Ferrero Rocher Tiramisu:

This tiramisu has a sweet chocolatey twist to it.Nutella and hazelnuts perfectly add to this yummy treat. First, warm 100g of milk and mix in 3 tbsp of Nutella and set aside. To make the Nutella-mascarpone base, get a bowl and mix together 1 ¾ cup of mascarpone and 1 ⅓ cup of Nutella. Grab another bowl and whisk 1 cup of heavy cream and 1 ½ tbsp of sugar. When soft peaks form, add your Nutella-mascarpone base slowly. Next, grab your ladyfingers and chocolate milk and quickly dip your biscuits. Tightly pack them on the bottom of the square pan you’re using. Then, spread a thin layer of melted Nutella over the biscuits so it fills every hole. Spoon half of your Nutella cream onto the pan evenly and layer another level of dipped ladyfingers. Spoon the rest of the cream evenly. Lastly, pour melted Nutella over the tiramisu and top with hazelnuts. Refrigerate for at least 6 hours before serving.

Devonshire Splits:

This bun is delicious and perfect for a picnic. It’s creamy and fruity. First, grab a large bowl and add 335g of flour, ½ tsp of salt, 25g of granulated sugar, and 9g of fast-action dried yeast. Then, heat 215ml of milk and add 25g of butter to the bowl. Add ¾ of the milk to the bowl and start mixing by hand. While mixing, slowly add the remaining milk. The dough should be soft and sticky. Oil your surface to prevent sticking and start kneading for at least 5 minutes. It should then not be sticky. Lightly oil the bowl and return the bowl and cover it. Leave it and wait until it doubles in size. For the jam, grab a saucepan and 100g of strawberries. Mash them with a fork and add in 125g of sugar. Put it over low heat and when the sugar melts, turn up the heat and boil it for 4 minutes. Remove from the heat and pour it into a heat-proof bowl. Line two baking trays with parchment paper and scrape your dough out. Put it on a lightly floured surface and fold inwards until there is no air and the dough is smooth. Divide the dough into 8 equal balls and place on the baking tray. Cover the baking tray loosely with plastic wrap and leave to proof for 40 minutes. When the dough doubles in size, put it in the oven that’s set at 400 degrees fahrenheit. Bake for 12-15 minutes until golden brown. Take it out of the oven and cool it on a wire rack. To make the cream, whisk together 400ml of double cream, (or heavy cream) ½ tsp of vanilla extract, and 15g of icing sugar. When medium firm peaks form, chill in the fridge until ready to spread on the buns. Use a serrated knife and make a deep cut through the middle making sure it doesn’t fully cut. Generously spread the jam in between the cut and fill with the cream. Serve and enjoy!

Cites – 

https://archersfood.com/ferrero-rocher-tiramisu/

https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywoods-devonshire-splits/