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.

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.

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 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.

Pure indulgence: this flourless chocolate olive oil cake is a wonderfully rich, fudgy chocolate cake you can make all year round.

I love crème dessert (French pudding cups): rich, silky and ready in no time! After sharing a chocolate crème dessert and a pistachio one, here are delicious homemade chocolate praline pudding cups. They can be made dairy-free (parve) and are gluten-free. Perfect if you have a jar of praline to use up.

A variation on the famous bouscoutou, that tall, fluffy sponge cake, so here is a first version that is every bit as delicious and indulgent. A must-have in your Passover recipe collection.

After a first Passover version of the famous bouscoutou, our Tunisian sponge cake, here’s another one that got eaten so fast I just had to share it with you. The texture is very light, with no matzo meal, airier than the first one, and it disappears before your eyes! It’s truly one of those easy cakes with just a few ingredients to add to your Passover recipes and gluten-free recipes.

Pretty little Italian amaretti scented with orange blossom water that are a hit with coffee, and a great recipe for using up your egg whites.

An easy dessert that feels like rice pudding, but made with coconut cream and tapioca pearls (called perles du Japon, “Japanese pearls”, in France). These little pearls are used in desserts, sauces and soups, mainly because they’re an excellent thickener.

Soft, tender honey bites, sweet without being cloying, hugely popular around Rosh Hashanah and perfect to offer with a coffee or a tea.

If you love rich, silky puddings (the taste reminds me of the melt-in-your-mouth Mamie Nova puddings from French supermarkets!), these pistachio ones are for you. They’re easy to make and gluten-free. They’ve become a classic in my house, every time I have some pistachio paste on hand.

Soft, moist, fragrant and dairy-free, this carrot cake has it all!

Cantuccini come from Tuscany: small, dry almond cookies, as crunchy as can be, and the best friend your fall and winter teas and coffees could ask for.

Here is a gorgeous fall cake with honey, apples and hazelnuts, so moist it’s dangerous. It’s perfect for Rosh Hashanah or Sukkot, and it’s parve.

Homemade praline paste is child’s play to make. It’s made from hazelnuts and/or almonds, toasted first, then blended with caramel: a few pulses give you pralin (a crunchy praline crumb for decorating cakes), and blending longer gives you praliné, a smooth praline paste for filling and flavoring pastries.

Craving ultra-moist double chocolate muffins? This quick and easy recipe is perfect for an indulgent afternoon snack. These cocoa and chocolate chip muffins will quickly become a staple. A few minutes of prep and no complicated ingredients, and you get beautifully domed muffins with a tender crumb (that hardly makes any crumbs!) and an irresistible chocolate aroma. Kosher and parve if you use plant-based yogurt.

These banana chocolate chip muffins are a recipe to hold on to… They are light, indulgent, the chips are evenly distributed and never sink to the bottom. A quick, foolproof recipe. Plus, you get to use up those very (overly) ripe bananas you didn’t know what to do with because nobody wanted to eat them. Kosher and easily made dairy-free.

A few years ago I shared a delicious recipe for banana chocolate muffins. Here’s a recipe in the same spirit: it’s truly indulgent, with a light, pleasant texture. Part of the oil is replaced with applesauce (you can’t tell) and part of the white flour with whole spelt flour, which is better for fiber and keeps you full longer. So it’s perfect if you’re looking for a slightly healthier recipe. It’s kosher, and parve if you use plant-based yogurt. You’ll never throw out your ripe bananas again. In our house, it’s a keeper!

A foolproof recipe for small, perfectly crisp meringues. Parve and kosher for Passover.

Here’s my go-to recipe for dairy-free chocolate chip cookies. These cookies are quick to make and irresistible, with melty chocolate chips and macadamia nuts.