Sponge Cake:
5 eggs
130 grams sugar
100 grams flour
30 grams corn starch
40 grams dark cocoa powder
Separate eggs. Whip egg white and add 65 grams of sugar to yolks. Beat very well. Add yolk and sugar to meringue and add sifted flour & cocoa powder to the mix. Spread out on cookie sheet and cook for 10 minutes at 350 degrees with a high fan.

Ganache:
500 grams cream
400 grams 63% dark chocolate
1 vanilla bean
Boil cream and vanilla. Add chocolate
and mix well. Allow to cool.

Cola Reduction
2 liters cola
Ice Cream
2 cups milk
1 cup sugar
4 cups heavy cream
3/4 cup whiskey
Bread Pudding
9 egg yolks
3/4 cup sugar
3 cups heavy cream
6 cups chopped bread
Cola reduction: First, pour the cola into a medium sauce pot and bring to boil over high heat. Once boiling, reduce the heat to a simmer and reduce the cola down until one-quarter of the liquid remains, about 30 minutes. Chill to room temperature.

Ice cream: While the cola is reducing on the stove, take the milk and sugar and bring to a simmer in medium saucepan to dissolve the sugar. Once the milk is warm, combine with the heavy cream and whiskey; this is until a thick consistency is reached. Place in a freezable container and freeze for additional hour to firm the ice cream. 

Bread pudding: Preheat the oven to 350 degrees F. While the ice cream is finishing, place the yolks in a medium mixing owl. Add the sugar to the yolks and beat until fully incorporated. Slowly pour the cream into the egg mixture, stirring constantly, and when all the cream is mixed together add half of your cola reduction, saving the other half for garnishing.
Cut the bread into bite-size pieces and evenly distribute in a 9”x12”non-stick pan. Pour the cream mixture over the bread and press down so that the bread absorbs the cream. Cover with foil and bake for 30 minutes. After 30 minutes, uncover and bake for additional 15 minutes. The pudding should have firm consistency and slight browning on top. Remove from the oven. While the bread pudding is still warm to the touch, cut out circles with a round cookie cutter and place in serving bowls. Scoop one spoonful of ice cream on top of the bread pudding and garnish by drizzling cola reduction over the top.

1 cup maple syrup, grade B or A
½ cup brown sugar
¾ cup condensed milk
2 eggs
1 unbaked 9” pie crust (standard pie crust recipe or frozen crust)

Preheat oven to 350 degrees F. Whisk ingredients in a bowl
until well blended. Pour ingredients into unbaked pie crust. You
can add lattice on top if you desire.
Bake for 45 minutes. Remove pie from oven; center of pie will
have movement. The pie will continue to bake slowly as it cools,
let cool for 1 hour.

½ cup pecans, chopped
½ cup dulce de leche
Kosher salt
2 cups chilled heavy cream, divided
4 ripe red plums or small ripe peaches, cut into ½-inch wedges
5 tablespoons sugar, divided
5 ounces butter waffle cookies or vanilla wafer cookies
Preheat oven to 350 degrees. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 7–9 minutes. Let cool.
If desired, you may use a store-bought dulce de leche. Stir dulce de leche, a pinch of salt, and ½ cup cream in a small bowl until smooth.
Toss plums with 2 tablespoons sugar in a medium bowl. Whisk remaining 1½ cups cream until soft peaks form, then whisk in a pinch of salt and remaining 3 tablespoons sugar.

Spread about ½ cup whipped cream in a thin layer over a platter or cake stand to form a 9" circle. Arrange several waffle cookies on top, breaking as needed to fit and overlapping slightly. Next, spread about 1¼ cups whipped cream over cookies, pushing almost to the edges. Top with half of plums and half of pecans, then drizzle with dulce de leche mixture. Top with another layer of cookies slightly smaller than the first. Spread ¾ cup whipped cream over cookies and top with half of remaining plums and half of remaining pecans. Drizzle with more dulce de leche mixture. Arrange a final smaller layer of cookies on top. Dollop remaining whipped cream over cookies, then pile remaining plums and remaining pecans on top. Drizzle with more dulce de leche mixture. Reserve remaining dulce de leche mixture for serving. 

Chill ice box cake until cookies are softened, at least 8 hours. Serve slices of cake with reserved dulce de leche mixture alongside for drizzling. Cake can be assembled 1 day ahead. Keep chilled.

12 Lucchesi's cannoli shells
3/4 cup ricotta cheese, drained and squeezed dry
3/4 cup mascarpone cheese
1/2 cup confectioner's sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1 cup mini chocolate chips

To make the cannoli filling, beat together cheeses, sugar, vanilla extract and cinnamon until smooth; fold in chocolate chips. Refrigerate for 1 hour. Put filling into a piping bag and fill Lucchesi's cannoli shells. These may be served immediately or frozen to enjoy later.

2 cups heavy cream
1-1/2 cups sugar
2 vanilla beans
7 egg yolks
3 eggs, whole
1/2 pound soft bread, small diced
1/4 pound white chocolate chips

Combine cream, sugar, and vanilla. Bring cream mixture to a boil then lower heat to a simmer; cook for 30 minutes. Temper egg mixture with cream. Cool and reserve.
Spread bread evenly in a 2-inch-deep greased baking pan and cover with white chocolate. 
Completely cover bread in cream mixture. Place bread pudding in shallow water bath and bake at 250 degrees for 2-2 ½ hours or until set. Let cool to room temp and cut into equal squares.

8 ounces unsweetened chocolate (100% cacao),
chopped
1 cup sugar
2-3 tablespoons espresso powder
1 cup good quality cocoa powder
½ teaspoon salt
2 tablespoons cornstarch
2 teaspoons cinnamon

Place the chopped chocolate in the freezer to chill thoroughly, about 10 minutes. Place in a food processor and chop into small pieces, about the size of peas.

Add the remaining ingredients and process until the chocolate is chopped and the ingredients are well incorporated. Store in an airtight container in a cool place for up to 3 months. For a cup of cocoa, mix 2 tablespoons into 1 cup of hot milk for an 8 ounce serving.