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Torta Paradiso with Mascarpone and Blueberries INGREDIENTS Fresh: 250g mascarpone 200g fresh blueberries 1 unwaxed lemon 190g unsalted butter From the storecupboard: 190g caster sugar + 1 tablespoon 175g plain flour 1 tablespoon cornflour 3 large eggs 1 tablespoon vanilla extract 3 teaspoons baking powder icing sugar for dusting EQUIPMENT 20cm cake tin Baking parchment 2 saucepans Wooden spoon Mixing bowl Bowl Electric hand mixer Sieve METHOD PRE-HEAT THE OVEN TO 180˚C/160˚C fan/gas 4 1. GREASEGrease a 20cm cake tin with a little butter. Line the bottom with baking parchment. 2. MELTPut the butter into a pan and place on a very low heat. When it starts to melt remove from the heat and beat lightly with a wooden spoon. You want to achieve a very soft almost runny consistency. 3. BEATPut the butter and 190g caster sugar into a mixing bowl and beat together until creamy. 4. BEATBreak the eggs into a separate bowl. Add the vanilla extract and beat lightly with a fork. 5. BEATSlowly beat the eggs into the creamed butter and sugar. 6. SIFTSift together the flours and baking powder. Add to the mixture a third at the time, mixing thoroughly after each addition. 7. BAKEPour the cake mixture into the tin and bake for 30 minutes until golden and coming away from the sides. Turn the oven off and leave the cake in the oven for a further 5 minutes. 8. FILLINGMeanwhile, rinse the blueberries under running water and place in a pan with 1 tablespoon of sugar and the juice of ½ lemon. Simmer for about 5-8 minutes until the berries start to burst. Stir in the mascarpone and set aside. 9. SPREADTurn the cake out and leave to cool on a wire rack or plate. Then slice it in half horizontally, spread the filling over one cake layer and top with the other layer. Sprinkle with icing sugar and serve.  NOTES FROM THE COOK This gorgous cake looks truly impressive but is pretty simple to make. Any leftovers should be kept in the fridge wrapped in foil.

Torta Paradiso with Mascarpone and Blueberries

INGREDIENTS

Fresh:

  • 250g mascarpone
  • 200g fresh blueberries
  • 1 unwaxed lemon
  • 190g unsalted butter

From the storecupboard:

  • 190g caster sugar + 1 tablespoon
  • 175g plain flour
  • 1 tablespoon cornflour
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3 teaspoons baking powder
  • icing sugar for dusting

EQUIPMENT

  • 20cm cake tin
  • Baking parchment
  • 2 saucepans
  • Wooden spoon
  • Mixing bowl
  • Bowl
  • Electric hand mixer
  • Sieve

METHOD

PRE-HEAT THE OVEN TO 180˚C/160˚C fan/gas 4

1. GREASE
Grease a 20cm cake tin with a little butter. Line the bottom with baking parchment.

2. MELT
Put the butter into a pan and place on a very low heat. When it starts to melt remove from the heat and beat lightly with a wooden spoon. You want to achieve a very soft almost runny consistency.

3. BEAT
Put the butter and 190g caster sugar into a mixing bowl and beat together until creamy.

4. BEAT
Break the eggs into a separate bowl. Add the vanilla extract and beat lightly with a fork.

5. BEAT
Slowly beat the eggs into the creamed butter and sugar.

6. SIFT
Sift together the flours and baking powder. Add to the mixture a third at the time, mixing thoroughly after each addition.

7. BAKE
Pour the cake mixture into the tin and bake for 30 minutes until golden and coming away from the sides.

Turn the oven off and leave the cake in the oven for a further 5 minutes.

8. FILLING
Meanwhile, rinse the blueberries under running water and place in a pan with 1 tablespoon of sugar and the juice of ½ lemon. Simmer for about 5-8 minutes until the berries start to burst. Stir in the mascarpone and set aside.

9. SPREAD
Turn the cake out and leave to cool on a wire rack or plate. Then slice it in half horizontally, spread the filling over one cake layer and top with the other layer. Sprinkle with icing sugar and serve. 

