River do you wanna make a Christmas tiramisu? No. One last edible present, a very decadent festive
tiramisu. River, do you like chocolate? Can you bash this up for me? Smash it. I'm going to get a
pan on and I'm going to put it on a little heat. Dad I don't know how to smash it up. Take the
wrapper off, just give it a good old smash. Let me show you, I'll do one like this. Can you do it?
So just smash it up, and then in here we're going to add 200 millilitres of double cream.
So as the cream heats up we'll add 100 grams of chocolate, very gently, slowly slowly.
So we'll let that melt I'll put a little pinch of salt in here as well, just give that a little
stir every now and again. We've got these genoise sponge fingers. What is sponge fingers? That's a
sponge finger. Tiramisu is literally the easiest dessert you can make. I'm taking this one to the
next level because we're making that incredible chocolate ganache. You love what - ganache? Can
you say ganache? 'Nache. Ganache. I think we're short of one biscuit. Where's the missing biscuit?
Well put it in then, otherwise grandad won't have a bit of tiramisu when it's Christmas!
Good quality coffee in one of these, 150 millilitres, lightly sweetened. Pour that in. You
want it to be enough so that the sponge soaks it up beautifully like that. Then we're going to add
Vin Santo which is a classic Italian sweet wine. Just a couple of little drizzles, and of course
if you want to make it non-alcoholic you can. So then we're going to go in with the chocolate
sauce. I love chocolate! Can you help me pour that in? And that will be a layer that surrounds
our beautiful tiramisu biscuits we've got, oh this is going to be amazing River look at this!
Traditionally now we'd have the creamy layer right, mascarpone cheese which is delicious,
you can get it in all the supermarkets. So I'm gonna put 250 grams into a food processor and then
ricotta, so I'm gonna put 500 grams into the machine, three tablespoons of honey,
then a nice heaped teaspoon of vanilla paste. And the reason I'm putting it in the food processor
is because i want to wazz it up so it's silky silky smooth, and it's going to be amazing.
So get that lovely creamy layer into the tiramisu and then we're just going to spoon it
around. There is our nice layer. No dad mix it all. I don't want to mix it all I want layers,
River. Look at that. take some chocolate and then just scrape towards you like this. You see
that River? Look, can you just shake that over the top? Yay! And then the ultimate taste of Christmas
is a little bit of clementine, you just put a tiny bit of zest on top. It's a really good easy
dessert to do on the day or even in advance. So there you go guys. There you go guys!
Christmas tiramisu. My triple chocolate yule log is a scrumptious rolled chocolate sponge, filled
with hazelnut chocolate spread, whipped cream, and topped with a luxurious chocolate buttercream.
And I'm going to cut off this end, I then put this here like that. You see? I want to eat it.
So do you know what the good news is? What? This is for nanny and grandad to take home.
No, I want to take it - dad!
This buttercream is gonna go on the outside of the yule log. All these little kind of nooks
and crannies are supposed to look like... Bark. Yeah it's like bark.
Right who wants to decorate some bits? Put some of these around the outside,
some crushed hazelnuts, so there you go. That is the yule
log. That sponge is gonna be so soft and silky and chocolatey and gorgeous. Hi guys hope you're well!
Okay so I've got a brilliant recipe for Christmas crumble, woohoo come on! This one it's quick,
it's easy, it's got some brilliant Christmassy hacks. The first hack is I'm going to use a jar
of beautiful cranberry sauce, 100 grams of that gives you the fruit, the flavour of Christmas,
and the sugar. Then we're going to use a kilo and a half of apples and pears, now this is the season
for apples and pears and don't get the cooking apples that need more sugar, go for the eating
apples. And try and mix the varieties up so you can see you've got different colours,
different flavours, they'll all cook differently. But if you mix up the pears and apples it will
taste amazing. The cranberry sauce gives us that brilliant cheat of sugar and the flavours of
Christmas. So mix up the apples and pears, I'm going to add another Christmassy ingredient and
that's the clementine. Add in the fine zest of one clementine and I'll go in with the juice as well.
So that clementine juice smells so good! If you wanted to put a little Christmas spice in there,
a little nutmeg grated in there or a little tiny pinch of cinnamon that's amazing, put in some
Christmassy sherry just a nice little lug like that. And then all you have to do is mix it up,
put a lid on, and cook that slowly for about 10 minutes until tender and delicious.
Let me show you the crumble topping now, it is so simple. So in a traditional sense we're going
to go in with 50 grams of unsalted butter. We're then going to go in with 100 grams of plain flour,
but then we go in with 50 grams of flaked almonds. I'm going to go in with 50 grams, which is about
two tablespoons of sugar in there as well. So just rub this all together to make that classic crumble
topping. Here's a nice little curve ball - grab yourself one or two, or three if you want, mince
pies. And I'll literally just crumble it up in my hand and that is the flavour of Christmas right,
straight in there. And you can see the texture and the colour changing. Brilliant little cheat,
and I love that. So, when that's cooked I'll show you how to put it together, you're gonna love it.
So the apple and pear, and the cranberry, it's had about 10 minutes it smells amazing,
I'll turn that off now. Get yourself one large or two nice moulds, I quite like when I do a crumble
to make one for now, and one for the freezer or the fridge right, it's just a nice thing to have
around so you just whack it in another day, so the gift that keeps giving. So I'm just gonna fill
this bowl with half of this mixture, it smells so nice! What I love about using eating-apples
and the pears is it doesn't just completely fall apart and turn into pulp. I'm just gonna
spoon this in like that, I'll take half of this and just sprinkle this on top. Now I try to put
most of it in the middle, and then kind of almost go a little bit around the outsides, and that way
it kind of allows it to breathe and you kind of get nice little blippy bits here as well.
So that's lovely, so that's one down. And then this second one, to go. So I'll just simply pour
that into there. I freeze these I put them in the fridge, you know in two weeks time I want a lovely
dessert. My family love a crumble, we never get tired of them. But it's really lovely to change up
the toppings and of course the fruit combinations. So there you go, two done super simple, one for
the freezer, one for the oven. About half an hour at 180 degrees Celsius which is 350 Fahrenheit,
and then I'll serve it up with some custard, maybe a little bit of ice cream as well. Gorgeous.
So the crumble's had 30 minutes, it's smelling amazing, and come on look at that! Come and have
a look - golden, sticky gorgeousness. So there you go it's looking amazing, the question is what to
have with it? Ice cream, or custard? I think you know what I'm gonna do. So get yourself a little
plate, get yourself a little spoon, let's get in there to the soul of this beautiful crumble. Come
on, look at that, hot and steamy apples and pears. For me, the mince pies going in that crumble give
it an. amazing texture and flavour, but it's not too much it's not too heavy, it's just that little
bit of Christmas which I love. Let's get some ice cream in the story. Classic, custard. And there
you go. Christmas crumble, custard and ice cream, let's get amongst it come on. Bit of custard...
Oh my lord. That reminds me of being a kid, that reminds me of my nan, my mum. In this month of
festivities - get out there, try those little cheats to make your very own Christmas crumble.