Prep time 20 mins
Freezing time As needed
200g ladyfinger biscuits
250ml hot Americano
2l vanilla ice cream, slightly thawed
Frozen berries, to serve
3-4 tsp icing sugar
Line a loaf tin with cling film, allowing the edges to hang. Dip half the biscuits in the coffee and arrange on the base of the loaf tin. Spread half the ice cream on top. Repeat with the remaining biscuits and ice cream.
Fold the cling film over the next layer and freeze until solid.
Before serving, remove from the freezer and unmould. Allow the tiramisu to soften slightly. Top with frozen berries, sprinkle with icing sugar and serve immediately.
TIP If you’re in a hurry, marble coffee syrup through the ice cream, spoon it into bowls and press the ladyfinger biscuits into the ice cream.
Chocolate fruit tartlets
Prep time 20 mins
Cooking time 20 mins
500g ready-made puff pastry, thawed
175g chocolate spread
125g gooseberries or blueberries
1 egg yolk, beaten
Brown sugar, for sprinkling
Preheat the oven to 200°C. Grease a baking sheet with butter or non-stick spray.
Cut each sheet of pastry into four squares and spread chocolate spread on each one. Place a handful of berries on each square and brush the edges with egg yolk.
Fold the opposite points of each square together, press down gently and then twist close firmly.
Brush each parcel with egg yolk and sprinkle with a little brown sugar. Place them on a baking tray and bake for about 20 minutes or until the pastry turns golden brown and done.
Serve warm or cold with whipped cream.
Ice cream with peanut brittle and caramel sauce
Prep time 10 mins
Cooking time 15 mins, plus 1 hour
For two litres of ice cream
2l ice cream, any flavour
For the peanut brittle
4 tbsp water
100g peanuts, skin removed
1 tbsp Maldon salt
For the caramel sauce
125g brown sugar
1 tbsp butter
1 tsp vanilla essence
To prepare the peanut brittle, heat the sugar and water over low in a heavy-bottomed pan, stirring until the sugar dissolves completely.
Using a brush, remove any crystals off the side of the pan. Allow the syrup to simmer until it turns a light caramel in colour.
Grease a baking tray with non-stick spray and spread the peanuts on it in an even layer.
Pour the syrup on top and immediately sprinkle with Maldon salt. Set aside to harden for an hour. (Break the brittle into slabs and store in an airtight container at room temperature. For variation, use any other nuts of your choice.)
To prepare the caramel sauce, heat all the ingredients together over low in a small pan, stirring continuously until the sugar dissolves.
Simmer for 10 minutes or until the sauce is slightly thick and syrupy, then cool mildly.
To serve, spoon the ice cream into bowls and pour the caramel sauce on top. Break one slab of peanut brittle into tiny pieces, sprinkle over the bowls and serve.
Prep time 10-15 mins
Baking time 20 mins
500g self-raising flour
¾ cup caster sugar
250ml sour cream
1 orange, zest of, finely grated
100g dark chocolate, chopped
Icing sugar and cocoa powder, to sprinkle
Preheat the oven to 180°C. Line the hollows of a muffin tray with paper cups.
Sift the flour into a bowl and stir in the sugar. In another bowl, beat together the cream, eggs and oil. Make a well in the centre of the flour mix and pour the cream into it. Combine into a smooth batter.
Mix in the zest and chocolate. Pour the batter into the muffin tray and bake for 20 minutes or until a skewer inserted in the centre of the muffins comes out clean.
Sprinkle with sugar and cocoa powder and serve warm with coffee (optional).