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.
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 the perfect make-ahead dessert when entertaining as it needs to rest in the refrigerator for 24 hours before baking. With its crunchy outside top and soft, squidgy inside it is best served in small portions as it is very rich. Leftovers are equally good when cold!
10 slices white bread, 0,5cm thick 160g dark chocolate, chopped 75g butter 450ml cream 60ml dark rum 110g caster sugar a pinch of cinnamon 3 eggs extra pouring cream for serving
Grease a 18cm X 28cm ovenproof ceramic dish. Remove the crusts from the bread slices and then cut each slice into 4 triangles. Set aside. Add the chocolate, butter, cream, rum, sugar and cinnamon to a heatproof bowl set over a saucepan of barely simmering water. Stir the mixture every now-and-then until the butter and chocolate has melted and the sugar has dissolved. Remove the bowl from the heat and give it a good stir to amalgamate the ingredients. Put aside. Add the eggs to a large mixing bowl and whisk together. Pour the chocolate mixture over the eggs in a thin stream while whisking continuously. Remember: pour slowly, whisk quickly. Spoon a 1cm layer of chocolate mixture into the base of the baking dish and arrange half the bread triangles in overlapping rows on this chocolate layer.
Pour half of the remaining chocolate mixture as evenly as you can, over the bread. Arrange the rest of the triangles on top of this layer, finishing off with a layer of chocolate.
Gently press down the bread with a spoon so that it gets covered evenly with the liquid as it cools. Cover the dish with plastic wrap and allow to cool completely. Place the dish in the refrigerator for 24 hours.
Cooking the pudding: Preheat your oven to 180℃. Remove the plastic wrap and bake the pudding for 35 minutes. Allow to stand for 10 minutes before serving with pouring cream, custard or ice cream.
My Whisk and I 