On high speed, whisk egg whites and salt until they start to form soft peaks. Gradually add sugar until mixture forms stiff peaks. Add lemon juice and whisk until incorporated.

Sift in cocoa powder at the corner of the bowl and fold into the meringue mixture. Be sure not to over-mix.

Pour meringue onto lined baking sheet creating a round shape that is about 2 inches high. Place into the bottom rack of the oven and bake for 1 hour and 15 minutes.

After the 1 hour and 15 minutes, turn off the oven without opening the door and leave the pavlova in the turned-off oven for 1 hour. Remove and set aside.

For the cherry compote:
In a small saucepan, add all ingredients and boil on high heat for about 2 minutes. Mash cherries and let simmer for 5 minutes. Remove from heat and allow to come to room temperature.

For the whipped cream:
With an electric mixer or hand mixer, whip heavy cream, sugar, and vanilla. Whip until stiff peaks form.

To assemble, add whipped cream on top of the pavlova then add cherry compote on top of whipped cream. Top with some fresh cherries and chocolate shavings if you like. Then cut yourself a slice and enjoy.

Add flour to the saucepan, stir. Keep stirring until mixture pulls away from the side of saucepan. A ball should form around the spoon. Take it off the burner and let it cool slightly.

Add a tablespoon of milk or water at a time and stir to mix after each one.

Scoop a tablespoon of dough, shape it into a ball roughly (be careful, the dough will be hot). Place it onto a baking tray. Repeat until all the dough is used up. Sprinkle sugar on top.

Bake for 15 minutes. Reduce heat to 350ºF. Bake for 25 more minutes. Be careful not to overbake.

Cool the puffs for 15 minutes. Then use a knife to cut the top off of each puff. Fill each puff with a squirt of icing. Place the top back. Serve and enjoy.

Heat milk and vanilla on medium just until it simmers. Remove from heat.

Temper half of the heated milk into the mixer bowl, whisking as milk is added. Continue whisking to fully incorporate.

Add egg and milk mixture back into the pan with remaining milk. Return to flame and cook, stirring constantly, until it thickens and bubbles. Continue cooking for 1–2 minutes more.

Pour into a clean bowl, immediately cover the top with a sheet of plastic wrap directly in contact with the hot cream. This will prevent a hardened film from forming on top as the cream cools. Allow to come to room temperature. Then refrigerate for at least 1 hour.

For the puff pastry:
Preheat oven to 400° F.

Unfold one defrosted puff pastry sheet and cut into 3 equal lengths. Place cut lengths onto a baking sheet covered with parchment paper. If baking sheet is large enough, you can bake both puff pastry sheets at one time, for a total of 6 cut sections. Otherwise, bake them 3 at a time.

Dock pastry sections by piercing repeatedly with the tines of a fork. Make sure entire surface is docked.
Sprinkle lightly with pinches of granulated sugar.

Place another length of parchment paper on top and weigh the pastry sections down by placing a second baking sheet upright over the parchment paper. Bake for 15 minutes, the remove top baking sheet and parchment paper. Return to oven and bake for 8 minutes, then remove and flip the pastry sections over. Bake for another 8 minutes until dark golden brown.

Place on a cooling rack and allow to cool completely.

For the icing:
Once puff pastry is at room temperature, mix icing by whisking all the ingredients except powdered unsweetened cocoa. Add milk a bit at a time to achieve a nice, thick spreadable icing that is not too runny.

Take about ¼ of the prepared icing and the cocoa and whisk together in another bowl. This will be the color and flavor accent for the design that goes on top of the mille feuille.

To assemble:
Spread ¼ of the pastry cream over one section of puff pastry, top with another section, and spread another ¼ of the pastry cream on that one. Top that one with a third section. Try not to let the pastry cream run down the sides but spread right to the edge of the puff pastry.

Spread about ½ of the white icing over the top, covering the entire sheet. Draw some lines at about 1-inch intervals by piping the chocolate icing out of a small cut in a plastic bag. Pull a toothpick 3 times, about 1 inch apart, down the length of the pastry, dragging the lines of the chocolate into the white icing, creating an intricate pattern. Pull toothpick in one direction only or alternate the pulling of the toothpick in the opposite direction for a more intricate design pattern.

Serve, or chill for until ready to serve.

Cut individual portions with a sharp knife or pizza chopper using downward only movement. Do not saw back and forth or you will dislodge the layers of pastry on the soft pastry cream.

Divide dough equally between 6 individual tart pans (4 1/2 inches in diameter) with removable bottoms and press evenly across bottom and up sides. Chill for at least 15 minutes (or up to several days if wrapped well with plastic).

