Grape Pudding (Sugolo)
Grape pudding, the sugolo of the Po Valley peasant tradition: just cooked, strained grapes thickened with cornstarch. Naturally sweet, egg-free and dairy-free.
Desserts
Fruit Tiramisù: Peach and Lemon
A fresh, light fruit tiramisù: ladyfingers, egg-free lemon custard and peaches blended with oat milk. No mascarpone, no raw eggs, ready to chill.
100% Plant-Based Lemon Custard
A dense, velvety lemon custard with no eggs or dairy: just plant milk, cornstarch, sugar and fresh lemon juice. Vegan, gluten-free, 20 min active.
100% Plant-Based Fruit Crumble
100% plant-based fruit crumble. Crunchy crumbled topping with rolled oats. A simple, quick and utterly delicious recipe.
Granola Fruit Crumble
Fruit crumble with crunchy granola topping. 100% plant-based, two options: with super crunchy clusters or quick without clusters.
Greek Yogurt Cloud Cake
Greek yogurt cloud cake: fluffy, light and airy. No cream cheese version with quantities for both 20 cm and 28 cm tins.
Cloud Cake
Complete guide to Cloud Cake (Japanese Cotton Cheesecake): recipe for 20 cm and 28 cm tins, meringue technique, water bath, deflation prevention.
Fruit Crumble with Buckwheat Biscuits
Rustic crumble with a topping of buckwheat biscuits, rolled oats and hazelnuts. Two variants: mixed berries or cherries, with or without apples, ready in 80 minutes.
Tiramisù with Buckwheat Biscuits
Two tiramisù variations with buckwheat biscuits: a light Greek yogurt version with mixed berries, and an orange curd version with raspberries. No baking required, perfect for summer.
The Complete Cheesecake Guide
The Complete Cheesecake Guide