Have you mastered the perfect doughnut yet? Here are two flavour variations from the master himself, Paul Hollywood. Equipment and preparation: for this recipe you will need a deep-fat fryer and two small, disposable piping bags.
Like Mary Berry herself, this version of tiramisu is elegant, generous and very sweet. Equipment and preparation: You will need a 38x25cm/15x10in Swiss roll tin, a 18cm/7in square tin and a cook's thermometer.
Like Mary Berry herself, this version of tiramisu is elegant, generous and very sweet. Equipment and preparation: You will need a 38x25cm/15x10in Swiss roll tin, a 18cm/7in square tin and a cook's thermometer.
Like Mary Berry herself, this version of tiramisu is elegant, generous and very sweet. Equipment and preparation: You will need a 38x25cm/15x10in Swiss roll tin, a 18cm/7in square tin and a cook's thermometer.
Why, you may ask, do we need another recipe for tiramisu? It is now as common as apple crumble. But I was particularly taken by this one in Venice, which had elevated the pudding to a fine-dining level simply by putting it in a cocktail glass and using a whisked fatless sponge.
Often I make a full batch of these but bake only half and freeze the other half. I freeze them on a little tray and once they're hard, I bung them in a freezer bag and stash it back in the freezer. That way I can bake another six without any effort.
Show off some serious pastry-making skills with Paul Hollywood's cream horn recipe. For this recipe you will need 12 cream horn moulds, a piping bag fitted with a star nozzle and a piping bag fitted with a plan nozzle.
If I'm not handing this straight round at a party or with coffee after dinner, I might keep half in my freezer, and put the other half in a box or two for Christmas presents. Make sure they stay cold, though.
Good things come in small packages - like these delicate little lemon tartlets. Tea, please! Equipment and preparation: for this recipe you will need 12 x 7.5cm/3in fluted mini tartlet tins, a 10cm/4in round cutter and a piping bag fitted with a plain writing nozzle.
Mary Berry's gorgeous chocolate roulade is made without flour so it's light as a feather. Add berries to the whipped cream filling to make a decadent dinner party dessert.
Paul Hollywood's step-by-step recipe for chocolate marshmallow teacakes will certainly make an impression. Equipment and preparation: You will need a silicone mould that has 6 x 7.5cm/3in wide, half sphere moulds.
The combination of prunes, chocolate and brandy rarely fails to please and this deliciously dark and sophisticated tart uses cocoa pastry for an extra chocolate hit.
Brighten up a special occasion, or cake sale, with this rich beetroot and chocolate flavour combo, decorated with heart-shaped candied beetroot! For this recipe you will need a food processor.
Impress the chocoholic in your life with chocolate shortcrust pastry filled with a rich chocolate and nut filling. For this recipe you will need a heavy, flat baking tray and a 25cm/10in fluted flan tin.
Mary Berry's rich, indulgent dessert is fit for a celebration and makes a stunning centrepiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin.
Mary Berry's rich, indulgent dessert is fit for a celebration and makes a stunning centrepiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin.
Pronounced Pov-e-Tee-za, this Eastern European sweet bread is traditionally served at Christmas, but makes a delicious tea time treat at any time of the year. Equipment and preparation: for this recipe you will need a clean, flat single bed sheet and a 1kg/2lb loaf tin.