Cheats Tiramisu, Upside Down Pear and Almond Cake

Recipes continued

Cheats Tiramisu

1 ¼ cups espresso

2 tablespoons caster sugar

¼cup coffee flavoured liqueur (Tia Maria or Kahlua)

600ml tub thickened cream

¼cup icing sugar mixture 2 teaspoons vanilla essence 250g sponge finger biscuits 50g dark chocolate, grated

1.Combine coffee, caster sugar and liqueur in a bowl. Cool.

2.Place cream, icing sugar and vanilla in the Stainless Steel Mixing Bowl. Using the Whisk, whip on very high speed (11-12) until soft peaks form.

3.Dip one sponge finger into cooled coffee mixture. Remove from liquid and spread one side with a little cream. Place sideways in an 8-cup capacity serving dish. Dip a second sponge finger in coffee mixture, spread with a little cream and lay next to the first. Repeat with remaining sponge fingers, coffee mixture and cream. If there is any remaining coffee mixture once all the biscuits have been dipped, pour this over the biscuits.

4.Spread top with remaining cream and smooth surface. Sprinkle with chocolate; cover and refrigerate overnight.

Upside Down Pear and Almond Cake

¹/³ cup slivered almonds

1 ¼ cups firmly packed brown sugar

1 large pear, peeled, cored, thinly sliced

185g butter, room temperature

3 eggs

¼ cup plain flour

1 ¾ cups almond meal

1.Preheat oven to moderately hot (200°C/180°C fan-forced). Grease and line a 22cm round cake pan with baking paper.

2.Sprinkle the almonds and ¼ cup of the sugar over the base of the pan. Evenly top with pear slices.

3.Using the Beater, beat butter and remaining sugar on medium speed (5-7) for about 3 minutes or until light and fluffy. Beat in eggs one at a time. Add flour and almond meal and mix on low speed (1-4) until combined.

4.Pour mixture into pan. Bake for about 35 minutes or until cooked when tested. Stand for 10 minutes before turning upside down onto a wire rack. Serve warm or cold with whipped cream.