Although it may not qualify as an authentic tiramisu, Mary Berry's version of this iconic Italian dessert still features sumptuous layers of creamy mascarpone, a tender sponge soaked in coffee and brandy, and a generous sprinkling of grated dark chocolate. Now that's amore!
My Raspberry-Lemonade Saucy Pudding forms a custard-like layer underneath a citrusy, light sponge — almost like a soufflé — while it bakes. I used Meyer lemons, which are sweeter and less acidic than regular lemons, and raspberry coulis for extra flavor and a colorful flair. For just a little effort, these puddings look impressive and pack a flavorful punch!
This showstopper challenge was to make a filled loaf. It could be stuffed, rolled, twisted, braided—you name it. But it had to look good as a centerpiece, too. I settled on a tear-and-share featuring the Mediterranean flavors of my favorite pizza — pesto, artichoke hearts and roasted red peppers — with a side of roasted tomatoes, feta cheese and balsamic reduction.
Ciabatta is Italian for slipper, which these long, flat loaves resemble. The recipe for this technical challenge is, of course, Paul Hollywood’s. He specified that he was looking for a strong crust with a crisp, floury surface and an irregular crumb structure with big, visible air holes. Designed as a sandwich bread, ciabatta will hold up to the hardiest fillings as well as the heat of a panini press.
Hot cross buns are not as sweet as sweet rolls, but the added fruits and spices give them a flavor profile on par with any holiday bread. I’ve used cardamom in mine to add warmth, while the orange zest and cranberries lend their sweetness. The orange-and-honey glaze gives them just the right finishing touch with both its tangy sweetness and glossy sheen.
The brief for this showstopper challenge was a 3D biscuit scene, so I decided to make something reminiscent of my own childhood, The Sledding Hill. Using gingerbread for the base, I covered it with fondant and meringue "snow," then added gingerbread people and nut-shortbread trees.
This delicate, lacy cookie is traditionally made with almonds and orange flavors, reminiscent of Italian baking, but the use of butter and cream is evidence of its French origins. Mary Berry's version uses a variety of dried fruits and nuts and then, after baking, is brushed with a decadent layer of dark chocolate.
Biscuits in the U.K. are what Americans normally call cookies, but what Americans call crackers, Britons would call savory biscuits. The inspiration for my dill-and-onion biscuits came from a bread recipe of my mom's that we called Dilly Bread.
Mary Berry’s cherry cake uses ground almonds and glacé cherries, a classic flavor combination that makes the perfect accompaniment to afternoon tea!
What better filling for a pumpkin spice Swiss roll than a light, airy eggnog-flavored diplomat cream? The chocolate polka-dots add a whimsical touch to this festive fall treat or holiday dessert!