Would you prefer a lemon version?

On reflection, I suppose if I had a “signature” pud it would be tiramisu - but not as you know it – definitely without the coffee! If you don't like coffee in desserts I hope that either the orange or lemon version will appeal.

Lemon Tiramisu

Serves 4 large or 6 smaller

servings

Lemon syrup – 4 tbsp lemon juice, 100g icing sugar

20 fl oz whipping cream

4 tbsp Limoncello liqueur (optional) or

4 tbsp of lemon cordial

20 sponge fingers or Madeira cake (or see Cake and other Notes)

4 tbsp caster sugar

225g Mascarpone

2 heaped tbsps lemon curd to fold into Mascarpone mixture

To decorate – either 50g/2oz plain chocolate, grated

or two chocolate flakes bashed in their wrappers

To make the syrup place the lemon juice and icing sugar into a small saucepan and heat gently so that the sugar dissolves. Set aside to cool.

If you are using Limoncello liqueur for a grown up version, add it to the cooled syrup. For the kiddies version add the lemon cordial.

Mix a little of the cream carefully with the caster sugar and mascarpone to combine and loosen, gradually add the remainder of the cream and then, using a hand mixer, whisk gently to thicken slightly. Add the lemon curd to the mixture and use the disconnected blades from the mixer fold in the curd so that it gives a ribbon effect.

For one large tiramisu and using sponge fingers, a rectangular dish is the best shape. Dip the fingers into the syrup and arrange in a row, then add the mascarpone mixture and repeat.

Cling film and fridge until you're ready to decorate and serve.

For the Tiddy version please see Cake and other Notes.

Enjoy!

Coming up … speaking of tiramisu it's time for more Italian recipes ...

Cake and other Notes ...

You could bake your own Madeira cake if you wish but it seems unfair on the cake when you're going to dunk it in syrup! Why note use an “economy” range Madeira cake available in most supermarkets – a word to the wise – they vary in size so I'd buy two to be on the safe side.

You could bake a lemon drizzle cake for the lemon version, instead of the Madeira or again, use shop-bought if that's more convenient or you're not a baker!

For the decoration choices :

2 x Cadbury's Flake – perfect for the kids

or

grated plain chocolate – or small chocolate

drops if you have them - perfect for the big kids

or

crushed Amaretti biscuits - perfect for those

who don't like chocolate and/or added crunch

A tip if you're using the Flake for the kids, bash it in its packet so that it doesn't fly all over the kitchen worktop, open carefully and sprinkle over to decorate. If you want grown-up “sprinkles” grate plain chocolate or use small plain chocolate drops if you have them in your pantry!

Crushed Amaretti biscuits are a great addition for “crunch” and texture – with or without the chocolate choices - since they are an iconic Italian ingredient it seems only fitting to include them.

Here's a photo of the Lemon Tiddy Tiramisu :

You can see that you don't have to line the glass, you just alternate layers of cake and mixture finishing with a cake top. Add a teaspoon of lemon curd to the cake top then cling film loosely and fridge until you're ready to decorate and serve.

The idea is to give the tiddy height using a circle of cake at the bottom of the glass and then line the glass with circles of cake. Place a generous blob of mixture on top of the circle in the bottom, then repeat with another circle of cake and mixture – you should get three tiers finishing with a circle of cake on the top.

Now for the recipe ...

Extra help and hints & tips!

You have serving options – one large Tiramisu or a tiddy – meaning a small or individual serving.

I don't know whether you've come across this product, but you can buy orange curd. It's delicious and an excellent addition to your store cupboard.

I added the orange curd – 2 tablespoons - to my Mascarpone mixture, folding it through to give a rippled effect and extra zing!

In addition to the sprinkled chocolate I added 4 Amaretti biscuits, crushed to a crumb. Set aside and sprinkle with the chocolate and crumb just before serving.

Don't forget to omit the alcohol, substituting with orange juice when catering for the kiddies.

A little help – if you opt for the tiddy set your stall out – choose your size of glass or dish and an appropriate cutter to fit – here's a photo of the glass I use :

The glass has a capacity of 160ml – it measures 7 cms in diameter and 7 cms deep - the cutter I use measures 4cms in diameter and I slice the cake in 1cm slices. The method is exactly the same as that given in the Orange Tiramisu recipe and will give you six individual servings.

You don't have to line the glass, you can just alternate layers of cake and mixture finishing with a cake top. Add a teaspoon of the orange curd to the cake top then cling film loosely and fridge until you're ready to decorate and serve.

When you're ready – sprinkle with the chocolate and crushed Amaretti biscuits – the curd “glues” the chocolate and Amaretti biscuits in place.

The tiddy benefits from being made ahead – time to soak up all that orange loveliness – and the alcohol too if you are indulging in a grown-up version.

The choice is yours – whichever is appropriate for the party you're hosting!

Or may be you'd prefer a lemon version …

A Perfect Party Pud!

Desserts are a risky business for me – did you realise “desserts” is “stressed” backwards!

