Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

• Gelatine Leaves to Powder Conversion

  I have been given many fantastic receipes by my mother that use gelatine leaves. It is however very difficult to find these in South Africa. How many grams of gelatine powder would equate one gelatine leaf?

  Posted by giwilreker. Answered on 30th Apr 2011 at 12.00

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• Proving Bread Overnight

  I was just wondering whether you can leave bread made with fast acting dried yeast to prove over night?

  Posted by mikehonour. Answered on 29th Apr 2011 at 12.00

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• Substitute for Mascarpone in Tiramisu

  Its very difficult to find mascarpone here in Bangladesh, can I use cream cheese instead of mascarpone for my tiramisu? Can you also suggest a good recipe for tiramisu without using any alcohol? Is it possible to use something like digestive biscuits or sponge cake instead of Italian biscuits? If tiramisu is made with raw eggs is it going to smell eggy? Thank you.

  Posted by nishaa. Answered on 28th Apr 2011 at 12.00

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