Serves 8

Base 
300g crushed digestive biscuits
125g butter, melted
Filling  
200g Philadelphia Cream Cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar, unpacked
225mls light cream, softly whipped

Instructions
Lightly grease the base of a 23cm loose bottom spring form tin.
Place crushed biscuits in a bowl and add the melted butter.  Mix until the butter is absorbed.  While still warm press into the prepared tin.  Place in the fridge for 1 hour to set.

In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. Add softly whipped cream and whip until smooth. Spoon mixture into biscuit base and chill for a few hours, until firm.

Ingredients
3 tablespoons self raising flour
2 tablespoons sugar
1½ tablespoons cocoa powder
pinch salt
3 tablespoon milk
1½ tablespoon vegetable oil
1 tablespoon peanut butter

In a large mug whisk together the dry ingredients.  Add the milk, oil and peanut butter.  Whisk until smooth.  Cook in microwave on high for 1 minute 10 seconds.  Serve with ice cream or cream or custard.

You can substitute the peanut butter for what ever flavours you like  (nutella or mini marshmallows or chopped chocolate caramel).

                                                                     Makes 24 cupcakes                                                                                                                                                                                                                                                                  For the cupcakes
90g unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
2 large eggs, at room temperature
a “scant” 1 cup whole milk
1/2 teaspoon vanilla extract

For the Coffee Soaking Syrup:
1 cup coffee, strong
5 tablespoons coffee liqueur
3 tablespoons granulated sugar

For the Mascarpone Frosting:
300g mascarpone cheese
3 1/2 tablespoons  coffee liqueur
1  cup double cream
¼ cup icing sugar
espresso powder, for dusting
cocoa powder, for dusting

 For the Tiramisu Cupcakes:                                                                                    Preheat the oven to 190C/fan oven 170C, and line a muffin tin with muffin cases.                  Using a handheld electric whisk or a freestanding electric mixer with a paddle attachment, beat  butter, sugar, flour, salt, and baking powder on low speed until the ingredients are well incorporated and have the texture of fine breadcrumbs.

Break  eggs into a  measuring cup, then add  whole milk and  vanilla and whisk together by hand.

With the mixer running on a low speed, slowly pour three-quarters of the wet ingredients into the flour and butter mixture. Once everything has been mixed together, scrape down the sides of the bowl to pick up an ingredients that were missed, then add the rest of the milk mixture and continue mixing the batter until it is smooth and even.

Divide the batter between the paper cases, filling each case with 2 tablespoons of batter (or, filling each up to two-thirds full).

Bake for 18-20 minutes in the preheated oven until well risen and the tops bounce back when touched. Leave to cool slightly before removing them from the tin, then place on a wire rack to cool completely while you make the coffee soaking syrup.

For the Coffee Soaking Syrup:
Pour coffee and coffee liquer into a saucepan and whisk in 3 sugar.

Bring to a boil, allowing the liquid to reduce by about half the pot, then remove from heat and set aside to cool.

For the Mascarpone Cream Frosting:
Using a handheld electric whisk, beat together mascarpone cheese and coffee liquer until smooth.

Pour cream in a separate bowl, icing sugar and using a handheld electric whisk to whip together until the mixture forms soft peaks.

Fold the whipped cream into the mascarpone mixture, making sure the mascarpone and the cream is fully incorporated.

Putting It All Together:
When the cupcakes have cooled, use your corer or a knife to cut out a piece of cake — about 1 inch wide and 1.5 inches deep — from each cupcake. Set aside.

Pour approximately 1 teaspoonful of the Coffee Soaking Syrup over each cut-out piece of the sponge, as well as another teaspoon into the hollow of each cupcake.

Fill each hollow to about halfway with the Mascarpone Cream Frosting, then place the cut-out pieces of the cupcake back on top of the hole, covering the filling and, if necessary, trimming the cupcakes pieces to fit.

Lastly, top the cupcakes with the remaining mascarpone cream frosting (I used about a tablespoon for each cupcake), and dust lightly with espresso and cocoa powder.