Preheat oven to 325ºF and line chilled tart shells with parchment paper filled with beans, rice, sugar, or pie weights. Place filled tart shells on silpat-lined sheet pan and bake for 10–15 minutes, or until sides of the tarts are set. Remove parchment and return empty shells to oven to continue baking for another 10 minutes or until the bottom crust is set. Allow tart shells to cool until while you make the filling.

For the filling:
Place chopped chocolate in a heat-safe bowl; set aside. In a medium heavy-bottom saucepan, heat cream and butter until just before it reaches the boiling point (small bubbles will form around the edges). Remove cream/butter mixture from the heat and pour over chocolate. Let the chocolate and cream steep together for 2–3 minutes. Add espresso powder and pure vanilla extract; whisk gently until smooth and shiny. Divide filling between tart shells, leaving 1/4-inch space at the top of each shell. Chill for at least 15 minutes before adding berries.

To serve, top with fresh raspberries and sprinkle with confectioners sugar. Carefully remove sides of tart pan and garnish with fresh mint.

Toss until dough comes together, adding 1 tablespoon of water at time, as needed. I ended up using 6 tablespoons.

Divide the dough in half, wrap and chill for at least 30 minutes.

Preheat oven to 400ºF. Lightly grease the wells of the mini tart pan.

Roll one disk of dough about 1/8 inch thick. Cut 3-inch fluted circles. Place the circles into the wells of the pan and prick the base of each crust with a fork.

Bake the crusts for about 12 minutes until pastry is golden brown. They will shrink and puff a bit but that’s perfectly fine. Remove the pan from the oven and leave the crusts int he pan.

For the meringue:
Dissolve sugar in boiling water. Allow to cool to room temperature, then add meringue powder and beat until stiff peaks form.

Fill the baked cups with lemon curd, then pipe or dollop the meringue on top. I filled a pastry bag fitted with a Wilton piping tip 1M to created the pretty swirled effect.

Bake filled tarts for 7–10 minutes until meringue is lightly browned. Remove pies from oven. When cool enough to handle, transfer from pan to a rack to cool completely. Enjoy!

In a food processor fitted with a steel blade, combine almond flour and powdered sugar. Run the food processor for about 30 seconds until sugar and flour are nicely combined. Sift through a fine mesh strainer into a medium-sized bowl and set aside.

Place room temperature egg whites into a stainless steel mixing bowl (I don’t use my stand mixer for this, I think it’s a little easier to just bust out the hand mixer). Turn beaters to medium speed and whip until bubbles start appearing and it becomes frothy and opaque. Slowly sprinkle in superfine sugar to incorporate into egg whites. Turn beaters to high and whip until medium stiff peaks and meringue is nice and shiny. If you would like to add color to the shells, now is the time!

Once meringue is ready, take the bowl with the almond flour and sugar mixture and add half to the meringue. Fold and scrape the mixture with a rubber spatula until flour is incorporated, then add the rest. Add spinkles. Continue scraping the bowl and folding the mixture until batter falls off the spatula in thick ribbons (yes, this is an insane description, but it’s everywhere and truly is the best way to describe it). The mixture should settle into itself in a few seconds after falling off the spatula. Do not overmix.

Note: This is a great time to search Youtube to watch someone making macarons so you can see for yourself exactly how the batter is supposed to look!

Once batter is nice and ribbony, prep the piping bag. I like to shove mine into a large plastic tumbler, and pull the edges of the bag around the outside like a teeny trash bag. Pour the batter into the cup, and once it’s done, pull up on the bag to let the batter fall to the bottom. At this point, you can fit the piping bag with a tip if you want– but I am a big fan of the Wilton 16-inch Disposable Decorating Bags and then I just cut the tip off the bottom of the bag.

Once batter is ready to roll, twist one end of the pastry bag and hover over your prepared baking sheets. Keeping the bag straight up and down, pipe even circles into rows with the batter spaced about 1 inch apart. For evenness, I like to count in my head “one, two” while I pipe to make sure I am making the same size. There will be variation– that’s ok! Remember this is FUNfetti.

Once batter is piped and things are looking good, give the sheet a good 4-inch drop onto the work surface. This gets out any pesky bubbles that might be lurking under the surface, threatening your macaron glory. I do this a couple of times. Sprinkle with, well, sprinkles. Set aside to dry.Put them on a counter and set a timer for 15–20 minutes to let the batter set up. You’ll know they’re ready for the oven when you can barely touch one and your finger comes away dry.

While macarons are drying out, preheat oven to 300ºF and make sure racks are set to the upper middle and lower middle positions.

