Lorraine Pascale’s elegant dinner-party dessert recipe is made with shop-bought ... when the whisk is removed from the bowl. Fold in the lemon zest and juice, to taste, then scoop the mixture ...
I have played fast and loose with this recipe ... blueberry compôte. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in springform cake tin with baking ...
Brush with half of lemon syrup. Spoon blueberry mixture over ladyfingers ... top tiramisu with 3/4 cup blueberries and garnish with mint sprig. Recipe courtesy of Good Housekeeping Light ...
For the cake: Place the flour, baking powder and sugar in a bowl and mix to combine. In a separate bowl, mix the butter, eggs, milk, vanilla and lemon zest until well combined. Make a well in the ...