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Carefully peel pears and cut off their bottoms so that they can stand up easily.  Find a container (cake tin or pyrex dish) that they can sit in and have the cooking syrup immerse them as much as possible. Nestle the pears in the baking dish and in a saucepan combine all the other ingredients over low heat and stir until the sugar dissolves.  Pour the syrup with vanilla seeds, cardamom pods, and saffron over the pears and steam on FullSteam 100ºC for 15 minutes.  They can stay in the steamer to keep warm for up to an hour. To make the chocolate, finely chop the chocolate and put it in a bowl.  Bring the cream almost to a boil on the stove top.  Pour the hot cream over the chocolate and stir gently to combine.  Be careful not to over stir or the ganache may split.  This sauce can be put in a small saucepan on the induction stove top on level 1.5 to gently warm before serving.  Approx. 10-15 mins. Serve in small bowls with some of the dessert wine syrup.  Stand each pear up in a bowl and ladle some saffron syrup into the bottom of each.  Gentle pour some chocolate sauce on the top of each pear.

Place wire rack on shelf 2 and preheat oven on Circotherm to 180˚c Grease and line a 30cm x 20cm lamington pan. Combine eggs, sugar and vanilla in a large mixing bowl. Using a balloon whisk, mix together until well combined and mixture is creamy. Add the cream and whisk again until thoroughly combined. Sift the flour over the mixture and fold gently to form a smooth batter. Fold in the mango. Pour the mixture into prepared pan. Bake for 30 to 35 minutes or until cake is cooked when tested with a skewer. Allow to cool then cut cake into 24 pieces. Make the icing by placing the milk and chocolate in a saucepan over a low heat or induction level 3 and cook stirring occasionally until chocolate has melted. Sift the icing sugar into a large bowl and make a well in the centre. Pour in the chocolate mixture and mix until smooth making sure there are no lumps of icing sugar. Coat the cake pieces in the white chocolate icing then toss in toasted coconut.

Heat oven on CircoTherm® to 100°C. Cut tomatoes in half and season with salt and pepper. Place on oven tray with garlic and thyme. Drizzle with 1 tbsp olive oil. Cook in oven for 3 hours. Remove and set aside to cool. Meanwhile to caramelise the onions, place in a frypan with remaining oil and cook over low heat for 20 minutes, stirring occasionally, until deep golden in colour. Remove and drain in colander to remove excess liquid. Increase oven temperature to 180°C. Prepare a large springform cake pan, approx. 26cm diameter. Line with baking paper. Place tomatoes, cut side down, in the pan, to cover the surface. Place onion on top in a layer. Roll out pastry and trim to the size of the pan. Place over the tomatoes, fold and tuck in around the edges. Pierce all over with a fork. Place in oven and cook for 50 minutes until golden brown. Set aside to cool slightly, then remove springform pan sides and place a serving platter on top. Invert, then remove pan base and baking paper. Sprinkle with feta and rocket and serve. Serve warm.

To make the sponge, preheat oven on CircoTherm to 160°C. Grease and line 2 x 23cm diameter springform cake pans. Whisk eggs and sugar together in a stand mixer until light and fluffy, about 10 minutes. Fold in flour, using a metal spoon. Fold in cooled butter. Divide mixture between pans and spread out with a spatula to level the surface. Bake for 12-15 minutes until pale but cooked and springy in the middle. Remove from oven and allow to cool a little, then turn out onto a clean teatowel and allow to cool. To make the jelly, heat water, sugar and lemon juice in a medium pan until the sugar is dissolved. Remove from heat and add the raspberries. Set aside to cool. When cooled, strain raspberries through a fine sieve and reserve for making the coulis. Soak gelatine leaves in cold water to soften. Add to raspberry liquid and stir to dissolve. You may need to warm the liquid a little. Pour the jelly into the base of a large trifle bowl, approx. 23cm diameter and place in refrigerator to set. To make the berry coulis, heat sugar and water in a small pan until the sugar is dissolved. Add the reserved raspberries from the jelly. Remove from heat and blend with a stick blender until smooth. Set aside. To make the custard layer, bring milk, cream and vanilla pod to simmering point in a medium pan. Remove form heat and allow to infuse for 15 minutes. Strain into a bowl, scraping some of the seeds form the vanilla pod. Remove pod, rinse, dry and store for another use. Whisk egg yolks with sugar and flour, then whisk in warm milk mixture. Strain back into pan and cook over medium heat, stirring constantly, until mixture thickens slightly. Set aside to cool. To assemble: Remove trifle bowl from refrigerator. Place a third of the berries on top of the jelly and drizzle over a third of the berry coulis. Top with half of the custard then place a layer of cake over. Repeat layers. Finish with berries and coulis. To make meringue: Whip the egg whites and sugar until they form stiff peaks. Spoon the meringue over the top of the last layer in the bowl. Run the flame of a blow torch over the meringue till it begins to colour. Garnish with some berries.