Once the macs are ready (see? Having so much fun now we are calling them by nicknames!), place in the oven and set the timer for 10 minutes. At the 6- or 7-minute mark, rotate and swap the position of the sheet pans to ensure even cooking. You’ll want to stick around and not leave the kitchen during this time. Don’t become too distracted! You don’t want the macarons to brown at all. Overcooked macarons are no bueno.

Once macarons are done, remove from oven and set to cool on a wire rack for 15 minutes. Once cool, carefully remove from the parchment paper (sometimes I use an offset spatula to make sure I am getting them off just right). Set them aside to cool completely, and match them up into pairs by size.

For the buttercream:
Take room temperature butter and place in stand mixer fitted with paddle attachment. Turn mixer to low speed until butter is creamy. Slowly add powdered sugar and continue mixing on low. Once fully incorporated, add sprinkles, salt, vanilla, and heavy cream. Turn mixer to medium high and whip until fluffy. Taste. Add more sprinkles if you’re feeling crazy.

Using the same mini-trashbag over a plastic tumbler technique, fill a pastry bag with the frosting. Cut off the tip and pipe onto the underside of the macarons, carefully pressing together to make an adorable sandwich.

In a medium bowl, mix flour and butter with your hands until you have small crumbles. Set aside.

In a stand mixer, whisk egg whites low-medium speed to slowly incorporate air. You’re looking for soft peaks here.

While whites are whipping, place milk, bourbon, sugar, spices, and vanilla in a medium sauce pot and turn on medium high heat. Once milk starts rising, turn heat to low and add flour-butter mixture. Whisk to incorporate, and keep whisking for about 5 minutes or until smooth and pulling away from sides.

Transfer to a large bowl to cool. After about 5–10 minutes of cooling, whisk in egg yolks one at a time. Mixture should be thick and smooth.

Once egg whites are at soft peaks, begin to fold whites into the soufflé batter, 1/3 at a time. Be careful not to over-mix as this is what will make your soufflé rise. I just fold until I do not see white anymore.

Scoop or spoon batter into prepared ramekins, filling just under the lip of the ramekin. These souffles will rise straight up and not spill over!

Bake in the center of the oven. Turn on oven light so you can watch without opening door! And be careful not to slam or open and shut the oven door as this can deflate your souffle!

This took 22 minutes to bake in my oven. Check after 15 minutes, and it shouldn’t take longer than 25 minutes.

Once the soufflé has risen, remove from oven, dust with powdered sugar or serve with eggnog or ice cream! Serve immediately—these babies start to deflate after about 10 minutes. Enjoy!

Add Greek yogurt, vanilla, and coconut extract to a separate bowl. Pour warm coconut mixture over the Greek yogurt and whisk to combine. Careful not to whisk too vigorously, you only want to incorporate mixture and not add too many air bubbles.

Pour panna cotta mixture into ramekins as evenly as possible. Let them set up in a refrigerator for at least 6 hours, or overnight.
 
Make the chocolate layer by heating cream until just before it boils. Slowly pour hot cream over chocolate little by little. Once cream is fully incorporated into chocolate and you have a smooth chocolate sauce, pour chocolate into ramekins until there is an even layer in each ramekin.
 
Let the chocolate set up for 1 hour.
 
Scrape passionfruit seeds out of each fruit. Spoon passionfruit seeds on top of each layer of chocolate.

Hydrate the powdered gelatin in 50 ml water for 10 minutes. Stir in the syrup until gelatin is completely dissolved. Then pour the syrup into a squeeze bottle.

Prepare the ice bath. In a big bowl, add the rest of the water, salt, and ice. Pour the cold vegetable oil in a bowl and place it in the ice bath. Start to drop the syrup in the oil. The drops will solidify in contact with the cold oil. Using a spoon, collect the fruit bubbles, wash with cold water and set aside.

For the the cheesecake:
Combine crackers with melted butter. Place mixture in a jar and sprinkle some fruit.

Mix cream cheese with honey and add to the jar. Decorate with fruit caviar.

Place egg whites in a stand mixer bowl fitted with a whisk and whip until frothy. Mix sugar and cornstarch together. Gradually add sugarand vanilla to the beaten egg whites and continue beating until mixture is glossy and forms firm peaks.

Melt chocolate and heavy cream in a double boiler or in the microwave. Stir until chocolate is completely melted and smooth. Add the chocolate and meringue into to a pastry bag and pipe onto a parchment-lined baking sheet. Alternatively, you can drizzle the chocolate on top of the meringue and use a spoon to drop mounds onto the baking sheet.

Bake meringue for 1 hour and then turn off the oven and leave the meringues inside for an additional hour. Store meringues in an airtight container in the refrigerator.

Serve with whipped cream, hot chocolate sauce and/or vanilla ice cream.