2 tsp vanilla

3 egg yolks

1/4 cup caster sugar

225g mascapone cheese

3/4 cup cream

20 savoiardi lady fingers

dark chocolate for coating

whisk egg yokes and 3 tbl sugar over lightly boiling water until triple the volume, add mascapone cheese off the heat. whip cream until stiff peaks form. fold cream into mixture.

pour espresso coffee and remaining sugar in a flat bowl. dip lady fingers in coffee and slowly layer them in-between cream mixture. finish dish off with a generous amount of shaved chocolate. best done the day before serving.

200g caster sugar

3 eggs

210g self Raising flour

90g plain flour

1 tsp vanilla

2 lemons zested

juice of 1 lemon

cream butter and sugar until pale in colour. add eggs one at a time and vanilla. slowly pour in flour with lemon zest and juice. mix to combine. bake for 1 hour on 170 *c

1 bunch parsley ( chopped)

1/2 Lemon

1/2 cup Extra Virgin Olive Oil

2 Birds eye Chilies

Salt & Pepper

Boil Octopus and leave to cool, pour Marinade over the top and leave for 30min. cook on chargrilled plate.