Welcome

Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Tuesday, 26 June 2007


Toblerone Tiramisu
Serves 6
Preparation time 30mins plus baking time and overnight chilling

4oz caster sugar
4oz butter or margarine
2 large eggs
3 ½ oz self raising flour
1 oz cocoa
2 tablespoons of instant coffee powder
200ml boiling water
150ml Amaretto liquor
500ml crème fraiche
500 grams mascarpone cheese
3tbsp sifted icing sugar
cocoa powder for dusting
200gram bar of Toblerone coarsely chopped

Begin by making the Toblerone cupcakes. If you are short of time you can substitute these with shop bought trifle sponges or amaretti biscuits. Cream together the sugar and butter until light and fluffy. Add the eggs one at a time, whisking well after each addition. If the mixture starts to curdle add a spoonful of the flour. Sift in the flour and cocoa and fold gently to incorporate. Place 12 cupcake cases in a bun tin and half fill each with the cake mixture. Place a chunk of Toblerone in the centre of each and then cover with a spoonful of the remaining cake batter. Bake in the oven, Gas mark 5/180oC/Aga roasting oven below a cold shelf for 12-15 minutes until the cupcakes are firm to touch and bounce back when pressed with a finger. Leave aside to cool.

Dissolve the instant coffee in a jug with the boiling water. Pour in the amaretto and leave to cool. Whilst the coffee mixture is cooling, stir together the mascarpone, crème fraiche and icing sugar in a large mixing bowl. Soak the cupcakes in the coffee mixture for about a minute until they have soaked up some of the coffee mixture but are not too wet. Place half the cakes on the bottom of a trifle dish, pressing them down with a spoon so that the cake covers the bottom of the dish. Sprinkle over half the chopped Toblerone and dust with cocoa. Spoon half the mascarpone mixture over the cupcake layer, dust with another layer of sifted cocoa and then repeat the layers again, ending with a cocoa dusted layer on top of the mascarpone. Chill in the fridge, preferably overnight which will enable the flavours to develop.

2 comments:

Erica said...

Yummy yummy yummy thank you soooooo much for sharing this recipe with us!!! I will definitely be making this at some point (which no doubt will be sooner rather than later)!

Mmmmm can't wait.....

Great Big Veg Challenge said...

Fantastic.
I like toblerone so much and this is actually an evil temptation.
Charlotte