Showstopping recipes from the new Great British Bake Off book…

If you’re loving the show, say Paul Hollywood and Prue Leith, the delicious new book will inspire you to enjoy… Bake Off all year round! 

A note from Paul 

In many ways, the last year, as we’ve come in and out of lockdowns, has given us a slower pace of life. For those of us who were asked to work from home, or were furloughed, there was more time to bake and to cook in general. This meant more time to think about what we’re eating, how far our produce has travelled to reach us, and whether or not we’re eating it at the ‘right’ time of year. 

Talking to friends and family, I’ve noticed a frequently repeated theme of how the last year has taught us how to use fresh, local ingredients to show off their best. All that makes a Great British Bake Off homage to seasonal baking a timely addition to the world of cook books.

My favourite time of year will always be Christmas. The months of November to January are a time when, if I’m baking, I love to bake sponge puddings with custard and of course mince pies, using traditional ingredients that are evocative of the cosiness of the season. That said, summer runs a close second – a time when it’s a joy to be able to sit outside on a warm, sunny morning to indulge in a freshly made strawberry Danish.

This year, our fabulous bakers have again offered up some of their favourite family recipes, each with a seasonal lilt, and each offering a window into the bakers’ private worlds. It’s a privilege to get to know the bakers in the tent and to see first-hand how much they appreciate flavour and texture – and how intuitive they are about seasonality and the importance of buying fresh, local produce. 

These instincts are reflected throughout the recipes in this book – whether from Prue or me, the team behind Bake Off, or the bakers themselves. Whatever the time of year, choose something timely, bake it with love and enjoy it with friends – whether that’s in the garden in summer, beside a roaring fire in winter, or anywhere in between.

A note from Prue  

Seasonal produce has always been at the heart of my approach to cooking. If you use really fresh seasonal ingredients, you’ll taste the difference. And if your food hasn’t had to travel halfway across the world, it will not only put less strain on the environment, but it’s also bound to taste better.

Each season brings its own culinary joys – warming pies in winter, spicy plum and ginger cakes in autumn and the bright colours of a delicious rhubarb tart in spring. But for me, summer trumps them all. 

The sheer abundance of fresh summer fruit and veg is an inspiration for the keen cook or baker. The recipes in the summer section of the book are perfect for a jubilant summer picnic or garden party with friends and family. After so long living under Covid restrictions, don’t we all need just such a celebration?

One of the few benefits of this horrific pandemic has been the boost it has given to baking. People who have never baked anything before have got stuck in and had the satisfaction of producing cakes, biscuits, pies and puddings. And keen cooks and bakers have upped their game to make Bake Off-worthy creations.

This year we spent six weeks in the Bake Off tent, and it was wonderful to get to know the bakers. I learn so much from them, and every year I come home with a clutch of recipes. They are all so creative and talented and so knowledgeable about what is happening in the baking world. 

They always come up with new approaches to baking, original flavour combinations, and exciting ingredients I’ve barely heard of.

The recipes in this book celebrate the talent of the bakers, my own enthusiasm and Paul’s too, and favourite bakes of the wider Bake Off team. This is a book packed full of deliciousness to take you through the whole year. Happy baking. 

JUDGE’S RECIPE 

PRUE’S PRINZREGENTENTORTE

Created to celebrate Prince Regent Luitpold, who was born in March 1821 and ruled from 1886 to 1912, this traditional Bavarian cake is made up of eight layers of sponge, symbolising the eight administrative districts of Bavaria that existed at the time. 

Serves 12

For the sponge

• 10 large eggs, separated
• ¼tsp salt
• 180g caster sugar
• 3 x 8g packets of vanilla sugar

• 175g plain flour
• 1tsp bicarbonate of soda
• 65g unsalted butter, melted

For the chocolate cream filling

• 600ml whole milk
• 3 large egg yolks
• 60g cornflour
• 40g cocoa powder
• 150g 54% dark chocolate, chopped
• 375g unsalted butter, softened
• 200g icing sugar, sifted

For the chocolate crown decorations (optional)

• 150g 54% dark chocolate, chopped
• Edible gold powder

For the chocolate ganache

• 200g 54% dark chocolate, chopped
• 300ml double cream
• 25g unsalted butter, softened

Make the sponges Heat the oven to 190°C/fan 170°C/gas 5 and evenly space three shelves in the oven. Using the base of a 25cm round cake tin or plate as a guide, draw a 25cm-diameter circle on eight pieces of baking paper (the same size as your baking sheets). Turn the paper pieces over so the pencil is underneath and use three of them to line the baking sheets.

Whisk the egg whites and salt in a stand mixer fitted with the whisk until firm but not dry. Gradually whisk in half (90g) of the caster sugar and all the vanilla sugar until you have a firm meringue. Spoon into a clean bowl and set aside.

In the same mixer bowl (no need to wash it), whisk the egg yolks with the remaining 90g caster sugar until thick, pale and mousse-like, and the mixture leaves a ribbon trail when you lift the whisk. Remove the bowl from the stand mixer and gently fold the egg whites into the yolk mixture, using a large metal spoon. 

Sift the flour and bicarbonate of soda over the egg mixture and fold in, being careful not to knock the air out of the mixture. Pour the melted butter down the inside of the bowl and fold in.

Divide the mixture into eight portions and spoon one portion onto one of the lined baking sheets, in the centre of the circle. Using a palette knife, spread the mixture thinly and neatly up to the edge of the circle. Repeat with two more quantities to make three circles of cake mixture. Bake for 6-8 minutes, until the sponge is golden and springy to the touch. Remove from the oven and transfer to wire racks to cool.

Continue baking in batches until you have eight sponges. Once they are cool, peel off the baking paper and, using the base of the 23cm cake tin as a guide, trim each sponge into a neat 23cm circle.

Make the chocolate cream filling Pour 500ml of the milk into a pan and bring it to just below boiling point. Meanwhile, in a large bowl, whisk the egg yolks, cornflour, cocoa powder and the remaining 100ml milk together.

Pour the hot milk over the egg mixture, whisking continuously, then pour the mixture back into the pan and whisk over a gentle heat until the mixture thickens (about 3-5 minutes). Pour the custard into a shallow dish, cover the surface with clingfilm to prevent a skin forming and leave to cool.

Once cool, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until smooth, then leave to cool.

In a large mixing bowl, beat the unsalted butter and icing sugar together until pale and fluffy, then slowly whisk in the cooled custard until thoroughly combined. Add the cooled melted chocolate and whisk until combined.

