Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt
Chocolate cannoli recipe - Pulse flour, sugar, cocoa and cinnamon in a food processor to combine, then add butter and whole beaten egg and process until a soft dough forms.
"This is our take on berries and cream, with the addition of a simple and delicious spice cake and caramelised white chocolate," says Andrea Papadakis.
Savarins recipe - Preheat oven to 180°C. Combine milk, sugar and yeast in a bowl, stand until foamy (8-10 minutes), then mix in butter and egg. Add flour and a pinch of salt and stir with your hand until smooth.
Brooklyn blackout cake recipe - Preheat oven to 170°C. Line the base of a 20cm-diameter cake tin with baking paper. Bring dates and 350ml water to the boil in a saucepan
Baked chocolate fudge puddings recipe - Preheat oven to 180C, and butter and flour four 350ml ovenproof cups or bowls. Bring cream to the boil in a saucepan, then remove from heat and add milk chocolate and half the dark chocolate.
Choc-mandarin pudding with mandarin granita recipe - For mandarin granita, stir sugar and 200ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook for a minute to reduce slightly.
Brown butter cake with lemon curd and white chocolate cream recipe - Heat a large saucepan over high heat. Add butter and cook, swirling pan occasionally, until foaming and nut brown (5-7 minutes)
Dark chocolate-matcha truffles recipe - Bring cream to a simmer in a saucepan, remove from heat, whisk in matcha until smooth, then add 300gm chocolate and stand for 5 minutes.
Matcha layer cake with white chocolate cream recipe - Preheat oven to 160C. Butter two 22cm diameter cake tins, line bases with baking paper and dust sides with flour.
