cI NGREDIENTS INTRODUCTION

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4 eggs separated c
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3/4 cup sugar cc c ccc

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1 pound of mascarpone cheese
METHOD
1/4 cup of coffee liquor (Tia Maria or Kahlúa) c
1/4 cup espresso coffee @
ºeat egg yolks with 1/2 cup
of sugar until very pale.
200g of Savoiardi biscuits

Incorporate mascarpone.
2 ounces of semi-sweet chocolate, grated

ºeat egg whites with rest
2 Tbsp cocoa powder
of the sugar until stiff
peaks.
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Incorporate egg whites in

egg yolk and mascarpone
mixture.


Reserve.


Mix liquor and coffee

together.


Wet biscuits in coffee-

liquor mixture and place in
a large bowl.


Cover with a third of egg-

mascarpone mixture.

Sprinkle with half the

chocolate.

@

Put more biscuits, mixture,
chocolate, biscuits.

@@
Finish with the rest of the

mixture and sprinkle with
cocoa powder. Refrigerate.

@
This Tiramisu is even better

the next day.
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c INGREDIENTS INTRODUCTION
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20 - 30 savoiardi biscuits/sponge fingers cc c


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A) For the cream: c
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250g mascarpone or Philadelphia cream cheese
METHOD
200ml whipping cream c
1 cup of sugar @
Cream:
1 tsp vanilla essence 
1. ºeat
mascarpone/cream
º) For the syrup:
cheese with
150ml fresh milk 1/2cup of sugar till
creamy.
1 tbsp cocoa powder

2. In another bowl,
1 tbsp coffee powder (optional) beat whipping
cream with 1/2cup
1 tsp vanilla essence of sugar till stiff.
Then pour it into
Cocoa powder for dusting
mascarpone bowl.
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3. Add vanilla
essence and mix
them till
combined.


Syrup:


Mix well all

ingredients in a
bowl.


1. Prepare a 8x8in
or 9x9in dish or
rectangular dish.


2. Dip the biscuits

in the syrup, one
by one and place
them in the dish
(how to arrange
them is up to
you!).

3. Dust some cocoa
powder on top of
the biscuits, then
pour 1/2 of the
cream on the
biscuits.

@

4. For 2nd layer,
repeat step 2 & 3,
finish up all the
balance of the
cream.

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5. Dusting as much

cocoa powder as
you like on the 2nd
layer!.

@
6. Refrigerated
overnight.
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Panc akes

INGREDIENTS
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225g plain flour

1 tablespoon baking powder

pinch of salt

1 teaspoon sugar

2 large eggs, beaten

30g butter, melted and cooled

300ml milk

butter for frying

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he easiest w ay to make t hese is to put all t he ingr edient s into a

blender and blitz . ºut if y ou do mix up t he batt er by hand in a bowl,
make a w ell in t he flour, baking pow der, salt and s ugar, beat in t he
eggs, melt ed butt er and milk, and transfer to a jug : it·s much easier
to pour the batt er into t he pan t han to spoon it . I like to leave t he
batt er for 20 minut es before using it ; and you may t hen w ant to add
more milk to t he mixt ure if y ou·re frying in t he blini pan, so t hat it
runs right to t he edges.

When you cook the pancakes, all you need to remember is that when the
upper side of the pancake is blistering and bubbling it·s time to cook the
second side, and this needs only about 1 minute, if that.


I get 11 blini-pan-sized pancakes out of this, maybe 16 silver-dollar-sized

ones on the griddle.

CROISSANT PUDDING

INGREDIENTS
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2 stale croissants

100g caster sugar

2 x 15ml tablespoons water

125ml double cream

125ml full-fat milk

2 x 15ml tablespoons bourbon

2 eggs, beaten

METHOD
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@
Preheat the oven to 180°C/gas mark 4.


Tear the croissants into pieces and put in a small gratin dish; I use a cast
iron oval one with a capacity of about 500ml for this.


Put the caster sugar and water into a saucepan, and swirl around to help
dissolve the sugar before putting the saucepan on the hob over a
medium to high heat.


Caramelize the sugar and water mixture by letting it bubble away,

without stirring, until it all turns a deep amber colour; this will take 3²5
minutes. Keep looking but don·t be too timid.


Turn heat down to low and add the cream ² ignoring all spluttering ² and,
whisking away, the milk and bourbon. Any solid toffee that forms in the
pan will dissolve easily if you keep whisking over low heat. Take off the
 heat and, still whisking, add the beaten eggs.


Pour the caramel bourbon custard over the croissants and leave to steep
for 10 minutes if the croissants are very stale.


Place in the oven for 20 minutes and prepare to swoon.

 



FOR THE PANCAKE MIX

600g flour

3 x 15ml tablespoons baking powder

2 teaspoons bicarbonate of soda

1 teaspoon salt

40g vanilla or caster sugar

TO MAKE THE ºATTER AND THE PANCAKES

For each 150g pancake mix, add and whisk together:

1 egg

250ml semi-skimmed or full-fat milk

1 x 15ml tablespoon melted butter

METHOD
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@
For the Pancake mix: Mix all the ingredients together and store in a
jar.


When ready to make the pancakes, proceed as follows: Heat a flat

griddle or pan with no oil.


Spoon drops of 1 1/2²2 tablespoons of batter onto the hot griddle or

into the pan and, when bubbles appear on the surface of the little
pancakes, flip them over to make them golden brown on both sides.
A minute or so a side should do it.