Espresso Martini Tiramisu
- Mix the black coffee, brown sugar, vodka and 3 tbsp of coffee liqueur in a shallow bowl.
- Mix the cream cheese in a separate bowl for 2 minutes to break it up, then beat in the double cream, icing sugar and vanilla with an electric whisk until it forms soft peaks. Spoon out 1/3 of the cream into another bowl. Mix the coffee powder with the rest of the coffee liqueur and stir in to make a coffee cream.
- Dip the sponge fingers briefly into the vodka-coffee mixture, then put a single layer of the soggy fingers in the base of a large serving dish.
- Spoon over 1/2 of the plain cream, then finely grate over a generous layer of dark chocolate. Layer on more soaked sponge fingers, and spoon over the coffee cream then another layer of grated chocolate. Add another layer of fingers then finish with the rest of the plain cream. Chill until ready to serve, but for at least 4 hours. Dust with cocoa powder to finish.
Chocolate Orange Profiteroles
- Preheat the oven to 200°C.
- In a large saucepan, heat 250ml/9fl oz water with the butter, flour and salt over a medium heat, beating well until combined. Allow to cool slightly, then, while whisking, gradually pour in the beaten eggs. Continue to whisk until the mixture is smooth and glossy.
- Dot tablespoons of the mixture onto a prepared tray and bake until golden and puffed up. Pierce the bottoms with a knife to let the steam out.
- Meanwhile, heat the marshmallows, dark chocolate, butter and water together in a saucepan, stirring all the while. Remove from the heat and allow to cool.
- Whip the cream with the vanilla extract. Add the cointreau then fold the together with the chocolate mix.
- Pipe into the profiteroles and arrange them in a tower. Lace with molten dark and white chocolate.
Banana Caramel Tart
- Heat oven to 200°C.
- Melt the sugar and butter in a 23cm oven proof frying pan over a low heat without stirring.
- Once the sugar has melted, turn up the heat and bring to the boil until the sugar turns a deep caramel. Remove from the heat.
- Slice the bananas into 2cm-thick slices, arrange over the camera carefully in a circular pattern and sprinkle with a little sea salt.
- Cut the pastry into a circle 3cm larger than the frying pan. Lay on top of the bananas and tuck the edges down inside the tin.
- Bake for 25-30 mins until the pastry is risen and cooked through.
- Leave the tarte to cool in the tin for 5 mins before carefully turning out onto a large serving plate.
- Whip the double cream and add the rum. Serve with the tart.