mascarpone

Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that’s subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor.

Earl Grey Tea Cake With Dark Chocolate and Orange Zest

heavy cream

Earl Grey tea

confectioners’ sugar

unsalted butter

all-purpose flour

baking powder

salt

granulated sugar

orange zest (from 1 large orange)

eggs,

120 milliliters whole milk,

45 grams chopped dark chocolate

Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.

Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.

In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don’t overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.

To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners’ sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat

Smoked salmon & lemon risotto

onion,finely chopped

olive oil

risotto rice,such

garlic clove,finely chopped

vegetable stock

pack smoked salmon,three-quarters chopped

mascarponelite

tbsp flat-leaf parsley,chopped

lemon zest,plus squeeze of juice

rocket

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

A liqueur dessert is a sure way to warm up this winter and this classic tiramisu is sure to be a crowd pleaser.

Tiramisu

black coffee

marsala (see note)

eggs, separated

caster sugar

large packet of sponge finger biscuits (savoiardi)

NESTLÉ Bakers' Choice Cocoa,

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A bottle of workmanlike Scotch or other whiskey can be as useful in the kitchen as it is on the bar, contributing alcohol and flavor to a range of recipes. A splash of it can sharpen a pan sauce for steak or pork, it’s excellent flambé material, and it’s especially compatible with dried fruit. I have soaked dried currants in whiskey to add to <a href="https://cooking.nytimes.com/recipes/11712-chocolate-whiskey-cake?action=click&module=Global Search Recipe Card&pgType=search&rank=1">a simple chocolate cake</a>. For this recipe, which takes its cue from the Blood and Sand cocktail made with orange juice and Scotch, I used the spirit to bolster a warm bread pudding laced with orange, both grated zest and candied peel, and finished with a marmalade and whiskey glaze. Supermarkets and fancy food shops, as well as online sources, sell candied orange peel. But absent that ingredient you can substitute slivered dried Turkish apricots.

Whiskey-Orange Bread Pudding

Unsalted butter

480 milliliters whole milk

sugar

orange

Scotch whisky

baguette (about 235 grams) torn in small pieces

orange marmalade

Heavily butter a 6-cup square or round baking dish. Place milk and sugar in a saucepan, heat until it is about to simmer and remove from heat. Add orange zest and salt. Set aside until just warm, about 10 minutes. Stir in 4 tablespoons of the whisky. When the milk mixture is no longer hot, beat in the eggs.

Heat oven to 350 degrees. Place the bread pieces in a large bowl. Pour milk mixture over them, add candied peel and let soak 15 minutes. Place marmalade in a small saucepan, add remaining whisky and heat to dissolve whisky in the marmalade.

Spoon half the bread mixture into a baking dish and smooth the surface. Cover with dabs of half the mascarpone. Spoon in remaining bread mixture. Place in the oven and bake 15 minutes. Brush with marmalade and whiskey glaze and continue baking until top is lightly brown and starts to become crusty, another 30 to 40 minutes.

Remove from oven and let cool at least 30 minutes before serving. Beat remaining mascarpone with a whisk or fork for several minutes to smooth and loosen it. Serve alongside.

This is an easy cheesecake for kids to prepare with just a little supervision – they'll love smashing up the biscuits for the base.

No-Bake Orange Cheesecake

digestive biscuits

tbsp butter,melted

curd cheese

mascarponecheese

tbsp milk

pot double cream

No-bake orange cheesecake

Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.

Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.

Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.

Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.

Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

Tort Malinowa Rozkosz

jajek

szczypta soli

przegotowanej wody

ml soku wyciśniętego z cytryny

łyżka cukru

mrożonych malin

milliliters syropu malinowego

śmietanki kremówki 36%

serka mascarpone

6-7 łyżek cukru pudru

opak. cukru wanilinowego

garść płatków migdałów

świeże maliny do ozdoby

If the flavors of winter could be rolled into one, then this meringue roulade would be the result: Warming cinnamon, burnt honey, sweet apples and tangy orange come together to make a dessert fit for the festive season. Make sure all your individual components have completely cooled before assembling, as you don’t want to create any excess moisture in the roulade. Get ahead by making the apples and cream the day before, then keeping them refrigerated until needed. Feel free to make this roulade your own by swapping out pears for apples, cardamom for cinnamon or more whipping cream for mascarpone. So long as you stick to the basic technique, the flavors are yours to play with.

Brown Sugar Roulade With Burnt Honey Apples

runny honey

vanilla bean

bay leaves

cinnamon

flaky sea salt

orange juice

apples

superfine sugar (caster sugar)

soft light brown sugar

vanilla bean paste

white wine vinegar

cornstarch (cornflour)

whipping cream

confectioners’ sugar (icing sugar)

orange zest,

Heat the oven 425 degrees Fahrenheit/220 degrees Celsius.