NOTES FROM THE COOK

  • This gorgous cake looks truly impressive but is pretty simple to make. Any leftovers should be kept in the fridge wrapped in foil.
Butternut Squash Cannelloni with Sage Cream Sauce INGREDIENTS Butternut Squash Cannelloni1 medium butternut squash2 tbsp. olive oil1 egg1 pound ricotta1 cup to 1 1/2 cup grated Parmesan cheesePinch nutmeg, freshly gratedSalt and freshly ground pepper, to taste13 ounce package fresh lasagna sheetsSage Cream Sauce3 tbsp. butter1 shallot, finely choppedHandful sage leaves, chopped1/4 cup flour1/4 cup wine2 cups chicken stock2 cups whipping creamSalt and freshly ground pepper, to tasteAssemblyButter, for greasing the panGrated Parmesan or pecorino cheese, for finishing the cannelloniHandful chopped, toasted walnuts, for garnishing (optional)1 tsp. chopped sage, for garnishing (optional) PREPARATION Butternut Squash CannelloniPreheat oven to 400 degrees F. Cut butternut squash in half and scrape out seeds with spoon. Add squash halves to baking sheet. Drizzle with olive oil and season with salt and pepper. Roast squash until tender, about 45 minutes to 60 minutes. Let cool completely. Spoon the butternut squash flesh from skin. Discard skins. Add roasted butternut squash, egg, ricotta, 1 cup grated Parmesan cheese, nutmeg, and salt and pepper to food processor. Pulse until smooth. If butternut squash filling feels loose, add 1/2 cup more grated Parmesan. Set aside. Make Sage Cream SauceAdd butter to saucepan over medium heat. When butter melts, add shallot and sage. Cook until shallot starts to soften, about 2 to 3 minutes. Add flour and stir to combine to make a roux. Continue to cook and stir the roux, about 2 to 3 minutes. Gradually whisk in wine, stock and whipping cream. Bring to a boil, whisking frequently. Reduce heat and simmer, whisking often, until sauce thickens, about 5 minutes. Season the sauce with salt and pepper. Sage Cream SaucePreheat oven to 350 degrees F. Butter a large baking dish. Cut pasta sheets into 5 1/2-inch x 6-inch rectangles. (You’ll need about 12 to 16 rectangles). Blanch pasta in boiling salted water until al dente. Transfer to baking sheet or tray lined with clean tea towels. Add sauce to baking dish. Add filling to cooked pasta rectangles and roll up. Add cannelloni seam side down to baking dish. Cover with grated Parmesan or pecorino cheese. Bake until sauce bubbles, filling is hot and cheese is golden brown, about 20 minutes. Garnish cannelloni with toasted walnuts and chopped sage, if desired. Yield: 4 to 6 servings.

Butternut Squash Cannelloni with Sage Cream Sauce

INGREDIENTS

Butternut Squash Cannelloni
1 medium butternut squash
2 tbsp. olive oil
1 egg
1 pound ricotta
1 cup to 1 1/2 cup grated Parmesan cheese
Pinch nutmeg, freshly grated
Salt and freshly ground pepper, to taste
13 ounce package fresh lasagna sheets

Sage Cream Sauce
3 tbsp. butter
1 shallot, finely chopped
Handful sage leaves, chopped
1/4 cup flour
1/4 cup wine
2 cups chicken stock
2 cups whipping cream
Salt and freshly ground pepper, to taste

Assembly
Butter, for greasing the pan
Grated Parmesan or pecorino cheese, for finishing the cannelloni
Handful chopped, toasted walnuts, for garnishing (optional)
1 tsp. chopped sage, for garnishing (optional)


PREPARATION

Butternut Squash Cannelloni
Preheat oven to 400 degrees F.

Cut butternut squash in half and scrape out seeds with spoon. Add squash halves to baking sheet. Drizzle with olive oil and season with salt and pepper. Roast squash until tender, about 45 minutes to 60 minutes. Let cool completely.

Spoon the butternut squash flesh from skin. Discard skins.

Add roasted butternut squash, egg, ricotta, 1 cup grated Parmesan cheese, nutmeg, and salt and pepper to food processor. Pulse until smooth. If butternut squash filling feels loose, add 1/2 cup more grated Parmesan. Set aside.

Make Sage Cream Sauce
Add butter to saucepan over medium heat. When butter melts, add shallot and sage. Cook until shallot starts to soften, about 2 to 3 minutes. Add flour and stir to combine to make a roux. Continue to cook and stir the roux, about 2 to 3 minutes.

Gradually whisk in wine, stock and whipping cream. Bring to a boil, whisking frequently. Reduce heat and simmer, whisking often, until sauce thickens, about 5 minutes. Season the sauce with salt and pepper.

Sage Cream Sauce
Preheat oven to 350 degrees F. Butter a large baking dish.

Cut pasta sheets into 5 1/2-inch x 6-inch rectangles. (You’ll need about 12 to 16 rectangles). Blanch pasta in boiling salted water until al dente. Transfer to baking sheet or tray lined with clean tea towels.

Add sauce to baking dish.

Add filling to cooked pasta rectangles and roll up. Add cannelloni seam side down to baking dish. Cover with grated Parmesan or pecorino cheese.

Bake until sauce bubbles, filling is hot and cheese is golden brown, about 20 minutes.

Garnish cannelloni with toasted walnuts and chopped sage, if desired.

Yield: 4 to 6 servings.

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