The viral Dubai chocolate bar is the dessert of the moment – a thick milk chocolate shell stuffed with pistachio paste and crispy, butter-toasted kataifi pastry that gives every bite a satisfying crunch. The good news is you can recreate the famous Fix Dessert Chocolatier bar at home with just a few ingredients. Toast the shredded kataifi in butter for 5-7 minutes until deeply golden, mix it with pistachio paste and a spoonful of tahini, then sandwich the filling between two layers of melted chocolate in a mold. I'll show you where to find kataifi and pistachio paste, the right ratios so the bar holds its shape and how to temper chocolate in the microwave without a thermometer.

Italian dessert, affogato, consists of ice cream and coffee, and it is indeed a dessert, not a drink. The point is that the ratio of these two ingredients is approximately the same - for 50 grams of ice cream, you use 40-50 milliliters of espresso.

Condensed milk and cocoa truffles are a homemade treat that tastes and feels remarkably like the classic Russian "Truffle" candies, but they come together in just 20 minutes at home with no baking at all. The key ingredients — sweetened condensed milk (regular or boiled dulce-de-leche style), butter, cocoa powder and crushed cookies or nuts — are pantry staples in most homes, which makes this the perfect recipe when you want something sweet right now. Gently warm the condensed milk with butter, stir in sifted cocoa and crushed cookies, mix into a smooth pliable mass and chill for 30-40 minutes until firm. Then roll into small balls and coat in cocoa, shredded coconut or chopped nuts. The result is a soft, melt-in-the-mouth filling with a deep chocolate flavor. Proportions for 20-25 candies inside.

Boiled sugar on milk is a simple homemade Soviet-era childhood treat that many people remember as their very first "cooking experiment." It's made from the most basic ingredients — sugar, milk and a knob of butter — and turns into a sweet caramel mixture you can pour into molds or simply break into pieces once it sets. The flavor is somewhere between a milky toffee and a soft caramel candy. Combine sugar and milk at a 3:1 ratio in a saucepan over low heat and cook, stirring constantly, for 10-15 minutes until the mixture thickens and turns caramel-colored. Remove from heat, stir in a knob of butter and pour into greased molds. Proportions and nut variations inside.

Juice jelly with gelatin is a simple, light and remarkably tasty homemade dessert made from just three ingredients: natural fruit juice, water and gelatin. It's an ideal dessert for children and adults alike, with no extra sugar, artificial colorings or flavorings — only what you put in yourself. You can make the jelly with any juice: apple, grape, cherry, orange or pomegranate, and every time you get a beautiful semi-translucent treat with rich flavor. Soak gelatin in cold water or juice for 10-15 minutes until it swells. Warm part of the juice (do not boil!), stir in the bloomed gelatin and mix thoroughly until completely dissolved. Combine with the remaining cold juice and pour into glasses or molds. Refrigerate for 3-4 hours until fully set. Proportions for 500 ml of juice inside.

Lemon curd is a fragrant and refreshing ingredient widely used in cooking. It is finely grated lemon peel that adds a citrus note and aroma to various dishes and drinks.

A truly summery, airy, and delicate cake, strawberry Tiramisu, differs from its classic counterpart in that it is made without coffee soaking and eggs.

Cooling off on a hot day has never been so delicious! Our strawberry sorbet recipe is the perfect treat for all lovers of bright and refreshing flavor. Fresh ripe strawberries, a light sweetness, and a delicate texture – all of this makes our strawberry sorbet the ideal choice for you and your loved ones. Prepare this magical dessert and enjoy the coolness and taste with every spoonful!

Cream cheese frosting on whipped cream is a versatile, dense, stable yet remarkably tender cake frosting that's ideal both for filling between layers and for crumb-coating a cake or piping decorations with a piping bag. Its main advantage over classic buttercream is that it's significantly lighter and less greasy, with a pleasant creamy-cheesy note and gentle sweetness. It's the favorite frosting of modern bakers for cheesecakes, cakes, cupcakes and "semi-naked" style desserts. The main secrets to success are using only cold heavy cream (at least 33% fat) and quality cream cheese like Hochland Cremette or Almette. Whip cold cream to stiff peaks, add chilled cream cheese and confectioners' sugar and mix on low speed until smooth. Use immediately or refrigerate. Proportions for a 22 cm cake inside.

This festive curd Easter cake with condensed milk is prepared using a raw method, that is, without heat treatment, because it does not contain eggs.