1. In a small saucepan, heat the cream with the sugar, vanilla extract, and half of the milk until it comes to a boil. In a separate bowl, whisk together the cornstarch, egg yolk, and remaining milk. Slowly pour the starch mixture into the boiling cream while whisking constantly until it thickens into a smooth pudding. Remove from heat and let cool completely. Set aside for later.
2. Gently warm the milk to 38°C / 100°F and stir in the yeast and 1 tablespoon of the sugar. Let it sit for a few minutes until slightly foamy. In a large mixing bowl, combine the flour, remaining sugar, egg, soft butter, and salt. Add the yeast mixture and knead for about 10 minutes until you get a smooth, soft dough that doesn’t stick. Cover the bowl tightly with plastic wrap and let rise in a warm spot for 90 minutes.
3. Combine the butter, sugar, flour, vanilla extract and a pinch of salt and mix until crumbly. Chill the streusel until ready to use.
4. Once the dough has risen, knead it briefly and divide into 12 equal balls, about 80g / 3oz each. Line a rectangular baking dish with parchment paper and arrange the dough balls inside. Let them rest for 20 minutes.
5. Use your thumbs and press in the middle of the dough ball to form kind of a bowl shape that is going to be filled each with 1 tablespoon of vanilla pudding and 1 heaping teaspoon of strawberry jam side by side.
6. Preheat the oven to 180°C / 350°Ft. Sprinkle the chilled streusel generously over the buns and bake for about 55 minutes, or until golden. Serve slightly warm or fully cooled—both are delicious. Finish with a dusting of powdered sugar before serving.

1. Add soft butter, brown sugar, white sugar, and vanilla extract to the mixing bowl of a stand mixer. Beat until light and fluffy.

2. Mix in the egg just until combined. Then, add flour, salt, baking powder, and baking soda, mixing until no streaks of flour remain. Be careful not to overmix.

3. Divide the dough into two equal portions. Keep one half in the mixer and set the other aside. Grind the freeze-dried raspberries into a fine powder, then mix them into the dough in the mixer. You should now have one pink and one yellow dough.

4. Scoop equal portions of both doughs using a small cookie scoop. Press the two differently colored balls together, tear them apart in the middle, and press them back together for a marbled look. Shape into round balls, place them on a parchment-lined tray, and refrigerate.

5. Heat the heavy cream in a small saucepan until it starts forming small bubbles around the edges. Meanwhile, finely chop or grate the white chocolate and place it in a bowl. Pour the hot cream over the chocolate and let it sit for 3-4 minutes before stirring until smooth. Mix in the passionfruit purée until fully combined. Cover the ganache with plastic wrap directly on the surface to prevent skin from forming and refrigerate for at least 2 hours or overnight until set.

6. Once the ganache is set, preheat the oven to 175°C / 350°F. Place the chilled cookie dough balls on a parchment-lined baking sheet, leaving enough space between them. Bake for 13 minutes, then let them cool on a wire rack.

7. Once firm, transfer the ganache to a mixing bowl and whip until it reaches a buttercream-like consistency. Fill a piping bag fitted with a nozzle and pipe a swirl of ganache onto the center of each cooled cookie. Sprinkle with crushed freeze-dried raspberries for decoration.

1. Prepare the cupcake tin by lining it with cupcake liners. Set it aside. Preheat the oven to 175°C / 350°F.
2. In a mixing bowl, use an electric mixer to combine the eggs and sugar until they come together. Then, add the vanilla extract and softened butter. Mix everything until it’s well combined.
3. Sift the flour, salt, and baking powder into another bowl using a fine mesh strainer. Measure the milk. Now, in 4 additions, alternately add the milk and flour mixture to the butter-sugar-egg mixture, mixing after each addition. Don’t overmix, or the batter will become tough.
4. Use a cookie scoop or a spoon to portion the batter into the liners. Fill each about 2/3 full so the cupcakes don’t rise over the edges while baking.
5. Bake the cupcakes for 18-20 minutes. They’re done when you insert a toothpick into the center, and it comes out clean, without any batter sticking to it.
6. Let the cupcakes cool on a wire rack.
7. Meanwhile, prepare the frosting. Dice the pink dragon fruit and place it in a medium-sized bowl. Add the cream cheese, butter, vanilla extract, powdered sugar, and a pinch of salt to the bowl. Use an electric mixer to blend everything into a creamy mixture. If the frosting is too soft to hold its shape, place the bowl in the fridge for about 20 minutes.
8. Fill a piping bag with the frosting and decorate the cupcakes. Optionally, garnish with a few pieces of dragon fruit.