Assemble the layers Place one of the cooled sponges in the base of the lined springform cake tin. Spoon one-quarter of the chocolate cream filling into a bowl and set aside. Spoon one-seventh of the remaining filling over the top of the sponge in the tin and spread it out evenly. Place the next sponge on top and repeat, layering with the sponges and chocolate cream filling until you have eight sponges and seven layers of chocolate filling. Do not spread any chocolate filling on the top sponge. Chill for 30 minutes.

Make the chocolate crowns First, temper the chocolate. Melt 100g of the chopped chocolate in a heatproof bowl set over a pan of barely simmering water until it reaches 44°C on the cooking thermometer. Remove the bowl from the heat and add the remaining 50g chocolate, stirring until the chocolate melts and cools to 32°C.

Spoon the tempered chocolate into the small piping bag fitted with a small writing nozzle. Lay the acetate over the crown template and pipe 12 chocolate crown shapes, then leave to set. Once set, gently rub them with gold powder, so that they look gilded. Carefully peel away the crowns to reveal shiny tempered chocolate on the back (you can then carefully rub them with more gold powder on this side, if you like).

Spread the crumb coat Remove the cake from the fridge and turn it out onto a flat plate or board. With a palette knife and using half of the reserved chocolate cream, spread a thin layer of chocolate cream around the side of the cake to crumb coat, then chill the cake for 20 minutes, until the chocolate cream is firm. Then spoon the remaining chocolate cream into the piping bag fitted with a medium closed star nozzle.

Make the chocolate ganache Place the chocolate in a heatproof bowl. Warm the cream in a pan to just below boiling point, then pour it over the chocolate. Leave to stand for 3 minutes, then stir the chocolate into the cream to form a smooth ganache. Stir in the butter and leave the ganache to cool to a coating consistency (about 32°C).

Cover and decorate Remove the cake from the fridge and place it on a wire rack. Pour the ganache over the cake, evenly covering the top and side, then leave the ganache to set for 10-15 minutes. 

Using the chocolate cream in the piping bag, pipe 12 chocolate cream rosettes around the top edge of the cake, and top each rosette with a gilded chocolate crown, if using. When the ganache is beginning to harden, use a knife to score the top of the ganache to mark out 12 equal portions, ready for slicing.

SIGNATURE

CHOUXNUTS 

Think crisp, light choux pastry in a doughnut-like ring. Filled with raspberry ripple Chantilly cream, these chouxnuts are a decadent treat for a garden party. You will have more jam than you need for the recipe, but you can spoon the extra into a small bowl and keep it in the fridge for up to three weeks for toast or cakes.

Makes 12-14

For the raspberry jam

• 150g raspberries
• 150g jam sugar
• Juice of ½ a lemon

For the choux pastry

• 140ml whole milk
• 135g unsalted butter

• 1tsp vanilla sugar (or caster sugar)
• ½tsp salt
• 180g plain flour
• 3 eggs, lightly beaten
• 1 egg white 
• 1ltr vegetable oil, for deep frying

For the Chantilly cream

• 3tbsp icing sugar, sifted
• ½tsp vanilla paste
• 300ml double cream

For the icing

• 200g icing sugar, sifted
• Juice of ½-1 lemon
• Freeze-dried raspberries, for sprinkling

Make the jam Put a small saucer in the freezer. Tip the raspberries, jam sugar and lemon juice into a small, heavy-based pan. Place the pan over a medium heat, mash the berries slightly, then simmer for 2-3 minutes, until the sugar has dissolved. Bring to the boil and boil for 5-7 minutes, until thickened. 

Remove the saucer from the freezer and spoon a thin layer of jam onto it. Push the jam with your finger – if it wrinkles, it’s ready. If not, return to the heat and boil for another 1-2 minutes, then test again. Once it’s ready, transfer to a bowl to cool.

Make the choux pastry Pour 120ml water into a medium pan and add the milk, butter, sugar and salt and heat gently until the butter has melted – don’t let the water boil yet. Once the butter has melted, increase the heat and quickly bring the mixture to the boil. Tip in the flour in one go. Remove the pan from the heat and, using a wooden spoon, beat vigorously until there are no patches of dry flour left.

Return the pan to a low heat and beat the dough for 4-5 minutes, to slightly cook and dry out, until it comes away from the side of the pan in a glossy ball. Tip into the bowl of a stand mixer fitted with the beater and mix on a low speed until it cools to a warm temperature. 

Add the eggs a little at a time, beating on medium speed between each addition until shiny and smooth. Beat in the egg white until smooth. Fit one of the large piping bags with the large closed star nozzle and spoon in the dough. Set aside.

Fry the pastry Using a pencil, draw around the round cutter on each square of baking paper, then turn the squares over so they are pencil-side down. Set aside.

Pour the vegetable oil into a large, deep saucepan (it should be no more than one-third full) and place over a high heat. Heat to 180°C on the cooking thermometer, or until a cube of day-old bread sizzles and rises to the surface immediately when dropped into the pan. (Alternatively, heat a deep-fat fryer to 180°C.) While the oil is heating, pipe a ring of dough onto each square of baking paper, using the circles as a guide. Then pipe another ring of choux on top of each first ring.

When the oil has reached the correct temperature, carefully drop in one or two choux rings, on their paper. After a few seconds, use tongs to remove the paper. Fry for 3-3½ minutes, until golden brown, risen and puffy all over.

 Remove with a slotted spoon and set aside to drain and cool on kitchen paper while you fry the remaining rings. (Don’t be tempted to cook more than one or two at a time, and let the oil come back to temperature before frying the next batch.)

Fill the chouxnuts First, make the Chantilly cream. Using an electric hand whisk, whisk the cream, icing sugar and vanilla to soft peaks. Stir half the cooled jam through the cream, then spoon the mixture into the remaining large piping bag. Snip off the end to make a hole about 1cm in diameter.

Using the point of a knife, make three slits, evenly spaced apart, in the base of each chouxnut. Push the snipped end of the piping bag through each slit in turn, and pipe in the cream, angling the bag to the side to evenly fill the chouxnut.

Spoon 3-4tbsp of the remaining jam into the small piping bag. Snip a small hole in the end and pipe a little jam into the chouxnuts through the same slits. Set aside.

Glaze and decorate To make the icing, in a small bowl mix the icing sugar with enough lemon juice to give a thick, pourable glaze. Using a palette knife, spread a thin layer of glaze over the top of each chouxnut. Sprinkle with the freeze-dried raspberries, then leave to set. (You can keep the chouxnuts in the fridge to serve the following day.)

BAKERS RECIPE

GEORGE’S KOURABIETHES

Traditional Christmas biscuits in my family are buttery, crumbly kourabiethes, from Cyprus and Greece. As it goes, though, I make them all year round, because I couldn’t possibly wait a whole year to sink my teeth into them.

