Irish Cream Tiramisu and Tarte au Citron with Vanilla Bean Meringue

Irish Cream Tiramisu

Ingredients - to serve 8

375ml espresso or strong coffee

250ml Baileys Irish Cream

350g sponge fingers

2 large eggs

65g caster sugar

450g mascarpone cheese

2 tsp cocoa powder

Method

Mix the cooled espresso with 3/4 of the Baileys in a shallow bowl. Set aside. Separate the eggs, but keep only one of the whites. In a medium bowl, whisk the egg yolks and sugar together until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about a minute. Add the remaining 1/4 Baileys and mascarpone and whisk until the mixture is smooth.

In a separate bowl, vigorously whisk the single egg white until soft peaks form when you lift the whisk out of the bowl. Fold the egg white into the mascarpone mixture. Dip the sponge fingers, one at a time, into the espresso/Baileys mixture. Let them soak just long enough to become damp but not soggy. Line the bottom of a 9 inch square glass dish with a layer of soaked sponge fingers, then spread half of the mascarpone mixture over top. Repeat with another layer of soaked sponge fingers, then top with the remaining mascarpone mixture.  Cover the dish with clingfilm and leave in the fridge until the mascarpone mixture is set, around 8-10 hours or overnight. When you are ready to serve, place the cocoa powder in a small sieve and dust over the top of the tiramisu. Serve and enjoy.

Tarte au Citron with Vanilla Bean Meringue

Ingredients

Pastry Case

90g butter

65g caster sugar

3 egg yolks

200g plain flour

Lemon Filling

2 level tbsp cornflour

100g caster sugar

2 large lemons-zested

125ml fresh lemon juice 2-3 lemons

1 small orange juiced

85g butter

3 egg yolks and 1 whole egg

Meringue

4 egg whites

200g caster sugar

2 tsp vanilla bean paste

Method

For the pastry, place the plain flour, butter, icing sugar, egg yolk and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. Prick the base with a fork, line with foil, shiny side down, and chill for 30 minutes-1 hour.

Put a baking tray into the oven and heat the oven to gas mark 6. Bake the pastry case blind for 15 minutes, then remove the foil and bake for a further 5-8 minutes until the pastry is pale golden and cooked. Set aside. Lower the oven to 180C/160C fan/gas 4. While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat in the egg yolks and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. Take off the heat and set aside while you make the meringue.

Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the caster sugar a spoonful at a time, whisking between each addition without overbeating. Add the remaining 100g of sugar as before until smooth and thick. Whisk in the vanilla bean paste.

Quickly reheat the filling and pour it into the pastry case. Return to the oven for 18-20 minutes. Let the pie sit in the tin for 30 minutes, then remove and leave to cool completely. Place spoonfuls of meringue on top of the filling to cover, then give it all a swirl. Brown the meringue with a cook's blowtorch, then decorate with lemon and orange peel. Serve immediately for a delicious dessert.