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Roast peaches with almond crumble topping recipe

Roast peaches with almond crumble topping recipe
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Crunchy, chewy with a burst of ripe peach, these crumbles are a real crowdpleaser
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Charlotte Bland
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The best way to eat a ripe peach is, of course, on the beach, with the sun in your eyes and the juice dripping down your wrists. That is the time for perfect peaches. For firmer specimens, this is a perfect recipe, which is worth making for the smell alone. It is also a rather wonderful way of making individual fruit crumbles: each peach is a perfect portion.
Prep time: 10 minutes
SERVES
80g amaretti biscuits ....

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Tiramisu recipe

Tiramisu recipe
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Thick and creamy with gentle heat from brandy and Marsala, this traditional Italian dessert is great for parties
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Charlotte Bland
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Originally dreamt up in Treviso and now beloved all over Italy, and for good reason, this is my perfect pick-me-up. I like to make mine in a gratin dish or trifle bowl for serving by the generous scoopful, rather than in individual portions.
Prep time: 35 minutes, plus 2 hours chillingÂ
SERVES
INGREDIENTS
5 tbsp cocoa powder, for dredging
METHOD
Put the egg yolks and sugar in a mixing bowl and whisk using an electric beater (or a stand mixer) until thick, pale and mousse-like. ....

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Coffee and whipped ricotta mousse recipe

Coffee and whipped ricotta mousse recipe
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I add a dash of Marsala because I use it in my tiramisu, so I always have it hanging about, and its woodiness works brilliantly with coffee. You can add rum or brandy or amaretto as you see fit. I like to serve it in little glass bowls with a light dusting of toasted hazelnut and dark chocolate on the top.
Prep time: 10 minutes, plus 2 hours chillingÂ
SERVES
2 tsp Marsala
To decorate
Whisk the cream to form soft peaks in a mixing bowl. Set aside.
Whisk the ricotta and icing sugar in a separate bowl until smooth. Add the coffee and Marsala, and whisk until incorporated. Fold the cream into the ricotta mixture. ....

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Mascarpone and blackberry ripple ice cream recipe

Mascarpone and blackberry ripple ice cream recipe
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Prep time: 50 minutes
MAKES
220g sugar
1 tbsp sugar
METHOD
First make a sugar syrup for the ice cream: put the sugar, water and pinch of salt in a small saucepan and bring to the boil, swirling the pan to help dissolve the sugar. Simmer over a low heat for about three minutes, until the syrup is shiny and just slightly thicker. Allow to cool for a minute.
In a large bowl, whisk the mascarpone, yogurt and milk together to form a smooth creamy mixture. Once the syrup has cooled slightly, whisk it into this mixture. (If the sugar syrup seizes up at this point and turns hard, place the whole lot over a low heat again, whisking until you have a smooth mixture.) ....

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Ultimate Guide to a Vegan Picnic! - One Green Planet

Ultimate Guide to a Vegan Picnic! - One Green Planet
onegreenplanet.org - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from onegreenplanet.org Daily Mail and Mail on Sunday newspapers.

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