Author: Alessandra Zenucchi

48 little blondies and brownies from a single tray – moist, aromatic and perfect for sharing.

Sweet mini waffle cups with Oreo cream and bunny decoration – perfect for your Easter brunch.

A wonderfully juicy cake with sweet cherries and a fine buttery note that turns out easily and is perfect for any occasion. The…

The classic Italian dessert: velvety vanilla cream, 15 minutes of work and overnight in the fridge – perfect for preparing ahead.

Cooked in a water bath: a crunchy butter-biscuit base, silky-smooth cream cheese filling and a surface without a single crack.

Airy sponge roll with a cream of whipped cream, mascarpone, mango and passion fruit – 10 slices of tropical summer dessert.

Batter with almond flour, 400 g fresh currants and powdered sugar on top – the easiest way to use up your berry glut.

Fine Gianduja hazelnut filling, a coat of Milk couverture and Hazelnut brittle – 10 homemade Branchli like from childhood.

Airy sponge, heavenly custard cream, a rim of roasted almonds and glossy strawberries – the summer classic, step by step.

Crispy Chäschüächli with a savoury Gruyère custard – quick to make, evenly baked thanks to the perforated silicone mat and…

Moist almond sponge with chocolate chunks, filled with dark ganache and coated with brittle icing – and your leftover Easter…

Crumbly vanilla sablé biscuits made from five ingredients with an edge of granulated sugar and edible cornflowers – butter sables…