Tiramisu - now there’s a classic Italian dessert that’s indulgent and quick to make! Here I share the traditional recipe and my tips for getting it just right!

Apricot season is here! Here’s an indulgent, easy recipe to end your summer meals on a high note.

A delicious sweet shortcrust pastry topped with a silky lime curd. Here is a wonderfully fresh summer tart to put on your table this weekend and all summer long.

A sweet, indulgent take on traditional Japanese maki and sushi, endlessly adaptable to the seasons and whatever you’re craving!

A little burst of freshness with a creamy kiwi and banana smoothie that’s easy to make, vegan and dairy-free.

A little freshness with a creamy strawberry smoothie that’s easy to make, and dairy-free.

A colorful, summery take on classic spring rolls

With Shavuot just around the corner, here is another easy cheesecake, the no-bake cheesecake. It has a crumbly cookie base topped with a very fresh, egg-free cream cheese filling, and is a variation on the traditional Ashkenazi cheesecake which is usually baked in the oven. You find this cake everywhere in Israel; here is the recipe to make it at home.

This cheesecake (Käsekuchen), a classic of Ashkenazi (Eastern European) Jewish cooking, is pure sweetness and nostalgia. It’s the kind of cake you find in grandmothers’ recipe notebooks, in this case, Micheline’s. It rises tall, with an airy texture thanks to the whipped egg whites.

Here is a very refreshing drink with a delicate anise flavor. Perfect for summer!

Truffles are probably the easiest chocolate bite there is. You eat them without being hungry (and without end…) and they are perfect with coffee. Here is a chocolatey, indulgent recipe with no dairy at all!

Tigrés are small, moist cakes very close to a financier, perfect for using up egg whites you don’t know what to do with. This recipe is adapted from one by Cyril Lignac. I regularly make the butter-free version and they are always a hit.

To add a little variety to the traditional hamantaschen, here is a light, crispy recipe that comes straight from Italy.

Nougat glacé, the French frozen honey nougat, is one of those festive, quick desserts to keep in your recipe notebook.

A deeply chocolatey mousse that makes a delicious sound when you dip your spoon into it! I don’t know about you, but my barometer for a successful chocolate mousse is partly tied to the noise my spoon makes the moment I dip it in for that first taste. It’s good, super easy and satisfying! And a bonus here, it’s dairy-free!

Montecaos are small, crumbly, melt-in-your-mouth shortbread cookies, scented with cinnamon or topped with an almond. They have the advantage of being egg-free and dairy-free, and they are delicious with a glass of mint tea.

A light little cookie, easy to make with just a few ingredients, to add to your Passover sweets.

Kaak are lightly crumbly, fragrant little ring cookies shaped around your finger, and you never get tired of them at breakfast or teatime during Passover week.

An Ashkenazi recipe for tender Hamantaschen (Haman’s ears) with a homemade poppy seed filling.

Little almond bites that are very simple and quick to make, a Passover tradition. The kind you love to nibble on with a good cup of coffee.

A chocolate mascarpone cake with a melt-in-the-mouth texture, covered in a beautifully glossy chocolate ganache. And it’s gluten-free! Perfect for using up a tub of mascarpone and for a change from the classic tiramisu.