delicious - - ON TREND -

Be­gin this recipe around 3 hours ahead.

2 cups (440g) caster su­gar 12 egg yolks 2 vanilla beans, split, seeds scraped 1.2L pure (thin) cream, plus ex­tra

¼ cup (60ml) 2 tbs in­stant cof­fee gran­ules 50g un­salted but­ter, chopped 4 sponge fin­ger bis­cuits (Savoiardi),

crum­bled 2 tbs Frangelico (hazel­nut liqueur) 1 tbs finely chopped hazel­nuts 400g good-qual­ity mas­car­pone 1 tsp vanilla ex­tract Good-qual­ity co­coa pow­der, to dust

Pre­heat the oven to 140°C.

Whisk su­gar and egg yolks in a bowl un­til pale. Place vanilla pods and seeds in a large saucepan with the cream and cof­fee, and bring to just be­low the boil, stir­ring to dis­solve cof­fee. Slowly pour over the egg mix­ture, whisk­ing con­stantly, un­til com­bined. Re­turn egg mix­ture to cleaned pan and place over medium-low heat. Cook, stir­ring con­stantly, for 6-8 min­utes or un­til thick­ened and egg mix­ture coats the back of the spoon. Di­vide among eight

3/4- cup (180ml) oven­proof dishes and place in a large roast­ing pan. Add enough boil­ing wa­ter to come halfway up the sides of the pan. Cover pan with foil and care­fully place in oven. Bake for 30 min­utes un­til just set with a gen­tle wob­ble in the cen­tre. Cool to room tem­per­a­ture, then chill for 2 hours or un­til set.

When ready to serve, melt but­ter in a fry­pan for 2-3 min­utes or un­til nutty brown. Add savoiardi and cook, stir­ring, for 3- 4 min­utes or un­til toasted. Add Frangelico and hazel­nuts, and stir to com­bine. Cool. Gen­tly stir mas­car­pone, vanilla and ex­tra cream to­gether in a bowl. Dol­lop mas­car­pone mix­ture on top of cus­tards. Scat­ter with the savoiardi crumb and co­coa to serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.