Makes 40

• 65g blanched almonds, finely chopped
• 40g pistachios
• 250g unsalted butter, softened
• 200g caster sugar
• 1 egg, lightly beaten

• A pinch of salt
• 1tsp vanilla paste
• 2tbsp rosewater
• 1tbsp brandy
• 525g plain flour
• 1tbsp baking powder

To decorate

• 200ml rosewater
• 500g icing sugar, sifted

Prepare the nuts Heat the oven to 180°C/fan 160°C/gas 4. Spread the almonds over one of the lined baking trays, sprinkle with a little water and roast for 4-5 minutes, until light golden. Cool to room temperature, then transfer to a plate and re-line the baking tray. Blitz the pistachios in a food processor to the texture of fine breadcrumbs.

Make the dough Beat the butter and sugar in a stand mixer fitted with the beater on medium speed for 3-5 minutes, until pale and creamy, scraping down the inside of the bowl from time to time. Add the egg and mix until combined. Add the pistachios, almonds, salt, vanilla, rosewater and brandy and mix again to combine.

Sift the flour and baking powder into the bowl and mix everything together with a wooden spoon. As the mixture stiffens, use your hands to combine it into a dough.

Bake the biscuits Roll into 40 walnut-sized balls and shape each ball into a crescent. Place on the baking trays, making sure there is enough space between them to spread slightly. Bake for 20 minutes, until light golden brown. Leave to cool completely on the trays on wire racks.

Decorate To decorate, fill a spray bottle with rosewater and place the icing sugar in a bowl. Once the biscuits have cooled, spray both sides of each one with rosewater, then dunk in the icing sugar, making sure each biscuit is evenly coated. Repeat until all the biscuits are sprayed with rosewater and coated in icing sugar, ready to serve.

BAKER’S RECIPE 

AMANDA’S LEMON & ELDERFLOWER PALETTE CAKE

Cake and flowers all in one, this is the treat I make for all of the girlies in my life.

Serves 12

For the sponge

• 350g unsalted butter, softened
• 350g caster sugar
• 6 eggs, lightly beaten
• 300g plain flour
• 1tsp vanilla paste
• Finely grated zest of 1 unwaxed lemon
• 50g cornflour
• 3tsp baking powder
• A pinch of salt
• 3-4tbsp whole milk

For the lemon curd

• 3 eggs
• 3 egg yolks
• 175g caster sugar
• Juice and finely grated zest of 3 unwaxed lemons
• 100g unsalted butter, cubed

For the buttercream

• 6 egg whites
• 375g caster sugar
• A pinch of salt
• 450g unsalted butter, softened
• 2tbsp elderflower syrup, plus 4tbsp to assemble
• Various food colouring pastes, including green, red and orange

Make the sponges Heat the oven to 180°C/fan 160°C/gas 4. Beat the butter and sugar in a stand mixer fitted with the beater on medium speed for 3-5 minutes, until pale and creamy, scraping down the inside of the bowl from time to time. Add the eggs, a little at a time, beating well between each addition and adding a little of the flour if the mixture curdles. Add the vanilla and lemon zest and mix to combine.

Sift the flour, cornflour, baking powder and salt into the bowl, add the milk and mix again until smooth. Divide the sponge mixture equally between the prepared tins and spread it level. Bake on the middle shelves of the oven for about 20 minutes, until risen, pale golden and a skewer inserted into the centre of each comes out clean. Leave the sponges to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

Make the lemon curd While the sponges are baking, whisk the whole eggs, egg yolks and sugar in a small pan over a low heat. Add the lemon juice and zest and whisk to combine. Add the butter and cook over a low heat, whisking continuously, for about 4 minutes, until the butter has melted and the curd has thickened enough to coat the back of a spoon. Pass the lemon curd through a sieve into a clean bowl. 

Spoon into one of the large piping bags fitted with a medium plain nozzle, twist the top and leave to cool, then chill for at least 1 hour, or until ready to use.

Make the buttercream Whisk the egg whites with the caster sugar and 2tbsp water in a medium heatproof bowl until combined. Set the bowl over a pan of barely simmering water and whisk continuously for about 6 minutes, until the sugar dissolves and the mixture thickens to become smooth and glossy, and leaves a thick ribbon trail when you lift the whisk.

Scoop the meringue into the bowl of a stand mixer fitted with the whisk, add the salt and whisk on medium speed for 6-7 minutes, until the meringue cools completely, is very thick and holds firm peaks. Add the butter, a little at a time, whisking well between each addition, until the buttercream is thick and silky smooth. Add the 2tbsp elderflower syrup and mix again to combine.

Spoon one-third of the buttercream into the second large piping bag fitted with a medium plain nozzle and set the rest aside. 

Assemble the layers Lay three of the sponges on the work surface and brush the top of each one with one-third of the elderflower syrup. Pipe a ring of buttercream around the top outer edge of each sponge. 

Pipe two more buttercream circles on top of each sponge, leaving equal gaps between each circle for the lemon curd, and dividing the buttercream equally between the sponges. Pipe the lemon curd in between the buttercream circles.

Place one of the sponges on a cake board or plate, then top with the other two buttercream- and curd-topped sponges, followed by the fourth sponge, gently pressing the layers together. 

Cover and decorate Using a cake scraper or palette knife, cover the top and side of the cake with a smooth, very thin layer of some of the set-aside buttercream to crumb coat, then chill for 20 minutes to firm up.

Spoon 10tbsp of the buttercream into a bowl and set aside. Cover the top and side of the cake with the rest of the buttercream, spreading with a cake scraper or palette knife to give a smooth finish. 

Spoon 2tbsp of the reserved buttercream into a small bowl and tint with the green food-colouring paste. Spoon into the small piping bag, snip the end to a fine point and pipe stalks and leaves around the side and over the top of the cake.

Divide the remaining 8tbsp buttercream between four small bowls (2tbsp buttercream for each) and tint each one a different, bright colour. Using a small palette knife, ‘paint’ flowers in the different-coloured buttercreams on top of the green stalks to decorate the top and side of the cake.

BAKER’S RECIPE

LIZZIE’S SPROUT & CHESTNUT TARTS 

I created this recipe as an alternative to bubble and squeak for the leftover veggies after a roast. Now they are my Brussels sprouts go-to.

