Dids - then there's the lemon

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)

20 sponge fingers or Madeira cake

4 tbsp caster sugar

225g Mascarpone

2 heaped tbsps lemon curd to fold into Mascarpone mixture

2 x Cadbury's Flake for decoration

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 then add to the syrup.

Mix the cream carefully with the caster sugar and mascarpone, gently fold the lemon curd into the mixture so that it gives a ribbon effect. If you're using a hand mixer use the blades to fold through the lemon curd :

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.

For the kids, bash a Flake 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” to decorate instead of the milk chocolate Flake use plain chocolate, grated.

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

… and finally – cherry!

Dids – the orange pick me up

Here goes :

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. If you'd prefer 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 alternately with the sponge.

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

As usual there are “tweaks” :

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 gently 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 the crumb and sprinkle with the chocolate just before serving.

For an optional additional flourish serve with a jug of orange drizzle – it balances the richness of the cream.

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, a syrupy drizzle to dress your tiramisu.

Next up – then there's the lemon!

Dids - pick me up!

Probably the most famous Italian dessert meaning – appropriately - “pick me up” is that old favourite Tiramisu. I always think of it as an Italian trifle, by most recipe history its invention is surprisingly modern, most likely 60s or 70s. Not a great start for me with my dislike of “trifle” although I will concede that tiramisu is a step up from the norm! However there's another problem, it's flavoured with coffee. A philistine I know, as far as I'm concerned coffee is meant to be in an espresso cup or a mug. I don't think I'm on my own - coffee is not popular with the kids either!

Eating together should be exactly that - all inclusive - and a pleasurable experience for everyone so a dessert to suit adults and kids alike has to be the answer.

Which is why – many moons ago – I adapted the tiramisu to suit everyone – in theory!

The first adaptation was the orange tiramisu and found fame in the USA when planning a dinner party. The orange tiramisu was the chosen dessert and so intrigued was my friend that he watched me make it. He's not a lover of full-on chocolate desserts and so it appealed and didn't mind the chocolate sprinkle to decorate. He loved it so much that it has become his “signature dish”. I know that he has taken it to friends as a contribution to a supper or dinner party – needless to say he is very popular with younger guests!

I've made small versions - “the tiddy” in portable sundae dishes with lids that double as stands, easy to transport when I took samples into Radio Northampton.

Small or large, portable or not the alternative tiramisu is perfect inside the house and out – especially for BBQs and the picnic season.

I can say with certainty that this is another of the “I know it works” desserts.

Choose from orange, lemon or cherry – recipes up next, in that order!

Dids … the Sticky Toffee Orange “stand-alone” recipes

Just four elements – all can be made or prepped ahead, ready to assemble when you are!

The cake

200g pitted dates, roughly chopped

1 tsp of bicarbonate of soda

200ml boiling water

80g unsalted butter, softened

150g soft brown sugar

2 large eggs

180g self-raising flour

Pre-heat your oven 160fan/180c/Gas 4. You'll need a loaf tin – 24x10cms/9½x5¼” approximately - you can grease the tin or use a loaf liner – much more convenient!

Place the chopped dates in a mixing bowl, sprinkle over the bicarb and then the boiling water. Leave to stand for 10 minutes then blitz in a food processor to a rough purée.

Using a hand mixer or elbow grease if you prefer, cream the butter and sugar until thick and smooth. Add the eggs one at a time and then follow gradually with the flour, finally add the date mixture. Pour into the loaf tin and bake for 45 minutes or until firm. Allow to cool. Double wrap in foil and store in a cool, dark place until you're ready.

Toffee Sauce

100g soft brown sugar

200ml double cream

½ tsp vanilla bean paste

40g unsalted butter

Mix the ingredients in a saucepan and bring to the boil, stirring over a medium heat until thickened – 2 minutes. Box and cool, then fridge.

Both the cake and the sauce can be frozen.

The Walnuts

100g walnuts, chopped roughly

pinch of sea salt flakes

knob of unsalted butter

Melt the butter in a medium frying pan until it foams. Tip in the walnuts and add the sea salt flakes. Stir them for 3-4 minutes until toasted. Tip the nuts into a bowl and leave to cool then box and fridge.

The orange segments

I love oranges – what I don't love is the pith and tough outer membrane around each segment.

To achieve the perfect segment you'll need a serrated knife – I use a bread knife - CAREFULLY. Top and tail your orange and then follow the shape of the orange with the knife and peel away a section at a time. Hold the orange in your left hand and using the serrated knife – very carefully – cut along the inside of the white membrane of the segment - I start on the left side of a segment then repeat on the right. Repeat until you finish with perfect segments and the discarded membranes.

Reserve any residual orange juice to drizzle over the cubed sticky toffee cake.

You'll get 10 segments from a large orange – navel are the best. Prep your segments ahead, box and fridge until you're ready to assemble.

Assembly

A glass sundae dish is perfect – place the small cubes

of cake in the bottom, add a drizzle of the reserved orange juice

Add a generous drizzle of the toffee sauce, sprinkle over the salted

walnuts and top with segments of fresh orange

Finally and entirely optional, add a scoop of vanilla ice cream

or clotted cream or a generous glug of double cream – choose

your guilty pleasure!

This dessert is definitely “fly by the seat of your pants” the size of the portion is up to you – a few cubes of cake, a drizzle of this and a sprinkle of that, topped with fresh segments of orange and optional extras.

It's surprising how the simplest of ideas become part of your “go to” “never fail” file!

