Roast chicken with dill & potatoes
Give your Sunday roast a hassle-free makeover with this roast chicken with dill and potatoes, inspired by food writer Silvana Franco’s Italian heritage.
Blackberry tiramisu with chocolate sauce
- Preparation and cooking time
- Prep:
- plus at least 3 hrs chilling
- Easy
- Serves 6
Skip to ingredients
- 150ml hot strong black coffee
- 50g dark brown muscovado sugar
- 50ml marsala
- 250g mascarpone
- 1 tsp vanilla bean paste
- 50g caster sugar
- 2 tbsp milk
- 300ml double cream
- 175g sponge fingers
- 200g blackberries
- 25g cocoa powderor grated dark chocolate
- 100g dark chocolateroughly chopped
Nutrition: Per serving
- kcal743
- fat55g
- saturates34g
- carbs50g
- sugars39g
- fibre4g
- protein8g
- salt0.4g
Method
step 1
Mix the coffee and muscovado sugar together, stirring until the sugar dissolves. Set aside to cool, then stir in the marsala.
step 2
Meanwhile, beat the mascarpone, vanilla, caster sugar and milk together until smooth using an electric whisk. In a separate bowl using the same beaters, whisk the cream to soft peaks. Gently fold this into the mascarpone mixture.
step 3
Set aside 4 tbsp of the coffee mixture. Dip a third of the sponge fingers into the remaining coffee mixture and use them to line the base of a 1.5-litre glass dish – a rectangular one is easier, but any shape will work, you may just need to break some of the sponge fingers to fit. Spread over a third of the mascarpone mixture and scatter over half the blackberries. Repeat the layers, finishing with the mascarpone. Sift over the cocoa or sprinkle with grated chocolate.
step 4
Chill for at least 3 hrs. Will keep chilled for a day. When ready to serve, gently warm the reserved coffee mixture with the chopped chocolate, stirring until smooth. Spoon some of the warm sauce onto serving plates and top with a scoop of tiramisu.
