Transform a Victoria sponge into tiramisu or individual trifles.
If dessert is the highlight of any meal for you, you’re in for a treat. Our classic Victoria sponge can be transformed into a deliciously decadent tiramisu or if you prefer, scrumptious spicy winter trifles. Savour every mouthful.
“WINTER IS THE TIME FOR COMFORT, GOOD FOOD AND WARMTH; IT IS THE TIME FOR HOME.”
EDITH SITWELL
Victoria Sponge
4 eggs at room temperature
½ cup (110g) caster sugar
⅔ cup (100g) plain flour
½ tsp baking powder
60g melted unsalted butter, cooled
Preheat oven to 200°C (180°C fan forced). Place eggs and sugar in the bowl of an electric mixer with a whisk attachment. Whisk on high speed for 12 minutes, or until the eggs have tripled in volume and are pale and thick.
Meanwhile, sift the flour and baking powder together three times into a large bowl. Set aside. Sift a third of the flour mixture over the egg mixture; using a large metal spoon carefully fold until just combined. Repeat with remaining flour.
Drizzle the butter around the edge of the bowl with cake mixture and gently fold to combine. Pour into lightly greased tins lined with baking paper. Bake until the cake springs back when lightly tapped and is golden (see cooking times, right).
To cool the cake, carefully invert while warm onto wire racks covered with clean tea towels and a sheet of baking paper dusted with icing sugar (the icing sugar will prevent cake sticking to the paper).
Tiramisu
Serves 8
3 eggs, separated
⅓ cup (75g) caster sugar
2 tbsp amaretto
750g mascarpone cream
2 x 20cm round Victoria sponge cakes 1 cup (250ml) strong espresso coffee 250ml thickened cream
2 tbsp icing sugar, sifted
Dutch cocoa to dust
Place the egg yolks, 2 tbsp caster sugar and amaretto in a heatproof bowl set over a saucepan of simmering water (making sure the bowl is not touching the water). Whisk using electric beaters for 5-8 minutes, or until thick and pale. Take off the heat.
In three batches, add the mascarpone cream, making sure it is well incorporated after each batch. Whisk the egg whites and remaining sugar until it forms stiff peaks. In two batches, fold the egg white mixture into the mascarpone cream.
Place one sponge in the base of a 2.5-litre capacity (20cm diameter) round dish. Slowly pour over half the coffee. Spoon over half the mascarpone mixture. Top with sponge, gradually pour over remaining coffee and top with remaining mascarpone, smooth the top with a pallet knife. Refrigerate for 2-4 hours.
Whip the cream and icing sugar together until stiff peaks form. Spoon over the tiramisu and dust with cocoa powder to serve.
Tip: This dessert can be made the day before. Just before serving, whip the cream and spoon over. If you don’t want to use alcohol, add water to the egg mixture.
Individual Trifles with Ginger Pears
Serves 6–8
This recipe needs to be started a day in advance of eating.
3 gold leaf ( or 1.5 titanium leaf)
gelatine
500ml single cream
1 tsp vanilla extract
1 cinnamon quill
4 cardamom pods, bruised
1 20 x 30cm sponge cake, cooled in
the tin on a wire rack
GINGER PEARS
1 cup golden syrup
5cm pieced sliced, peeled ginger
1 tsp vanilla bean extract
4 small William pears, peeled and
halved
1 cup store-bought thickened custard ½ tsp ground cinnamon
½ tsp ground ginger
4 ginger nut biscuits, crushed
¼ cup crystallised ginger, chopped
Place the gelatine in iced water and set aside to soak for 5 minutes. Place the cream, vanilla, cinnamon and cardamom in a medium saucepan over medium heat. Bring to a simmer and take off the heat.
Squeeze out the gelatine leaves and add to the cream, stirring until dissolved. Set aside to infuse and cool for 20 minutes.
Using a skewer, poke the cake all over. Strain cream mixture, discarding the cinnamon and cardamom. Pour the cream mixture over the sponge and refrigerate overnight.
Place the golden syrup, ginger,
½ cup water and vanilla extract in a medium saucepan and bring to a simmer. Add the pears and cook, covered, for 20 minutes, or until tender and syrupy.
Place the custard, ground cinnamon and ginger in a medium saucepan over medium heat for 2 minutes, or until warmed.
To serve, cut the trifle into 6. Place on a plate. Top with warm custard, pears and sprinkle with crushed ginger nuts and crystallised ginger.
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