Dids - Hints, tips and the tiddy

All the tiramisu recipes benefit from being made ahead – the tip is – don't decorate until you're ready to serve. You can have your Flake bashed or your plain chocolate grated, ready. If you want to add an optional sprinkle of crushed Amaretti biscuits, likewise – bash and bag!

As I mentioned you have serving options – large or small (the tiddy).

If you opt for the tiddy the best tip I can give is set your stall out – choose your size of glass or dish and an appropriate cutter to fit. The glasses I use have a capacity of 160ml – they measure 7 cms in diameter and 7 cms deep.

If you'd like to see a photo guide check out A Tiddy Tiramisu 20th June 2017 which illustrates the lemon version.

You'll see sliced Madeira cake, along with the glass I used and the cutter too – the size is 4cms in diameter and the cake should be 1cm slices approximately.

On the subject of cake - 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 not 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 use a lemon drizzle cake instead of the Madeira.

One final tip – complete your tiddy with a circle of cake - add a teaspoon of the curd to the cake top and then sprinkle with the chocolate and optional crushed Amaretti biscuits – the curd “glues” the chocolate and the biscuits in place.

A perfect make ahead celebration pud!

Dids – finally, cherry

Cherry Tiramisu

8 tablespoons of cherry juice (100ml)

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

4tbls cherry liqueur - Kirsch (optional)

one red velvet cup cake per serving

4tbls caster sugar

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

4 Amaretti biscuits, crushed to a crumb

50g/2oz plain chocolate (grated) or

a cherry liqueur chocolate to decorate

Cherry compote

Red velvet sponge – see notes below

Cherry and Raspberry Compote

350g cherries, stoned – can use frozen

150g caster sugar

juice of 1 lemon (2 tbsps)

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 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 and reduce the cooking time to 5 minutes.

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. Blitz the compote and pass through a sieve. You'll get 400ml.

Mix the cherry juice with the Kirsch. If you're serving kiddies then omit the Kirsch and add an additional 4 tbsp of cherry 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. Fold 2 tablespoons of cherry compote into the mixture, gently, to give a ripple effect.

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

Layer the mascarpone mixture with the sponge.

Add your decorations when you are about to serve – sprinkle the Amaretti crumb and then add the grated plain chocolate or a cherry liqueur chocolate.

For extra pizzazz add a puddle of cherry compote. Freeze the compote you don't use along with any red velvet sponge you have left for another day!

You have options with the red velvet sponge. I made red velvet cupcakes and a batch gave me 24, far more than I needed, which was deliberate since I was able to either freeze what I didn't use or add frosting for a traditional cupcake.

There are “fast fixes” out there – most large supermarkets sell red velvet cake mixes which will usually give you 12 cupcakes or a 7” cake. Betty Crocker likewise.

Hints and tips and the tiddy version of the tiramisu up next.

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!