175g lady fingers 400ml strong coffee, cooled 83ml marsala or dessert wine 4 eggs, separated 100g caster sugar 750g mascarpone
Add the egg whites to a bowl, add a pinch of salt and whisk until stiff peaks. Set aside. Add the sugar to the egg yolks and beat with an electric whisk until dissolved. Add the mascarpone and incorporate with the whisk until mixed through. Add the whites to the mixture and fold through.
Assembly: Pour the coffee and marsala into a flat bowl. Dip the lady fingers in the coffee mixture and lay them in an even layer in a glass/individual ramekin. Now scoop some of the mascarpone mixture onto the biscuits and level it out. Repeat with a layer of soaked lady fingers and mascarpone mixture. Refrigerate the desserts for 2 hours. Dust with cocoa powder to serve.
125ml granulated sugar 5ml instant coffee dissolved in 30ml boiling water 385g can of condensed milk 340ml can of evaporated milk 3 eggs 2,5ml salt
Preheat your oven to 180℃ and set 6 ramekins in an ovenproof dish that is at least 7cm deep. Place a small saucepan on medium-high heat and pour in the sugar and coffee. Swirl (do not stir!) the saucepan until the sugar has dissolved. Now bring the mixture to the boil and turn the heat down to medium. Simmer for 5 minutes. Divide the mixture amongst the ramekins. Set aside so that it can harden. Add the condensed milk, evaporated milk, eggs and salt to a mixing bowl and whisk together. Place a fine sieve over a jug and pour the mixture through. Divide the mixture evenly between the ramekins. Place the oven dish with the ramekins in the oven and pour enough boiling water into the pan to come two-thirds up the sides of the ramekins. Bake for 30 minutes. The custard should be just set, with the centres still wobbly. Remove from the oven and stand for 15 minutes. Take the ramekins from the oven dish and set aside to cool. Place the custards in the refrigerator for a minimum of 4 hours. Loosen the custards from the sides of the ramekins with a small knife and invert on plates to serve.
250ml flour 1,2ml baking powder 2,5ml salt 250ml coconut milk 125ml water 62ml sunflower oil 2 eggs
Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the whisk attachment. Add the coconut milk, water, oil and eggs to a large jug and whisk together until the eggs are incorporated. Turn the mixer on a low speed and slowly drizzle in the liquids. Keep going until all has been added. Set the mixer on its highest speed and whisk for 2 minutes. Take the bowl from the mixer and check whether there are any lumps in the batter. If there are, set a sieve over a large bowl and pour the batter through. Cover the batter with a tea towel and set aside for one hour. Place a crêpe pan on medium-high heat, wait for it to heat up and then add a few drops of oil. Spoon some batter into the pan and swirl around to evenly distribute and cover the pan surface. Cook for about 2 minutes, flip over and cook another minute or so. Serve the crêpes warm with honey and a squeeze of lemon.
50g butter, melted 140g chocolate, chopped 30ml sour cream 10ml vanilla 4 eggs, separated 2 egg whites a pinch of cream of tartar a pinch of salt 45ml sugar
Preheat your oven to 200℃. Place 6 ramekins on a baking sheet, brush the insides evenly with the melted butter and dust with some sugar, making sure you cover the bottom and sides of each ramekin. Set aside. Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt. Take the bowl from the heat, add the sour cream and stir through. Add the vanilla and stir through. Now add the egg yolks, one at a time and stir to combine. Set aside. Add the 4 + 2 egg whites to a clean mixing bowl, sprinkle the cream of tartar and salt over and whisk until soft peaks form. Add the sugar a teaspoonful at a time while whisking continuously. Fold a third of the egg white mixture into the chocolate with a metal spoon. Now add the rest and gently for into the chocolate mixture. Do not over mix but do get rid of white streaks in the mixture. Fill each ramekin. Gently run your thumb around the inside of the ramekin to create a small well. Bake the soufflés for 12 minutes. Dust with icing sugar and serve immediately.
This is one of my favourite French desserts and really easy to make. Make the crêpes the day before you need them and simply reheat them in the orange-caramel-syrup before serving.
Crêpes: 750ml cake flour 2,5ml baking powder 5ml salt 500ml milk 250ml water 125ml sunflower oil 4 eggs
Orange sauce: 45ml caster sugar 250ml orange juice the zest of one orange 5ml lemon juice 15ml brandy 50g butter, cubed
For the crêpes: Add the flour, baking powder and salt to the bowl of a stand mixer fitter with the whisk attachment. Whisk the milk, water, oil and eggs together in a separate wide-mouthed jug. Turn the mixer on to a low speed and add the liquid ingredients in a very thin stream. Keep whisking and pouring until all the liquid has been added. Turn the mixer on to a higher speed and whisk for at least two minutes. Remove the bowl from the mixer, cover with plastic wrap and allow to stand for 1 hour. Heat a crêpe pan/frying pan until hot. Add a small amount of vegetable oil and swirl it around the pan. Pour the oil out and put the pan back onto a medium-high heat. Spoon a ladle-full of the batter into the pan and cook until small holes appear over the entire surface of the crêpe. Flip the crêpe and cook for 1 minute on the other side. Slide the cooked crêpe onto a plate and continue baking the rest.
For the orange sauce: Tip the caster sugar into a non-stick frying pan on medium to low heat. Allow the sugar to melt without stirring it. You want the sugar to turn a caramel colour without burning it – watch it like a hawk and do not walk away from it! Take the pan from the heat when the sugar is brown enough and add the orange juice, orange zest, lemon juice and brandy. Return the pan to a very low heat. Do not panic if the sugar has seized, continue heating over a low heat and stir lightly until the sugar has dissolved completely. Now start adding the butter, one or two cubes at a time while stirring constantly. Keep going until you have incorporated all the butter. Bring the mixture to the boil, turn down the heat and simmer until the sauce has thickened slightly and has a lovely gloss to it.
Fold each crêpe into half, and then fold it again so that you have a more-or-less triangular shape. Gently slide the folded crêpe into the pan and spoon the sauce over it. Serve immediately.
My Whisk and I 