Behind this funny name hides a cake from my childhood. A delicious sponge cake that’s very quick to make, tall, fluffy, and dairy-free. The ideal cake for snack time or breakfast.

Lovely little Italian amaretti with orange blossom water that will be a hit with coffee, a great recipe for using up your egg whites.

Kaaks are small, lightly crumbly cookies flavored with orange blossom water that pair perfectly with tea or coffee.

A sweet and original twist on the classic savory rice tartare, adaptable with seasonal fruits.

A colorful summer twist on traditional spring rolls

A sweet and delicious version of traditional Japanese makis and sushi to customize endlessly according to the seasons and your cravings!

I love dessert creams - they’re indulgent, silky smooth, and ready in no time! After sharing a chocolate dessert cream and a pistachio one, here are delicious homemade chocolate hazelnut praline dessert creams. They can be made lactose-free and are gluten-free. Perfect if you have a jar of homemade praline to use up.

A refreshing dairy-free smoothie with kiwi, banana and basil that’s creamy, easy to make, and naturally sweet.

This cashew-based cream is perfect for replacing heavy or light cream in any recipe. Its neutral taste makes it versatile for both cooking and baking. You can even use it as a spread for appetizers!

To add variety to traditional Hamantaschen, here’s a light and crispy recipe that comes straight from Italy.

These chocolate banana muffins are a recipe to treasure… They’re light, indulgent, the chips are perfectly distributed and never sink to the bottom. A quick and foolproof recipe. Plus, you can use those very (too) ripe bananas you didn’t know what to do with because no one wanted to eat them.