Wake up call

Recipe#40: nutella tiramisù



“Whatever is good for the soul – do that.”


5 eggs

7 tbsps granulated white sugar

500 gr mascarpone

200 gr savoiardi (lady fingers)

coffee (q.s.)

cocoa (q.s.)

nutella (q.s)


Separate the yolks from the whites. In a bowl whisk together the yolks and the sugar. Add the mascarpone and mix until smooth. In another bowl, whip the whites and fold them in the cream.

Pour a layer of cream and nutella in a rectangular pan. Make a layer of savoiardi soaked with coffee. Alternate a layer of cream and a layer of savoiardi making sure that the top layer is done with cream and nutella. Sprinkle cocoa to decorate.

Keep in the fridge for 4-5 hours before serving.





Recipe#39: walnuts, honey and cocoa nibs sweet bread


“Good cooks never lack friends”


450 gr (3 ½ cups) all-purpose flour

2 eggs

50 gr (¼ cup) brown sugar

250 ml plain yogurt

90 gr (1/5 cup) honey

120 gr (1 stick) unsalted butter

180 gr walnuts

50 gr cocoa nibs

1 tbsp baking powder


Preheat the oven to 180° (350 F) and butter a 4×8-inch loaf pan. Alternatively, you can use baking paper.

Place the nuts on a cutting board and chop them finely with a knife. In a bowl whisk together the eggs and the sugar. Add the yogurt, the melted butter and the melted honey. Fold in the flour and the baking powder. Finally add the chopped walnuts and the cocoa nibs.

Pour the mixture in the pan and bake for about 1 hour.



Upside down

Recipe#38oat, dark chocolate, and cocoa nibs cake


“Nine out of ten people like chocolate. The tenth person always lies.”


70 gr (5 tbsps) unsalted butter

200 gr dark chocolate

70 gr (1/3 cup) stevia

50 gr (1/3 cup) oat flour

2 eggs

1 tsp vanilla extract

3 tbsps cocoa nibs

3 tbsps oats


Preheat the oven to 180° (350 F) and butter a round 22 cm (9 inches) round baking pan. Sprinkle the oats on the pan.

Melt the dark chocolate and the butter in a bowl placed over a pan of simmering water. Remove from heat and stir in the stevia and the vanilla extract. Beat the eggs in a separate bowl and add to the mixture. Fold in the oat flour and the cocoa nibs.

Pour the batter in the cake pan and bake for 30-35 minutes. Allow to cool completely. Then, remove the cake from the pan and serve upside down.




Recipe#37: double chocolate and mixed berries sponge cake 


“Start with the corners and look for the blue bits.” (Man up)


Sponge cake:

300 gr (1 ½ cups) granulated white sugar

6 eggs

300 gr (2 ½ cups) flour

16 gr (2 tbsp) baking powder

mixed berries juice

White chocolate cream:

200 gr white chocolate

300 gr cream cheese

170 gr Greek yogurt

Dark chocolate cream:

200 gr dark chocolate

1 tbsp butter


250 gr mixed berries (fresh or frozen)

2 tbsp granulated white sugar


Sponge cake: Preheat the oven to 180°C  (350°F) and butter a 22 cm (9 inch) baking pan. In a bowl whisk together the eggs and the sugar. Add the flour and the baking powder. Mix until smooth. Pour the batter in the pan and bake for around 30 minutes.

White chocolate cream: In another bowl, whisk together the cream cheese and the greek yogurt. Melt the white chocolate and add it to the mixture. Mix until creamy.

Dark chocolate cream: Melt the dark chocolate together with the butter and let it rest for 5-10 minutes.

Topping: In a pan, heat the mixed berries with the sugar as to have a sirup.

Cut the sponge cake in three layers. Place the first layer of cake on your serving plate, wet with some mixed berries juice, cover with a layer of white chocolate cream, pour a layer of dark chocolate cream. Then, top with the second layer of cake and repeat the same procedure. Top with the third layer of cake and cover the top with the mixed berries sirup. Refrigerate for 1-2 hours before serving.


A & J

Black & Yellow

Recipe#36: blackberry muffins with lemon zest and poppy seeds 


“Laughter is brightest where food is best.”  (Irish proverb)


200 gr (1 ¾ C) flour

1 ½ – 2 tbsp poppy seeds

½ tsp baking soda

1 tsp baking powder

100 gr (½ C) butter

150 gr (¾ C) white sugar

2 eggs

2 tsp vanilla extract

zest of 1 lemon

2 tbsp lemon juice

50 ml (¼ C) milk

120 ml (½ C) yogurt

250 gr blackberries


Preheat the oven to 225° C (430° F).

Whisk together all the dry ingredients – flour, baking soda, baking powder and poppy seeds.

Then, in another bowl, combine butter (softened to room temperature), sugar, eggs, lemon juice and lemon zest.

Merge the dry and the wet ingredients, then add the milk and the yogurt. Mix just until combined. At this point, gently fold in the blackberries.

Fill your muffin liners almost to the top. Bake the muffins at high temperature for no more than 4-5 minutes, then lower the temperature to 180° C (350° F) and bake for an additional 10 minutes.





Recipe#35: almond, white chocolate and lemon cake

caprese limone

“Food is the most primitive form of comfort.” (Sheila Graham)


200 gr pealed almonds

200 gr white chocolate

100 gr butter

70 gr flour

5 eggs

150 gr sugar

zest of 3 lemons

juice of 1 lemon

1 tsp vanilla

2 tsp baking powder


Preheat the oven to 180°C  (360°F) and line a 22 cm (9 inch) baking pan with parchment paper.

Melt the white chocolate with the butter and set aside. Grind the almonds with the sugar and set aside.

In a bowl whisk together the eggs, the vanilla, the lemon zest and juice. Gradually add all the other ingredients: the butter and chocolate mixture, the ground almonds with sugar, the flour and the baking powder.

Pour the batter in the pan and bake for around 45 minutes. However, if the top of the cake starts to brown, cover it with foil.

Keep in mind that if you prepare the cake a day beforehand, it is even more tasty!




Recipe#34: wheat pastiera


“We must have a pie. Stress cannot exist in the presence of a pie.” (David Mamet)



500 gr all-purpose flour

150 gr granulated white sugar

150 gr butter

3 eggs


1 can (500 gr) of cooked wheat

300 ml (1 ¼ cup) milk

1 tbsp butter

700 gr ricotta cheese

500 gr (2 ½ cups) granulated white sugar

7 eggs

1 tsp vanilla extract

1 tsp limoncello


Pastry: Mix together all the ingredients until you get a smooth paste. Let the pastry dough rest while preparing the filling.

Filling: Boil the wheat with the milk and the butter until it becomes creamy. Let it cool and add all the other ingredients (ricotta cheese, sugar, eggs, vanilla extract, limoncello) to the cream. Mix until smooth.

Preheat the oven to 180° (350 F) and butter a 30 cm (12 inches) round cake pan. Flour a rolling pin and roll the pastry dough into a 33 cm (13 inches) circle on a lightly floured surface. Transfer it to the round cake pan. Pour in the cream. With the extra pastry dough make strips to create a lattice finish. Bake for 45 minutes to 1 hour (until golden).