Easy Tiramisu [small]

 

250g full-fat mascarpone cheese 

200ml double cream 

2 tsp vanilla extract 

4 tbsp icing sugar

125ml strong coffee, cooled 

6 tbsp whiskey

12 sponge fingers 

Chocolate Flake

Measure the mascarpone and about 50ml of the cream into a large bowl, whisking until smooth. Slowly add the remaining cream and whisk again into soft peaks, being careful not to over-mix or it will be too thick. Fold in the vanilla extract and icing sugar. 

Meanwhile, in a separate bowl, combine the coffee and whiskey.  Dip six of the sponge fingers into the coffee and whiskey mixture. Arrange the soaked sponge fingers in the base of the dish. 

Spoon half of the cream mixture on top. Dip the remaining sponge fingers in the coffee and whiskey. Place on the cream layer, then spoon the remaining cream mixture on top, levelling neatly. Sprinkle with the remaining crumbled chocolate flake.  Cover with gladwrap and refrigerate for at least 2-3 hours, or preferably overnight.

Potato Broccoli Frittata

 

olive oil 1 tablespoon 

potatoes - peeled and quartered 2 medium 

broccoli - 1 cup, washed and cut into small pieces 

eggs 8 large 

parsley - chopped coarsely 2 tablespoons 

salt 1 teaspoon 

black pepper - freshly crushed ⅛ teaspoon 

Preheat oven to 180℃ fan /350℉. 

Boil the potatoes in salted water for 8 minutes till fork tender, then drain and crush coarsely with a fork and set aside. 

Boil the broccoli in salted water for 2-3 minutes till tender, drain and set aside. 

In a medium bowl, whisk the eggs and mix in the salt and pepper, potato and broccoli.

Pour into oven dish.

Bake in oven until set.