Tiramisu Entremet

Method:

1. Prepare a double boiler. Whisk the egg yolks and sugar over the double boiler until lightened and fluffy and the mixture reaches 112 degrees Celsius.
2. Transfer to a mixer bowl. Whip on medium-high with the whisk attachment until cooled and lightened in colour, 4 to 5 minutes.
3. Whip in the mascarpone. Add the liqueur, vanilla and salt, mixing until smooth. Add the heavy cream on low speed and blend.
4. Scrape the bowl and whisk and then whip on medium speed until medium peaks form. Chill until ready to use.

Victoria Sponge 

Ingredients

200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp Royal Baking Powder
2 tbsp Parmalat milk

Method

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
2. In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
4. Bake for about 20 mins until golden and the cake springs back when pressed.
5. Turn onto a cooling rack and leave to cool completely.



Moroccan Spiced Coffee

Ingredients

1/2 cup coffee beans, or espresso beans
1 tablespoon ground cinnamon
1 to 2 whole cloves
3 to 4 cardamom pods
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon freshly black pepper 
Granulated sugar for serving

Method 

1. Place all ingredients into a coffee grinder and process.
2. Use the spiced ground coffee, 1 to 2 tablespoons of the mixture per serving.

Note: Ground spices may clog the filter basket in electric espresso makers, so other brewing methods are preferred, such as a French press, pour over, or drip coffee machine.

The Glaze

Ingredients

4 leaves gelatine 
225g caster sugar
175ml Parmalat cream
100g white chocolate, finely chopped
1 tsp red food colouring gel

Method

1. Soak the gelatine leaves in a bowl of cold water for a couple of minutes.
2. Put the sugar in a medium saucepan with 120ml water from a freshly boiled kettle, and put on a gentle heat, stirring often, until the sugar has completely dissolved.
3. Bring the syrup up to the boil and simmer for 2 minutes. Stir in the cream and boil for a further 2 minutes.
4. Remove from the heat, squeeze out the water from the soaked gelatine leaves and add the gelatine to the cream, stirring until dissolved.
5. Allow the cream mixture to cool for 4-5 minutes before stirring through the white chocolate. Once the chocolate has melted, add the food colouring and stir until completely mixed in – the glaze should be a brilliant, shiny red.
6. Strain the glaze through a sieve into a large bowl and aside to cool for 15-20 minutes until at room temperature, stirring from time to time to stop it from developing a skin.