Catherine's Tiramisus Cheesecake

A decadent alternative to Christmas pudding...Keep the calm in the kitchen with Tiramisu Cheescake!

Tiramisu Cheesecake


“This Italian dessert is ideal for special occasions, even Christmas! It’s always a crowd pleaser in my home”


Serves 8 to 10

Preparation Time: 40 minutes plus time for the cheesecake to set in fridge

Cooking Time: About 1 hour (base and filling)

For the base

250g digestive biscuits, crushed

120g butter

2 tbsp cocoa powder


For the filling

200g soft cream cheese

250g mascarpone

150g double cream

120g golden caster sugar

3 eggs

3 tbsp plain flour

2 espresso shots

2 tbsp Marsala

½ orange, zest only

Cocoa powder, for dusting

150g whipped cream, to decorate

60g dark chocolate, melted, to decorate

 Preheat the Whirlpool 6th Sense Oven to 180°C/fan 160°C/gas 4. To prepare the tin, brush a 23cm loose base springform tin with melted butter.  

To prepare the base, place the biscuits in a food processor and crush. Transfer the biscuit crumbs to a bowl, add the cocoa powder. Melt the butter in the microwave and then pour over most of the melted butter over the crumbs and mix thoroughly until the crumbs are completely coated. Spread them into the prepared tin, pressing 2/3rd of the way up the sides and into the base to create an even layer. Bake for 10 minutes and then leave to cool keeping the tin on a baking tray to prevent leaking.

While the cheesecake base is cooling, place a sheet of parchment paper on a surface, melt the chocolate in the Whirlpool microwave and spoon the melted chocolate into a small piping bag and make “squiggles” on the parchment, leave to set completely – this will take at least an hour and a half.

Turn the oven temperature down to 140°C/fan 120°C/gas 2.

To make the filling, whisk the cream cheese, mascarpone, double cream, sugar, eggs, flour and espresso and Marsala together.

Sprinkle the orange zest over the biscuit base and pour the filling into the base.

Transfer to the oven and bake for about 50 minutes, switch the oven off and leave for an hour with the door ajar before taking it out. Then leave to cool completely before serving.

To serve, run a palette knife around the cheesecake, unmould the tin, transfer the cheesecake to a cake stand. Dust the top with cocoa powder.  Spoon the whipped cream in a piping bag with a nozzle and pipe rosettes around the cheesecake. Arrange orange wedges around the edge of the cheesecake.  Lift the chocolate “squiggles” off the parchment and pile them in the centre of the cheesecake.   


To decorate with oranges, make up a syrup by combining 120ml water and 80g sugar in a saucepan on the 6th Sense Touch Control Induction Hob and simmer for about 4 to 5 minutes until a thick syrup forms. Leave to cool slightly. Place orange slices on a cooling rack with parchment paper under to catch the drips and spoon over the syrup. Leave to set. 





Catherine's Rolled Turkey stuffed with Lemon Cranberry & Rosemary

Who wants to see in the New Year with a Turkey... Carcass! Keep the calm in the kitchen with boned & rolled Turkey!

" And why not try an Italian twist on the turkey stuffing for an alternative take on Christmas?”


Serves 6 to 8

Preparation Time: 40 minutes plus resting

Cooking Time: 30 minutes for browning plus 1hour 40 minutes for cooking plus resting 

2.2kg turkey breast, boned and rolled

For the glaze

3 tbsp butter

2 tbsp maple syrup

2 lemons, juice of 2 and zest of one

2 tsp chopped thyme

Salt and freshly ground black pepper

10 pancetta strips

For the stuffing

50g butter

2 tbsp olive oil

1 onion, finely chopped

1 lemon, zest only

1 tsp chopped rosemary

1 tbsp chopped parsley

4 tbsp dried cranberries

300g ciabatta (or other sourdough) breadcrumbs

2 eggs, beaten

For the gravy

125ml white wine

3 tbsp plain flour

1litre stock

12 rosemary sprigs, to insert

Preheat the Whirlpool 6th Sense Oven to 190°C/fan 170°C/gas 5. Melt the butter, maple syrup, lemon juice and zest, salt and freshly ground black pepper in a small saucepan. 