To begin making your coffee roulade with coffee cream, preheat oven to 200°C CircoTherm®. Grease and line the NEFF universal tray. Whisk eggs and sugar together until light and fluffy, about 5 minutes. Fold in flour and walnut meal, then fold in coffee and butter. Pour mixture into pan and spread out with a spatula to level the surface. Bake for 12-15 minutes until pale but cooked and springy in the middle. Remove from oven and allow to cool a little, then turn out onto a clean tea towel and roll up like a swiss roll, and allow to cool. Whip the cream to soft peaks with the coffee liqueur and fold in the lemon rind. Carefully unroll the sponge and remove the tea towel. Spread the coffee cream over the coffee roulade, then roll up again. Dust your roulade with cocoa and serve. Roulades can be deceptively tricky to master. If you let your cake cool on a wire rack as you normally would, you’ll struggle to get a nice, neat roll and will find your creation covered in cracks. Instead, make sure you turn your cake onto a clean tea towel and roll up while it is still warm. Leaving it to cool this way will make it far easier to roll up once cooled and coated in cream.

To begin your classic lemon tart, sift the flour, sugar and salt together into a bowl. Rub butter into the flour to resemble fine breadcrumbs. Add the egg yolk and mix with a spatula to bring the ingredients together. Knead the dough gently on a lightly floured surface until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Lightly grease a 24cm removable base flan tin. Roll the pastry out between two sheets of baking paper. Carefully line the tin with the pastry, press it gently into the sides and trim the edge. Return pastry to the refrigerator for 15 minutes. Preheat the oven on CircoTherm® Intensive at 160°C. Gently prick the pastry base with a fork. Cover the pastry with baking paper and fill with baking weights. Place the pastry on the universal tray, put the tray in the oven on shelf level 1 and bake for 10 minutes. Remove the baking weights and paper and bake for a further 5 to 10 minutes or until lightly brown. Remove pastry shell from the oven and select CircoTherm® at 130°C. To make the filling, whisk together the eggs, egg white, lemon juice, rind, sugar, cream and vanilla. Whisk gently so no air bubbles form in the mixture. Slowly pour the filling through a strainer into the pastry shell. Bake for 25 minutes or until just set. Remove from the oven and allow the tart to cool for 20 minutes on the bench. Place in the refrigerator until cold. Serve the lemon tart with a dusting of icing sugar, cream and fresh berries. For other popular lemon recipes and tips view our: Lemon cheesecake recipe Guide to growing lemons at home How to make preserved lemons With features you won’t find anywhere else, NEFF appliances are designed to give food enthusiasts a more rewarding cooking experience. CircoTherm® lets you cook, roast and bake on all levels simultaneously, without mixing flavours. It’s an entertainer’s dream.

Preheat the oven to 160˚C CircoTherm®. Wash the berries and place approximately 30 currants aside. Mix the other currants with 40 g sugar. Melt the butter and allow cooling down. Mix eggs with icing sugar, milk and butter. Mix the flour with bicarbonate of soda and quickly sieve into the dough. Add sugared currants and whisk gently. Brush tartlet-forms with soft butter and add a layer of flour. Pour dough into the forms and bake for 20 minutes on shelf position 3. Meanwhile whisk egg whites and 100 g sugar with ground ginger until stiff peaks form. Cover baked tartlets with whisked egg whites and bake for another 10 minutes until the meringue layer is slightly golden. Remove from the oven and let the tartlets cool down. Remove them from the form and allow to completely cool down on a cake rack. Just before serving: mix saffron threads with 1 tbsp hot water in a cup until it is dissolved. Meanwhile whisk refrigerated cream until thickened. Add saffron and mix gently until combined. Garnish tartlets with saffron-cream and decorate with currants.