Tiramisù

Ingredients:

• 500ml/18fl oz strong espresso
• coffee, cooled
• 50ml/2fl oz Marsala wine
• 2 eggs, separated
• 50g/2oz caster sugar
• 225g/oz mascarpone cheese
• 225ml/8fl oz double cream
• 16 large savoiardi (sponge finger
• biscuits)
• 2 tablespoons dark cocoa powder

• Combine the coffee and Marsala in a bowl, and set aside. Beat the egg yolks and sugar in a bowl with an electric mixer for 3 minutes or until thick and pale. Add the mascarpone and mix. Transfer to a large bowl. Whisk the cream in a separate bowl until soft peaks form, then fold into the mascarpone mixture.

• Whisk the egg whites in a small clean dry bowl until soft peaks form. Fold quickly and lightly into the cream mixture.

• Dip half of the biscuits into the coffee mixture, drain off any excess and arrange in a large glass serving dish. Spread half of the mascarpone cream mixture over the biscuits.

• Dip the remaining biscuits into the remaining coffee mixture, and repeat layering. Smooth the surface, and dust liberally with the cocoa powder. Chill in the refrigerator overnight before serving.

Lemon syllabub

Ingredients:

• 100g/4oz caster sugar
• zest and juice of 2 lemons
• 3 tablespoons brandy
• 600ml/1pt double cream

• Whisk together the caster sugar, lemon juice and zest, and brandy.

• In another bowl, whisk the double cream until thick, then slowly whisk in the lemon mixture. Pour into wine glasses, and refrigerate overnight before serving.

Raspberry sorbet

Ingredients:

• 450g/1lb raspberries
• 175g/6oz sugar
• 50ml/2fl oz freshly squeezed
• lemon juice

• Purée the raspberries in a blender or food processor, and strain through a sieve.

• Put the sugar and 300ml/10fl oz water in a heavy saucepan, and boil for 5 minutes. Remove from the heat and allow to cool. Add the lemon juice and 100ml/31⁄2fl oz water and the raspberries.

• Freeze the mixture overnight in a shallow freezer container, occasionally breaking up any large crystals with a fork if necessary.

Quick apricot whip

Ingredients:

• 400g/14oz canned apricot
• halves in juice
• 1 tablespoon Grand Marnier
• 175ml/6fl oz Greek-style yogurt
• 1 tablespoon flaked almonds,
• toasted

• Drain the juice from the apricots, and put the fruit and Grand Marnier in a blender or food processor. Purée until smooth.

• Spoon alternate layers of fruit purée and yogurt into four tall glasses. Top with almonds and chill until ready to serve.

Chocolate brandy cream

Ingredients:

• 175g/6oz dark chocolate (at
• least 70% cocoa solids),
• broken into pieces
• 300ml/10fl oz whipping cream
• 2 tablespoons brandy
• 1 teaspoon coffee essence
• 1 egg white

• Put the chocolate in a heatproof bowl placed over a saucepan of simmering water, and leave to melt slowly, stirring occasionally. Allow to cool slightly.

• Pour the cream into a small bowl and whip until soft peaks form.

• Gently stir the brandy and coffee essence into the chocolate. Mixtogether gently until blended, then fold in the whipped cream using a metal spoon.

• Briskly whisk the egg white in a small bowl until stiff, then gently fold into the chocolate mixtureusing a metal spoon.

• Spoon the mixture into four tallglasses, and chill for at least 2 hours before serving.

Tapioca pudding

Ingredients:

• 50g/2oz tapioca
• 125ml/4fl oz cold milk
• 600ml/1pt hot milk
• 2 eggs, separated
• 75g/3oz granulated sugar
• pinch of salt
• 1 teaspoon vanilla essence

• Soak the tapioca in the cold milk for 10 minutes. Transfer to a saucepan, add the hot milk and cook until transparent.

• Beat the egg yolks, sugar and salt together. Add the hot milk mixture gradually, stirring constantly. Cook until it begins to thicken.

• Beat the egg whites until stiff, flavour with the vanilla essence, and fold into the hot mixture.Chill and serve.

Fruited rice ring

Ingredients:

• 75g/3oz short-grain rice
• 900ml/11⁄2pt milk
• 1 cinnamon stick
• 175g/6oz mixed dried fruit
• 175ml/6fl oz orange juice
• 50g/2oz caster sugar
• finely grated zest of
• 1 small orange

• Put the rice, milk and cinnamonstick in a large pan, and bring to the boil.

• Cover and simmer, stirring occasionally, for about 11⁄2 hours until no free liquid remains.

• Meanwhile, put the dried fruit and orange juice in a pan, and bring  to the boil. Cover and simmer very gently for about 1 hour until tender.

• Remove the cinnamon stick from the rice, and stir in the sugar and orange zest.

• Tip the fruit into the bottom of a lightly oiled 1.5-litre/21⁄2pt ring mould. Spoon the rice over, smoothing down firmly. Chill for 1 hour before serving.