Dulcypas 515 - IV/2025

Some of the most renowned specialists in semifreddo pastry share their latest and most striking creations in this issue. Discover the collections of Albert Davi (cover), Raúl Bernal, Pepe Ysla, and Josep Maria Rodríguez, and find inspiration in their remarkable ability to surprise and reconnect with customers through the timeless format of the tart.

This traditional category is reimagined by exploring new formats — from liquid interpretations by Pepe Isla to jar-based presentations by Rafel Aguilera.

The finest creams and baked doughs take center stage, featuring creations by Pablo Conesa, Ronald García, and the award-winning cheesecake by Álex Lera. Another standout is the prize-winning xuixo by Quim Trias — a true indulgence.

Also featured is a new generation of talented women chefs — Irene Morcillo, Angelica Locantore, and Laia Almirall — who push the boundaries of flavor and format with creativity and finesse. And if you’re ready to stop resisting the heat, embrace summer as the perfect moment to expand your work with ice cream. Martin Lippo offers practical, stimulating insights to help seamlessly integrate it into your pastry kitchen.