INGREDIENTS

1. For the recipe of the soft roll, break 3 eggs and separate the yolks from the whites; beat the egg yolks in a bowl with the other 2 eggs and 100 g of brown sugar for 3-4 minutes, then mix in the flour. Weigh 70 g of egg whites and whip them with 20 g of brown sugar; incorporate them in the beaten eggs, then mix in the mixture a teaspoon of coffee powder.                                                 
2. Line a baking sheet (30 × 35 cm) with parchment paper and butter the paper, pour the mixture (biscuit dough), level it well and bake at 220 ° C for 6-7 '. Mix the mascarpone with a spoonful of icing sugar. Pour the coffee into a bowl with the gianduia liqueur (bagna). Sprinkle with icing sugar

• 4-5 eggs
• 2 and a half cups of sugar tea
• a cup of yogurt (drained cow)
• Zest of one orange
• a vanilla (a sachet)
• a package of flour 500gr
• a packet of butter I put 250g
• optional half a cup of coffee brandy

1. Beat a very good egg and sugar to make a fluffy cream. Pour the butter and continue striking the vanilla with the orange peel and if you want a little half a cup of coffee.                                  
2. I pour the yogurt and reduce the speed of the mixer and finally, the flour two turns and finally the mixer and with my hand mix well and pour in a butter form and bake for about an hour in a preheated oven at 170.

• For 6 persons
• Preparation: 45 min
• Cooking: 40 min

• 6 eggs
• 200 g fluid flour
• 200 g sugar
• 30 g butter + 15 g
• 1 lemon

• 300 g almond paste
• 15 cl milk
• 60 g soft butter
• 2 egg yolks
• 10 g sugar
• 25 g flour
• 1 sachet of vanilla sugar
• 15 cl of mandarin syrup (Monin)
• yellow dye

• 4 eggs                                               
• 230 gr of roasted pumpkin puree 
• 115 ml of coconut milk or failing any vegetable drink or milk 
• 100 gr of honey or agave syrup, this is a bit to taste, you like it a little sweeter, you can add more
• 2 teaspoons vanilla paste 
• 100 gr of coconut flour 
• 45 gr of tapioca starch 
• 1 teaspoon of baking soda 
• 1 teaspoon spice mix (optional)
• 1 teaspoon of cinnamon (optional but recommended) 
• a pinch of salt
• 100 gr of 80%, 70% or 54% chocolate chips whichever you prefer

1. Preheat the oven to 180ºC and prepare the mold with a release spray.                                                                                              
2. In a bowl mix all the ingredients, the order hardly matters. I always mix the eggs with the moist ingredients: mash, milk, syrup, vanilla and eggs and once mixed I add, sift the dry ingredients: coconut flour, tapioca starch, baking soda, and spices.                                                                                            
3. Once all mixed I add the chocolate chips by reserving a handful to put it on top before baking.                                                         
4. I put it in the oven with heat up and down (in my case I do not use a fan, but the use of the fan depends on each oven) and I let it bake for about 50 to 60 minutes or until when it sticks with a stick it comes out clean)                                                                  
5. Remove from the oven, and inside the mold let cool on a cooling rack. When warm, after 15 minutes or 20, unmold.             
6. Always store in the refrigerator, it is so wet that it is where it is best.                                                                                                                    
7. It is an incredible flavor, and tremendously delicious.                         
8. The best thing is that they can take it all, it is very digestible and also low in carbohydrates, you can even lower it more if you use a sweetener such as xylitol or stevia cooking instead of honey.

• 500 gr dark chocolate
• 350 gr butter
• 345 gr sugar
• 300 gr flour 00
• 250 gr white chocolate
• 3 gr jelly in sheets
• 18 eggs
• 3 drops lemon juice
• 2 tablespoons maraschino
• 200 milliliters fresh cream
• q.s. cigar waffles