Make the apple filling: Add the honey, vanilla seeds and bean (pod), bay leaves, cinnamon stick, ground cinnamon and flaky salt to a large, oven-proof sauté pan. Cook over medium heat until the honey is deeply brown and almost burned, stirring often. (Don’t be afraid to take it to the edge; you want it to be very dark.) This process can take anywhere from 6 to 10 minutes, so make sure you keep an eye on it. Off the heat, whisk in the orange juice. Gently pour 5 tablespoons/65 grams of the burnt honey into a heatproof bowl. Pick out the bay leaves and vanilla beans (pods), and add them to the bowl.

To the sauté pan with the remaining burnt honey, stir in the apples and olive oil. Transfer to the oven for 20 minutes, stirring halfway through, until the apples have softened and caramelized but still retain their shape. Set aside to cool completely. Pick out the cinnamon stick and add it to the reserved burnt honey bowl. Keep the oven on.

Make the roulade: Line an 11-by-15-inch (30-by-40-centimeter) baking sheet (baking tray) with parchment paper.

Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 1 to 2 minutes, until soft peaks form. Combine both sugars in a bowl, then gradually add them to the mixer, 1 tablespoon at a time, whisking continuously on medium-high for 5 to 6 minutes, until the mixture becomes a thick, glossy meringue. Reduce the speed to low and add the vanilla, vinegar, cornstarch (cornflour) and cinnamon, then scrape the sides of the bowl, if needed. Turn the speed to medium and whisk for 1 minute to fully combine.

Spoon the meringue onto the prepared tray and use an offset spatula to spread it out evenly about 3/4-inch thick so it measures about 10 by 14 inches (25 by 35 centimeters). Once the apples have cooked, transfer the meringue to the oven and immediately turn the heat to 375 degrees Fahrenheit/200 degrees Celsius. Bake for 32 minutes, until the meringue is crusty on top and lightly browned. Set aside to deflate and cool completely, about 45 minutes.

Meanwhile, make the cream: Add the mascarpone, whipping cream and confectioners’ sugar (icing sugar) to a stand mixer fitted with the whisk attachment. Beat on medium speed for about 1 minute, until soft peaks form. Stir in 1 tablespoon orange zest.

Place a clean tea towel on top of the cooled meringue and quickly invert the whole thing onto a work surface. Lift off the pan (tin) and peel away the parchment paper. Spread three-quarters of the cream evenly all over the meringue. Top evenly with the burnt honey apples. (Reserve any liquid released from the apples for another use.)

Starting with the longest side closest to you and using the tea towel to assist you, roll the meringue up and over, so that the edges come together to form a log, gently pulling away the tea towel as you roll. Slide the meringue onto a long tray or platter, seam-side down. Use a serrated knife to trim off 3/4 inch (2 centimeters) from the sides to create neat edges. (You can nibble on these, if you like!) Refrigerate to firm up, at least 30 minutes (and up to 3 hours if you’re getting ahead).

To serve, spoon the remaining cream down the length of the roulade. Top artfully with the bay leaves, vanilla pods and cinnamon stick. Drizzle with the reserved burnt honey syrup and sprinkle with the extra zest.

Creamy, rich, and bursting with bold coffee flavors, tiramisu is one of my all-time favorite desserts. My version is less eggy than typical recipes, putting the mellow flavor of mascarpone front and center.

Rich and Creamy Tiramisu Recipe

For the Coffee Syrup:

Dutch-processed cocoa powder (about

espresso

crème de cacao

vanilla extract (about 1 tablespoon; 15 grams)

For the Mascarpone Filling:

large eggs (about 8 3/4 ounces; 245 grams)

sugar (about 1/2 cup; 100 grams)

mascarpone (three 8-ounce containers; 680 grams), straight from the fridge

To Assemble:

ladyfingers, store-bought

Dutch-processed cocoa powder,

For the Coffee Syrup: In a deep bowl, whisk together cocoa powder, hot espresso, crème de cacao, Cardamaro, and vanilla extract until homogeneous. Set aside.

For the Mascarpone Filling: Fill a 2- or 3-quart saucier with a few inches of water; bring to a boil, then lower heat and adjust to maintain a steady supply of steam. Combine eggs, sugar, and salt in the bowl of a stand mixer, using a flexible spatula to stir. Place over the steaming pot (if the bowl touches the bottom, crumple a strip of foil into a ring to act as a booster seat) and cook, stirring and scraping constantly, until warmed to 160°F (71°C), about 5 minutes. This should not take significantly longer; major delays simply indicate insufficient heat/lack of steam.

Transfer to a stand mixer fitted with a whisk attachment. Whip on high speed until eggs are foamy, more than quadrupled in size, and thick enough to briefly mound up like soft-serve ice cream when dropped from the whisk, between 5 and 10 minutes depending on the horsepower of your mixer. Reduce speed to medium and begin adding mascarpone roughly 1/4 cup at a time; no need to wait between additions. Once mascarpone is incorporated, pause to scrape bowl with a flexible spatula, then resume whipping on medium-high until mixture is homogeneous and thick, about 5 to 10 seconds more. Don’t fret over small flecks of mascarpone, since they will smooth out on their own over time.

