ST, I have these recipes on my computer. They are however original recipes published by the BBC, so all credits go to them and the respective chefs Locatelli and James Martin.
I saw them make both recipes on TV, that's why I searched for them quite a while ago.
Locatelli's tiramisu is made in individual portions, served in an easy to make shell. I'm gonna make these for sure! James Martin makes biscotti and homemade(!) lemoncello to dip in. I remember that the dough for the biscotti looked very wet, you need to roll it very lighthandedly. And as always, biscotti come out quite tough, thats why you need to dip them in lemoncello, but also in sweet wine if you prefer.
Giorgio Locatelli tiramisu
For the base:
2 egg whites - 50 g caster sugar - 50 g flour - 50 g butter, melted
For the coffee sauce:
300 ml milk - 2 egg yolks - 50 g sugar - 1/2 tbsp espresso coffee
For the tiramisu cream:
2 eggs - few drops of marsala - 250 g mascarpone - 1 tbsp sugar
8 sponge fingers - espresso coffee, for soaking - cocoa powder, to decorate
1. To make the base, beat together the egg whites and sugar until the sugar has dissolved, then fold in the flour. Carefully add the melted butter and beat until smooth. Refrigerate for at least 15 minutes until set.
2. Preheat the oven to 170°C/gas 3.
3. Using the back of a metal spoon, spread four thin circles of the mixture onto a baking parchment-lined baking sheet. Leave plenty of space between the circles. Bake in the pre-heated oven for about 10 minutes until just golden.
4. Meanwhile, put the sponge fingers in a bowl and sprinkle with enough espresso coffee to soak. Turn the biscuits so they are evenly soaked. Refrigerate until needed.
5. Remove the base from the oven. Lift from the baking parchment with a palette knife, and while still soft, place on upturned glass tumblers or small bowls. Mould to form a basket. Leave to cool on the glasses.
6. Now make the coffee sauce. Heat the milk. Mix the egg yolks, sugar and coffee together. When the milk comes to the boil, remove from the heat and slowly stir in the egg yolk mixture. Return the pan to the heat and simmer very gently for 2 minutes over low heat. Do not let the mixture boil or the egg will overcook and scramble. Remove from the heat, pour into a bowl and leave to cool. Put in the fridge to chill.
7. Now make the tiramisu cream. Separate the egg whites and yolks. Put the yolks and sugar in a food processor or mixer, and whisk on medium speed for about 10 minutes until the mixture is almost white. Add a few drops of marsala wine.
8. Add the mascarpone and continue whisking until well mixed. Scrape into a bowl, cover with cling film and put in the fridge.
9. When ready to assemble the tiramisu, beat the egg whites until stiff peaks form. Then carefully fold in the mascarpone mix.
10. Spoon some of the tiramisu cream into one of the baskets. Add some crumbled soaked ladyfinger biscuits and then some more cream. Continue until the basket is full, making sure the final layer is the cream. Repeat with the remaining baskets.
11. Sprinkle with cocoa powder and serve at once.
James Martin Apricot and almond biscotti with limoncello
For the limoncello
700ml/1 pint 5fl oz fruit alcohol, 40-80 per cent proof, or vodka
200g/7oz caster sugar
8 unwaxed lemons, zest and juice
For the biscotti
250g/9oz plain flour
250g/9oz caster sugar
1½ tsp baking powder
3 medium free-range eggs, lightly beaten
50g/2oz dried sweetened strawberries, chopped
100g/3½oz dried apricots, chopped
50g/2oz medjool dates, stones removed, chopped
75g/2½oz pistachio nuts, shells removed
50g/2oz whole blanched almonds
50g/2oz hazelnuts, shells removed
1 lemon, zest only
1. For the limoncello, pour a little of the alcohol into a pan, add the sugar and heat gently, stirring occasionally, until the sugar has dissolved.
2. Remove from the heat and add the lemon juice and zest. Stir in the remaining alcohol and allow to cool. Pour into a clean bottle, then place into the fridge or freezer to chill thoroughly.
3. For the biscotti, preheat the oven to 180C/350F/Gas 4. Line a baking sheet with baking parchment.
4. Mix the flour, sugar and baking powder together in a large bowl. Add half the beaten eggs and mix well, then add half of what's left and mix again. Add the last quarter a little at a time until the dough takes shape but isn't too wet (you may not need to use all of the eggs). Add the fruit, nuts and lemon zest and mix well.
5. Divide the dough into six pieces. With wet hands, roll each piece into a sausage shape about 5cm/2in wide and place well apart on the baking sheet. Lightly flatten the 'sausages' and bake for about 20 minutes, or until golden-brown. Remove from the oven and leave to cool and harden for ten minutes.
6. With a serrated knife, cut the 'sausages' on an angle into 0.5cm/¼in slices and lay these on the baking sheet. Return to the oven and bake for eight minutes, then turn the slices over and cook for a further 10-15 minutes, or until they are a pale golden colour. Remove from the oven and cool on wire racks. When completely cold, the biscotti can be stored in airtight jars for a week or more.
7. To serve, pour the limoncello into a chilled shot glass and serve with the biscotti.