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

First up … Orange drizzle

This cake is moist – moist is good but to dress the cake I would make extra “drizzle” to serve with the Gateau a l'Orange.

Orange Drizzle

200g icing sugar

250ml orange juice – no bits

Put the sugar and orange juice in a small saucepan and heat gently so that the sugar dissolves. Bring to the boil and then reduce the heat and simmer on a low heat for 10 minutes.

Hey presto, that's all there is to it, a syrupy drizzle and you've turned your cake into a supper or dinner party dessert – serve with a spoonful of clotted cream or vanilla ice cream.

Here's the drizzle cooling :

and again with the cake

or, if you'd prefer to give your guests a choice,

serve the drizzle in small jugs

This is so easy and delicious!

I've frozen the syrup too so that's another task completed.

Finally, the extra mile … the ice cream

Magical oranges – here's the photo guide …

 

Take it from someone who doesn't “do cake” - this is the exception.

Now for the extra bits that takes it to the next level …

Oranges and Lemons …

Here are a few recipes with, not surprisingly, oranges and lemons!

First up, my favourite cake, tried and tested and a flourless recipe – it stands wonderfully on it's own and is equally a perfect celebration cake with extra bits.

You wouldn't normally serve a cake as a dinner party dessert I hear you say, the following may change your mind.

Gateau a l'Orange

(Orange Cake)

Serves 12

2 oranges

6 large eggs

250g sugar

2 tbsp orange blossom water

1 tsp baking powder

250g ground almonds

Wash the oranges and boil them whole for 1 – 1½ hours or until they are very soft.

Beat the eggs with the sugar. Add the orange blossom water, baking powder and almonds and mix well. *Cut open the oranges, remove the pips and purée in a food processor. Mix thoroughly with the egg and almond mixture and pour into a 23cm cake tin – lined with baking parchment, preferably non-stick and with a removable base. Bake in a pre-heated oven 170fan/190c/Gas 5 for an hour. Let it cool before turning out.

Believe me when I say that I stared at this recipe for years. What put me off baking this cake was the boiling of the oranges for the time allotted, an hour and a half is too long for me watching oranges and it's so easy to become distracted - before you know it you have a burnt saucepan and the rest, as they say, is history.

To bring it up to date - instead of boiling the oranges, microwave them for 8 minutes on high.

Pierce the oranges with a paring knife – carefully and microwave for 4 minutes then turn and repeat. Make sure your fruits are in a covered vented microwave container. Leave to cool. Continue with the recipe marked *.

A useful tip. Microwave the oranges ahead of making the cake so that they can cool, it will be much easier and safer to prep them, ready to pulverise.

You could enjoy this cake on its own but … hold that thought …

Here they are …

 

All in the frying pan

Ready to freeze if you prefer

or ready for the oven

flipped over and ready to serve

Perfect for a supper party – you can pull the toffee apple mixture from the freezer and add the puff pastry lids and it's done.

Next … it's back to savoury winter warmers – a hearty soup me thinks!

Now for a retro dessert …

The last time I wrote this version of Tarte Tatin was in June 2019 – how time flies!

Here it is :

Toffee Apple Tarte Tatin

6-8 large Cox's apples, peeled, cored and sliced

115g unsalted butter

125g soft dark brown sugar

1 orange, zest and juice

One ready to use 1 x 320g puff pastry sheet.

6 individual circular tins measuring 10cms/4” in diameter.

Place the apples, butter, soft dark brown sugar, orange zest and juice into a large frying pan and cook for 10 minutes until tender.

You can cook the apples ahead and freeze them, ready to use at your convenience.

Pre-heat oven 180 fan/200c/Gas 6.

Unroll your puff pastry sheet and cut into six circles, using a ring that is at least the same diameter as the tin – it can be slightly larger. Spoon the toffee apple mixture into your tins and then add a puff pastry circle, tucking it into the tin.

Bake for 25 minutes.

When you are ready to serve – I would suggest you use a dessert bowl – place it over the tin and flip it – ensuring you do so away from yourself.

Serve with clotted cream.

If you forget to buy a fresh orange 4 tablespoons of pure orange juice is the equivalent amount from the whole fruit.

There are photos too ...

Now for some pudding fun ...

This is a very popular pudding with everyone who likes chocolate and the hot and cold combination – I've known those who purport not to like chocolate or ice cream can't resist!

Pizookie

Serves 10-12

125g unsalted butter, room temperature

150g light soft brown sugar

100g golden caster sugar

2 eggs

1 tsp vanilla bean paste

200g plain flour

1 tsp baking powder

¼ tsp bicarb

½ tsp salt

250g plain chocolate, broken into chunks

Pre-heat oven 160fan/180c/Gas 4.

