I cannot deny it: I have a sweet tooth – and these are two of my favourite desserts. Pear pudding with amaretti custard is the ultimate comfort food – a nice warm pudding for cold days. I like it with pears but you could use other tinned fruit, provided they are in their natural juice. I love the smell of vanilla. I think it is my favourite spice and I probably use more of it than any other. To make amaretti custard, simply whisk a couple of tablespoons of the liqueur into your favourite custard, shop-bought or homemade.

I will never forget the first time I ate tiramisù. I was 17 years old and visiting my sister Sharon, who was working in London. She took me to a restaurant in Covent Garden. I just could not believe how good the tiramisù was, so I ordered a second one. The word means pick me up, and with the liqueur and coffee it does just that. Kaluha is also nice instead of the Tia Maria. In the restaurant we use rich and creamy mascarpone from Tipperary Creamery. Kilbeg is also excellent.

To bring this dessert up to date, I like to serve it in martini glasses, but you could always just layer it up in a single glass dish if you prefer, as I’ve suggested here. This dessert can be made up to two days in advance.

Pear pudding with amaretto custard

Serves four to six

2 eggs, separated

50g (2oz) caster sugar

1 tsp vanilla extract

25g (1oz) ground almonds

2 tbsp cream

50ml (2fl oz) milk

2 x 400g cans of pear halves, drained

Icing sugar, to dust

Amaretti custard, to serve

  • Preheat the oven to 200°C/400°F/gas mark six. Beat together the egg yolks, sugar and vanilla extract in a large bowl until foamy. Beat in the almonds, then the cream and milk. Whisk the egg whites very lightly in a separate bowl, until they just begin to hold their shape, then carefully fold into the egg and sugar mixture.

  • Pour the mixture into a buttered, shallow, ovenproof dish that has a 1.5-litre capacity and is 30cm (12in) x 20cm (8in) and about 5cm (2in) deep. Arrange the pear halves on top. Bake for 20 to 25 minutes, or until just set. You may need to cover the pudding towards the end of cooking time to prevent it from turning too brown.

  • To serve, dust the pudding with icing sugar and serve it hot straight to the table. Have a jug of warm amaretti custard to hand around separately.

    • Classic tiramisù

    Serves eight to 10

    4 large eggs

    100g (4oz) caster sugar

    250g mascarpone cheese

    250ml (9fl oz) cream

    250ml (9fl oz) freshly brewed strong espresso coffee (left to cool)

    150ml (¼ pint) of Tia Maria liqueur

    30-40 sponge fingers

    Cocoa powder, to dust

    Red currant strings, to decorate

  • Separate the eggs, putting the yolks in a large bowl and the egg whites in another.

  • Add the sugar to the yolks and, using an electric whisk, beat them together until pale and creamy. Mix in the mascarpone cheese until well combined. Whip the cream until soft peaks form, then fold into the egg and mascarpone mixture.

  • Using clean beaters, whisk the egg whites until soft peaks form, then fold this into the mascarpone cream. Spoon a third of this mixture into the base of each individual serving glass, or if not using glasses a 32.5cm x 23cm (13in x 9in) dish that is at least 6cm (2½in) deep.

  • Pour the coffee into a shallow dish and stir in the Tia Maria. Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture. It’s important to only dip the sponge fingers in as you go along, so they don’t soak for too long and become difficult to handle.

  • Cover the layer of soaked sponge fingers with another third of the mascarpone cream, then add the rest of the soaked sponge fingers in an even layer on top. Spoon over the remaining mascarpone cream to completely cover the layer of sponge fingers, then cover with clingfilm and chill overnight to allow the flavours to develop and give the dessert time to settle.

  • To serve, give the tiramisù an even dusting of cocoa powder and decorate with strings of red currants for a festive touch.