A fantastic go-to appetizer: stock your bar with a bottle of Pernod, your freezer with shrimp, and learn this recipe by heart. This is everybody’s favourite and takes less than 10 minutes to make.

Rich with espresso, layers of delicate ladyfingers, bittersweet dark chocolate and a beautifully light mascarpone cream. My version of the Italian classic is made without alcohol, with less sugar and a little extra whipped cream for a softer, airier texture. Generously dusted with excellent cocoa, it's the perfect make-ahead dessert.