Advertisements
RSS Feed

Tag Archives: mascarpone

Nigella’s Italian Christmas Pudding Cake

AB8E39F5-4BDC-4D41-9720-4301A155699C

DB3B43E3-0340-400E-9B11-333388869C2D

DDB587E0-7BCD-4CD5-9F17-18CD9E772B19

This is a fabulous cake I made as part of the recent Christmas and New Year festivities. It’s a relatively simple cake to make, as there’s no baking required rather an assembly of different luscious elements.

It’s a kind of “tiramisu meets trifle”! Layers of liqueur soaked panettone are interspersed with a mascarpone/ cream/egg/sugar/liqueur mixture with glacé fruit, chocolate and pistachios added.

I made a couple of alterations to the original recipe. I soaked the panettone in Cointreau as the specified Tuaca liqueur is hard to obtain.  As I was unable to source marrons glacés (candied chestnuts), I used glacé ginger instead.

The other recipe alteration was entirely accidental – the recipe asks for Marsala to flavour the mascarpone mixture. I inadvertently grabbed a bottle of coffee liqueur and used this instead. A happy accident as it turned out as the cake now had a real tiramisu flavour!

The link to Nigella’s recipe is here for the original version.

A couple of points. I think finely chopped chocolate is preferable to chocolate chips as these are a little too crunchy in the cake. The other thing to take note of, is not to overbeat the mixture when you add the mascarpone as mascarpone can easily curdle as I found out to my cost!

Here is the recipe as I made it.

Ingredients

625 grams panettone (approximately)
6 tablespoons Cointreau or other orange liqueur
2 large free-range eggs at room temperature
75 gms caster sugar
500 gms mascarpone cheese
250 mls cream
125 mls coffee liqueur
75 gms glacé ginger
125 gms chocolate chips or finely chopped chocolate
100 gms pistachios chopped
Pomegranate seeds from half a pomegranate

Method

Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 22cm springform cake tin. Tear off pieces to fit so that there are no gaps.

Drizzle 2 tablespoons of  the orange liqueur over the panettone.

Whisk the eggs and sugar until very frothy and increased in volume and lightness.

Slowly whisk in the mascarpone and double cream, then gradually whisk in the coffee liqueur and whisk until the mixture is thick and spreadable. If you stop every so often you can gauge how thick the mixture is and whether you are in danger of overbeating.

Remove 250ml or a cup of the mixture to a bowl, cover and put in the fridge, for the top layer of the cake.

Chop the glacé ginger into small pieces and then add to the rest of the mascarpone cream mixture.  Then add 100gms of the chocolate chips and 75gms of the chopped pistachios, and fold both into the mixture.

Spoon half of the mixture on top of the panettone layer in the cake tin. Put another third of the panettone slices over the cream filling, again making sure there are no gaps. Sprinkle with another 2 tablespoons of liqueur.

Spoon the other half of the cream mixture onto to the panettone. Top with the final layer of panettone, leaving no gaps and sprinkle over the last 2 tablespoons of liqueur.

Cover the cake tightly with clingfilm, pressing down on the top a little, and put in the fridge for at least overnight.

To serve, take the cake out of the fridge, unmould it and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Definitely don’t try to lift the cake off the base, as the cake is too soft and moist to remove.

Scatter the top of the cake with the remaining chocolate chips and chopped pistachios and the pomegranate seeds. The cake will look a little rustic around the sides but this is part of its charm!

87AFCA16-417D-44C0-961E-F57D8F218EA4

Advertisements

Whole Lemon Cake with Mascarpone and Lemon Curd

IMG_0369

This is a lovely cake, fragrant with lemon and lemon curd. It’s really easy too! It’s based on a Mary Berry recipe, see here.

The cake is a one bowl cake – everything in the food processor. My kind of cake. Cooking a whole lemon and using this in the cake gives the cake that intense lemon flavour. It’s pretty versatile – I made it as a single layer first off, and then as I was taking it to lunch at friends I decided the cake needed jazzing up, so I quickly sliced it in half and filled the middle with more lemon mascarpone filling. Either version is great as you can see from the photos!

IMG_9881

Ingredients
1 medium lemon
140g softened butter
140g caster sugar
140g self-raising flour
1 level tsp baking powder
2 free-range eggs

Icing (the icing also uses some of the whole lemon from above)
50g soft butter
175g icing sugar
250g mascarpone

For the lemon curd (You could also use bought lemon curd – but home-made is easy!)

100g unsalted butter it into small chunks
220g caster sugar
125 ml lemon juice
2 free-range eggs lightly beaten
Method

Put the lemon in a small saucepan, cover with water and bring to the boil and simmer for 20 minutes, or until very soft and tender. Drain, cut the lemons in half and remove any pips.

Preheat the oven to 180 degrees C , 160 degrees fan forced. Grease and line with baking paper a medium sized cake tin – 20cm or 21 cm works well.

Place the lemon in a food processor and process until pulverised, but with some chunky bits left. Transfer the lemon mixture in a small bowl.

