Tiramisu (V)

Tiramisu is a classic Italian desert made from coffee and mascarpone. A delicious end to any meal.

Serves 8

175g Pack of sponge fingers
3 tbps of coffee mixed with 300ml boiling water
250g tub of mascarpone
200g Double Cream
4 tbps of cocoa powder
50g Milk Chocolate
2 tbps of caster sugar
4 shots of Marsala Wine, amaretto, chocolate wine or equivalent liquor.

1. Whisk the double cream until it begins to thicken. Add the mascarpone to the cream and fold in.

2. Add 2 shots of the chosen liquor and sugar to the cream. Set aside.

3. Get a shallow dish and put the coffee and the last 2 shots of liquor in. Dip the fingers into coffee mixture for a few seconds and then turn over for another few seconds. Don't leave them in too long or they will be soggy.

4. Begin to layer the dish starting with the coffee soaked sponge fingers, a few spoonfuls of the coffee, cream then a sprinkling of cocoa powder. Continue this and end with a cream topping.

5. Sprinkle the remaining cocoa powder and grate the milk chocolate on top. Put in the fridge for approximately 2 hours. Serve.

Victoria Sponge Cake

Haven't done a pudding in a while and have always been meaning to bake this. A classic which is good with a cup of tea (Tea tastes better in a china cup, as my nain has always told me).

200g Caster Sugar
200g Butter, softened
200g Self Raising Flour
1 tsp of Vanilla Extract
4 Eggs

Filling
Jam (My favourite is raspberry with the seeds in)
250ml Double Cream, whipped
Icing Sugar (To top)

1. Preheat the oven for 200c/180c fan assisted. Grease 2 cake tins with some butter.

2. Mix the butter, sugar and vanilla extract until its smooth. Then mix in each egg one at a time. Fold the flour in.

3. Divide the mixture between the two cake tins and put in the oven for 20 minutes. They should be a golden brown and the sponge should spring back up when lightly pressed.

4. Take one of the sponges and put about 4 tbps of raspberry jam on. Then add the double cream on top. Then layer with the other sponge. To finish, sprinkle on the icing sugar. Serve with tea

How positively British ^_^