To Assemble: Working with one at a time, dunk each ladyfinger in coffee syrup with a fork, giving it a second or two to absorb the liquid, then place in the bottom of a 7- by 11-inch baking dish. Top with about half the mascarpone filling, spread into an even layer, and dust lightly with cocoa powder. Repeat with remaining ladyfingers until syrup is gone, then top with remaining mascarpone filling and spread smooth.

To Decorate: Lay a long piece of butcher's twine on top of the smooth filling, curling it into swoops and swirls to create whatever sort of design you like, and dust generously with additional cocoa powder. Starting from the end of your design, carefully peel up twine and discard. (This twine step is optional; if you want, you can simply dust the top with cocoa powder.) Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour. Serve with a large spoon or angled spatula. Tiramisu can be refrigerated for up to 10 days.

Take your traditional crepe cake and turn it on its side! Chocolate Crepe Cake Roll is a fun and different twist on both a cake roll and a crepe cake.

Chocolate Crepe Cake Roll

eggs

butter

flour

cocoa powder

milk

mascarpone cheese

vanilla extract

Beat the mascarpone, whipping cream, and vanilla extract...

Beat the mascarpone, whipping cream, and vanilla extract until smooth and creamy.

Add the powdered sugar 1/2 cup at a...

Add the powdered sugar 1/2 cup at a time until it begins to thicken yet still spreadable. It will be slightly heavier than a buttercream.

Refrigerate until ready to use.

Combine the eggs with the next five ingredients...

Combine the eggs with the next five ingredients (2 tablespoons melted butter through cold milk) in a blender and process until smooth.

Heat a 9.5 inch nonstick fry pan on...

Heat a 9.5 inch nonstick fry pan on medium heat. Brush with the remaining melted butter.

Pour 1/3 cup of the crepe batter into...

Pour 1/3 cup of the crepe batter into the pan and slowly rotate the pan in a counter clockwise motion allowing the batter to slowly fill the pan. Fill any gaps with additional drops of batter.

Cook 2 to 3 minutes or until slightly...

Cook 2 to 3 minutes or until slightly browned around the edges. Carefully flip the crepe over and cook an additional 1 to 2 minutes or until slightly browned on the other side.

Remove from the pan and keep moist with...

Remove from the pan and keep moist with a damp paper towel on top.

Repeat with the remaining batter and butter until...

Repeat with the remaining batter and butter until all the crepes have been made.

Spread enough filling to just cover one crepe. Top...

Spread enough filling to just cover one crepe. Top with another crepe and cover with just enough filling to cover.

Place the edge of the next crepe in...

Place the edge of the next crepe in the center of the first two stacked crepes and spread with enough filling just to cover. Place another crepe on top and cover enough filling to cover the crepe.

Continue placing and topping crepes with filling until...

Continue placing and topping crepes with filling until you run out of room on your work surface.

Carefully begin rolling the stack of crepes, making...

Carefully begin rolling the stack of crepes, making sure to press them together as much as you can.

You can then shift the crepe cake roll...

You can then shift the crepe cake roll down and continue topping and stacking crepes until you either tired or have used as many crepes as you want.

Place two pieces of plastic wrap on your...

Place two pieces of plastic wrap on your work surface, overlapping. Carefully roll the crepe cake roll in the plastic wrap and twist the ends to tighten the cake roll. Refrigerate until you’re ready to slice and serve.

Slice the rough edges off of each end...

Slice the rough edges off of each end with a serrated knife. Slice the chocolate crepe cake roll into 6 to 8 slices. Top with whipped cream, sprinkle with powdered sugar, or drizzle with sauce (chocolate, raspberry, strawberry, coffee, etc.) and serve.

Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.

Classic Tiramisù

granulated sugar, divided

mascarpone (8 ounces)

espresso coffee

ladyfingers (from

bittersweet chocolate, for shaving (optional)

Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.

In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.

Combine espresso and rum in a shallow bowl and set aside.

Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.

Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.

Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.

Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

A fuss-free sponge cake that&#039;s moist, tasty and versatile. Perfect as a base for Keto Tiramisù and other layered desserts.

Sugar Free Low Carb Simple Sponge Cake

250 g ricotta (- or cream cheese

g erythritol ((U.S. option HERE))

tsp pure stevia powder

g unsalted butter (melted)

70 g lupin flour

tsp baking powder

fine himalayan pink salt

sprinkle Sukrin icing 'sugar' or make your own

pre-heat

pre-heat oven to 160°C fan (175°C static).

melt

beat

whisk

whisk in whole eggs, one at a time, then add melted butter and whisk a little more.

combine

incorporate sifted flour and baking powder, plus salt.

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