Put all the remaining cake ingredients into the food processor and blend until smooth. Stir in just over half of the lemon pulp. Keep the rest of the lemon mixture for the icing.

Transfer the mixture to the prepared tin and bake for 30 minutes, or until golden-brown and a skewer inserted into the cake comes out clean. Leave to cool for 5 minutes, then turn the cake out, remove the baking paper and leave to cool on a wire rack.

For the icing, put the butter and icing sugar in the food processor and blitz  until smooth and creamy. Add the mascarpone, blend again and then add the remaining lemon mixture and pulse until the icing is just mixed.

To make the lemon curd, put the butter, caster sugar and lemon juice in a bowl over simmering water (bain-marie) making sure the bowl doesn’t touch the water. Whisk for 5 minutes until all the sugar has dissolved. Remove from the heat and whisk in the beaten eggs.  Put back onto the heat, and whisk or stir with a wooden spoon until the lemon curd has noticeably thickened – hard to say how long, at least 10 minutes. Remove from heat when thickened. To store lemon curd before using, place cling film on the surface of the curd to stop a skin forming.  Store in the fridge.

IMG_9859

IMG_9852

To assemble the cake: Carefully cut the cake in half.  Spread half the lemon mascarpone icing  on the bottom cake layer, then place the top cake layer on top. Ice the top of the cake with the remaining icing. Drizzle a couple of tablespoons of lemon curd (or more if you really like lemon curd) over the mascarpone icing, gently swirling the lemon curd into the icing.

IMG_0395

 

Mascarpone Ice Cream Terrine

IMG_6278

What to do with lots of mascarpone? On the weekend I made a frozen creation for friends who had excess mascarpone, using a variety of delicious things folded through the cream cheese. The predominant colour vibe was pink and green, using raspberries and strawberries, meringue and pistachio praline.

Very easy to make, and you can include whatever you fancy as the fold-through ingredients.

IMG_6226

Ingredrients

1 quantity of pistachio praline

2  x 250g tubs mascarpone

200g condensed milk

1 tbls orange liqueur

Handful of fresh raspberries and/or strawberries

Meringue pieces (we bought green and pink meringues – any colours will do)

Method

To make pistachio praline, scatter a handful of pistachio nuts on piece of baking paper on a baking sheet.

Heat 1/2 cup of caster sugar in a heavy bottomed saucepan over a medium heat. Be careful not to stir the sugar – tilt the saucepan to help melt the sugar. Cook for several minutes until the sugar turns a deep caramel tea colour and take off the heat. Quickly pour over the pistachios.

Leave to cool and harden. When completely cold, place the praline in a ziplock bag and bash into pieces with a mallet or rolling pin. Make sure you have small fragments and praline powder as well as some large shards for decoration.

Combine the mascarpone and condensed milk in a bowl using a large spoon. Add the orange liqueur. If the mixture is too stiff, you can loosen it a little with some pouring cream.

Add the fold-through ingredients, being careful not to break up the berries.

Line a rectangular plastic container with cling film. Spoon the mixture into the container. Cover with the overhanging cling film. Freeze for several hours or better still overnight.

IMG_6222

Turn out onto serving platter, removing cling film. You will need to leave for a few minutes to soften as the terrine will be hard and difficult to cut.

Serve with the praline shards, berries and crushed meringues.

IMG_6265

 

Devil’s Double Choc Malt Cookies

 IMG_8378
This is a another great recipe from Jamie Oliver’s Comfort Food.  The cookies are really easy to make.
The recipe is quite unusual –  condensed milk instead of sugar for the ingredients, and there are no eggs. The method is different from a normal cookie recipe too. Jamie suggests serving a couple of cookies sandwiched together with vanilla ice cream  – I thought that mascarpone might be nice –  it doesn’t melt and it’s not too sweet.

 

IMG_6023
Ingredients
50 g unsalted butter
200 g quality dark chocolate
1 x 396 g tin of condensed milk
25 g ground almonds
2 heaped teaspoons Horlicks*
200 g self-raising flour
100 g Malteasers
50 g quality white chocolate
* I omitted the Horlicks – I didn’t have any – and the cookies still tasted quite malty with just the Malteasers.
Method
Melt the butter and chocolate in a pan on a low heat until smooth and combined, stirring occasionally. Remove from the heat and stir in the condensed milk, followed by the almonds andHorlicks. Sift in the flour and a pinch of sea salt, mix together, then chill in the fridge for 20 to 30 minutes (no longer). Once cool, but still pliable,smash up theMaltesers and roughly chop the white chocolate, then mix it all together.Preheat the oven to 170° degrees C. Divide the mixture into 24 equal-sized balls and place on a couple of large baking trays lined withgreaseproof or baking paper. Flatten each a little (you can freeze them at this stage to bake another day if you like),  then bake for around 12 minutes, or until chewy in the middle and firm at the edges. Leave to sit in the tray for 5 minutes, then transfer to a wire rack to cool.
Serve on the cookies their own, or sandwich together with ice cream, whipped cream or mascarpone. Scatter over chocolate shavings or drizzle with melted chocolate.
 IMG_6017

 

%d bloggers like this: