Prepare this recipe 4 hours beforehand.

• 
  Preparation of the biscuit: 
  Whisk the eggs with the sugar in  a bowl until the mixture is frothy.  Fold in the ground hazelnuts with a spatula, and then the flour.  Pour the mixture onto the baking sheet, spread evenly with a spatula to cover half the surface.  Bake at 180C for 12 to 16 minutes until the top turns golden, but the mixture remains soft.  Set aside.   
  
• Preparation of the cream: 
  Cut the chocolate into small pieces, then melt it over a bain marie.  Set aside.  
  Chill the cream in the fridge.  
  Place the egg yolks in a bowl and assemble your electric whisk.  Dissolve the sugar in the water in  small pan, then turn up the heat and cook the sugar to long thread stage.  (103°). If you don’t possess a sugar thermometer, the sugar syrup is ready when the bubbles become larger.  Immediately pour the sugar syrup in a thin stream onto the egg yolks, whisking all the while with the electric whisk.  Continue until all the syrup is incorporated.  The mixture should be white and fluffy.  Continue to whisk until it cools down (25à30°). Fold in the chocolate and mix with a spatula.   
  Whisk the cream, then fold in to the cooled mixture.  The mixture should be light and airy.  Place in the refrigerator. 
  
• Assembly:
  Cut the biscuit base into rectangles of 10×5cm.
  On each plate, place a biscuit rectangle.  Remove the cream form the fridge, stir to obtain an evenly mixed consistency, then spread it onto each biscuit.   Sprinkle with the praline, then swirl the chocolate coulis onto the plate.  Sprinkle the plate with sieved cocoa powder.

Serve cold.

• 
  Butter the ramekins or dish.  Preheat the oven to 170°. 
  
• Whizz the fromage blanc with the eggs and sugar in a food processor. 
  Mix the crème fraîche and cornmeal in a bowl and incorporate it into fromage blanc mixture.  Mix well, then add the vanilla and the grapes. 
• Pour the mixture into the prepared ramekins or dish, then spread small spoonfuls of jam onto the surface. 
  
• Cook for 35 minutes. 
  
• The cheesecake will rise during cooking.  
  
• Refrigerate for half a day before serving.

Variations: In the base of the ramekins, place a layer of 150 gr biscuits crushed to a fine crumb and mixed with 75 gr melted butter. Then pour the mixture on top and cook as above.   

• 
  Peal the white peaches and dice.  Pour over the rosemary syrup and allow to stand.  
• Place the gelatine leaves in a bowl of cold water.  
• For the custard: 
  Bring the milk gently to the boil in a medium saucepan.  Take it off the heat and add the sprigs of rosemary; cover and allow to stand for 5 minutes.  The milk, like all fat products will be infused with the flavour of rosemary.  Meanwhile, beat the eggs, yolks and sugar in a large bowl until white and creamy.   
  Pour on the boiling milk, whisking continuously, then return to a high heat, still whisking.  Watch the consistency of the custard;  in 4 minutes it will become yellow and thicken. (it should cover the back of a spoon).  Lower the heat and cook for another minute.  Quickly pour the mixture into the bowl to stop cooking and whisk again for a further 4 to 5 minutes to lower the temperature.  
  
• Drain the gelatine leaves and stir into the mixture.  
  
• Whisk the crème fraiche in a bowl, then incorporate it into the cooled custard.  
  
• To assemble the charlotte:  
  Line the interior of the charlotte mould with clingfilm – this will enable you to un-mould the charlotte.  
  With the juices from marinating the peaches, soak each sponge finger and place them upright in the mould.  Place half the yellow peach slices in the bottom of the mould.  Add the drained diced white peach to the bavarois mixture and pour into the middle of the charlotte mould.  Finish with a layer of sponge finger. Cover with clingfilm and refrigerate for 3 or 4 hours. 
  
• Unmoulding and finishing : 
  Upend the charlotte onto a plate; place a pan of hot water on top to free the base, wait for a minute then unmould the charlotte, pulling gently on the clingfilm.  Decorate with the remaining slices of yellow peach and add one or two leaves of verbena. 

You can easily make this dessert the day before.

• 
  Previous day:  Have the mascarpone ready at room temperature and mix it with a little cream using a fork.  Once it is blended in, add the rest of the cream, mixing again, and put in a cool place till the following day.
  
• {mosimage}The following day:  Crush the biscuits in a processor.  Mix with the melted butter and spread over the base of each sundae glass, pressing down well.
• Slice the bananas, put in a dish and sprinkle with lemon juice to prevent discoloration.  Arrange evenly on top of the biscuits.
  
• Cover with toffee spread, smoothing with the back of a spoon.
  
• Whip the cream till firm (you can use an electric whisk at speed 1) and spread over the toffee, then smoothing the surface.{mosimage}
• Decorate with finely sieved cocoa powder (here I’ve used a heart-shaped stencil).
  
• If you don’t possess sundae glasses, you can equally well use a cake tin, making sure that the biscuit layer is well tamped down.
  
• Refrigerate for 1 hour.
  
• Bon appétite!

See recipe for Soft toffee spread.