Makes 4

For the pastry

• 150g plain flour
• 1tsp salt
• A pinch of sugar
• 75g unsalted butter, cubed and chilled
• 3-4tbsp ice-cold water

For the filling

• 125g smoked bacon lardons
• 1tbsp olive oil
• 1 garlic clove, crushed
• 1 rosemary sprig, leaves picked and finely chopped
• 200g Brussels sprouts, outer layers removed, finely shredded
• 100g peeled, cooked chestnuts
• 1 x 125g ball of mozzarella cheese, drained (liquid reserved) and finely chopped
• 3tbsp double cream
• 1 egg
• Salt and freshly ground black pepper

Make the pastry Place the flour, salt and sugar in a food processor. Add the butter and blitz until the mixture resembles breadcrumbs. Add 3tbsp ice-cold water and blitz again until the pastry begins to clump (add the remaining tablespoon of water a little at a time, if necessary). Turn the dough out onto a work surface and bring together into a ball. Cut into four equal pieces.

Roll out each piece of dough on a lightly floured work surface into a circle about 16cm in diameter and large enough to line the base and side of the tart tin. Lift one of the pastry circles into the first tin, press into the base and side and trim off any excess. Repeat to line all four tart tins, then chill for 20 minutes.

Heat the oven to 180°C/fan 160°C/gas 4. Line each pastry case with baking paper and fill with baking beans or rice. 

Place the pastry cases on a baking sheet and bake for 10 minutes, until the edges turn pale golden. Remove the paper and beans or rice and bake for a further 5 minutes, until the bases are pale golden too.

Make the filling While the pastry cases are baking, fry the bacon lardons in a dry frying pan over a medium heat for about 5 minutes, until cooked and slightly golden. Add the olive oil, garlic and rosemary to the pan and fry for 1 minute, then add the Brussels sprouts and stir-fry for 2-3 minutes, until slightly softened. 

Remove the pan from the heat and crumble in the chestnuts. Divide the mixture equally between the pastry cases and scatter with mozzarella. Mix the reserved mozzarella liquid with the cream and egg, season with salt and pepper, and pour the mixture over the filling in the pastry cases.

Bake the tarts Bake for 15-20 minutes, until the custard has set. Cool in the tins, then gently remove and serve at room temperature.

AUTUMN SHOWSTOPPER 

PEAR & WALNUT CAKE

This beautiful showstopper of a cake captures everything that is bountiful in our trees and hedgerows in autumn. Walnuts, although originating from southern Europe, were introduced to the UK by the Romans. The trees now appear all over our countryside – thanks to a little help from the squirrels.

Serves 12

For the poached pears

• 4 small pears, peeled with stalks left on
• 200g caster sugar

• 1 cinnamon stick
• 2 star anise
• Juice of ½ a lemon
• 2 bay leaves

For the sponge

• 125g walnut halves or pieces
• 200g unsalted butter, softened
• 175g caster sugar
• 100g light muscovado or light brown soft sugar
• 3 large eggs
• 1tsp vanilla paste
• 325g plain flour
• 2tsp baking powder
• 1tsp bicarbonate of soda
• 1tsp ground cinnamon
• ¼tsp ground cloves
• ¼tsp grated nutmeg
• A pinch of salt
• 120ml whole milk

For the buttercream

• 150g blackberries
• 275g caster sugar, plus 1tbsp
• 4 large egg whites
• A pinch of salt
• 350g unsalted butter, softened
• 1tsp vanilla paste

For the caramel sauce

• 200g caster sugar
• 125g soured cream
• 30g unsalted butter
• 1tsp vanilla paste
• A pinch of salt

To decorate

• 150g blackberries
• Bay leaves or blackberry leaves (optional)
• 50g walnut halves

Poach the pears Do this the day before serving. Place the pears in a medium pan, add the sugar, cinnamon, star anise, lemon juice, bay leaves and enough water to just cover the pears (about 750ml). Place the pan over a low-medium heat, and bring the liquid to a gentle simmer, stirring occasionally to dissolve the sugar. 

Cover the surface with a disc of baking paper to keep the pears submerged and cook gently for 20 minutes, until the pears are tender to the point of a sharp knife. Remove from the heat and leave the pears to cool in the syrup. Chill overnight.

Make the sponges Heat the oven to 180°C/fan 160°C/gas 4. Tip the walnuts onto a large baking tray and toast in the oven for 5 minutes, until crisp. Leave to cool completely, then finely chop in a food processor. Set aside.

Beat the butter and both sugars in a stand mixer fitted with the beater on medium speed for 3-5 minutes, until pale and creamy, scraping down the inside of the bowl from time to time. One at a time, add the eggs, beating well between each addition. Stir in the vanilla and the toasted walnuts.

Sift the flour, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg and salt into the bowl. Add the milk and mix with a spatula to just combine, then beat with an electric hand mixer on low speed for 20 seconds, until the mixture is smooth. 

Divide the mixture equally between the lined cake tins and spread it level. Bake on the middle shelves for about 25 minutes, until well risen, golden brown and a skewer inserted into the centre of each comes out clean. Leave to cool in the tins for 2-3 minutes, then turn out onto wire racks to cool completely.

Make the buttercream While the sponges are cooling, tip the blackberries into a small pan, add the 1tbsp caster sugar and 2tbsp of the pear poaching syrup and cook over a low heat, stirring frequently, for about 4 minutes, until the berries burst and release their juice. Cook for a further 4-5 minutes, until the berries are a soft, jammy mixture and most of the excess juice has evaporated. Remove from the heat and leave to cool.

Whisk the egg whites with 275g caster sugar and 2tbsp water in a medium, heatproof bowl until combined. Set the bowl over a pan of barely simmering water and whisk continuously for about 6 minutes, until the sugar has dissolved and the mixture has thickened to a smooth, glossy meringue that leaves a thick ribbon trail when you lift the whisk.

Scoop the meringue into the bowl of a stand mixer fitted with the whisk. Add the salt and whisk on medium speed for 5-6 minutes, until the meringue cools completely, is very thick and holds firm peaks. Add the butter, a little at a time, whisking well between each addition, until the buttercream is thick and silky smooth. 

Add the vanilla and mix again to combine. Spoon 6 rounded tbsp of the buttercream into a small bowl and mix in the cooled blackberry mixture until combined. Spoon another 6tbsp of the buttercream into the medium piping bag fitted with a medium plain nozzle.

Assemble the layers Place one of the sponges on a cake board or serving plate and pipe a ring of vanilla buttercream around the top edge. Fill the middle of the buttercream ring with half of the blackberry buttercream and spread it level. 

Place a second sponge on top and repeat with another ring of the vanilla buttercream and the remaining blackberry buttercream. Top with the third sponge, gently pressing the layers together.

Using a cake scraper or palette knife, cover the top and side of the cake with a very thin layer of vanilla buttercream, to create a crumb coat. Chill for 30 minutes, until firm.

