Whip the cream until soft peaks form, then gently fold it into the Mascarpone mixed with icing sugar and fresh lemon zest until smooth and creamy; quickly dip the ladyfingers into fresh orange juice and arrange a layer at the bottom of your dish, spread half of the mascarpone mixture over them, add a layer of sliced strawberries, then repeat the layers finishing with cream on top, decorate with extra strawberries and mini Easter eggs for a festive touch, and refrigerate for at least 4 hours before serving so the flavours set beautifully.

Mix flour, yeast and sugar in a bowl, add eggs and warm milk and knead until combined, gradually add softened butter and continue kneading until a soft elastic dough forms, cover and let rise for 1 hour until doubled in size, divide the dough into portions, flatten each piece and place a frozen mini chocolate egg in the centre, seal and shape into buns, allow to rise again for 30 minutes, brush with egg wash and bake at 180°C for 18–20 minutes until golden and fluffy.

Crush the digestive biscuits and mix with melted butter, press the mixture into the base of jars or dessert cups and chill for 15 minutes, whip the cream until soft peaks form, then beat the cream cheese with icing sugar, melted white chocolate and pistachio spread until smooth before gently folding in the whipped cream, pipe or spoon the mixture over the chilled base, refrigerate for at least 2–3 hours until set, then decorate with mini chocolate eggs and crushed pistachios before serving.

Place the softened Cream Cheese in a bowl and whisk until smooth. Add the Greek yogurt, honey, and a little lemon zest, mixing thoroughly until fully combined and creamy. Spoon the mixture into serving glasses, top with mixed berries, and chill for at least 15 minutes before serving for best texture and flavour.

Preheat the oven to 180°C (350°F). If using puff pastry, cut into 8 small rounds and press into a mini muffin tin to form tart shells. Bake for 10–12 minutes until lightly golden, then cool. Mix Hanini cheese, Greek yogurt, honey, and lemon zest until smooth. Spoon the mixture into the cooled tart shells and top with mixed berries. Chill for 10 minutes before serving. These mini tartlets are sweet, colorful, and perfect for a festive treat.

Begin by whisking the eggs and sugar together for several minutes until the mixture triples in volume and becomes pale and airy—this step gives the sponge its light texture. Sift in the flour and cocoa powder, folding gently with a spatula to avoid knocking out the air.
Spread the batter evenly onto a lined Swiss-roll tin and bake at 180°C for 10 minutes until springy. While warm, invert the sponge onto a clean sheet of baking paper and roll it up to form the log shape; let it cool completely.
For the filling, fold the chestnut purée into the whipped cream until smooth and creamy. Unroll the cooled sponge, spread the filling evenly across it, then roll it back up tightly. Coat the outside with melted chocolate and use a fork to create bark-like lines. Chill for at least 1 hour before slicing.

Preheat oven to 180°C. Mix oats, apple, cinnamon, nutmeg, and walnuts in a bowl. In another bowl, whisk egg, honey, and milk. Pour into oats and stir. Divide mixture into muffin tins and bake for 20–22 mins until golden. Serve warm or cold as a snack or breakfast.

In a bowl, whisk together Hanini Yogurt, honey, vanilla, and chia seeds. Let sit for 5 minutes, then stir again. Refrigerate for at least 2 hours until thickened. Before serving, top with drained fruit cocktail and fresh mint.