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Coffee Sponge

75g soft butter

85g castor sugar

25g soft brown sugar

1 egg

110g plain flour

½ teaspoon baking powder

4 teaspoons espresso powder

2 tablespoons milk

Set oven to 180oc.

Grease and line a swiss roll trayÌý (approx 23cm x 32cm) with parchment paper.

Beat the butter and sugars until pale and fluffy.

Add the egg and then fold in the flour and baking powder.

Mix in the coffee powder and milk.

Spread into the tray and bake for 15 minutes or until springy and an inserted skewer comes out clean.

Cool.

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Lemon Mascarpone

5 egg yolks

150g sugar

Zest and juice of 2 lemons plus enough water to make up to 100ml

250g mascarpone

Whisk the egg yolks with an electric mixer.

Boil the sugar, water and lemon mix to soft ball stage – boil steadily for 5 minutes and when a little drop forms a soft pliable ball forms in cold water its ready. Pour in a steady stream over the eggs whisking all the time and whisk until cold.

Fold in the mascarpone.

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Coffee Syrup

75g espresso coffee

75g sugar

Dash of coffee liqueur

Boil until sugar has dissolved.

Line a small loaf tin with cling and press a piece of the sponge in.

Brush with the syrup and pipe some mascarpone on top.

Repeat with 3 layers of sponge and mascarpone and top with sponge.

Chill.

Remove from tin pipe the top with cream and grate over dark chocolate.

Orange and Cherry scones

225g self raising flour

60g butter

25g sugar

125ml buttermilk

Zest 1 orange

25g dried cherries

1 egg

Set oven to 220oc.

Rub the flour and butter together and add the sugar, orange zest and cherries.

Whisk the egg and buttermilk together and add to the dry mixture.

Form a dough and roll to 1cm thick. Cut into desired shapes and brush the top with beaten egg yolk.

Place on lightly floured tray and bake for 20-30 minutes depending on the size.

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