Recipes to treat your mum to this Mother's Day

Nothing says “I love you” more than a spot of homemade food, so this Mother's Day satisfy your mum’s sweet tooth with these delicious yet easy-to-pull off treats. From decadent tiramisu to extra chocolatey peanut butter muffins, we’ve rounded up our favourite sweet recipes that are guaranteed to please the most important lady in your life (and everyone else, too).

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Tiramisu

Ingredients:

250g sponge fingers (ladyfingers or Balocco Savoiardi)
4 eggs, separated
5 shots of strong espresso
500g mascarpone cheese
100g sugar
200ml double cream
Cocoa powder, to dust
5 tbsp Marsala wine, Amaretto or brandy (optional)

Method

1. First, brew the coffee and let it cool. If you want your tiramisu to be a little boozy, add a splash of Marsala wine (or any other liquor listed) to the coffee.

2. Whisk the egg whites until stiff, then set aside. Repeat the same with the double cream and leave it to rest.

3. In a different bowl, whisk the egg yolks with the sugar for around 5 minutes until the mixture becomes thicker. Add in the mascarpone cheese and continue to gently whisk until well combined and smooth.

4. Add the whipped cream and gently fold the egg whites into the mascarpone and egg yolk mix – it shouldn't be too thin but rather nicely thick and creamy.

5. Dip each biscuit into the coffee for a few seconds until nicely soaked. Arrange the biscuits in a shallow dish to cover the base, then spread 1/3 of the mascarpone mixture on top.

6. Repeat the layers, finishing with the creamy mascarpone layer.

7. Cover and place in the fridge for a few hours but ideally overnight – it gets better the longer it sits. To serve, dust the whole thing with a generous amount of cocoa powder. And voilà – an indulgent classic your mum will love.

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Rhubarb almond cake

Ingredients:

175g sugar
125g unsalted butter, at room temperature
150g plain flour
2 large or 3 medium-sized eggs
1 tsp baking powder
1/2 tsp bicarbonate of soda
200ml plain or Greek yogurt
350g rhubarb
100g ground almonds
3 tbsp flaked almonds
1/2 tsp almond extract
Pinch of salt
Icing sugar, to dust

Method:

1. Preheat the oven to 200˚C, fan 160˚C, gas mark 6 and line a springform tin with baking paper.

2. In a large bowl, whisk the butter and the sugar together until pale and fluffy. Add in the eggs, one at a time, and whisk for a few minutes. Pour the yogurt into the mixture, followed by the almond extract, and give it a good stir.

3. In a separate bowl, combine the flour, ground almonds, baking powder, bicarbonate of soda and salt; add this to the wet mixture and mix well.

4. Spoon half the batter into the tin and spread it to the edges. Cover with just over a half of the rhubarb, lightly pressing it into the batter and keeping it away from the edges.

5. Spread the rest of the batter on top and finish with the remaining rhubarb, then sprinkle over the flaked almonds.

6. Bake in the centre of the oven for around 50 minutes or until a skewer inserted into the centre comes out clean.

7. Allow to cool in the tin for 10 minutes before removing and dust with a little icing sugar. Serve warm with custard or ice cream.

Peanut butter chocolate muffins

Ingredients:

250g plain flour
230g sugar
150g smooth peanut butter (ideally sugar-free)
2 eggs
40g cocoa powder
1 tsp bicarbonate of soda
1 tbsp vanilla extract
100g butter, at room temperature
300ml buttermilk

Method:

1. Preheat oven to 200°C, 180°C fan, gas mark 6 and line a standard muffin tin with cupcake liners.

2. In a large bowl, cream the butter with the sugar and vanilla extract until smooth. Add in the eggs and continue to whisk for a few minutes, then pour in the buttermilk and mix well.

3. In a separate bowl, combine the flour, cocoa powder and bicarbonate of soda.

4. Gradually add alternate amounts of the dry mixture into the wet, stirring well.

5. Fill each muffin cup with the batter just over 1/3 of the way full, then add a dollop of the peanut butter and swirl it into the batter. Top with a little more of the cocoa batter.

6. Bake in the oven for 15-20 minutes or until an inserted skewer comes out clean. Let the muffins cool in the tin for 5 minutes, then remove to cool completely. These might just be the best muffins you ever make...