For the turkey, place the turkey roll into the foil roast tin and then into a roasting tin. Allow 20 minutes per 450g plus 30 minutes and resting time. Baste the turkey with the glaze and place in the oven to roast for 30 minutes then turn down the heat to 180°C/fan 160°C/gas 4. Baste the turkey roll every 20 minutes. Place the strips of pancetta over the turkey roll during the last ½ hour of cooking. Roast for about 1 hour 40 minutes until cook. Insert a skewer into the thigh and the juices should run clear.

To prepare the stuffing, brush a muffin tin with melted butter. Melt the butter and oil in a large frying pan and add the onion, sauté for 6 minutes until softened but not brown. Add the lemon zest, rosemary, parsley, cranberries, breadcrumbs and eggs. Mix well and season with salt and freshly ground black pepper. Spoon the mix into the muffin tin and bake for about 20 to 25 minutes until brown and cooked.   Then remove from the tin and keep warm.

To rest, remove the turkey from the roasting pan to “rest”, cover with foil and keep warm. 

To make the gravy, spoon out the oil and fat from the pan.  Place it over the heat on the hob, deglaze the pan with the wine and stir well. Add about 100ml stock to the flour and stir well. Pour into the pan and add the stock, stirring well until a thick gravy forms.

To serve, place the turkey on a serving plate, add the stuffing muffin around, garnish with rosemary sprigs and serve with the gravy.




Catherine's Smoked Salmon Roll Salad - an 'impress your guests' make-ahead Starter!

Here is a lovely light salad starter, impressive enough for any dinner party and so easy to make, especially as you can prepare it ahead.

  I hope you enjoy on it… Boun Appetito!.


Smoked-Salmon Roll Salad (Serves 4)



1 orange, zest and juice

100ml extra virgin olive oil

1 tsp caster sugar

1 tbsp chopped dill

salt and freshly ground

black pepper


150g firm cream cheese

3 tbsp natural yoghurt

½ lemon, zest only

3 tbsp finely chopped black olives

1 tbsp chopped capers

1 tbsp chopped chives

2 tsp chopped dill

salt and freshly ground black pepper

200g sliced smoked Irish salmon

200g assorted lettuce leaves, washed and trimmed

4 radishes, thinly sliced

2 oranges, peeled and sliced

4 tbsp capers, drained

To prepare the dressing, put the orange zest and juice in a small bowl, add the oil, sugar, dill, salt and freshly ground black pepper and whisk well.  Check the seasoning, adding freshly ground black pepper and a little salt if needed.

To make the smoked salmon rolls, combine the cream cheese, yoghurt, lemon zest, olives, chopped capers, chopped chives and dill together. Season with salt and freshly ground black pepper. Then lay a piece of salmon flat on a plate, place a spoonful of the seasoned cream cheese at one end, roll up and set aside on a clean plate. Continue with all the salmon slices.

To assemble the salad, place the lettuce leaves, radish and orange slices and capers in a bowl,

Spoon over a little dressing and lightly toss. Transfer the salad to a serving platter and then arrange the smoked-salmon rolls over the leaves. Serve the remaining dressing in a jug on the side.

Boun Appetito!




Catherine's Bellini - a refreshing take on classic cocktail

Here is a twist on the Bellini, a refreshing classic cocktail created by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy.  I hope you enjoy my take on it… made in minutes.

Catherine's Bellini (Serves 6)

3 very ripe peaches, peeled, de stoned and roughly chopped

2 tsp sugar

1 bottle Prosecco

Mint sprigs, to decorate

Place the peaches and sugar in a food processor and blend until smooth. Set aside in the fridge to chill. Pour the peach purée into champagne flutes, then carefully pour in the Prosecco. Stir gently and decorate with a sprig of mint. Enjoy!







Fine foodCatherine FilvioGood living


Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Follow us

Catherine on Twitter