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Ingredients 4 eggs 115g caster sugar100g plain flour 15g cornflour 25g butter, melted For the filling: 115g plain chocolate 150ml strong black coffee 100ml coffee liqueur 300ml double cream 1/2 tsp vanilla essence 50g caster sugar 3 x 250g cartons mascarpone cheese chocolate shavings or grated chocolate to decorate cocoa powder for dusting
Serves: 6Preparation time: 25 minutes plus chilling Cooking time: 25 minutes Tools: Whisk, Rotary slicer/grater Equipment: Cake tin Difficulty: Medium
Method1. Preheat the oven to 180°C. Grease and base line a 22cm spring-form cake tin.2. Fit the whisk and place the eggs and sugar in the bowl. Whisk until pale, thick and creamy. The mixture should be thick enough to hold a trail when the whisk is pulled from the surface.3. Sieve the flour and corn flour together and lightly fold in half using a metal spoon. Fold in half the melted butter, then repeat with the remaining flour and butter.4. Pour into the tin and bake for 20-25 minutes or until golden. Turn out and leave to cool overnight, if time allows.5. Fit the rotary slicer/grater and grate the plain chocolate. Mix the coffee and liqueur together and cut the cake into three layers.6. Line the base and sides of the cake tin. Place one sponge layer on the base and sprinkle over a third of the coffee liqueur mix. 7. Using the whisk, whip the cream, vanilla and sugar together until it forms soft peaks. Fold into the cheese. Reserve 60ml of this cheese mixture.8. Spread a third of the mix over the sponge and sprinkle over half the chocolate. Top with another layer of sponge and drizzle over half of the remaining coffee liqueur mix.9. Top with half the remaining cheese mixture and all the chocolate. Finally, top with the last sponge and press down lightly. Finish with a final layer of cheese mixture.10. Chill for 2 hours.11. Release from the tin and place on a serving plate. Spread the reserved cheese mixture around the edges, sprinkle with chocolate, dust with cocoa and serve.
Summer peach meringue, tamarillo cream & fresh berries recipe by Eugene Hamilton for Kenwood New Zealand
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