• Brew the coffee and leave it to cool.
• Separate the egg yolks from the whites and place in a heatproof bowl with the sugar. Create a steam bath by placing the bowl over a pan filled with water, ensuring it doesn't touch the water. Cook over medium heat, stirring constantly with a whisk.
• Cook until you get a creamy, light and airy mixture and the sugar has melted.
• Leave the yolk cream to reduce to room temperature.
• Using a mixer, fold the mascarpone cream cheese into the yolk cream, spoon by spoon! You will get a very smooth cream.
• Finally, add the pistachio paste to the cream. Mix until smooth!
• Dip the ladyfingers in coffee and place them in a tray/pan, leaving no space between them. Spread half the mascarpone and pistachio cream over the top. Layer coffee-dipped ladyfingers over the top and spread the other half of the cream over it.
  
• Cover the pan with plastic wrap and refrigerate for at least five hours.
• Just before serving, sprinkle a generous layer of coarsely chopped pistachios on top and slice with a thin-bladed knife. Enjoy!

For the base:

• Bring a pot of water to a boil over high heat and blanch the cashews for 2 minutes. Remove the pot from the heat, cover with plastic wrap, and let the cashews soak for 30 minutes.
• Place all the base ingredients in a food processor and blend for 2-3 minutes until the mixture is well combined.
• Line the bottom of a 20 cm (8 inch) round springform cake pan with parchment paper, then pour the mixture into the pan, pressing it evenly to cover the base.

For the filling:

• Drain the soaked cashews and place them in the food processor along with the other filling ingredients. Blend well for about 5 minutes until smooth and creamy.
• Pour the filling mixture over the base, spreading it evenly. Place the dessert in the refrigerator of 2.5 hours to set.

For the topping:

• In a bowl, combine all the topping ingredients, mixing well, then pour the mixture over the tart. Return the dessert to the refrigerator for an additional 10 minutes until the topping firms up.

For serving:

• Sprinkle the cake with pistachios and serve.

For the base:

• Place all the ingredients in a food processor and blend until the mixture is smooth and uniform.
• Line a rectangular baking dish (20×23 cm or 8×9 inches) with parchment paper, pour in the mixture, and spread it evenly. Refrigerate while preparing the filling.

For the filling:

• Drain the soaked cashews and add all the ingredients, except the coconut cream, to the food processor. Blend until completely smooth.
• In a mixing bowl, add the chilled coconut cream and whip on high speed until it reaches a light, whipped cream consistency.
• Gently fold the spinach mixture into the whipped coconut cream using a spatula. Pour this filling over the chilled base and refrigerate for 2-3 hours.

For the topping:

• Combine the melted chocolate with sunflower oil, then pour it over the filling. Return to the refrigerator for an additional 5-10 minutes to set.

For serving:

• Remove from the refrigerator, slice, and serve with Aegina pistachios on top.

• Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
• In a mixing bowl, beat the egg yolks with half of the sugar until pale and thick.
• In a separate bowl, beat the egg whites until stiff peaks form, gradually adding the remaining sugar.
• Gently fold the flour into the egg yolk mixture until just combined.
• Carefully fold in the beaten egg whites until fully incorporated.
• Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before removing it from the pan.

For the coconut cream:

• In a saucepan, combine the coconut cream, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened.
• In a separate bowl, whisk the egg yolks. Gradually add a spoonful of the hot coconut mixture to the yolks, stirring constantly to temper them.
• Pour the tempered egg yolks into the saucepan with the coconut mixture, stirring continuously.
• Cook for another few minutes until the mixture thickens further.
• Remove from heat and stir in the coconut rum to taste. Allow the coconut cream to cool completely.

For the Swiss meringue:

• In a heatproof bowl, combine the egg whites and sugar.
• Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
• Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C).
• Remove the bowl from the heat and beat the mixture with a hand mixer or stand mixer until stiff, glossy peaks form.

For assembly:

• Once the genoise sponge cake has cooled, slice it horizontally into two layers.
• Place one layer of the cake on a serving platter and spread a generous amount of coconut cream on top.
• Place the second layer of cake on top and cover the entire cake with the Swiss meringue.
• Refrigerate the bienmesabe for at least 8 hours before serving to allow the flavors to meld.