I'm going out on a limb here and have decided to serve a tiramisu. Tiramisu is a bit like “Marmite” you either love it or hate it, no sitting on the fence.

If I had a £1 for every time I've heard “I don't like coffee in desserts” or “I don't like chocolate in desserts” I'd be a rich girl.

It's very much the case too that coffee flavoured desserts are not popular with kiddies.

Here's my answer – an orange version. For the purists out there I give no apology I want to please all my guests, whether they are 5 years old or 75!

Here's the recipe :

Orange Tiramisu

Grated rind and juice of 2 oranges

20fl oz whipping cream/1 pint/570ml (heavy)

4tbls Cointreau (optional)

20 sponge fingers or Madeira cake

4tbls caster sugar

225g/8oz Mascarpone or curd cheese (Philadelphia)

50g/2oz plain chocolate (grated)

Mix the orange rind and juice with the Cointreau – adults only - for an alcohol free version then omit the Cointreau and add an additional 4 tbsp of orange juice.

Mix the cream carefully with the sugar and mascarpone. A small tip – place the mascarpone cheese in a mixing bowl and add the sugar. Once combined add the cream gradually.

Cut up the cake in shapes that suit the bowl you are using and dip into the orange mixture.

Layer the mascarpone mixture with the sponge.

Grate the chocolate and set aside. Sprinkle over the tiramisu when you are about to serve.

You can use two chocolate flakes – bashed in their wrappers – instead of the plain chocolate. I'm thinking the kiddies might prefer the flakes!

Stand by for extra help and hints & tips ...

Lemon and lighter!

Here's the proof …

Version 1 :

                                                                    just add raspberries

Version 2 :

- alternatively add the compote,

a deep rich colour and it tastes as good as it looks

– however you use it.

Version 3 :

- the assembly

– it's almost a shame to spoil it

Lots of choices to suit you – hope you find it yummy and useful!

Now back to the oranges ...

Want something lighter ...

... and love lemons? Here's an alternative to those heavier desserts!

You've three versions :

Version 1 :

Lemon Pots

Makes 6 x 160ml glasses

600ml double cream

150g caster sugar

finely grated zest and juice of 3 lemons **

Raspberries to serve

small glass dishes or shot glasses

Heat the cream, sugar and lemon zest in a wide-based pan over a low heat until at simmering point. Stir continuously for about 3 minutes until the sugar has dissolved. Remove from the heat and allow to cool slightly until lukewarm.

Mix the lemon juice with the cooled cream in the pan and stir.

Pour the lemon cream into the glasses – two thirds full - transfer to the fridge to set for a minimum of 2 hours. This is based on a shot glass of 160ml.

When set and ready to serve arrange the raspberries on top.

** If you don't have fresh lemons you can use juice and omit the zest – 4 tbsp of juice is equivalent to one and a half lemons – 8 tbsp for this recipe.

Version 2 :

OR, you can omit the raspberries and make :

Cherry and Raspberry Compote

350g cherries, stoned – can use frozen

150g caster sugar

juice of 1 lemon

150g raspberries – can use frozen

4 tbsp water or juice from defrosted fruit

Pour the water into a pan and add the cherries, sugar and lemon juice. Place the on a medium heat and stir until the sugar dissolves. Cook the cherries over a low heat for 5-10 minutes until they have released some juice but are not overcooked. If you are using frozen cherries you will have the fruit juices when defrosted – use this juice instead of the water.

Add the raspberries to the pan and cook for a further 1-2 minutes until they start to soften. Remove the pan from the heat and leave the mixture to cool, then chill it well before serving.

You can keep the compote as is or blitz in a processor and pass through a sieve – purely a matter of personal preference – some people aren't fond of raspberry pips.

The compote in itself is versatile – you can use it as a topping over vanilla ice cream, over breakfast cereal – great with granola!

Here we're using the compote as the next tier for the lemon pots.

Version 3 :

I'm using Amaretti biscuits – moreish, delicious Italian biscuits - crush two per shot glass – approximately 23g – the size of the biscuits will vary.

Pour a layer of compote onto the lemon pot – after it has had time to set – complete with crushed Amaretti biscuits, just before serving.

Photos next!

The extra mile – the ice cream!

I always seem to plan my menus in reverse, with ideas for desserts first!

There's nothing that will serve you better than a home-made ice cream and all my recipes are of the “no-churn” variety. I use the standard vanilla ice-cream base recipe to begin :

Vanilla ice cream

Prep – 5 minutes

Total time – 5 minutes

plus freezing at least 6-8 hours

or until firm

Gives you 1.6 litres of ice cream is equal

to 18 scoops

1 x 397g tin sweetened condensed milk

1 x 600ml double cream

2tsp vanilla bean paste

Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff, then decant into smallish containers.

To serve – remove from the freezer and allow to soften.

Serve with the cake, drizzle and a scoop of ice cream.

The genius of this idea is that you can freeze it, each element alleviating the stress on the day.

I took a risk and served this at a dinner party, not knowing two of my guests' taste, thankfully it went down a storm!

Next … a lemon recipe