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In a few days it is Women’s Day and I wanted to share my recipe with you. I couldn’t not make the traditional mimosa cake, but obviously I revisited it in a vegan way and I made a mono portion by creating an half sphere of light vanilla cream and then covered with the vanilla sponge cake. Here is the VIDEO of the realization:   INGREDIENTS FOR 7 PORTION: 1 VANILLA SPONGE vegan square 20x20 cm, my recipe HERE, FOR THE LIGHT VANILLA CREAM: 182 g soy milk (or another vegan milk);

A super simple floral tart to make and perfect for Valentine's Day. It consists of a cocoa shortcrust pastry base, filled with a dark chocolate ganache and then decorated with berries and edible flowers.   TOOLS USED: Kenwood mixer; Balance; Rolling pin; Tart ring Silikomart 190 mm; Glass bowl; Graduated jug; Silicone spatula; Mini elbow spatula; Edible flowers.   INGREDIENTS: COCOA TART DOUGH: 64 g margarine / vegan butter (70-80% fat); 60 g icing sugar; 27 g vegetable milk; Pinch of salt; 113 g plain flour; 28 g cornflour; 20

The sponge cake is one of the main preparations of Italian pastry, the base of many cakes, essential for a birthday cake, it is a recipe that everyone should have in their cookbook. It’s very simple, being the sponge vegan we don’t have to worry about whipping the eggs well and be carefull when adding the flour in order not to deflate the whipped mixture, Even if you are a beginner in pastry this recipe will surely come out well and without a problem. The only care

Autumn has arrived and with it the cold, the rain, the humidity … so I present you this super easy and delicious recipe. A pear and yogurt cake flavored with cinnamon and ginger, perfect to enjoy it on a rainy Sunday afternoon, on the sofa under the blanket, in front of a Netflix’s series, and with a nice warm tea of lemon and ginger (my favorite). It has been a long time since I’ve baked a classic cake, but perhaps this cold and rainy weather reminded

The long awaited moment has arrived!!! Now you can discover the recipe for my super creamy vegan tiramisu, and without cashews!!! What have I used? First of all I made the savoiardi (ladyfingers) and I didn’t use any ready-made biscuits, I made them by making a meringue base with potato protein (you can replace with acquafaba) and then I added some fats, flour and baking For the tiramisu cream I made a base of pastry cream, to which I then added a vegan mascarpone that you can find on