• Place all the ingredients for the cake batter in a large bowl and mix until you get a homogeneous and creamy mixture.
• Preheat the oven to 180 °C/356 °F and line a cake/loaf pan with parchment paper.
• Pour the mixture into the pan and bake for 40-45 minutes at 180 °C/356 °F or until the cake has a golden-brown crust and is firm to the touch.
• Let the cake cool completely and, in the meantime, prepare the glaze.
• In a bowl mix the powdered sugar and the blood orange juice.
• When the cake has cooled completely, pour the pink glaze over it.
• Garnish with fresh blood orange slices and enjoy.

For the dough:

• In a mixing bowl, add the butter, flour, powdered sugar, baking powder, salt, and egg. Mix on medium to high speed until a homogeneous dough forms.
• Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 160° C/320° F, on convection mode.
• On a clean work surface, place two sheets of parchment paper, sprinkle them with flour, and roll out the dough between them using a rolling pin. If the dough sticks, sprinkle a bit more flour.
• Grease and flour a 25 cm (10 inch) round tart pan with a removable base, place the dough inside, and press it firmly against the bottom and sides of the pan. Use a knife to trim any excess dough.
• Prick the entire surface of the bottom with a fork, cover with a sheet of parchment paper, and add rice or beans to cover the bottom. This creates weight to prevent the dough from puffing up while baking.
• Bake in the oven for 30 minutes, then remove the parchment paper and beans. Brush the tart with the egg wash and bake again until it turns golden brown.

For the caramelized walnuts:

• Place a saucepan over medium to high heat and add the honey, brown sugar, heavy cream, and butter. Stir and cook until a dark caramel forms.
• In a bowl, combine the walnuts and the warm caramel, mix well, and spread the mixture evenly over the base of the tart.

For the chocolate ganache:

• Heat a saucepan over medium to high heat, add the heavy cream, and once it comes to a boil, remove from the heat. Add the chocolate and stir until the mixture is smooth and glossy.
• Pour the chocolate ganache over the caramelized walnuts and let the tart sit until the chocolate sets.
• Serve the tart with vanilla ice cream, sprinkling a little cinnamon on top.

• Fill a bowl with cold water and ice. Add the gelatin sheets and let them soften for 1-2 minutes.
• In a saucepan over medium heat, combine the milk, heavy cream, vanilla extract, sugar, and cocoa powder. Stir with a whisk until the sugar dissolves and the mixture is heated. Remove from heat and set aside.
• Be careful not to heat the milk too much, as it could damage the gelatin.
• Drain the softened gelatin and add it to the warm mixture. Whisk until the gelatin is completely dissolved.
• Pour the mixture into serving glasses and refrigerate for 4 hours, or until the panna cotta is set.
• Top the chocolate panna cotta with grated chocolate before serving.

• You will need 2 layers of sponge cake. You can either bake them one at a time or make a thicker cake and cut it into two. I bake each layer separately as I find it difficult to cut them evenly.
• If you also choose to bake the two layers separately, start by mixing together a half measure of the batter ingredients. Mix on low speed at first and gradually increase the speed until you have a smooth mixture.
• Preheat the oven to 180°C/356°F and line a baking sheet with parchment paper. I used a 36×24 cm (14×10 inch) sheet.
• Pour the mixture onto the sheet and bake for 10-12 minutes or until firm.
• Repeat with the second layer. Let them cool.
• While they are cooling, prepare the cream.
• In a bowl, mix the whipping cream, mascarpone, sugar, and vanilla until you get a stiff cream. Be sure to use mascarpone and whipping cream that have been refrigerated for at least 2-3 hours.
• You can now assemble the cake. Spread all the cream on the first layer and cover with the second layer. Then place a plate, tray or a chopping board on top to gently press the cake together.
• Refrigerate for at least 2-3 hours before slicing.

• To make the cookies dough, crumble the butter and flour and add the rest of the dough ingredients.
• Knead the dough. It will be a little crumbly, so add the tablespoon of cold water. Knead a little more until it comes together and you can form a ball of dough.
• Roll the dough out between two baking sheets until you get a thin layer of dough of 1-2 mm (~1/16 inch). Put it straight in the fridge for about 1 hour, with no additional rolling or folding.
• Take the dough from the fridge and cut out the Linzer shapes. For each cookie you will need one full disc and one with a beautiful heart shape.

  If you don't already have a Linzer cookie cutter, you can find many beautiful options on Amazon or at other stores.
• Bake the cookies for 15 minutes at 180 °C/355 °F (preheated) or until golden brown around the edges.
• Let the cookies cool completely before assembling. Spread a thin layer of jam on a full disc, then top it with a heart-shape disk.
  