Ingredients
3 eggs separated
90g plain flour
90g caster sugar
1 teaspoon baking powder
1 tablespoon Irel coffee extract
250g double cream
1 tablespoon icing sugar
1 tablespoon Irel coffee extract

Method                                                                                                                               Preheat oven to 180°C/fan oven 160°C,  Line swiss roll tin with parchment paper.               Whisk egg whites until stiff, then add the yolks followed by the sugar and coffee extract.     Fold in the sieved flour in 3 batches until combined.                                                         Pour into prepared tin and bake for 10-15 minutes.                                                             When baked roll up in parchment paper which has been sprinkled with caster sugar and place on a rack to cool.

Whip cream, sugar and coffee extract together until soft peaks.
Unroll the sponge fill with the cream and roll up again.

                                                                                                                                                                                                                      Ingredients                                                                                                                                                                                                                                                                               For the pastry
265g plain flour
115g cold butter
3-4 tablespoons water

For the frangipane
200g ground almonds
200g caster sugar
200g soft butter
4 eggs
6 tablespoons plain flour
¾ teaspoons almond extract
2 jars of apple sauce
Flaked almonds
Icing sugar for dusting

Preheat oven to 180ºC/ fan oven 160ºC.  Grease a 30cm by 23cm (swiss roll) tin.

Make the pastry by putting flour and butter in a food processor.  Blitz for a few seconds, until like breadcrumbs.  Add water and mix until combined.  Chill for 30 minutes.  Roll out the pastry and put into a greased swiss roll tin.  Place in the fridge until needed.

Beat the sugar and butter until light and fluffy.  Gradually beat in the eggs, one at a time followed by the almond extract.  Fold in the ground almonds and the flour.

To assemble put the apple sauce on the pastry and top with the frangipane.  Smooth the top and scatter over some flaked almonds. Bake for 35-40 minutes.  Leave to cool in the tin. Cut into slices and dust with icing sugar.

Makes 24 Cupcakes

Ingredients
1¾ cups plain flour
6 tablespoons cornflour
1 tablespoon baking soda
½ teaspoon salt
½ cup cocoa powder
½ cup dried milk powder
2 egg whites
300mls diet club orange

Chocolate topping
100g plain chocolate
15g butter
1 tablespoon golden syrup
grated rind of 1 orange

Method                                                                                                                             Preheat oven to 190ºC/fan oven 170ºC. Place cupcake cases into 2 x12 cupcake tins.

Lightly whisk the egg whites.  Sieve in the flour, cornflour, baking soda, salt, cocoa and milk powder.  Add the diet club orange and mix together until well combined.  Put into the cupcake cases. Bake for 15-18 minutes. Cool in the tin for 10 minutes and then place on a rack to cool.

For the icing, place the chocolate, nutter and syrup in a bowl set over a pan of simmering water, leave until melted.  Remove from heat, stir until smooth and add the orange rind, then leave until thick.  Spread over the cupcakes and allow to set.

Pastry
265g Plain flour
115g cold butter
3-4 tablespoons water

Cake Mix
175g soft butter
225g self-raising flour
1 ½ level teaspoons baking powder
175g caster sugar
3 eggs
3 tablespoons milk
¾ teaspoon almond extract
454g jar of jam for base

Icing
265g icing sugar
3-4 tablespoons hot water

Directions                                                                                                                               Heat oven to 180°C/fan oven 160°C. Line or grease a swiss roll tin.

Make pastry by putting flour and butter in a food processor.  Mix for a few seconds, until like breadcrumbs.  Add water and mix until combined. Chill pastry for 30 minutes.  Roll out pastry and put into prepared tin.

Put all ingredients for cake mixt into mixing bowl and beat for about 2 minutes, until well blended.  Spread jam on top of the pastry and cover with cake mixture. Smooth the top.

Bake for 35-40 minutes.  Leave to cool in the tin.

Mix icing sugar and hot water until combined.  Spread over the cooled cake and allow to set.  Cut into slices.