Guest Chef recipes


Category: Dessert

Preparation time: 40 minutes & Execution tome: 5 minutes

Ingredients for 1 portion:

  1. 130 gr. Crispy dough leaves with activated carbon
  2. 20 gr. Cow butter
  3. 150 gr. Cheese cream
  4. 40 gr. Parmesan cream
  5. 30 gr. Powdered sugar
  6. 15 gr. Flour
  7. 1 egg
  8. 80 gr. Yellow Passata
  9. 5 gr. Cinnamon
  10. 10 gr. Honey
  11. 50 gr. Red tomato marmelade
  12. 50 gr. Yellow sundried tomatoes
  13. 5 Mint leaves
  14. 10 gr. Balsamic cream with raspberry


  1. Break the dough leaves, melt the cow butter, and mix them. Then, add the mixture in a baking frame.
  2. Mix in a bowl the cheese cream, the parmesan cream, the powdered sugar, the flour, and the egg. Mix them until the mixture becomes homogenous and fill the baking frame with that.
  3. Bake in 130 degrees for 30 minutes and when it cools down store it in the fridge.
  4.  Mix in a bowl the yellow passata along with the honey and the cinnamon.
  5. Create a motif in the plate by using the balsamic cream and in the edge place the “cheesecake”.
  6. Garnish on the top with red tomato marmalade and pour the yellow passata.
  7. Decorate the dish with yellow sun-dried tomatoes and mint leaves.

Enjoy your meal…
Thank you to Epavli Marokko restaurant for their hospitality

Chef: Andreas Orfanoudakis 

Moto: “When you love what you do and you have fun, the result is perfect”