decorated with colourful egg white icing and spooky…

Liqueur pralines with a gentle Williams filling: cook sugar syrup, cool it, mix with schnapps and fill liqueur hollow praline…

The Italian classic with the flavours of autumn: crisp bread slices with garlic butter, topped with firm-bite pumpkin, tomatoes,…

Salted peanuts, soft caramel and a crunchy base of Löffelbiskuit, enveloped in a wafer-thin layer of milk couverture. Sweet and…

Homemade brioche buns in three colours and three matching fillings: the classic ham burger with cocktail sauce, a fiery falafel…

A moist pistachio cake with dark chocolate drops and a perfectly centred core of raspberry jam. Finished with white icing and…

Deceptively real coffee capsules made of chocolate: blue airbrushed praline shells filled with a crunchy mocca ganache and cocoa…

Light summer tartlets: a moist almond sponge topped with an airy vanilla cream with cream and fresh berries of your choice.…

Ice cream done differently: on an ice-cold marble slab, couverture forms a coat that folds around the scoop like a packet. Served…

Classic square ravioli with a spinach and ricotta filling: pasta dough made from white flour, eggs and olive oil, shaped in a…

A caramel with exotic fruit puree: the fruit and the caramel both stay noticeable. In colourful praline shells made from white…

Fruit jelly hearts made with raspberry puree: cooked to 106 °C, poured into the silicone mold and rolled in sugar. Possible with…