Classic Tiramisu

Ingredients
• Italian lady fingers: 12 pieces
• Mascarpone cheese: 250g
• Egg yolks: 4
• Coffee: 25 cl
• Cocoa powder: 50g
• Isigny pastry cream: 12.5 cl
• Sugar: 50g
• Amaretto: 5 cl

To Prepare The Cream
Prepare the sabayon by whipping the egg yolks with the sugar until pale and fluffy.

Mix the mascarpone with the sabayon in a bowl to loosen.

Whip the heavy cream until fluffy and firm then mix with the mascarpone sabayon gently and do not over whip.

For Serving
Prepare the coffee and leave to cool with the Amaretto.

Dip the lady fingers in the coffee for a few seconds and place it in the bottom of your serving dish or glass. Cover with a layer of the cream half way through the dish and dust some cocoa powder on top.

Make a second layer of lady fingers dipped in coffee and cover again with the cream.

Finish with a dust of cocoa powder and keep in the fridge for about 1 hour to allow the tiramisu to set.

Chef's Tip:
Be careful not to soak the sponge fingers in the coffee for too long as they will become too soggy and do not over whip the cream as it can become very soft and liquidly.

Chocolate Tarte

Ingredients
• Tart shell: 40 pieces
• Isigny cream: 330ml
• Isigny Butter: 65g
• Valrhona Guanaja chocolate: 460g

To Prepare
Bring the cream to the boil then pour 2/3 of it over the chocolate chips.

Mix quickly to obtain an elastic and shiny mixture then add the remaining cream and continue to mix rapidly to emulsify again.

Cut the butter into small dice and add into the mix. Make sure it gets completely mixed.

Fill each tart shell with the ganache mix and keep in the fridge for about 30 minutes to set.

Serve the tarts at room temperature.

Chef's Tip:
You can also add honey into the cream mix to add more flavors to the chocolate or add a separate filling before the ganache.

Chocolate Fondant

Ingredients
• Unsalted Butter: 170g • Valrhona Dark Chocolate: 180g • Flour Type 00: 70g • Whole Organic eggs: 6 • Caster Sugar: 220g • Valrohna Cocoa Powder: 30g

How to Prepare
Preheat the oven to 200°C. Break the chocolate into pieces and place in a bowl. Add the butter and place the bowl over a pan of simmering water. Melt the butter and chocolate together and mix well. Remove from the heat and allow cooling.

Beat the eggs and sugar together until light and fluffy. Slowly add the melted chocolate and then fold in the flour.

Line stainless steel rings with strips of baking parchment and then fill to the 3/4 mark with the chocolate mix. Bake in the oven for 12-14 minutes.

Serve with a light dusting of cocoa powder. Depending on how gooey you like your chocolate fondant adjust the cooking time down to 4 minutes or up to 9.

Original Shortbread with Jam

Ingredients
• Ground Hazelnuts: 375g • Granulated Sugar: 175g • Flour Type 00: 500g • Full Egg: 1 • Cinnamon Powder: 7g • Egg Yolk: 1 • Baking Powder: 5g • Vanilla Pod: 1 • Lemon Zest: 5g • Jam: 250g • Salt: 1g • Icing Sugar: 100g • Butter: 300g

How To Prepare

In a large bowl, beat the butter with granulated sugar until light and fluffy. Beat in the egg then the egg yolk, one at a time.

Scrape the seeds from the vanilla pod and add into the mix. Add in the flour, cinnamon, baking powder, lemon zest, salt and mix well. Divide the dough in half and flatten into discs.

Wrap each and refrigerate for 1 hour. On a lightly floured surface, roll out each disc to about ½ cm thickness then cut out shapes with a 6 cm round cutter.

Repeat the same by rerolling scraps. Cut the center out of half of the cookies to make tops with a 2.5 cm round cutter.

Bake the cookies on a baking tray in the oven for about 11 minutes until golden brown then cool completely before adding the jam.

Spread generous 5g jam on each cookie bottom. Apricot jam goes perfectly well with your shortbread. Dust icing sugar over the tops then place on top of bottom with jam filling and enjoy.