Put butter and sugars in a bowl and beat – hand mixer – for 3-4 minutes until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla bean paste.

In a separate bowl, mix the dry ingredients – the flour, baking powder, bicarb and salt. Tip it into the butter mixture, beat until combined, then stir through the chocolate. Tip into a 20cm ovenproof frying pan or a shallow cake tin and bake for 25-30 minutes until golden. 25 minutes will give you a molten centre, 30 minutes a more set version.

Cool for 5 minutes, then add scoops of vanilla ice cream in the middle – dig in!

The ultimate sharing indulgence – perfect for a supper party at New Year - or not depending on whether you want to keep it to yourself!

If you want proof here are the photos ...

Straight from the oven

and can be straight to the table

not forgetting the ice cream of course

You don't have to serve it “as is” -

you can let it go cold and then cut a

slice – it actually looks like the slice

is made of pastry – pastry it is not!

20 seconds later it looks like this!

As I said, serve with scoops of vanilla ice cream.

Happy New Year!

There are photos too ...

Take a look :

Here's the tin, greased and dusted

The filling in the tin, ready for the oven

Out of the oven, leave to cool

A slice of cake, with raspberries -

or strawberries -

perfect!

Bits & pieces and hints & tips …

Once the cake has cooled use a round bladed knife and ease around the edge to loosen – take your time – if you don't you'll tear the edges of the cake – that would be a shame since you've achieved a brownie type crusty edge. If the cake won't budge then repeat the edging with the knife. Have a large sheet of foil ready to receive your cake, turn it - with care, then wrap and fridge.

The cake serves 8 – you may think the portion size isn't very generous – take my word for it – it's a rich cake.

Now for the choices – this cake is dense and intense. You can serve the cake cold with ice cream and/or cream or even clotted cream.

If you prefer soft, warm and squidgy then microwave for 20 seconds – take it from one who isn't bothered about chocolate, this is very good indeed.

It freezes well … don't forget to portion and wrap in cling film, then bag together.

This really is the “cat's whiskers” of cakes – the word “cake” sounds ordinary and boring – I promise you it isn't – it's decadent and delicious.

You won't be sorry!

Another idea …

 … apples again, this time eating apples, but with a zhuzh!

Here's a series of separate elements that can be used on their own or put together to suit the occasion – they have one thing in common – they are all easy peasy.

Toffee Apples

but not as you think of them

6-8 large Cox's apples, peeled, quartered and each

quarter sliced into 4

115g/4oz unsalted butter

125g/4½oz soft dark brown sugar

1 medium orange, zest and juice

Place the apples, butter, soft dark brown sugar, orange zest and juice into a large frying pan and cook for 10 minutes until tender.

The recipe given will give you 1.5k/3.3lbs of toffee apples. I box up in smaller quantities – it's more economical and so no waste - you can pull out whatever you need. It's whatever suits you.

The world really is your lobster with the toffee apples :

You can serve hot or cold over ice cream or custard

You can use as a base for crumble

You can serve on top of waffles with ice cream or cream

You can serve as a filling in a crepé

Here's what they look like :

I'm so sorry you can't smell the apples.

Less is definitely more – treacly sugar, fragrant and zesty oranges and the richness of the butter – finally the hero - Cox apples!

Speaking of crumble ...

DAC the fotos

Dorset Apple Cake ... the fotos!

Here they are :

the cake in the tin

and out of the tin

a portion with the clotted cream

The bonus – you get a cake or a pudding, hot or cold!

This cake recipe does exactly what it says on the cake tin and then some - it has a delicious richness with a hint of cinnamon, just right. Sticky, treacly from the muscovado sugar, not as heavy as traditional Christmas Cake - I think it would be the perfect alternative!

The cooking apples don't taste like cooking apples, they are soft and taste like plump pieces of squidgy toffee apples.

More pluses :

this cake is good warm or cold – serve with cream,

custard, brandy butter, ice cream or clotted cream -

the choice is yours, whatever takes your fancy!

it keeps well. I made it on a Friday, wrapped in foil – twice.

By Tuesday it was as good as Friday – just that there were

only two portions left!

Scrumptious … well I think so!

Next … this time eating apples

Never let it be said ...

... that I don't try to think of everyone and cover every base.

One of my favourite additions to the standard vanilla ice cream is to add salted caramel sauce. Some may say it might be a step too far and they may be right, however I think it's personal choice and after all, it is meant to be a summer treat!

The fast option - use a jar of salted caramel sauce (260g) – easily available at most large supermarkets – fold into the mixture to give a marbled effect.