Make the caramel sauce While the cake is chilling, tip the sugar into a medium heavy-based pan, add 2tbsp water and place the pan over a low heat, swirling the pan from time to time to dissolve the sugar (do not stir). Brush the inside of the pan with water to melt any sugar crystals that may have stuck there.

Once the sugar has dissolved, increase the heat to medium, bring the syrup to the boil and cook to a deeper amber colour (about 5-6 minutes), swirling the pan from time to time to ensure the caramel cooks evenly.

Slide the pan off the heat and carefully stir in the soured cream and unsalted butter until combined. Return the pan to a low heat to re-melt any hardened caramel, then mix in the vanilla paste and salt. Pour the hot caramel into a bowl, leave to cool to room temperature, then chill for 20 minutes, until slightly thickened.

Cover and decorate Cover the side of the cake in a second layer of vanilla buttercream. To create a semi-naked look, run a cake scraper or palette knife around the outside of the cake with a firm pressure, so that parts of the cake show through the buttercream. Spread the top of the cake with any remaining buttercream and chill for a further 15 minutes.

Meanwhile, take the pears out of the syrup with a slotted spoon and leave to dry on kitchen paper for 10 minutes (discard the syrup). Cut one pear in half through the stalk and leave the remaining pears whole.

Spoon the caramel sauce over the top of the cake, letting it drip down the side. Arrange the halved and whole pears, and the blackberries, bay or blackberry leaves (if using) and walnut halves on top of the cake to finish.

BAKER’S RECIPE

FREYA’S PIÑA COLADA CUSTARD SLICE

This was one of the first vegan recipes I created from scratch – for my friend who inspired me to eat a plant-based diet. We couldn’t find vegan custard slices anywhere, so I decided to make my own. As for the piña colada, nothing says summer more than one of those!

Makes 8

For the rough puff pastry

• 300g plain flour
• A pinch of salt
• 50g vegan butter, cubed and chilled
• 8-9tbsp ice-cold water
• 120g vegan butter, frozen

For the pineapple jam

• 1 x 227g tin of pineapple in light syrup
• 225g jam sugar
• Juice of 1 lemon

For the custard

• 300ml soya milk
• 4tbsp cornflour
• 6tbsp thick coconut milk (from the top of the tin)
• 100g caster sugar
• 1tbsp vanilla extract

For the icing

• 175g icing sugar
• Yellow food-colouring gel

Make the pastry Mix the flour and salt in a bowl. Rub in the chilled cubes of vegan butter until the mixture resembles breadcrumbs. Gradually add enough ice-cold water to form a dough. Lightly flour the work surface and roll out the dough into a rectangle, about 45 x 15cm, with one of the short ends nearest you. Grate half the frozen vegan butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. Turn the folded dough 90 degrees and roll it out into a rectangle, again measuring about 45 x 15cm. Grate the remaining frozen butter over the bottom two-thirds and fold as before. Wrap the dough in clingfilm and leave to rest in the fridge for 30 minutes.

Repeat the rolling and folding process (without using more vegan butter) twice more, chilling the pastry for 30 minutes between each roll and fold.

Make the jam While the pastry is chilling, place a saucer in the freezer (for testing the jam). Drain the pineapple through a sieve over a pan to catch the syrup. Finely chop the pineapple and add it to the pan. Add the sugar and lemon juice and, using a wooden spoon, stir over a low heat until the sugar has dissolved. Increase the heat to medium and bring to the boil. Cook, stirring, for 5-6 minutes, until it reaches 105°C on a sugar thermometer. Remove the pan from the heat.

To test if the jam is ready, remove the saucer from the freezer and spoon on a little jam. Leave it for 1 minute, then push with your finger – if the jam wrinkles, it has reached setting point. If not, boil for a further 1-2 minutes and test again. Leave the jam to cool. (This will make more than you need. Store any leftover jam in sterilised jars in the fridge for up to 1 month and use for toast, buns or scones.) Heat the oven to 200°C/fan 180°C/gas 6.

Bake the pastry Cut the pastry in half and roll each piece to a 20cm square. Trim the squares, discarding any leftovers, and place on the lined baking sheets. Bake for 10-15 minutes, until golden brown. Remove the sheets from the oven and if they have risen a bit, press them gently to flatten, then set aside to cool on the baking sheets while you make the custard.

Make the custard Pour the soya milk into a pan and add the cornflour. Using a wooden spoon, beat until smooth. Add the coconut milk, caster sugar and vanilla. Place over a medium heat and stir for 3-4 minutes, until the mixture is thick. Remove from the heat, pour into a bowl and cover the surface with clingfilm to prevent a skin forming. Leave to cool for 15 minutes, then chill for 15 minutes, until starting to set.

Assemble the layers Place one pastry sheet in the bottom of the foil-lined cake tin, reserving the best piece for the top. Spread 3tbsp jam over the pastry in an even layer. Spread a thick layer of cooled custard evenly over. Top with the second piece of pastry and chill for at least 30 minutes, until set.

Ice and slice To make the icing, sift the icing sugar into a bowl and stir in 2-3tsp water to give a thick, smooth pouring consistency. Place 2tbsp icing into a bowl and add enough drops of yellow colouring to give your desired shade. Spoon into the small piping bag and snip the end. Spread the icing over the top of the chilled custard slice. Pipe lines of yellow icing over the top. Drag the cocktail stick through the yellow lines in alternate directions to create a feather pattern. Set at room temperature for 30 minutes.

Using the foil overhang, carefully remove the custard slice from the tin and then peel away the foil. Cut into 8 equal pieces (each measuring 5 x 10cm). Chill before serving.

SIGNATURE

FETA, GRAPE & FENNEL FOCACCIA

One of the simplest breads to make, focaccia is a brilliant base for adding your favourite seasonal flavours – in this case, wafer-thin sliced fennel and sweet black grapes. For a complete meal, serve it with cold meats and a salad.

Serves 8-10

For the dough

• 250g strong white bread flour
• 1tsp salt
• 7g fast-action dried yeast
• 20ml extra-virgin olive oil, plus extra for greasing
• 200ml lukewarm water

For the infused oil

• 50ml extra-virgin olive oil
• 6-8 thyme sprigs, leaves picked and chopped
• 1 garlic clove, peeled but left whole

For the topping

• 1 fennel bulb, finely sliced lengthways, any fronds reserved
• Juice of ½ a lemon
• Salt
• 10 walnut halves
• 200g feta, cut into small cubes
• 200g seedless black grapes
• 1½tbsp runny honey
• A few thyme sprigs

Make the dough Tip the flour into the bowl of a stand mixer fitted with the dough hook. Add the salt to one side of the bowl and the yeast to the other, then pour the oil into the middle. Add the water and mix on low speed for 5 minutes, until you have a sticky, slightly shaggy dough.

