Heaven on a plate
INGREDIENTS FINGER BISCUIT LAYERS
3 large egg whites 75g castor sugar 4 large egg yolks 40ml cake flour 40ml cornflour icing sugar, to dust
ESPRESSO SYRUP 30ml (2 tbsp) castor sugar 125ml (½ cup) hot strong coffee
MASCARPONE MOUSSE 3 large eggs 3 (6g) gelatine leaves 150g sugar 50ml water 5ml (1 tsp) salt 300ml fresh cream 450g mascarpone, at room temperature
CHOCOLATE MIRROR GLAZE 125ml (½ cup) water 265g sugar 125ml (½ cup) fresh cream 60ml (4 tbsp) cocoa powder, sifted 5 (10g) gelatine sheets
TO SERVE
store-bought chocolate hazelnut truffle store-bought chocolate macarons store-bought edible gold dust
METHOD 1. For the finger biscuit layers, preheat the oven to 200oC (or 180oC for fan-assisted ovens). Grease and line 3 cake tins (22cm) – or bake them one at a time if only 1 tin is available. Whip the 3 egg whites until stiff peaks form and gradually add the 75g castor sugar to form a meringue. Whip in the 4 egg yolks, then fold in the cake flour and cornflour, taking care not to knock out the air. Add to a piping bag fi ed with a 2cm plain nozzle and pipe concentric circles into the tins. Dust with a layer of icing sugar and bake, 8-10 minutes, until puffed and golden. Allow to cool
before unmoulding from the tins. 2. Make the espresso syrup by dissolving the 30ml (2 tbsp) castor sugar in the hot coffee. Allow to cool. 3. For the mascarpone mousse, beat the 3 large (whole) eggs with an electric stand mixer until pale and thick, about 10 minutes. The mixture should leave a trail. So en the 3 gelatine sheets in water. Heat the 150g sugar, 50ml water and the salt in a small pot, without stirring at all, until it reaches 121oC on a sugar thermometer. Remove from heat and add the gelatine to the hot caramel, without stirring, then add it gradually into the fluffy eggs, while
beating. Whip until the mixture is cool to the touch and thick, about 10 minutes. In the meantime, gradually add the fresh cream to the mascarpone, whisking until thick and smooth. Fold this into the cooled egg mixture. 4. To assemble, place a cooled finger biscuit layer in the bo om of a 22cm lined springform cake tin. Brush with the espresso syrup until soaked. Pour over half of the mascarpone mousse. Repeat with the finger biscuit layer, syrup and more mousse, finishing it off with the final biscuit layer and a thin layer of mousse. Freeze the cake until firm, about 4 hours.