Muffins as a little sweet gift...

...for my aunt Pia, coming from holiday tonight.. She's taking me some nice things from Corfù Isle...kumquat conserve and candied kumquats..good ingredients for my cooking...

Oatmeal Muffins with rolled oats and an heart of Strawberry or Morello Cherry conserve(myself made with my own fruit!)...the aroma of Almond in the dough and a dash of  freshly Ground Coffee and a decorative strawberry marshmallow on top...very yammy....

...awful picture I know, am not good at taking photos but they're much better than they look...

Sunday Lunch...Husband's favorite...

Home made Pizza...

...simply Margherita

...Ciaccina with Sage leaves and Indian Malabar Black Pepper + fresh Chives for seasoning...and finally my husband's favorite...

...Stracchino Cheese and Hot Salamino Pizza

Myself and my favorite dessert...

Pineapple&Coconut Semifreddo Cake

with two layers of Coconut Daquoise and two of fresh Pineapple Semifreddo with Tonka Bean. On top, a thin layer of Coconut Gelèe... 

...decorated with little Pineapple and Mint Leaves flowers and my Pineapple Caramel Sauce(made from the fresh Pineapple used)...a sprinkling of Popping Candy before serving for a surprise effect...

Liegi Waffle

with Mixed Berries Coulis and Greek Yoghurt+Veg Cream on top...

Mousse di Mascarpone e Panna Acida...

..su una sensazionale Meringa croccante e friabile con un cuore morbido...

...con pezzettini di ananas caramellato..

Un regalo per la Mamma..

...Torta delle Rose con frutti di bosco..

...e con l'impasto avanzato,

una Brioche con spirale di frutti di bosco...

Tiramisù semifreddo...

dai toni tropicali..

Ricotta Mousse ...

...with hazelnuts and honey...

 ...covered by a veal of chocolate+coffee ganache and served with some strawberry ice cream and spiced wine reduction...

 ...hazelnut leaves and bits of Brutti ma Buoni biscuits for garnish...

English style Pear (instead of Apple!) Pie....

...served with cream and spiced wine reduction...

Hazelnut Triumph...

is the Birthday cake made for my Father in low...

Two layers of Hazelnut Dacquoise (drops of Red Wine reduction and bits of Pears on it) and two of Hazelnut+Ricotta Cheese Mousse. I decorate with strips of Pears cooked in the Spiced Wine Reduction, knots of Bitter Chocolate Ganache and Sugared Rosmarine bits and lightly glaze with the Wine Reduction.

Liquorice Pannacotta...

...marries the Molten Chocolate Cake...

Pear*Cocoa Cake...

...gluten free...

Champagne Tiramisu Mousse ...

with Berry Gelée...on a Chocolate Gluten free Sponge...

Feeling English.....

Birthday Cake...

...for my Mum...

...Pistachoe+Almond Daquoise on the base, then a generous loyer of Ricotta Cheese Mousse with a crown of little choux filled with Chocolate Mousse 

Nectarine Peach Semifreddo

with layers of Coconut Daquoise... On top, a veil of Lemon Marmalade and roasted Peaches and crumbs of Bronte Pistachoe Nutgat...

Gorgeous the inside !!!

Berrie Mousse...

on a Carrot Cake base, decorated with Candied Carrot bits and fresh leaves of Piperito Basil, that I have also used to make a concentrated and very aromatic syrup...

and here the Yoghurt Mousse heart...

Rigomagno Ciambellini

Roasted Peach Flan Tart