I'll just have to sneak the baking away in the cupboard to help him avoid the temptation. No one's stopping me getting chunky! Okay, not chunky, but I do have a rather large protuberance at the moment in my belly region. I have a gorgeous bun in the oven, and it insists on being iced.
Mind you, last pregnancy with my son Ben was similar, craving wise. Now he's a real sugar belly. Ah what have I done! Maybe I should stop baking? Oh my life is flashing before me!
BAILEYS TIRAMISU (adapted from http://www.taste.com.au/)
2 cups strong black coffee
1/2 cup Baileys Irish Cream
3 eggs, separated
1/3 cup caster sugar
300ml thickened cream, lightly whipped
1 large packet of sponge fingers (savoiardi)
cocoa, for dusting
Extra cream for decorating
Pour coffee and Baileys into a shallow dish and set aside.
Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold egg whites into the mascarpone mixture.
Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream mixture. If you desire, whip a little extra cream and pipe onto the top. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.