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.
about 30g butter, melted – to brush the ramekins 2 egg yolks 90g + 90g caster sugar +extra for the ramekins 5 egg whites 350-375ml of passion fruit pulp (about 25 fruits if you are using fresh) icing sugar, for dusting
Preheat your oven to 220℃. Brush 6 x 180ml ramekins with melted butter, dust them with caster sugar (bottom and sides) and place them on a baking sheet. Add the egg yolks and 90g caster sugar to a large mixing bowl and beat with an electric whisk for at least 5 minutes. The mixture should be pale and thick and hold a trail when the beaters are lifted. Add the egg whites to another large bowl and whisk until soft peaks. Gradually add the remaining 90g caster sugar, one spoonful at a time while beating. Place a sieve over a bowl, add the 350ml passionfruit and gently stir so that the pulp and juice runs through and the seeds stay behind. Reserve the pulp/juice as well as the seeds. Add 80ml of the pulp/juice to the egg yolk mixture and mix well. Stir a third of the egg whites into the mixture and then gently fold in the remaining whites. Fill the ramekins almost to the top with the soufflé mixture and run you thumb around the edge to lift the mixture away from the rim. Place in the oven and bake for 12 minutes. Dust the soufflés with icing sugar and serve with the pulp and some seeds mixed through.
Preheat your oven to 200℃ and place 6 ramekins in an oven tray that is at least 7cm deep. Add the rice and water to a saucepan and cook over medium heat until tender – the rice should be creamy and not dry. Pour in the 1 litre milk and add the sugar. Stir, bring to a boil and reduce the heat to a slow simmer. Cook for 10 minutes. Add the lemon zest and stir through. Add the cornstarch to a small bowl and pour in the 125ml milk. Whisk together to make a slurry. Now drizzle the slurry into the simmering rice mixture while stirring the whole time. Keep stirring and allow the mixture to become thick – about 10-15 minutes. Spoon the mixture into the ramekins and fill the oven tray with enough warm water to come halfway up the side of the ramekins. Place the oven tray on the top shelf of your oven and bake for about 30 minutes, until golden brown on top. WATCH THE PUDDINGS AND REMOVE THEM FROM THE OVEN WHEN YOU ARE HAPPY WITH THE COLOUR – THEY BURN EASILY! Take the ramekins from the tray, allow them to cool and then refrigerate them for 1 hour. Sprinkle the ground pistachio over the rice puddings and serve.
800g fresh ricotta cheese 165g caster sugar 300ml whipping cream 125g pistachio nuts 200g Turkish delight, cut into 1cm cubes 30ml rose water
Line a small 1 litre loaf pan with plastic wrap, leaving an overhang on the sides. Add the ricotta and caster sugar to a large mixing bowl and beat together with an electric whisk until smooth. Set aside. Spoon the cream into a bowl and whisk to soft peaks. Spoon the cream into the ricotta mixture and fold through. Scatter the pistachio, Turkish delight and rosewater over and fold through until evenly distributed. Spoon the mixture into the lined loaf tin and cover with the overhanging plastic wrap. Freeze the terrine for 7-8 hours. Unwrap the top of the terrine and invert it on to a serving plate. Slice to serve.
12 shortbread biscuits 250ml cream 5ml rose water 12 squares of Turkish delight, chopped into small pieces 1 punnet fresh raspberries a small bunch of mint leaves, finely chopped icing sugar
Line up 6 small glasses. Crush the shortbread biscuits roughly and place in a bowl. Pour the cream in to a mixing bowl and add the rose water. Whisk until medium-stiff peaks. Spoon some of the biscuit into the glasses and add 2 spoonful of cream. Top with a few raspberries and scatter some of the chopped Turkish delight and mint leaves over. Repeat the layers once more. Sift the icing sugar over the cups to serve.
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 