Method: • Preheat the oven to 170ο C (340ο F) set to fan. • In a glass bowl, add the butter cut into cubes of and the chocolate chopped into pieces. Cover with plastic wrap and microwave for 2 minutes at 600 watts. Remove and stir to combine. Heat a little longer if necessary. • In another bowl, add the eggs and the sugar, and beat with a hand whisk. • Add the chocolate mixture and whisk until smooth. • Add the cocoa powder, the flour, and the crushed hazelnuts. Fold with a spatula to combine. • Line a 32x25 cm baking pan with parchment paper. Grease with butter and dust with cocoa powder. • Pour in half of the brownie mixture. Spread into pan and smooth top with a spatula. • Add half of the dulce de leche, dropping spoonfuls of it over the mixture. • Cover with the rest of the brownie mixture. • Spread in pan and add spoonfuls of the remaining dulce de leche. Press into the mixture but not completely. • Bake in the oven for XNUMX-XNUMX minutes. • Remove from the oven, let the brownie sit for XNUMX minutes into the baking pan to cool, take it out of the pan and place it on a rack. • Cut into pieces using the heart cookie cutters, and serve with heart sprinkles.

Preparation: For the syrup: • Add water, sugar to the pot and transfer to a moderate heat • Bring to the boil until the sugar has dissolved • Remove and allow to cool well. For the cake layer: • Preheat the oven to 180 ° C (350 ° F) placed on the fan • Carefully separate the eggs • Add the egg whites, salt to the bowl of the mixer and beat with a mixing attachment at high speed, 1-2 minutes, until it is meringue. Reduce the speed of the mixer and add the egg yolks one by one • Add sugar, flour, cocoa powder, baking powder to the bowl and mix • Remove

Preparation: Mixture Α: • Add flour, water and yeast to the mixer bowl • Soak by hand and leave for 15 minutes for the yeast to activate. Mixture Β: • Whisk 1 tablespoon of sugar and mastic with a mortar and pestle until finely ground • Add the mixture of mastic, milk, sliced ​​butter, orange peel, mahlab, vanilla extract and granulated sugar to the bowl • Put on low heat and stir continuously until the butter is melted and all the ingredients are completely combined. Attention! You do not want the mixture to boil. You just want it to become

Preparation: For the syrup: • Put the pot on a moderate heat and add water, sugar, lemon zest and bring to a boil • As soon as the sugar has dissolved, remove from the heat and allow to cool. For the base: • Place the pan on medium heat and add 1 teaspoon of butter • Add half the slices of sweet bread and fry them for 1 minute on both sides until golden • Follow the same procedure for the remaining slices • Put the slices of sweet bread in the pan size 25x32 cm, making sure to cover the entire surface of the pan, leaving no gaps.

Preparation: For the crust: • Add cookies, sugar to the food processor and process well until finely ground • Add 80 g of butter and process again until all the butter is absorbed and the mixture gets the texture of wet sand • Arrange the mixture in a bowl with with a spring the size of 23 cm and press it well. Ideally, freeze it for 15-20 minutes until the crust is firm. For the cream: • Preheat the oven to 160 ° C (320 ° F) on a fan • Add cream cheese, sugar, vanilla and

Preparation: For the syrup: • Add orange juice, sugar to the pot and simmer over medium heat. Bring to the boil until the sugar has dissolved • Cut the mango into small cubes and add 200 g to the blender. Add the rum, lemon zest and juice, mint and beat well until the ingredients are clear • Transfer to a bowl, add the syrup, stir and set aside. For the cream: • In a mixer bowl, add cream cheese, coconut cream, lemon zest, rum, icing sugar, heavy cream, and beat with the addition of flour at high speed, 3-4

Preparation: • In a bowl add butter, icing sugar, cocoa powder and mix until it becomes a dough • Add salt, orange peel, walnuts and mix • In another bowl add cookies, brandy and mix by squeezing lightly with your hands to crush the cakes . Transfer the cookies to a bowl with cocoa powder and mix • Arrange the mixture on a piece of parchment paper and wrap in a roll. Wrap in plastic wrap and twist the ends like candy. This way you will shape the salami evenly • Refrigerate for 3-4 hours and serve.

Preparation: • Separate the egg whites and yolks in two different bowls • Add the egg whites to the bowl of the mixer and beat them with the whipped cream attachment until they are liquid and get a meringue-like texture, about 5-7 minutes • Remove the bowl from the mixer. • At the same time, add the chocolate crust to a large bowl and melt it over the bain-marie • In a bowl with the egg yolks, add the sugar, vanilla extract and salt. Whisk for 2 minutes until the sugar is mixed into the egg yolks • Remove the chocolate bowl from the bain-marie • Transfer the egg yolks to the melted chocolate