CRÈME PÂTISSIÈRE

1. Split the vanilla pod open lengthways and scrape out the seeds. Put the seeds, pod and milk into a heavy-based saucepan and bring slowly to the boil, to infuse the vanilla.

2. Meanwhile, place the egg yolks and sugar in a bowl and mix together for a few seconds, then sift in the four and mix together.

3. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about three minutes, until nice and thick.

4. Pass through a fine sieve (strainer), then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming (don’t forget to keep your vanilla pod – wash and dry it to use again).

5. Leave the custard to cool, then refrigerate until cold.

COFFEE CREAM FILLING

6. In a heatproof bowl, mix the sugar and instant coffee together. Boil 250g of water and pour it over the mixture, stirring to dissolve the coffee and sugar completely.

7. Transfer the mixture to a saucepan and simmer over medium-low heat for about 15 minutes. The liquid will reduce and thicken into a sweet coffee syrup. Set aside to cool.

8. In a separate bowl, mix the cooled crème pâtissière with the mascarpone using a spatula or whisk until smooth. Once the coffee syrup has cooled, pour it in and stir well to combine.

ASSEMBLY

9. Fill a piping bag (or similar) with the coffee cream filling.

10. Use a small knife to pierce a hole in the side of the doughnut. Wiggle the thicker end of the knife gently to create a small cavity.

11. Pipe the coffee cream generously into the centre of each doughnut.

12. Finish by dusting the tops with a light layer of cocoa powder.