Only Recipes, by Alessandra Zecchini ©

A little twist to my usual tiramisù with coffee: Italian Amarena cherries! I mixed a few cherries and their syrup with whisky (I usually mix coffee with whisky, I find it to be the best booze for tiramisù). Ingredients: 3 tbsp Italian Amarena cherries (with syrup) 2 tbsp whisky (a good one or, like in my case, what your husband let you use) 1 packet of savoiardi biscuits 3 large free range eggs 3 tbsp sugar 300 ml cream Cocoa to dust Mix the Amarena cherries with whisky: this is the syrup to soak the savoiardi. Use only half of the savoiardi, making your first layer in a 20 x 20 cm square and at least 5 cm high (or similar size rectangular) serving dish.  Please note: it is important not to over-soak the biscuits or the base will be too soft. Just dip them quickly on one side only (the sugary side is better), and place them in the serving dish with the soaked part facing up: this way the juices will slowly go through the biscuits. A...

Ingredients 120 g butter 3 eggs 130 g sugar 1/2 tsp lemon zest 200 g self-rising flour 60 ml milk 12 Italian Amarena Cherries (I used  Toschi ) to sprinkle: icing sugar Fresh As  Blackcurrant powder Makes 12 cupcakes Preheat the oven to 175°C. Line a 12-muffin tray with cupcakes paper cups. Melt the butter in a jug, either in the microwave or in the oven (while the oven is warming up for the cupcakes). Place the eggs and sugar in a mixing bowl and whisk, using an electric beater, until the mixture looks light and pale yellow in colour. Slowly add the melted butter and the lemon zest. Keep beating at a low speed now; add half of the flour followed by half of the milk. Add the rest of the flour and milk and keep beating making sure that there are no lumps. Divide the mixture between the 12-cupcake cases and add one cherry on top of each cupcake, pressing it down lightly. Bake for about 18-20 minutes, until golden brow...