The “fastish” option. If you'd like to make your own salted caramel sauce here's my recipe :

Salted Caramel Sauce

110g/4oz unsalted butter

225g/8oz soft dark brown sugar

275ml/10 fl oz double cream (or whipping cream)

1½ tsp salt

Heat together the butter and sugar. When dissolved add the salt and whisk in the cream.

Simmer for 15 minutes, stirring.

One batch of the recipe produces approximately 539g of the sauce and you can portion and freeze for convenience. Yippee – more for another time!

Then there's the sprinkles.

My favourite home-made sprinkle is praline – used largely for adding to and flavouring cream, ice cream, butter cream or whatever takes your fancy. You can use it in large pieces or shards or blitzed into a coarse powder. It keeps well so long as you transfer it into an air-tight jar. Should the mood take you it can even be blitzed into a paste.

Praline

75g/3oz almonds, unblanched

75g/3oz caster sugar

Place the sugar into a frying pan (I used a pan measuring 28cms/11” in diameter) and then the almonds on top. Heat the sugar and almonds on as low a heat as possible. Resist the urge to prod/stir/mess with! Patience is eventually rewarded the sugar begins to melt and when the almonds begin to “pop”, and your sugar is a good colour - turn it out onto a non-stick sheet (or oiled slab if you want to be posh). The melting of the sugar takes approximately 20 minutes.

Leave the praline sheet where it is until it is well and truly set. You can then break it up and blitz into a coarse powder or as you wish. It's stating the obvious I know – you'll get 150g/6oz of praline.

Please note that when blitzing you will need ear plugs and warn anyone nearby that isn't totally deaf they soon will be – it's worth the noise – the result - tiny bits of twinkling toffee – the ultimate sprinkle.

Have fun!

A double hit!

Now for the second recipe – Miso Caramel Sauce!

You might think that there's too much miso going on here but I can assure you it works. Just think salted caramel. This recipe isn't mine but it rang a bell because of the miso ice cream I'd made back in 2019. I like recipes that fit together but that play well with other ingredients too!

Here it is :

Miso Caramel Sauce

260g dark brown sugar

250ml double cream

100g unsalted butter

2 tsp sweet white miso – saikyo

Heat the sugar, cream and butter in a small pan over a medium heat, stirring regularly. Bring the mixture to a boil and cook for 2/3 minutes until slightly thickened. Take off the heat then stir in the miso.

Make the miso caramel up to a week in advance, chill until needed, then gently warm to a pouring consistency.

I've frozen this sauce too so another candidate for your emergency dessert stash, what's not to love.

Served with fresh seasonal fruit it's a win win!

Anyone for chocolate?

The Tarts!

This recipe is so old I can't remember when – probably as far back as 1986 ish. There's a reason I've kept it – it's easy but best of all – it's delicious!

Strawberry Tarts

Rich shortcrust pastry

as per the recipe given

Filling

250g mascarpone cheese

165g caster sugar

1 tsp vanilla essence

1 tsp lemon juice

Strawberries, hulled and sliced finely

Glaze

2 tbsp apricot jam, sieved

1 tbsp water

On a lightly floured board, roll out pastry thinly and cut into circles with a fluted 7cm cutter. Line two 12 tartlet trays – or place sweet shortcrust tart cases on a baking tray and prick bases. Bake at 160fan/180c/Gas 4 for 15-20 minutes, or until golden brown. Cool on a wire rack.

Beat together the mascarpone cheese, sugar, vanilla and lemon juice. Place a tablespoon of cheese mixture in each tart.

Arrange the strawberries decoratively over the top.

Heat the jam and water in a small saucepan over moderate heat until smooth. Brush over tarts and allow to set before serving.

The recipe for the filling will give you sufficient for 24 tarts – perfect for a summer party dessert. Halve the filling recipe for the 12 tart cases or double the pastry recipe if you're going for 24!

These tarts are small, which is great, the size of a jam tart, so perfectly poppable into the mouth.

Use whatever fruit takes your fancy or mix it up – my fancy was strawberries, it's worth the effort of hulling – the finished article looks like this:

Now for the pastry!

Strawberries are superb …

 ... and a very flexible fruit!

A little prep is required if you want the best from your berries - I mention hulling your strawberries in “the Tarts” recipe to follow.

For those who aren't familiar, “hulling” is to remove the green leaf on the top and the stalk below – it takes a little time but is worth every second. You can buy a kitchen implement to do the job if you wish but using a paring knife is just as good - slice the tops off your strawberries and cutting carefully and gently, in a circular motion, carefully remove the stalks – it'll do the job just as well.

Here's what they look like :

Ta dah

I think you'll agree it's worth the trouble!

Now we can begin ...