Last time, Italian chef Nello Russo, from Angelo's Ristorante, educated us in the perfect aubergine recipe. This month, we're getting a lesson in something sweet.
With more of us than ever cooking and entertaining at home, the pressure is on to impress your guests (and yourself) with a tasty and satisfying meal.
But in the interests of not driving yourself mad, it's always good to have a simple recipe. So we've turned to Nello Russo, the country's best Italian chef, for inspiration.
In May, Nello, who wows diners at Angelo's Ristorante in West Sunniside and a new premises in East Rainton, showed us how to give the simple aubergine the start treatment.
Take his advice and learn how to cook this delicious and decadent pudding - with amaretto!
Five eggs, separate
80g caster sugar
200g amaretto biscuits
10 tablespoons pistachios crushed
400ml whipped cream
Cocoa powder for dusting
Three tablespoons of amaretto liquor
Whisk the yolks and sugar together until they are soft and light.
Stir in the amaretto crushed biscuits, pistachios and liquor
Gently stir in the whipped cream
Whisk the egg whites until stiff
Cover single portion terrine moulds with cling film, pour the mixture into the moulds and put into the freezer for at least six hours.
Serve on a dessert plate with a dust of cocoa powder.