Tiramisù

Classic Italian dessert of espresso-soaked ladyfingers layered with mascarpone cream and dusted with cocoa powder.

Ingredients

• 600g pancetta
• 1 cup pizza dough
• 2 tsp sliced leeks
• 1/2 tsp dried oregano
• 2 tbsp unsalted butter
• a generous handful of baby spinach
• a handful of fresh sage, chopped
• extra-virgin olive oil, for serving
• 500ml whole milk

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with extra-virgin olive oil.

2. 2

   In a large bowl, whisk together the fresh lasagna sheets and red pepper flakes until evenly combined.

3. 3

   In a separate bowl, blend the pine nuts with the dry white wine until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 0 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with rosemary or a dusting of mascarpone.

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