SERVES: 6
PREP: 30 mins + chilling
COOK: none

3 Medium egg yolks (See Cook’s tips)
100g Caster Sugar
1/2tsp vanilla essence
150ml single cream
450g mascarpone cheese
150ml strong black coffee
2tbsp coffee liqueur such as Kahlua
20 Savoiardi ( Italian sponge finger biscuits )
Cocoa powder to dust
Chocolate coated coffee beans to decorate.
(Use a flavoured coffee if liked and omit the liqueur)

1. Whisk together the egg yolks, sugar and vanilla until thick. Beat cream into the mascarpone to loosen it, fold in egg mixture, (If not using eggs, beat sugar and vanilla into mascarpone) Line a 1.5 litre rectangular dish with covering film.
2. Mix together the coffee and liqueur, dip in half the biscuits (See Cook’s tips). Spread one-third of the cream mixture over the base of the dish, place the dipped biscuits in a single layer on top.
3. Spread over half the remaining cream mixture to cover the biscuits, dip remaining biscuits in the coffee mixture, arrange on top. Finish with the remaining cream mixture. Chill for 3-4 hours or overnight until firm. (See Cook’s tips)
4. Turn the tiramisu out onto a clean board. Carefully remove the covering film, dust thickly with cocoa powder. Cut into squares with a sharp knife, serve topped with chocolate beans.
COOK’S TIPS

Traditionally it contains raw eggs but these can be omitted if preferred.

DIPPING:
Briefly dip the biscuits into the coffee mixture to coat both sides. Don’t leave them in the mixture or they will turn soggy and break up.

MAKE AHEAD:
Assemble the dessert; making sure each layer of biscuits is well covered. The finished dessert benefits from being chilled for several hours or overnight to allow the flavours to blend and the biscuits to soften.

PERFECT PREPARE-AHEAD DESSERT

SERVES: 4
PREP: 10 mins + chilling
COOK: none

1 (11.7g) sachet powdered gelatine
600 ml / 1pt single cream
50g / 2oz caster sugar
1 vanilla pod, split lengthways
1 tsp vanilla essence
1 tbsp dark rum (optional)
candied orange peel (see Cook’s tip)
bay leaves to decorate

1. Place 4 tbsp hot, but not boiling water into a small bowl, sprinkle over the gelatine.
Stir until dissolved. Set aside.
2.Gently heat the cream, sugar, vanilla pod, essence and rum, if using, in a pan. (See Cook’s Tip). Add gelatine (see Cook’s tip). Strain through a sieve; pour into 4 (150ml / ¼ pt) moulds or ramekins. Chill for 4 hrs or overnight until set.
3. To serve, Dip the moulds into hot water for a few seconds to loosen, invert onto serving plates. Decorate with candied peel (see Cook’s tip) and bay leaves.

COOK’S TIP

CANDIED ORANGE PEEL:
Place 100g/4oz caster sugar in a pan with 150ml /¼ pt water, bring to the boil. Remove from the heat.
Pare the rind from 2 oranges in large pieces, taking care not to remove too much pith. Add to the syrup. Simmer for 15 mins but don’t allow the syrup to turn golden. Allow to cool. Remove peel from syrup using a slotted spoon, use to decorate desserts.
FLAVOURING CREAM:
For the best flavour, use a vanilla pod. Gently heat cream and vanilla until just below boiling point. Remove pod. This can be rinsed and placed in a jar of caster sugar to add a subtle vanilla flavour to cakes and puds.
ADDING GELATINE:
Make sure gelatine is completely dissolved before adding to the cream mixture. Stir the mixture whilst adding gelatine to ensure an even set.

If you think baking is complicated, think again. With this simple all-in-one mix you can create light golden sponges with minimum effort, plus we’ve got a lovely thick lemon curd you can whip up in minutes, great for filling a sponge sandwich cake.

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This basic recipe is sufficient to make the following cakes:

SANDWICH CAKE: Mixture is sufficient for 2 (18cm/7in) sandwich cake tins. Cook at 180c / Fan 170c / Gas Mark 4 for 25 mins.

DEEP LAYER CAKE: Use 1 (18cm / 7in) deep round tin. Cook at 180c /Fan 170c/ Gas Mark 4 for 50-50 mins.

FAIRY CAKES: Mixture will make 18 fairy cakes. Increase oven temperature to 190c / Fan 170c / Gas Mark 5 and cook for 15 mins.
MUFFINS /LARGE BUNS:
Sufficient to make 12 muffins or large buns. Cook at 190c / Fan 170c / Gas Mark 5 for 20 mins.

LOAF CAKE:
Use 1 (900g / 2lb) loaf tin. Cook at 180c/ Fan 170c / Gas Mark 4 for 50 mins.

TRAY BAKE:
Mixture is sufficient for 1 (18 x 25 cm / 7 x 10 in) cake tin. Cook at 180c / Fan 170c / Gas Mark 4 for 40 mins.

BASIC ALL-IN-ONE SPONGE

· 175g / 6 oz self-raising flour
· 1 tsp baking powder
· 175g / 6oz caster sugar
· 175g / 6oz butter, softened or soft
margarine
· 3 medium eggs

1. Preheat the oven to the specified temperature (Choose the shape of cake and oven temperature from above.) Grease and line the tin or tins.
2. Sift the flour and baking powder into a bowl. Add the sugar, butter or margarine and eggs. Beat with an electric whisk or wooden spoon until blended and smooth.
3. Spoon the mixture into the tin or tins, level the surface.
Bake for the time stated in choosing your shape until risen, golden and the top of the cake springs back when pressed lightly with a finger or a skewer inserted into the centre of the cake comes out clean.
Leave to stand in the tin or tins for 5-10 mins turn out onto a wire rack, peel off the lining paper. Leave to cool completely.

TANGY TREAT
Lovely thick lemon curd is delicious spooned over crumpets, toast or scones and with a microwave you can whip up this old-fashioned teatime staple in minutes.

QUICK LEMON CURD
MAKES: 450g / 1lb
PREP: 15 mins + cooling
COOK: 5 mins

· 75g / 3oz butter, cut into pieces
· 3 medium eggs
· 225 / 8oz caster sugar
· finely grated rind and juices of 2 melons (see Cook’s tip)

1. Place the butter in a microwave-proof bowl. Cook on HIGH for 50-60 seconds until melted.
2. Beat together the eggs and sugar, strain through a sieve into the bowl with the butter. Stir in the lemon rind and juice, cook on HIGH for 3 ½ - 4 mins, whisking at 1 min intervals, until the mixture thickens. Pour into warm sterilised jars, leave to cool. Cover. Sore in the fridges, use within 2 weeks.

COOK’S TIP
Use unwaxed lemons is possible.
If using waxed lemons, scrub well with a brush before grating the rind.

LEMON CURED IS GREAT FOR…
· filling a sponge sandwich cake
· topping meringue nests
· mixing with whipped cream and Greek yogurt for a really
speedy dessert
· spooning into small tart cases
· drizzling warm over ice cream