Place the dough in the oiled tin and press it out so that it covers the base of the tin and goes neatly into the four corners. Cover with oiled clingfilm and leave it for 40-60 minutes, until doubled in size.

Make the infused oil While the dough is proving, warm the olive oil with the thyme and garlic in a small pan over a low heat for 2-3 minutes, until the oil is sizzling and fragrant. Turn off the heat and leave to infuse.

Prepare the topping Put the fennel in a bowl with the lemon juice. Season with salt, mix it all together and set aside.

Toast the walnuts in a dry frying pan over a medium heat for about 7 minutes, tossing the pan occasionally, until they start to colour. Remove the pan from the heat and when the nuts are cool enough to handle, break into small pieces. Set aside.

When the dough is ready, press the feta, walnuts and grapes evenly over the top. Cover with oiled clingfilm again and leave for 30-60 minutes, until it rises to the top of the tin. Heat the oven to 220°C/fan 200°C/gas 7.

Bake and finish Drizzle 2tbsp infused oil over the dough and bake for 10 minutes. Turn up the oven to 240°C/fan 220°C/gas 8 and bake for 5 minutes, until risen and golden.

To finish, drizzle any remaining infused oil and the honey over the focaccia, then scatter with the fennel and thyme sprigs, and fennel fronds if available. Serve warm or cold in slices.

BAKER’S RECIPE

GIUSEPPE’S CELEBRATION CAKE

As a child, I remember vividly waiting for the next celebration just so that I could dive into a substantial slice of light sponge generously smothered in cream! My chocolate and hazelnut cake is a perfect treat for an autumn birthday. I recommend that the grown-ups enjoy it with a glass of chilled prosecco valdobbiadene alongside, to cut through the sweetness.

Serves 16

For the sponge

• 6 eggs
• 190g caster sugar
• 1½tsp vanilla paste
• Finely grated zest of 1 unwaxed lemon
• 95g plain flour
• 95g potato starch (or additional plain flour)

For the hazelnut paste

• 200g ready-roasted hazelnuts, chopped

For the crème pâtissière

• 500ml whole milk
• 1tsp vanilla paste
• 6 egg yolks
• 120g caster sugar
• 50g cornflour
• A pinch of salt
• 50g unsalted butter
• 50g 54% cocoa dark chocolate, finely chopped
• 100g ready-roasted hazelnuts, chopped

For the vanilla syrup

• 50g caster sugar
• 1cm length of unwaxed lemon peel
• 1tsp vanilla paste

For the Chantilly cream

• 250ml double cream
• 40g icing sugar, sifted
• ½tsp vanilla paste

To decorate

• A small handful of whole ready-roasted hazelnuts

Make the sponge Heat the oven to 180°C/fan 160°C/gas 4. Put the eggs, sugar, vanilla and lemon zest in a large bowl set over a pan of barely simmering water. Whisk with an electric hand whisk on high speed for 10 minutes, until thick and mousse-like, and it leaves a ribbon trail when you lift the whisk (or whisk in a stand mixer on high for 6-7 minutes).

Sift the flour and potato starch (or additional plain flour) into a bowl. Carefully fold half the flour mixture into the egg mixture with a metal spoon. Repeat with the remaining flour mixture. Pour the sponge mix into the lined tin and spread it level.

Bake on the middle shelf for 20-25 minutes, until well risen and the top of the cake springs back when pressed with a fingertip. Leave to cool in the tin for a few minutes, then turn it out onto a wire rack to cool completely.

Make the hazelnut paste While the sponge is cooling, blitz the hazelnuts to a paste in a food processor. Set aside until needed. (This will make more paste than you need – the remainder will keep in the fridge in an airtight container for up to 1 month. It’s delicious on toast!)

Make the crème patisserie Pour the milk into a pan and add the vanilla. Slowly bring to the boil, then remove the pan from the heat and set aside. Whisk the egg yolks and caster sugar in a heatproof mixing bowl until pale, then whisk in the cornflour. Whisking continuously, pour in the hot milk in a thin, steady stream.

Return the mixture to the pan and place it over a medium heat. Bring the mixture to the boil, whisking, and cook for 1 minute, until smooth and thick. Add the salt, butter and chocolate and stir until smooth. Pour into a bowl and cover the surface with clingfilm to prevent a skin forming. Leave it to cool, then stir in 3tbsp hazelnut paste and chill until needed.

Make the vanilla syrup Place the sugar in a small pan with the lemon peel, vanilla and 100ml water. Bring the mixture to the boil, then reduce the heat and simmer for 2 minutes, until syrupy. Remove the pan from the heat and leave the syrup to cool. Discard the lemon peel.

Assemble the layers Using a large serrated knife, cut the sponge horizontally into three layers. Place the first layer onto a cake plate and drizzle with half the syrup. Spread with one-third of the hazelnut crème pâtissière and sprinkle with half the chopped hazelnuts. Cover with the second layer of sponge and repeat. Top with the third layer.

Cover and decorate To make the Chantilly cream, whisk the double cream, icing sugar and vanilla in a mixing bowl to firm peaks, then whisk in the final third of the hazelnut crème pâtissière. Spread half evenly over the top and side of the cake with a palette knife. Spoon the remaining Chantilly cream into the large piping bag fitted with a large closed star nozzle and pipe it around the bottom and top edges of the cake. Finish with a ring of hazelnuts, just inside the piped top edge.

JUDGE’S RECIPE

PAUL’S BAKLAVA

This baklava recipe uses a much quicker laminating technique for making flaky filo than the traditional roll and stretch method. There’s also no pastry wastage, as all the trimmings are sprinkled back into the layers as you go. The filling is a classic – aromatic rosewater and nuts.

Makes 48 pieces

For the filo pastry

• 500g plain flour, plus extra for dusting
• 2tsp baking powder
• ¼tsp salt
• 2 eggs
• 170g full-fat Greek yoghurt
• 90ml vegetable oil
• 50g unsalted butter, melted, plus extra for greasing
• 1tbsp white wine vinegar
• 200g cornflour, for sprinkling

For the syrup

• 135g caster sugar
• 300g runny honey
• 1 large unwaxed lemon, sliced
• 1tbsp rosewater

For the filling

• 350g walnuts, finely chopped
• 350g pistachios, finely chopped
• 50g caster sugar
• 1tbsp ground cinnamon
• 1tbsp ground cardamom

To assemble

• 400g salted butter, melted

To decorate

• 75g pistachios, finely ground
• 2tsp edible dried rose petals

Make the pastry Sift the flour, baking powder and salt into a bowl and make a well in the centre. In a separate bowl, whisk the eggs, yoghurt, vegetable oil, melted butter and vinegar together until smooth. Pour the egg mixture into the flour and bring everything together to form a dough. 

