Like Mary Berry herself, this version of tiramisu is elegant, generous and very sweet. Equipment and preparation: You will need a 38x25cm/15x10in Swiss roll tin, a 18cm/7in square tin and a cook's thermometer.
The combination of prunes, chocolate and brandy rarely fails to please and this deliciously dark and sophisticated tart uses cocoa pastry for an extra chocolate hit.
Mary Berry's rich, indulgent dessert is fit for a celebration and makes a stunning centrepiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin.