Special equipment • electric mixer

MAKES 6–8

5½oz (150g) semisweet chocolate, broken into pieces, plus a little extra, shaved with a vegetable peeler, for garnish (optional)

2 tbsp butter, cut into pieces

4 large eggs, at room temperature, separated

pinch of sea salt

1/3 cup granulated sugar

3 tbsp brewed espresso or strong coffee, at room temperature

2/3 cup heavy whipping cream

unsweetened cocoa powder, for dusting

Method:

1 In a bowl set over a saucepan of barely simmering water, melt the chocolate with the butter, stirring occasionally until smooth. Remove the bowl from the pan, set aside, and leave to cool to room temperature. Meanwhile, combine the egg whites and salt in a bowl and beat with an electric mixer until stiff peaks form.

Gradually beat in the sugar until the mixture is stiff and shiny.

2 Stir the egg yolks into the cooled chocolate mixture, adding them one at a time. Gradually fold the beaten egg whites into the chocolate mixture, then stir in the espresso. Spoon the mixture evenly into six ⅔ cup or eight ½ cup freezer-safe ramekins or custard cups, leaving room on top for whipped cream. Place the cream

in a bowl and beat with an electric mixer until stiff peaks form. Spoon the cream over the top of each mocha pot, then freeze until solid. Wrap in foil and return to the freezer.

3 To serve, defrost overnight in the refrigerator or for a few hours at room temperature. Dust with cocoa powder and garnish with shaved chocolate, if you like.

Mocha pots

SERVES 8–10

Ingredients:

1½ cups prepared mincemeat

1 tbsp brandy

finely grated zest of 1 orange

one 17.3oz (425g) box frozen puff pastry sheets, thawed as package directs

¼ cup ground almonds

1 ripe pear, preferably Bosc, peeled, cored, and thinly sliced

1 egg, beaten

Method:

1 In a bowl, mix together the mincemeat, brandy and orange zest. Roll each pastry sheet into an 11 x 8in (28 x 20cm) rectangle, and reserve the scraps for another use. Lay one rectangle on a parchment-lined baking sheet, then sprinkle evenly with the ground almonds, leaving a ¾in (2cm) border around the edges. Spoon the mincemeat over the almonds, spreading evenly. Top with the pear, and brush the border with beaten egg. Place the second sheet of pastry on top, and press the edges together,

pinching the sides with your finger and thumb. Use a sharp knife to make 2–3 slits in the top crust, for steam to escape. Freeze, uncovered, on the baking sheet until firm, then wrap in a double layer of foil, and freeze.

2 To serve, defrost overnight in the refrigerator. Preheat the oven to 400°F (200°C). Carefully transfer the “pie” to a lightly greased baking sheet. Brush the pastry with the beaten egg and bake for 30–40 minutes or until golden brown and heated through.

Pear and mincemeat pie

Marinating • 30 minutes

Serves 4

14oz (400ml) can lychees, drained (2 tsp juice reserved)

1 star anise

2 balls stem ginger plus 2 tbsp ginger syrup

Greek yogurt, to serve

Method:

1 Arrange the lychees and star anise in a glass serving dish. Finely dice the balls of ginger, and scatter over the lychees. Mix the ginger syrup with the reserved lychee juice and drizzle over.

2 Place in the refrigerator for 30 minutes, or longer if you have the time, for the flavors to develop. Serve with dollops of Greek yogurt.

Lychees with ginger and star anise

Setting • 3 hours, Special equipment • electric hand whisk

Serves 4

4 1⁄2oz (125g) good-quality dark chocolate

3 tbsp Limoncello liqueur

2 large or 3 small eggs

Method:

1 Break the chocolate into pieces and place in a microwave-safe bowl. Microwave on medium for 1–2 minutes, or until melted, then stir until glossy and smooth. Stir in the Limoncello.

2 Separate the eggs, then place the egg whites in a bowl and whisk with an electric hand mixer until soft peaks form. Add the egg yolks to the chocolate mixture and stir to combine. Fold in the egg whites and beat for a couple of minutes until smooth. Allow to cool.

3 Spoon into 4 glass serving dishes or ramekins and put in the refrigerator to set for at least 3 hours or overnight.

variation:

Use brandy instead of Limoncello.