Tip out the dough onto a lightly floured work surface and knead for 10 minutes until smooth, then divide into six pieces. Shape each piece into a ball, then place on a plate or baking tray, cover with a clean tea towel and leave for 15 minutes.

Make the syrup While the dough is resting, place the sugar, honey and lemon slices in a pan with 200ml water. Bring to the boil over a medium heat, stirring, until the sugar has dissolved. Reduce the heat and simmer for 5 minutes. Remove from the heat, pour into a heatproof jug, stir in the rosewater and leave to cool. 

Roll out the pastry Lightly dust the work surface with cornflour. Roll out one of the balls of dough to a circle about 30cm in diameter. Dust the top with cornflour, then fold the right-hand edge to the centre and the left-hand edge to the centre, so that they meet. 

Dust again with cornflour, then fold the top down to the centre and the bottom up to the centre, to give a rough square. Dust again with cornflour, then fold each corner inwards so they meet in the middle to make a smaller square. 

Dust again with cornflour, then fold the corners into the middle again to give an even smaller square. Turn the dough over (so the joins are underneath), cover with a clean tea towel and leave it to rest for 15 minutes. Repeat with the remaining five balls of dough until you have six small squares.

Make the filling Mix the walnuts, pistachios, sugar, cinnamon and cardamom together in a bowl. 

Assemble the layers Roll out one of the squares of dough to a rough 30cm-diameter circle. Using the sandwich tin as a guide, cut a neat 30cm circle, and place in the base of the tin. Lay any trimmings evenly on top. 

Repeat with a second square of dough, placing the pastry circle on top of the first circle and laying any trimmings on top. Repeat once more with another square of dough and trimmings. Spoon the nut mixture evenly on top of the three layers.

Repeat this layering process with the remaining squares of dough to make three more layers of filo, placing the trimmings from the top layer of filo underneath it, so the top of the baklava is flat, without any trimmings. 

Cut the baklava into a star design (as in the picture), slicing all the way through the layers to the base. Pour the melted butter over the top, then leave the baklava to stand for 10 minutes while the pastry absorbs the butter. Meanwhile, preheat the oven to 170°C/fan 150°C/gas 3.

Bake and finish Bake the baklava for 1 hour, until the top is crisp and golden. Remove the baklava from the oven. Strain the cooled syrup through a sieve, then pour the syrup over the warm baklava. Leave it to soak in for 15 minutes before removing the baklava pieces from the tin. To decorate, sprinkle the ground pistachios over the baklava (in a pattern, if you wish), and finish with the rose petals.

SEASONAL BAKE

FREE-FORM TOMATO TART

This tart is a showcase for the best of the summer’s tomatoes. Use as many different varieties as you can find. Basil is a natural partner, but any soft herb will work.

Serves 6-8

For the flaky pastry

• 125g strong white bread flour
• 125g plain flour
• A good pinch of salt
• 250g unsalted butter, cut into 2cm cubes and chilled
• 125ml ice-cold water, plus extra if needed
• 1tsp white wine vinegar or lemon juice

For the topping

• 100g feta
• 1 egg
• 1 garlic clove, crushed
• Freshly ground black pepper
• 1tbsp whole milk, for glazing
• 1tsp dried oregano
• 500g mixed tomatoes, tops trimmed and thinly sliced horizontally
• 2tbsp extra-virgin olive oil, plus extra to serve
• 100g pitted olives, roughly chopped
• A small handful of basil leaves

Make the pastry You can do this a day in advance, if you wish. Combine both flours and the salt in a bowl. Add the butter and cut it into the flour using a knife until the pieces are half their original size. Sprinkle the water and vinegar or lemon juice over the mixture and use the knife to combine, adding more water to bring the dough together, if needed. 

You should have large pieces of butter still visible. Gather the pastry into a ball, flatten into a disc, then roll it out lengthways, using a tapping motion, into a rectangle of 45 x 15cm.

Lightly flour the top of the dough and fold the bottom third up onto the middle third, then the top third down to cover to make a neat, three-layered pastry square. Cover and chill for at least 1 hour.

Lightly dust the work surface with flour and roll out the dough again to a neat 45 x 15cm rectangle. Fold the bottom third up and the top third down, as before. Turn the square 90 degrees and repeat this rolling and folding one more time. Cover the pastry and chill for at least a further hour before using.

Roll out the pastry on a lightly floured surface to a rectangle measuring about 35 x 25cm, and trim to neaten.

Carefully lift the pastry onto the lined baking sheet and, using a knife, ‘knock up’ the sides of the pastry to create a 1-2cm raised lip all around. Chill the pastry again for 30 minutes while you prepare the topping.

Heat the oven to 200°C/fan 180°C/gas 6 and place the other baking sheet on the middle shelf.

Make the topping Crumble the feta into a food processor, add the egg and garlic and blitz until smooth. Season with pepper. Spread the feta mixture onto the pastry, leaving a border. Brush the border with milk to glaze. Sprinkle the oregano over the feta and arrange the sliced tomatoes on top.

Bake and finish Drizzle with olive oil, season, and transfer to the hot baking sheet to bake for 35-40 minutes, until the pastry is crisp and golden and the tomatoes start to caramelise at the edges. Remove from the oven and cool to room temperature, then drizzle with more olive oil and scatter with olives and basil leaves to finish.

SEASONAL BAKE

CHOCOLATE & RASPBERRY RIPPLE CHEESECAKE BROWNIES

The deep indulgence of chocolate brownie with the tanginess of raspberries on top, these take a decadent dessert and give it a summery twist, especially when served with an extra tumble of fresh raspberries on the side.

Makes 20

For the brownie layer

• 250g 70% cocoa dark chocolate, chopped
• 150g unsalted butter, cubed
• 3 eggs
• 250g golden caster sugar
• 1tsp vanilla paste
• 150g plain flour
• 1tbsp cocoa powder
• A pinch of salt

For the cheesecake layer

• 350g full-fat cream cheese
• 100g caster sugar
• 1tsp vanilla paste
• 2 eggs
• 100g soured cream
• 175g raspberries, plus optional extra raspberries to serve

Make the brownie layer Heat the oven to 170°C/fan 150°C/gas 3. Melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove from the heat and leave to cool for 3-4 minutes.

