|Serves: 8-10 people||Preparation time: 30 minutes||Cooking time: 30 minutes|
250 ml double cream
200g lemon curd
2 tbsp lemon juice
1 tsp lemon zest
450g mascarpone cheese
1 tsp vegetable oil
85g caster sugar
150 ml water
85g white chocolate
85g plain flour
85g caster sugar
4 medium eggs, separated
½ tsp baking power
Edible viola flowers (optional)
1 - Preheat oven to 180c (200c fan) and line a baking tray with parchment. Fit a medium (½ inch) round nozzle to a piping bag.
2 - Start by making your lady fingers. Attach the whisk bowl tool to your Titanium Chef Baker. Using the integrated weighing feature weigh in the flour and add the baking powder and whisk briefly on speed 1 to combine. Sieve flour onto a piece of parchment paper and set aside.
3 - Wipe the bowl and whisk tool clean with a dry cloth and add the egg whites. Whisk on speed 1 increasing to speed 6, then once they begin to foam weigh in 15g of the sugar. Continue to whisk before adding a further 15g of sugar. Continue to whisk until soft peaks form. Remove the mixture to another bowl and set aside.
4 - Add the egg yolks to the bowl and weigh in the remaining 55g of sugar, whisk on max speed, until thick and pale.
5 - Attach the K-beater bowl to the mixer. Set min speed and add half the whisked egg whites to the bowl, then add the flour, followed by the remaining egg white. Continue to carefully mix on the ‘fold’ speed until the mixture is fully incorporated.
6 - Transfer the mixture to the prepared piping bag and pipe 9-inch logs onto the baking tray. Bake for 8-10 minutes until golden. Remove to a cooling rack.
7 - In a large saucepan over medium-high heat, combine blueberries and water. Cook for 5 minutes, then use a fork to crush and mash blueberries into a pulp
8 - Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes until thickened.
9 - Sieve the blueberry mixture into a medium bowl, pressing berries firmly with the back of a wooden spoon to squeeze out the juice, while keeping the seeds and pulp from getting into the sauce.
10 - Transfer strained sauce back into saucepan (having first rinsed it out to get rid of any pulp), and stir in sugar, lemon juice and zest.
11 - Stirring frequently, return the mixture to a boil until the sugar dissolves, then reduce the heat and simmer for another 5-10 minutes, or until thickened.
12 - Transfer sauce to a medium bowl and refrigerate until chilled and ready to use
13 - Place the white chocolate and vegetable oil in a microwaveable bowl and microwave at 30 second increments, stirring in between, until melted and smooth. Leave to cool.
14 - Clean the bowl and whisk bowl tool and attach to the Titanium Chef Baker. Using the integrated weighing feature, weigh in the double cream and whisk on max speed until soft peaks form. Be careful not to over whisk. Remove the cream to a separate bowl and set aside.
15 - Weigh in the mascarpone cheese (there is no need to clean the bowl) and attach the K-beater bowl tool. Mix on a speed 4 until smooth and creamy, then add the cooled melted white chocolate.
16 - On speed 1, gradually add the whipped cream into the mascarpone-chocolate mixture, until the whipped cream is incorporated. Be careful not to over mix.
17 - To assemble, quickly dunk each lady finger completely in the blueberry sauce, then line the lady fingers in the bottom of a 9x13-inch dish to form an even layer. Gently spread half the lemon curd over the lady fingers. Top with half the mascarpone mixture.
18 - Repeat with another layer of dipped lady fingers and remaining lemon curd and mascarpone, then top with grated lemon zest and the edible flowers.
19 - Refrigerate for at least 30 minutes, or overnight.
20 - Serve chilled and decorated with the edible violas on the top.