Author: Alessandra Zenucchi

A moist chocolate banana base, caramelised banana with a hint of rum and airy mousse made from milk couverture, piped with the…

A thin, crispy yeast dough and four autumnal toppings: classic with bacon and onions, pumpkin spice with pumpkin and walnuts,…

Crisp shortcrust pastry topped with soft butter caramel and flaked almonds, baked golden and cut into small slices. Keeps for two…

A crisp shortcrust pastry tart with a juicy filling of almonds and sweet-tart apple, topped with a punched pastry lattice,…

Moist lemon madeleines that come out of the mould after baking coated in a shell of coloured cake icing. Quick to make and with…

A red vanilla cookie with a white Swiss cross made from coconut macaroon dough, baked together. Quick to make and perfect for…

A crisp cup made from cookie dough with couverture pieces: baked in a special mould and filled with ice cream, sorbet or sweets.

Crispy ice cream wafers made from a simple vanilla batter, baked in 2 minutes in the waffle iron and rolled while still hot.…

A simple yeast dough, baked directly on the hot grate until it blisters, then brushed with butter made from garlic grilled until…

Just water, sugar, citric acid and fresh elderflower blossoms: the flower heads steep in sugar water for one to three days, then…

A fruity summer tiramisu: sponge fingers soaked in elderflower syrup and strawberry juice, topped with strawberry compote and a…

Fine jelly made from fresh elderflowers and apple juice, with no jam sugar: the blossoms steep for 24 hours, then are cooked with…