Whisk the eggs and sugar in the bowl of a stand mixer fitted with the whisk, on medium speed for about 2 minutes, until well aerated and paler in colour. Add the melted chocolate mixture and vanilla and mix again until just combined.

Sift the flour, cocoa powder and salt into the bowl and fold them in using a rubber spatula until the mixture is smooth. Spoon the mixture into the prepared tin and spread it level. Bake the brownie on the middle shelf for 20 minutes, until slightly risen and set.

Make the cheesecake layer While the brownie is baking, beat together the cream cheese and caster sugar in a mixing bowl until smooth. Add the vanilla and eggs and beat again to thoroughly combine. Add the soured cream and mix again until smooth.

Prepare the raspberries In a bowl, mash the raspberries into a purée with a fork. Pass half of the mashed raspberries through a fine sieve to remove the seeds, then mix the seedless purée back into the bowl of remaining mashed raspberries.

Bake the cheesecake layer Remove the brownie from the oven and tap the bottom of the tin sharply on the work surface to deflate slightly. Leave the brownie to cool for 3 minutes, then pour the cheesecake mixture over the top. Spoon the raspberry purée randomly over, then, using a wooden skewer, ripple the mixture through the cheesecake. Return to the oven for 22-25 minutes, until the cheesecake sets.

Leave to cool to room temperature in the tin, then chill for at least 1 hour before cutting it into squares or rectangles to serve (with extra raspberries, if you wish).

BAKER’S RECIPE

JÜRGEN’S PEAR & CHOCOLATE CHARLOTTE

A popular dessert in Germany, ‘Birne Helene’ combines chocolate and poached pears and provides the inspiration for this charlotte. Fruit charlottes are my most popular birthday cakes – this is one I created for my father-in-law.

Serves 12

For the Génoise sponge

• 2 eggs
• 60g caster sugar
• 60g plain flour
• 10g unsalted butter, melted

For the sponge fingers

• 3 eggs, separated
• A pinch of salt
• 100g caster sugar
• 100g plain flour
• 1tsp orange blossom water (optional)
• 1tbsp icing sugar

For the chocolate bavarois

• 3 platinum-grade gelatine leaves
• 300ml whole milk
• 1tsp vanilla paste
• 4 egg yolks
• 150g caster sugar
• 100g 70% dark chocolate, finely chopped
• 75g milk chocolate, finely chopped
• 300ml double cream

For the pear bavarois

• 5 platinum-grade gelatine leaves
• 200ml whole milk
• 1tsp vanilla paste
• 4 egg yolks
• 125g caster sugar
• 1tbsp pear brandy
• 375ml double cream
• 2 ripe pears, peeled, cored and diced

For the glaze

• 2 platinum-grade gelatine leaves
• 75g caster sugar
• 1tbsp pear brandy (optional)
•  2 pears, cored and thinly sliced

Make the sponge Heat the oven to 180°C/fan 160°C/gas 4. Whisk the eggs and sugar in a stand mixer fitted with the whisk on medium speed for 3-4 minutes, until pale, doubled in volume and the mixture holds a firm ribbon trail. Sift in the flour and fold it in with a metal spoon. 

Pour the melted butter down the inside of the bowl and fold to combine. Spoon the mixture into the lined cake tin and gently spread it level. Bake on the middle shelf for about 8 minutes, until golden and the sponge springs back when pressed gently with a fingertip. Leave the sponge to cool in the tin on a wire rack.

Make the sponge fingers Whisk the egg whites and salt in the clean bowl of a stand mixer fitted with the whisk until they form firm peaks. Add 50g of the sugar and continue to whisk until the meringue is glossy and smooth. Using a rubber spatula, scoop the meringue into a clean bowl.

In the same mixer bowl (no need to wash), whisk the egg yolks and the remaining sugar until pale and doubled in volume, and the mixture holds a firm ribbon trail when you lift the whisk. 

Using a spoon, fold one-third of the meringue into the egg yolk mixture. Sift in the flour, add the orange blossom water, if using, and fold until nearly combined. Fold in the remaining meringue.

Scoop the mixture into the piping bag fitted with a large plain nozzle and pipe 7cm-long biscuits onto the lined baking sheets. Dust with icing sugar and bake for 8 minutes, until golden. Leave to cool on the baking sheets.

Start the chocolate bavarois Soak the gelatine in a bowl of cold water for 5 minutes, until soft. Heat the milk with the vanilla over a medium heat until just boiling. Whisk the egg yolks with the sugar in a mixing bowl until combined. 

Pour half the hot milk into the egg yolk mixture, whisking until smooth. Return this to the pan and cook over a low heat, stirring, until the custard thickens to coat the back of a spoon. Strain into a clean bowl, add the drained gelatine leaves and both types of chocolate and whisk until smooth. Leave the chocolate custard to cool to room temperature and it just starts to thicken.

Prepare the tin While the custard is cooling, remove the cooled sponge from the springform tin and set aside. Lightly oil the inside of the tin and line it with a strip of baking paper or acetate. Cut the Génoise into a 21cm disc and lay this in the bottom of the tin. 

Cut the sponge fingers to the same height as the depth of the tin and arrange them, cut-side down and rounded side facing outwards, around the inside wall of the tin, packing them tightly side by side so the filling can’t escape.

Finish the chocolate bavarois Whip the cream for the chocolate bavarois to soft peaks and, half at a time, fold it into the cooled chocolate custard. Pour into the prepared tin in an even layer and chill it for about 1 hour, until nearly set.

Make the pear bavarois While the chocolate bavarois is setting, soak the gelatine for the pear bavarois in a bowl of cold water for 5 minutes, until soft. Meanwhile, heat the milk with the vanilla over a medium heat until just boiling. 

Whisk the egg yolks with the sugar in a mixing bowl until combined. Pour all the hot milk into the egg yolk mixture, whisking until smooth. Return the mixture to the pan and cook over a low heat, stirring, until the custard thickens enough to coat the back of a spoon. 

Strain the custard into a clean bowl, add the pear brandy and the drained gelatine and whisk until smooth. Leave until cold and thickened.

Whip the cream to soft peaks and, half at a time, fold into the cold custard. Pour half the custard into the tin, scatter with the diced pears and pour over the remaining custard. Chill for 1 hour.

Make the glaze Soak the gelatine in a bowl of water for 5 minutes, until soft. Pour 125ml of water into a small pan, add the sugar and heat until the sugar has dissolved. Add the pear brandy, if using, and stir in the drained gelatine leaves until they melt. Cool to room temperature.

Finish and set Arrange the pears on top of the chilled charlotte, then carefully spoon the glaze over the top to cover. Chill until set, then serve in slices.