Food & Drink

Food & Drink Me Come Dine With

Irish cream tiramisu

You can make this no-cook tiramisu ahead to save on time when hosting a party. Made with Irish cream liqueur, it’s a truly grown-up dessert.

Ingredients

• 4 eggs • 100g golden caster sugar • 500g tub mascarpone • 100ml Irish cream liqueur (we used

Baileys co ee avour) • 300ml strong co ee, made with 2 tbsp co ee granules and 300ml boiling water • 175g sponge ngers • 25g dark chocolate • 2 tsp cocoa powder

Method STEP 1

Separate the egg whites and yolks into two large bowls. Whisk the whites until sti . Add the sugar to the yolks and whisk again (no need to clean rst) until thick and foamy – this will take about 5 mins. Whisk the mascarpone and cream liqueur into the egg yolks until you can’t see any streaks of cheese. Carefully fold the whites into the mascarpone mixture with a large metal spoon to keep in as much air as possible.

STEP 2

Get your serving dish ready (ours was 20 x 15 cm). Pour the co ee into a shallow dish and dip in a few sponge ngers at a time, turning them for a few seconds until they are nicely soaked, but not soggy. Layer these into the dish until you have used half the biscuits, then evenly spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate, then repeat the sponge and cream layers (you should use up all the co ee). If you want a pretty nish, you can pipe on the nal cream layer.

STEP 3

Cover and chill for a few hours or overnight. is can now be kept in the fridge for up to two days. To serve, dust with cocoa powder and grate over the remaining chocolate.

Crispiest ever roast potatoes

Prep: 10 mins Cook: 1 hr and 25 mins Serves: 6-8

Make soggy potatoes a thing of the past with this clever recipe. You’ll end up with roasties that have a u y middle and golden, crisp exterior.

Ingredients

• 4 tbsp rapeseed oil • 1½ kg Maris Piper potatoes , cut into quarters, peelings reserved • 50g butter • ½ bunch of lemon thyme • 6 garlic cloves , lightly bashed • 1 tbsp sea salt fan/gas 8. Add the oil to a large ameproof baking tray and put in the oven for the oil to heat up.

STEP 2

Bring a large pan of salted water to the boil, tip in the potatoes and the peelings (to impart extra avour) and simmer for 8-10 mins. Drain the potatoes and discard the peelings. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.

Winter whiskey sour

is classic bourbon cocktail takes a festive turn with a splash of orange juice and edible gold glitter - perfect for Christmas parties

Ingredients

• crushed ice • 50ml bourbon • 1 tbsp fresh lemon juice • 1 tbsp fresh orange juice • ½ tbsp sugar syrup • 2 slices of oranges

To decorate

• honey • gold edible glitter

Method STEP 1

Using a small paintbrush (or your nger), brush some honey around the rim of two tumblers and use another small paintbrush to stick edible gold glitter around each.

STEP 2

Fill each glass with crushed ice. Put the bourbon into a cocktail shaker with the lemon juice, orange juice and sugar syrup. Shake and strain into each glass, and serve with an orange slice and short straws.

Ingredients

• 100g/4oz light muscovado sugar • 1 star anise • 1 cinnamon stick • 4 cloves • 150ml water • 1 lemon • 2 clementines • 150ml Cointreau • 750ml/ 1¼pint bottle light red wine , such as Beaujolais • Twist of orange zest and a star anise, to serve

Method STEP 1

Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar.

STEP 2

Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 clementines, both thinly sliced, to the jug along with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, then cover and chill for at least 2 hrs or overnight if you can.