2019-06-01_Food_Heaven

64 baking heaven JUNE WWW.FOODHEAVENMAG.COM

Honey tiramisu

SERVES 4-6

5 free-range egg yolks

5 tbsp clear honey

250g (9oz) mascarpone cheese

250g (9oz) smetana or soured

cream

200ml (7fl oz) very strong black tea,

cooled

200g (7oz) sponge fingers,

preferably without a sugar

coating

ground cinnamon, for dusting

1 Using a stand mixer fitted with the

whisk attachment or an electric

hand whisk, whisk the egg yolks with

the honey for 5-8 minutes until the

mixture turns light and fluffy.

2 Mix the mascarpone and smetana

together, then gently fold into

the whisked egg yolk mixture.

3 Pour the tea into a bowl. Quickly dip

each sponge finger into the tea and

arrange in a layer in the base of a medium-

sized baking dish, or use individual glasses

or bowls. Top with a layer of the honey-

smetana mixture, then repeat until you’ve

used up all the ingredients. Cover with

clingfilm and refrigerate for 3 hours or

overnight. Sprinkle with some cinnamon,

to serve.

Confetti birthday

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SERVES 8

4 tbsp unsalted butter, plus extra

for greasing

100g (3½oz) granulated sugar, plus

more for dusting

45g (1½oz) plain flour

9 large free-range eggs, separated

360ml (12½fl oz) whole milk

2 tbsp vanilla extract

80g (3oz) rainbow sprinkles, plus

more for garnish

icing sugar, for garnish

whipped cream, for serving

1 Preheat the oven to 200°C/Gas

Mark 6. Grease an extra large soufflé

dish with butter, then dust it with

granulated sugar to coat and tap out

any excess.

2 In a medium saucepan, whisk

together 50g (1¾oz) granulated sugar

and the flour until combined, then stir in

the egg yolks until the mixture forms a

thick paste. Pour in the milk and whisk

until smooth. Set the pan over a

medium heat and cook, stirring often

with a wooden spoon, until the custard

has thickened and coats the back of the

spoon, 4-6 minutes. Pour the custard

through a fine-mesh strainer into a large

bowl, pressing it through with a rubber

spatula, then stir in the but ter and

vanilla until the butter has melted and

the custard is smooth. Refrigerate the

custard until cool to the touch, at least

30 minutes or up to 1 day.

3 Place the egg whites in a large bowl.

Using a handheld mixer, beat on

medium speed until foamy and starting

to form sof t peaks. W ith the mixer

running, pour in the remaining sugar

and beat until stiff peaks form.

4 Add one-third of the beaten whites to

the chilled custard and stir vigorously

until smooth. Add the remaining whites

and the sprinkles and use a large rubber

spatula to gently fold them in until the

batter is smooth. Pour the batter into

the prepared soufflé dish and smooth

the top. Immediately place in the oven,

reduce the oven temperature to 190°C/

Gas Mark 5, and bake until risen and

golden brown, 35-40 minutes.

5 Immediately transfer the soufflé to

the table and dust the top with icing

sugar. Shower with more sprinkles and

serve while hot, spooned onto plates

and dolloped with whipped cream.

Recipe adapted from

Salt & Time by A lis s a

Timoshkina,

photography by

Lizzie Mayson,

published by

Mitchell

Beazley (£25).

This recipe is

adapted from Tasty

Desserts. Copyright

© 2019 by BuzzFeed,

Inc. Photographs

copyright © 2019 by

Lauren Volo.

Published by

Clarkson Potter, an

imprint of Penguin

Random House, LLC.

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