10-minute dessert recipes

Tiramisu

Prep 10 min
Chill 2-8 hr
Serves 6–8

450g mascarpone
85g caster sugar
400ml double cream
550ml chilled espresso
1 tbsp brandy
28 sponge finger biscuits
Grated chocolate, to decorate

Beat the mascarpone and sugar until smooth. Add the cream, beat to stiff peaks, then add a tablespoon of coffee. Combine the remaining coffee and brandy in a shallow dish and dip each sponge finger into the mixture. Transfer half the fingers to a 23cm square baking dish. Spread with half the mascarpone, then repeat with another layer of sponge and mascarpone. Cover and chill for two to eight hours. Sprinkle with chocolate and serve.

Roast pears with crumble topping

Prep 10 min
Cook 35 min
Serves 4–8

35g unsalted butter, at room temperature
75g plain flour
35g light brown sugar
1 pinch salt
4 ripe pears, halved and cored
50g fresh cranberries (or other sharp berries)

Heat the oven to 190C/375F/gas 5. Rub the butter and flour together to form crumbs. Add the sugar and salt, squeezing together to create clumps. Put the pears skin side down in a baking dish and scatter over the cranberries. Sprinkle four tablespoons of water over the fruit, then top with the crumble. Bake for 30–35 minutes, until the fruit is tender and the topping golden brown.

Molten chocolate cakes

Prep 10 min
Cook 14 min
Makes 4

200g good-quality dark chocolate, chopped
100g unsalted butter, at room temperature, plus extra for greasing
3 large eggs
85g caster sugar
35g plain flour, sifted
Unsweetened cocoa powder, for dusting

Heat the oven to 200C/390F/gas 6. Grease 4 x 250ml pudding moulds. Gently heat the chocolate and butter in a saucepan, stirring until the chocolate has melted. Whisk the eggs and sugar together to combine. Add the melted chocolate and flour, and whisk to combine. Pour into moulds, put on a baking tray and bake for 14 minutes. Turn out the cakes on to plates and dust with cocoa powder.

Easy apple tart

Prep 10 min
Cook 30 min
Serves 4–8

100g caster sugar
35g unsalted butter, cubed
1 pinch coarse sea salt
350g crisp apples: about 2 (such as cox, granny smith or braeburn, peeled, cored and cut into 5mm slices
300g pre-rolled puff pastry, trimmed into a 24cm circle (5mm thick)

Heat the oven to 200C/390F/gas 6. Gently heat a 20cm-diameter ovenproof frying pan, add the sugar and cook, shaking the pan, until golden brown. Take off the heat and add the butter and salt. Arrange the apple slices in the caramel and return to the heat for two minutes, spooning the caramel over. Drape the pastry over the top, pushing the excess inside with a wooden spoon. Bake for 30 minutes until golden. Rest for five minutes, then turn out on to a plate to serve.