Up next … speaking of trifle

Dids – a stand-alone that never fails

Alternatively there are “stand-alone” dessert recipes that never fail. A pud that's designed to assemble easily with ingredients that you've made yourself and, more to the point, made ahead gets my vote. You don't want to be messing around in your kitchen when you've got your nearest and dearest arriving – time is precious – as we've all discovered in recent months.

I know this dessert works and ticks the boxes mentioned above. Our friends were arriving from the USA and we hadn't seen them for ages so I didn't want to waste time faffing. It was good fun – I'd made all the elements ahead and assembled the dessert just before serving - it went down so well they took photographs. Of course you can assemble ahead – it depends how big a party you're planning!

Here's my invention. It's my answer to trifle which I've disliked since I was a kid - for me it's up there with sago and semolina – horrid! The combination of chocolate and orange is another perfect marriage, so, if you'd like an antidote to trifle too, this could be the answer :

Sticky Toffee Orange

Make a cake – a cake that will freeze well – a sticky toffee loaf cake

Cut into slices – 1.5cm approximately and then into small cubes –

place in a sundae dish – warm the cake if you wish

Make a toffee sauce – one that will freeze

use the sauce warmed to drizzle over the cake (or over ice cream)

Chop walnuts, add a knob of butter to a frying

pan, sprinkle with sea salt flakes

use to sprinkle over the cake and toffee sauce (or

add to the sauce poured over ice cream)

Segment a large navel orange and reserve the juice too

That's the theory, stand by for the recipes!

Dids – the meringues and ice cream for the Susan

Once again you have options – you can cheat and buy tubs of ready-made meringue kisses. The quality of the ready-made varies, some are better than others, some are powdery and overly sweet, some not so but disintegrate as soon as you look at them – a slight exaggeration may be!

If you want to have a go and make your own here's my basic meringue recipe :

4 fl oz egg whites – from large eggs

225g/8oz caster sugar

As is always my mantra, get yourself sorted before you start whisking.

Your oven should be pre-heated 90fan/110c/Gas ¼ – very cool/very slow.

Cut your parchment to size for two baking sheets measuring 30x30 cms.

You'll need a large, squeaky clean mixing bowl, a plain nozzle and a piping bag. If you want to be sure you've got a squeaky clean bowl then wipe it with a drop of lemon juice and let is dry before use.

Whisk your eggs whites until they are stiff – the old fashioned way of testing whether they are stiff enough is to tip the bowl upside down over your head – if the mixture doesn't move it's ready! Add half the caster sugar and whisk again until stiff. Fold in the remaining sugar. Your mixture is now ready for the piping bag.

The great thing about disposable piping bags is that you can cut them to size. The end of the bag is snipped to fit your nozzle. Fold the bag over your hand – it enables you to have a steady hold on your bag. Spoon the mixture into the bag until two thirds full and gently ease the mixture towards the nozzle expelling any air. Twist the top of the bag and hold and then use your other hand to steady the nozzle end.

Place a tiny blob of mixture in each corner of your baking trays and “glue” your parchment to the tray.

Holding the nozzle approximately 4cms above the tray squeeze the bag gently and then tilt the bag away in an upward direction so that you create a little kiss curl – hence “kisses”!

Bake for 45 minutes.

Peel the kisses gently from the parchment.

This recipe will give you approximately 40 kisses. You can store them in strong ziploc type bags or in tins lined with parchment with well fitting lids. Store in a cool, dry place – NOT in the fridge and they'll keep for 2 weeks – if they last that long!

If you're stuck for something to do whilst at home and you're planning your own “Susan” it's your made ahead “store cupboard” element.

Finally, another make ahead store cupboard element, this time for the freezer.

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

1. 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, like pipeable whipped cream.**

2. Spoon the mixture into a lidded freezer-proof container and free for at least 6-8 hours or until firm.

** My variation – take a box of your Sticky Toffee Sauce or use a jar of shop bought salted caramel sauce (260g) and fold into the mixture to give a marbled effect.

I've made this ice cream so many times I've lost count – my tip is take it out of the freezer and let it soften a little before you serve it with your Susan.

You can make or buy elements – the world is your ice cream wafer. If you choose the make it yourself route the benefits are that, for example, the meringue kisses and the ice cream can be made well ahead, stored or frozen. All that remains is for you to arrange and serve your Susan with minimum effort and maximum wow factor.

It goes without saying that these are just a few of my ideas for a Susan – designed to inspire you to create your own!

Next up … a stand-alone, never fail idea

Dids … the sprinkles and the sauce for the Susan

Both the sprinkles and the sauce are secret weapons!

You could of course cheat by buying ready-made sprinkles like rainbow confetti or, as I knew them back in the day “hundreds and thousands” both of which have one major thing in common – pure sugar. You can get organic sprinkles made from natural ingredients on-line.

My favourite home-made sprinkle is praline - largely used 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 175g/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 – like I said “tiny bits of twinkling toffee”!

Next up … the sauce :

Sticky Toffee Sauce

4oz unsalted butter

8oz soft brown sugar

2oz chopped stem ginger (optional)

10 fl oz double cream (or whipping cream)

Heat together the butter, sugar and ginger. When dissolved add the cream.

Simmer for 15 minutes, stirring.

The stem ginger in this recipe is optional but it makes a good addition when serving the sauce as an accompaniment to nursery puddings and ice cream.

One batch of the recipe produces approximately 539g of the sauce, or, over two portions to fold through ice cream. It can be frozen for convenience.

Once again you can cheat and buy a ready-made sauce. A shop bought sauce is usually approximately 260g per jar but you'll find it's sweeter than home-made. It's well worth the 15 minutes making your own.

Now for the meringues and ice cream for the Susan ...