1. Melt the butter in a small pot or in the microwave. In a medium bowl, whisk the melted butter together with the brown and white sugar and vanilla extract for a few minutes. Then, add the egg and mix again. Set aside.
2. In another bowl, mix the flour, baking soda, and salt. Set aside.
3. Roughly chop or crumble the white chocolate, macadamia nuts, and freeze-dried strawberries. Set aside.
4. Add everything to the butter-sugar-egg mixture and use a spatula to knead it all together until there’s no more loose flour.
5. Use a medium cookie scoop to form the dough into 12 evenly sized balls and place them on parchment paper. Put the dough balls in the fridge for at least 2 hours.
6. A few minutes before baking, preheat the oven to 150°C / 302°F. Place the cookie dough balls on a parchment-lined baking sheet, leaving enough space between them, and bake for 10 minutes. Take them out of the oven and let them cool for another 10 minutes. The cookies will be very soft at this point. If you prefer them firmer, leave them in the oven for a few more minutes.

1. Melt the butter in the microwave or in a small pot. In a medium-sized bowl, combine the melted butter, brown sugar, white sugar, and vanilla extract until the mixture is smooth and the sugar is almost dissolved. Next, add the egg and mix everything together. Set aside.
2. In another medium-sized bowl, mix together the flour, baking soda, and salt, then set it aside.
3. On a cutting board, chop the chocolate into pieces. Weigh the blueberries.
4. Now, add the flour mixture to the butter-sugar mixture, along with the chocolate and blueberries. Mix until just combined, with no streaks of flour visible. Don’t overmix. Use a cookie scoop to form 12 equally sized dough balls and place them on a sheet of parchment paper. Chill the dough balls in the refrigerator for at least 2 hours. If you’re very patient, you can leave them in the fridge for 24 hours—they’ll taste even better!
5. When you’re ready to bake the cookies, preheat the oven to 150°C (300°F). Once the oven is hot, place the cookie dough balls on a parchment-lined baking sheet with enough space between them, and bake for 13 minutes. If you prefer thicker cookies, you can use a bowl that’s wider than the cookie to circle around it, shaping the cookie and making it thicker. Let the cookies cool slightly.
6. Meanwhile, you can prepare the icing. For this, crush the freeze-dried blueberries into a powder using a mortar and pestle. Then, mix 1 tablespoon of this powder with powdered sugar and milk. Drizzle the icing over the cookies in a zigzag pattern, let it set for a few minutes, and then enjoy the cookies.

PREPARATIONS

• Chop the chocolate into coarse pieces.
• Melt the butter for the cookie dough in a pot or microwave.
• Bring the butter for the frosting to room temperature.

INSTRUCTIONS

1. In a medium bowl, mix together flour, cornstarch, cocoa powder, baking powder, and salt. Set aside.
2. In another medium bowl, combine the brown and white sugar. Add the melted butter and whisk until creamy.
3. Add one whole egg and one egg yolk, whisking until the mixture becomes thick.
4. Next, add the dry ingredients from the other bowl and mix slightly, then add the chocolate and combine until no flour is visible. Be careful not to overmix.
5. Form the dough into 8 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours. If you want to prepare the dough ahead, you can refrigerate it for up to 48 hours.
6. Preheat the oven to 220°C / 425°F (top/bottom heat). Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8 minutes.
7. Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
8. Meanwhile, prepare the strawberry frosting: Beat room-temperature butter with an electric mixer in a medium bowl until pale yellow and fluffy. Add cream cheese and mix again. Then, add powdered sugar and mix for another 1-2 minutes until creamy.
9. Grind the freeze-dried strawberries into a fine powder using a mortar and pestle or a powerful food processor. Add the strawberry powder to the frosting and mix until it turns a lovely pink color.
10. Once the cookies have cooled and are no longer warm, spread 1 tablespoon of strawberry frosting evenly on each cookie.
11. Optionally, sprinkle with some melted chocolate and crushed freeze-dried strawberries.

