The rhubarb tart on its own is quite sharp, so the sweetened mascarpone cream helps to balance the dessert. This cream works wonders with any soft fruit.
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.
This is a wonderful summer dish and perfect for using up a glut of runner beans. This recipe cuts out all the usual stirring in a risotto making it really easy too.
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.
There are three whole lemons used in the cake, icing and decoration so the flavour is incredibly intense and delicious. Equipment and preparation: you will need 2x 20cm/8in round sponge tins, greased and base lined with baking parchment.