• Cover with powdered sugar and enjoy with your loved ones.
• You can store them in Ziplock bags, cookie tins or jars.

• Preheat the oven to 160° C/320° F (fan).

For the butter caramel:

• Heat a saucepan over medium-low heat, add the sugar in batches, and stir slowly with a wooden spoon until it turns into a dark caramel. Gradually pour in the heavy cream while continuously stirring.
• Allow the mixture to simmer for 8-10 minutes, then remove the saucepan from the heat. Add the cold butter and salt, stir well, and set aside to cool completely.

For the Crust:

• In a large bowl, combine the flour, salt, cold butter, powdered sugar, and baking powder. Wearing disposable gloves, start rubbing the butter into the flour with your hands until the mixture resembles crumbs.
• Add the egg yolk and knead until it forms a pliable dough (if it’s too stiff, you can add a little water). Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 1 hour.
• Once chilled, take two sheets of parchment paper, flour them, and roll out the dough between them using a rolling pin. If the dough sticks, sprinkle a little more flour.
• Take a rectangular cake pan (30×12 cm or 12×5 inches), line the bottom with parchment paper, and press the dough into the bottom and sides of the pan. Make sure it sticks well and prick the surface of the dough with a fork.
• Place parchment paper over the dough and fill with beans to weigh it down, preventing the dough from puffing up while baking. Bake in the oven for 20 minutes.
• Remove the tart from the oven, remove the beans, brush the surface with the egg yolk diluted with a little water, and bake at 180° C/356° F (fan) until golden brown. Once ready, remove from the oven and let it cool completely.

For the ganache:

• In a saucepan, heat the cream until it just begins to boil. Turn off the heat, add the chocolate, and stir until completely melted. Set aside.

For the assembly:

• Carefully unmold the tart and place it on a serving plate. Pour the cooled caramel inside, followed by the ganache on top. Finish with a sprinkle of salt, chopped hazelnuts, and pomegranate seeds. Refrigerate for 2 hours before serving.
• Cut the tart into pieces and serve.

• To make the cookies dough, crumble the butter and flour and add the rest of the dough ingredients. Add a tablespoon of cold water and knead until it comes together to form a ball.
• Roll out the dough between two sheets of parchment paper until you get a thin 1-2 mm ( ~1/16 inch) sheet (as in the picture below). Leave it in the fridge exactly like this for about 1 hour (rolled out perfectly, do not roll up or fold).
  
• In the meantime, heat the whipping cream in a saucepan over medium heat until it just begins to simmer (almost to boiling point).

  Add the finely chopped milk chocolate to the hot cream and stir until the chocolate is completely melted and smooth. Let the ganache cool to room temperature before using.
• Remove the dough from the refrigerator and cut out the Linzer shapes using a Linzer cookie cutter. For each cookie, you’ll need one solid piece and one with a cutout in the center.
  
• Bake the cookies for 15 minutes at 180 °C/356 °F (preheated oven) or until golden brown around the edges.
  
• Let the cookies cool and then start assembling them. Place the chocolate ganache on a full cookie and place a cut-out cookie on top.
• Sprinkle with powdered sugar and enjoy with your loved ones.
• You can store them in zip lock bags, cookie tins or jars.

• Heat the milk to 37° C/100° F. Add the yeast and sugar, stir gently, and let it foam (about 10 minutes).
• Place the milk and yeast mixture in the bowl of a food processor. Add the softened butter, eggs, flavorings, and flour.
• Knead the dough for 5-7 minutes or until it becomes elastic, homogeneous and pulls away from the sides of the bowl.
• Cover the bowl of dough with plastic wrap and allow it to rise for an hour or until it doubles in volume.
• Then, roll out the dough into a 40x60cm (16×24") sheet.
• Spread the pistachio cream on half of the sheet, then sprinkle with white chocolate.
• Fold the other half of the sheet over the pistachio and white chocolate cream and cut the dough into ~3cm/ ~1 inch thick strips.
  
• Twist each strip of dough, then roll it on your fingers as in the pictures below.
  
• Place the rolls on a tray lined with parchment paper, 4-5 cm (1 ½ – 2 inches) apart. Let rise for 30 minutes while preheating oven to 180°C (356°F).
• Brush the rolls with egg wash and bake for 40-45 minutes.
• Heat sugar and water until dissolved, or mix honey with hot water. Brush syrup over warm rolls and sprinkle with pistachios. Enjoy!