Tiramisu

·         350 ml espresso coffee (made with 350ml water and 9 teaspoons instant expresso powder) cooled

·         250 ml baileys

·         400 gram(s) savoiardi biscuits

·         2 medium eggs

·         75 gram(s) caster sugar

·         500 gram(s) mascarpone cheese

Methode:

1.       Mix the coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm square glass dish with a layer of biscuits.

2.      Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml of Baileys, and the mascarpone to make a moussy mixture.

3.      Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.

4.      Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.

5.      Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

";i

Lemon Meringue Cup Cakes

Cupcakes

• 1 cuppure cream

• 1 cupcaster sugar

• 2eggs, lightly beaten

• 1 1/2 cupsself raising flour

• Finely grated rind of 1 lemon

Lemon curd

• 1/2 cuplemon juice

• 100gbutter

• 1/2 cupcaster sugar

• 1egg

• 3egg yolks

Meringue

• 3egg whites

• 1/2 cupcaster sugar

Method

• Preheat oven to 180'C. Place 12 patty cake liners in a 12 hole 1/2-cup capacity muffin pan.

• Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour and zest and continue whisking until mixture is thick and smooth.

• Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.

• For lemon curd, heat lemon juice and butter in a small saucepan and simmer until butter has melted. Add sugar, egg and yolks and cook, whisking continuously until mixture becomes thick and glossy. Pour into a shallow oven tray to cool.

• For meringue, beat egg whites in an electric mixer until firm peaks form, gradually add sugar, a tablespoon at a time, beating until sugar has dissolved between each addition. Spoon meringue mixture into a piping bag.

• To serve, preheat grill to medium-high. Cut a small hole in the top of each cupcake and fill with 1-2 teaspoons of lemon curd. Pipe a swirl of meringue mixture on the top of each cupcake and place under heated grill for 60-90 seconds or until golden. Arrange on a serving plate with spoonfuls of lemon curd if desired. (Master Chef Australia).

Getau Opera

Gateaux Opera 

Serves 10

Jaconde 
4 whole eggs  
150g icing sugar 
150g almond meal 
60g plain flour 
45g melted butter 
4 egg whites 
40g caster sugar

Coffee essence 
150g white sugar 
4 x 30ml shots coffee 
30g freeze dried coffee

Coffee syrup 
250ml water 
250g white sugar 
2 tbs coffee essence

Butter cream 
300g caster sugar 
5 egg yolks 
500g butter, softened 
4 tbs coffee essence

Chocolate ganache 
400g dark chocolate 
300ml thickened cream 
30g butter, at room temperature

30g dark chocolate, melted 
Cocoa powder, to serve 
Crème fraiche, to serve

1. For the jaconde, sift the dry ingredients together. Whisk the whole eggs to aerate and then fold in the dry ingredients then the melted butter. Whisk the egg whites to soft peaks then add sugar a little at a time until all incorporated. Fold the egg white mixture into the yolk mixture. Spread onto 2 sheets baking paper then carefully arrange the paper onto a baking tray. Bake at 200C for 5-8 minutes or until light golden around the edges. Trim the edges while hot then set aside to cool. 

2. For the coffee essence, combine all the ingredients together in a saucepan and bring to the boil, simmer until thick and syrupy. Set aside to cool. 

3. For the coffee syrup, combine all the ingredients in a saucepan over medium heat.  Bring to the boil, stirring to dissolve the sugar. Simmer about 5 minutes then remove from heat. Set aside to cool. 

4. For the butter cream, dampen sugar with a little water in a saucepan, place onto stove and bring to boil, brushing edges down with pastry brush dipped in water to prevent crystallisation. Bring the syrup to soft ball (121C). Meanwhile whisk egg yolks until light and fluffy on high speed in an electric mixer. Once sugar has come up to temperature, add to yolks in a slow thin stream, whisking continuously until all has been added. Continue to beat on low speed until the mixture cools to room temperature (this best done in bench top mixer). Once cool, gradually add butter and 2-3 heaped spoonfuls of coffee essence, beating until well combined. 

5. For the ganache, shave chocolate into a bowl, add butter and set aside. Bring cream to the boil then pour over chocolate mixture. Mix well until combined. Refrigerate until set. 

6. To assemble, cut each jaconde sponge in half. Brush 1 sheet of sponge with the melted chocolate and turn over onto piece of baking paper on a chopping board. Brush the sponge generously with coffee syrup, then apply a thin, even layer of butter cream. Place another jaconde sheet on top, pressing to secure. Brush with coffee syrup and then apply a thin even layer of ganache on top. Repeat the layers again and this time finish with a slightly thicker layer of chocolate ganache.  Allow to set in fridge. 

7. Once set, trim with a hot dry knife that has been dipped in hot water and wiped dry with a tea towel.  Heat and dry the knife again each time before cutting and cut a rectangle for serving.  Dust with good quality cocoa powder.  Place on plate and top with a quenelle of cream fraiche and a piece of gold leaf. (Master Chef Australia).