• Pour the flour and eggs into a bowl.
• Whisk together, then add the melted butter, milk and Babbi Cremadelizia Cacao.
• Mix until smooth and homogeneous.
• Let the batter rest in the fridge for at least 30 minutes.
• Once rested, pour a generous ladleful into a non-stick pan or crêpes machine.
• Cook about 2 minutes on each side and repeat until all the batter is used.
• Let the crêpes cool down.

Prepare the filling

• Whip the cream with the icing sugar until light and fluffy.

Assemble the cake

• Line a springform pan (18/20 cm diameter) with one crêpe on the bottom and more crêpes along the sides, letting them hang over the edge.
• Pour in half of the cream, add some raspberries and cover with another crêpe.
• Add the remaining cream and more raspberries, then fold the edges of the crêpes over to close the cake.
• Decorate with fresh raspberries or a dusting of icing sugar.
• Keep in the fridge until ready to serve.

Click here for the Video Recipe

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• Beat the eggs and sugar with the beater until light and airy.
• Add the oil in a thin stream, then add the white yoghurt.
• Add the flour, unsweetened cocoa, starch, sifted baking powder and mix until all the ingredients have amalgamated.
• Grease and lightly flour a 22cm diameter ring cake tin and pour in the mixture.
• Bake in static oven at 180° for approx. 30 minutes, check that it is baked through by inserting a wood toothpick and it comes out clean.
• Remove from oven.
• Allow to cool, turn out from the tin and garnish with Cremadelizia Biscokrok Babbi before serving.

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• Melt the butter, crumble the biscuits, then add the butter and compact everything in a 18 cm hinge mould lined with baking paper and put in the fridge to firm up.

For the meringue:

• Boil the water and remove the syrup from the heat as soon as it starts to bubble; in the meantime, whip the egg whites at moderate speed: when they take on a foamy appearance, increase the speed and pour the hot syrup in three times, gradually increasing the speed.
• As soon as the meringue is firm and shiny, turn off the mixer and set the mixture aside.

For the cheesecake:

• Whip the cream with Cremadelizia Pistacchio Babbi; add the softened ricotta and continue to whip with the whisk.
• Dissolve the isinglass after keeping it in cold water for 10 minutes with 2 tablespoons of milk, then add the ricotta and cream. Finally, add the meringue with movements from top to bottom and pour the cream on the amaretti base.
• Keep in the fridge for 4-5 hours; before serving, decorate with crumbled amaretti and pistachio granules.

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• Turn on the oven to 175°C. Beat the egg, sugar and lemon zest with an electric whisk until the mixture has doubled in volume, then add the cream.
• Sift the flour and baking powder and add to the mixture, then add the olive oil.
• Pour the mixture into a buttered mould with a diameter of 26 cm and a height of 2 cm. Bake for 12-15 minutes: the surface should be golden brown. Leave to cool before unmoulding.

For the chocolate and pistachio cream:

• Finely chop the chocolate and transfer to a bowl, with the Cremadelizia Pistacchio Babbi. 
• Bring the cream to the boil in a small saucepan, then pour it over the chocolate. Blend the mixture with a hand blender and leave to cool, then cover with cling film and refrigerate overnight.
• Before using the cream, whip it with an electric whisk and transfer it to a pastry bag with a smooth nozzle.

For the garnish:

• Transfer the lemon cake to the serving dish. Spread the jam evenly, then cover the surface with the pistachio cream.
• Decorate with the berries, grated lime zest and dust with icing sugar. Refrigerate until ready to serve.

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The cake has a pudding-like consistency and is perfect for a tasty snack or an original dessert.

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• 50 g coarsely chopped almonds
• 100 g softened butter
• 200 g dry chocolate biscuits

For the custard

• 250 g Mascarpone cheese
• 250 g Philadelphia cheese
• 80 g icing sugar
• 300 ml fresh cream
• 4 spoons of milk
• 10 g isinglass
• 60 g Cremadelizia Cacao Babbi
• 80 g Cremadelizia Biscokrok Babbi

For the topping

• 300 g tempered white chocolate
• 100 g 60% dark chocolate
• 75 ml fresh liquid cream
• 140 g roasted hazelnuts, cooled and finely chopped with 40 g flour

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