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Precious stones
Desserts
It is impressive to put two choices of puddings on the table, provided the cook has the energy. When you do, remember to choose contrasting flavours and to cut cakes into neat portions.
Croquembouche
So light it almost floats, choux pastry is one of the simplest things to make – and one of the most versatile. This recipe guarantees perfect choux buns then transforms them into a golden croquembouche.
Harry's Bar Torta di Zabaglione
This is my version of a truly wonderful dessert cake, which I first ate in Harry's Dolci, my favourite Venetian restaurant.
Key Lime Pie
This is a very famous recipe from Florida, where a certain special variety of limes called Key limes are used. Their season is short and there aren't enough grown to export; however, the pie tastes just as good with other varieties of lime in this authentic American recipe.
Chocolate-crunch Torte with Pistachios and Sour Cherries
This is the easiest chocolate recipe ever invented – I first made a more basic version on children's television. Since then it's got much more sophisticated, but the joy of its simplicity and the fact that no cooking is required make it a real winner for busy people.
Caramelised Orange Trifle
I have been making the same Christmas trifle for years on end – but recently I decided to experiment with something new, without totally sacrificing the traditional qualities we've grown to love. This fits the bill perfectly.
A Return to the Black Forest
Though much debased by many frozen versions, the original Black Forest gateau, way back in the Sixties, was a delight: a soft, light concoction made with seriously dark chocolate and morello cherries. So, here it is – still using the lightest base (no flour), baked flat, then rolled round a luscious filling and decorated with chocolate curls.
Chocolate Ricotta Cheesecake
This cheesecake is not intensely 'in-your-face' chocolatey, but more subtle. The texture and the slight acidity in the ricotta gives this an unusual edge and this, combined with the pure chocolate on top, is what makes it a very classy dessert. One thing is essential, though, and that's lots of chilled pouring cream to go with it.
Lemon Roulade
This is very light, fresh and lemony, with a lovely squidgy centre. If you have only one baking tin of the right size, you can make and bake one base at a time, by mixing half the base ingredients at a time. Don't make it as one big batch and bake them one after the other, as the raising agent will be lost as the mixture stands.