1. Preheat your oven to 175°C / 350°F fan-assisted. Fill a deep baking tray or baking dish, large enough to fit your springform, with water. The water should come about halfway up the sides of the springform pan. Set aside.
2. Carefully twist apart the Oreo cookies and remove the cream filling. Place the cookies in a food processor and pulse until crumbly. Melt the butter in the microwave or in a small saucepan and add it to the cookie crumbs. Mix for about 20 seconds until combined and crumbly. Press this mixture into the bottom of the springform and set aside.
3. In a large mixing bowl, whisk the cream cheese until smooth. Add the sugar and beat until well combined. Mix in the crème fraîche and vanilla extract. Beat in one egg until just combined, then add the second egg and mix until just incorporated. Avoid overmixing to prevent adding too much air to the batter.
4. Pour the cream cheese filling over the cookie crust in the springform and spread evenly. Place two sheets of aluminum foil on a flat surface and put the springform pan in the center. Fold the foil up around the edges of the pan to prevent water from getting in during the water bath. Place the pan in the water bath and bake on the middle rack of the oven for about 40 minutes. The cheesecake should be set at the edges and slightly wobbly in the center, with no cracks on top.
5. While the cheesecake bakes, prepare the lime curd. Zest the limes and place the zest in a small saucepan. Juice the limes and add the juice, along with the sugar, to the pot. Bring to a simmer over medium heat, then gradually add the butter, stirring until melted. Finally, stir in the cream and bring to a boil. Remove from heat. In a small bowl, mix cornstarch and 1.5 tablespoons of water until smooth, then add to the lime mixture. Bring to a boil while stirring, set aside and then let it cool for a bit.
6. After 40 minutes, turn off the oven and open the door completely. Leave the cheesecake in the cooling oven for 20 minutes to prevent cracking from temperature shock.
7. The lime curd should be quite firm by now. Stir in about 4-5 tablespoons of cold water until creamy but not too runny. Add more water if needed. Set aside to cool completely.
8. After 20 minutes, remove the cheesecake from the water bath, discard the foil, and run a sharp knife around the edge to loosen it from the springform. Leave the springform ring on and let the cheesecake cool to room temperature.
9. Once the cheesecake has cooled, gently spread the lime curd on top. Refrigerate for at least 6 hours or overnight. I know it’s a long wait, but it’ll be worth it 😉 Enjoy your cheesecake!

PREPARATIONS

• Prepare your baking dish by lining it with parchment paper or lightly greasing it. Set aside.
• Preheat the oven to 175°C (350°F).

INSTRUCTIONS

• For the shortbread layer: Whip butter and sugar on high until light and fluffy. Then add flour and salt and mix with a spatula to form a dough. Press the dough into your prepared baking dish and distribute evenly. Prick the dough with a fork to keep it flat while baking. Bake for about 12 minutes, until just lightly golden.
• Meanwhile, prepare the brownie batter. In the microwave or a small pot, melt the butter and set aside to cool. In a bowl, whip eggs and sugar until light and fluffy. Add the cooled butter, cocoa powder, and vanilla extract to the egg-sugar mixture. Mix everything into a creamy batter. Then add flour and salt, mixing only until no flour streaks are visible.
• Remove the shortbread base from the oven and spread the brownie batter over it. Bake for an additional 15 minutes.
• While that bakes, prepare the ganache. Finely chop the chocolate and place it in a medium-sized bowl. Then, in a small pot, heat the cream until it starts to steam or simmer lightly. Pour the hot cream over the chocolate and let it sit for a few minutes, then stir slowly until all the chocolate has melted. Place the ganache in the refrigerator.
• Remove the brownies from the oven and let them cool completely.
• Once the shortbread brownies are completely cool, pour all the ganache over them and refrigerate again until the ganache sets, about 4-5 hours. I used milk chocolate in equal parts with cream, so it takes a bit longer than usual. You can speed up the process by doubling the amount of milk chocolate or substituting milk chocolate with dark chocolate.
• Once the ganache is firm, cut the brownies into 9-12 equal pieces and optionally garnish with grated chocolate. Enjoy your piece of happiness.

PREPARATIONS

• Place the butter in the freezer for 15 minutes.
• Line a baking sheet with parchment paper.
• Preheat the oven to 200°C/392°F.

INSTRUCTIONS

1. Chop the chocolate into big chunks.
2. Melt the butter in a pot or in the microwave.
3. In a medium-sized bowl, mix the flour, starch, and salt. Set aside.
4. In another medium-sized bowl, mix the brown and white sugar. Add the melted butter with a whisk and beat the mixture until it becomes kind of creamy.
5. Now add one whole egg and one egg yolk and beat until the mixture becomes thicker.
6. Next, add the dry ingredients from the other bowl and stir a little, then add the chocolate and mix everything until no more flour is visible and stop stirring to avoid overmixing the dough.
7. Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Place the cookie balls in the refrigerator for at least 2 hours – if you want to prepare the dough in advance, you can leave it in the fridge for up to 48 hours.
8. Preheat the oven to 220°C (425°F). Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
9. Remove the tray with the cookies from the oven and let them cool for 15 minutes. I know it’s hard, but it’s worth the wait 😉