Dark chocolate and lemon mousse

Serves 6

3–4 scoops soft chocolate ice cream

3–4 scoops soft vanilla ice cream

8in round plain sponge cake

1lb 2oz (500g) mixed summer berries, such as raspberries, blackberries, strawberries, and redcurrants

drizzle of crème de cassis or other liqueur of your choice (optional)

Method:

1 Spoon the ice cream on to the sponge cake, then pile on the fruit.

2 Drizzle over the crème de cassis or other liqueur (if using), and serve.

Mixed berry cake

Serves 4

Ingredients:

1 mango, peeled and sliced

1 pineapple, ends and skin removed, and sliced

1 kiwi fruit, skinned and sliced

juice of 1 orange

juice of 1 lime

1 passion fruit, halved

small handful of fresh mint leaves, finely chopped

Method:

1 Arrange the mango, pineapple, and kiwi fruit in a shallow serving bowl or platter. Pour the orange juice and lime juice over the fruit.

2 Scoop out the flesh and seeds from the passion fruit and spoon over the fruit. Sprinkle with mint leaves and serve.

Asian fruit salad

Cooling • 30 minutes, setting • 30 minutes

Makes 12–14

4½oz (125g) good-quality semi-sweet chocolate, plus scant 1oz (25g), finely grated

drizzle of Baileys® Irish Cream liqueur or brandy

¼ cup shelled and skinned Brazil nuts, finely chopped

¼ cup dried cherries, chopped

Method:

1 Break the chocolate into small pieces and place in a microwave-safe bowl. Microwave on Medium for 1–2 minutes or until just melted, then stir until smooth. Stir in the liqueur to blend, then stir in the nuts and cherries.

2 Leave to cool for 30 minutes, then scoop up a generous teaspoonful and form into a ball. Roll in the grated chocolate to coat, then place in a parchment-lined pan. Repeat with the remaining chocolate mixture. Refrigerate the truffles for 30 minutesor until set. Serve as a sweet treat with coffee or espresso.

Chocolate truffles

Serves 4

Ingredients:

8 amaretti cookies

7oz (200g) mascarpone cheese

16 ripe apricots, halved and pitted

handful of blanched almonds, halved

Method:

1 Lightly crush the Amaretti with a rolling pin, then divide among 4 individual glass dishes. Lightly whip the mascarpone with a wooden spoon until smooth and thick.

2 Layer the apricots and mascarpone on top of the Amaretti, finishing with a layer of mascarpone. Sprinkle with the almonds and serve.

Apricots with Amaretti cookies and mascarpone

Setting • 3 hours, Special equipment • electric mixer

Serves 4

4½oz (125g) good-quality semi-sweet chocolate

4½oz (125g) good-quality white chocolate

4 large eggs

Method:

1 Break the dark chocolate and the white chocolate into pieces and place in separate microwave-safe bowls. Microwave the chocolates, one bowl at a time, on Medium for 1–2 minutes, or until just melted. Stir gently until smooth. Set aside to cool slightly.

2 Separate the eggs, adding 2 yolks to each bowl of chocolate, and stirring to blend. Whisk the egg whites with an electric mixer until fluffy peaks form. Fold half of the whipped whites into the dark chocolate, stirring for a couple of minutes until the mixture is wellcombined. Fold the other half of the whites into the white chocolate, in the same manner.

3 Divide the chocolate mixtures among four individual glass dishes, spooning them in layers, and finishing with a dark chocolate top. Cover and refrigerate until set, at least 3 hours or, ideally, overnight.

Cook’s Notes:

Chocolate is sensitive to heating, especially white chocolate, and can burn or go grainy in which case, you’ve lost it. Check the microwave frequently after about 30 seconds, then keep a constant eye on it. Use large eggs. If you only have small ones, increase the quantity to 6.

Dark chocolate and white chocolate mousse

Serves 4

12 plump fresh figs, stems removed

generous drizzle of crème de cassis

7oz (200g) mascarpone cheese

Method:

1 Cut a cross on the stem-end of each fig, cutting down about ¾ of the length, then squeeze gently to open. Place three figs in each of four dishes, and drizzle with crème de cassis.

2 Mix the mascarpone with a drizzle of cassis and stir gently until lightly marbled. Add a spoonful of the mascarpone mixture and serve.

variation:

This dessert can also be served warm. Place the figs in a baking dish and drizzle with cassis. Cover with foil and bake in a preheated 375°F (190°C) for 10–15 minutes or until the figs are soft and oozing. Serve with a dollop of the cassis cream.

Fresh figs with cassis cream

Marinating • several hours

Serves 4

1 bunch of seedless red grapes

1 bunch of seedless green grapes

drizzle of good-quality port

vanilla ice cream, for serving

Method:

1 Prick each grape with the tip of a sharp knife, then place them in a large serving dish and drizzle with port. Cover and marinate in the refrigerator for several hours or overnight.

2 To serve, allow the grapes to come to room temperature, then spoon into glass dishes and top with a scoop of vanilla ice cream.

Grapes marinated in port