Possibly the nicest tiramisu I’ve ever eaten! So so simple to make, and anyone who tastes it will want the recipe!
250ml double cream
250ml single cream
250g tub mascarpone
150ml marsala/Baileys/Captain Morgans (CM is divine in it!)
5 tbsp golden caster sugar
300ml strong coffee, whatever your preference or made with 2 tbsp coffee granules and 300ml boiling water
175g pack lady fingers (sponge fingers) you might need another pack depending on your dish
- Put the cream, mascarpone, liquor, and sugar in a large bowl. Whisk until they have the consistency of thickly whipped cream.
- Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning until they are nicely soaked, but not soggy. Lay these into your dish until you have used half the biscuits.
- Spread over half of the creamy mixture.
- Grate over a layer of the chocolate.
- Repeat the layers (I drizzle over the leftover coffee slowly so it soaks into the ladyfingers, you could so this on first later too. Basically, use up all the coffee), finishing with the creamy layer.
- Grate over more dark chocolate, covering the cream.
- Chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days, if it lasts!!!
A delicious spongey apple cake with cinnamon. The apples sink to the bottom as it cooks, leaving a light sponge with a crisp sugary crust.
Perfect for any time of the day! It’s particularly lovely for breakfast with fromage frais or natural yogurt!
It’s an adapted recipe from Bake by Rachel Allen.
Dutch Apple Cake
Makes 12-16 squares
175 g caster sugar, plus extra for sprinkling
1/2 tsp vanilla extract
125g plain flour
1/2 tsp ground cinnamon
2 1/4 tsp baking powder
2 cooking apples, peeled, cored and thinly sliced
- Preheat the oven to 200C/gas 6. Line the sides and base of a 20 x 20cm square cake tin with parchment paper.
- Whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern.
- Melt the butter in a saucepan with the milk, cool slightly and pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter until it is smooth. Pour the mixture into the prepared tin and smooth the surface.
- Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for 10 minutes, then reduce the oven temperature to 180C/Gas 4 and bake for a further 20–25 minutes or until well risen and golden brown.
- Remove the cake from the oven and allow to cool in the tin. Cut into squares and enjoy!
Ignore the runny ganache in the picture, this was a test version of the cake!
250g self raising flour*
6 tablespoons cocoa
2 teaspoons baking powder*
300g room-temp butter
300g soft brown sugar (dark preferably)
2 teaspoons of vanilla extract
6 large eggs
150g dark chocolate
150ml double cream
*For the gluten free version I used same recipe only with Odlums tritymal gluten-free self-raising flour, 1.25 teaspoons xanthan gum and replaced baking powder with gluten free baking powder.
- Preheat oven to 170C/325F/Gas 3
- Line base of two 8″ round sandwich tins with baking parchment, greasing the sides also.
- Cream butter and sugar together till fluffy.
- Beat in vanilla extract.
- Sieve flour, baking powder and cocoa together.
- Add eggs and flour mix to creamed butter & sugar in alternating goes until all combined.
- Put half of mixture in each tin and into oven for 40-45 minutes.
- Leave in tin to cool for 5 minutes before turning out onto cooling rack. Peel off base paper.
While cooling, make chocolate ganache by placing cream and chocolate in bowl over saucepan of simmering water. When chocolate is melted, take off the heat and leave to cool – stirring occasionally. Once this is thickened to soft butter consistency, sandwich the cakes together with some ganache, and spread rest evenly over the whole cake.
Alternatively, you can whip the ganache using whisk attachment in your mixer, to create a light, fluffy, pale chocolate covering for the cake. It would work equally well with white chocolate ganache (or both in layers hehe).