Name: Tiramisu
Yield: 6
Ingredients: 3 eggs, separated; ¹⁄ ³ cup sugar; 250g marscapone; 300ml thickened cream; 1 cup strong coffee, cooled; 2 tbsp Frangelico or Amaretto; ¼ cup Kahlua; 250g packet sponge finger; or Savoiardi biscuits; 200g dark chocolate; (to serve)

Elegant simplicity served in sweet single portions.

Ingredients

3 eggs, separated

¹⁄ ³ cup sugar

250g marscapone

300ml thickened cream

1 cup strong coffee, cooled

2 tbsp Frangelico or Amaretto

¼ cup Kahlua

250g packet sponge finger

or Savoiardi biscuits

200g dark chocolate

(to serve)

Method

1.

Beat egg yolks and sugar in the large bowl of an electric mixer for 5 minutes or until pale and creamy. Add marscapone and cream and beat until beginning to thicken.Transfer mixture to a large bowl.

2.

Clean bowl and beaters. Beat eggwhites in the small bowl of the electric mixer until soft peaks form. Add to cream mixture and gently fold through until combined.

3.

Combine coffee, Frangelico and Kahlua in a bowl. Dip 1 sponge finger at a time into coffee mixture then set aside.

4.

Break 2 sponge fingers into the bottom of 6 x 1½ cup-capacity individual glasses. Top with 3 spoonfuls of cream mixture. Repeat with another layer of dipped sponge fingers and egg mixture. Put in the fridge for 2 hours or overnight.

5.

To make chocolate shavings, run a large sharp knife at a 20-degree angle along the back of the block of chocolate. Top each tiramisu with shavings.

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Tiramisu cupcakes

Chocolate, cinnamon & pecan babka

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Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.