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Cheat’s Mirror Glaze Mousse Cakes

Cheat’s Mirror Glaze Mousse Cakes

A light and fluffy mousse, secret butterscotch filling and a caramel mirror glaze make these little cakes a showstopping dessert for a special occasion. And the best part? They use two cheat’s shortcuts to make them even easier! 

Cheat’s Mirror Glaze Mousse Cakes 

Makes 10

 

Velvet Mousse:

2 tsp gelatine powder 

80ml First Choice milk

400ml First Choice Vanilla or Butterscotch Velvet, ice cold and well-chilled

 

Mirror glaze:

300g soft brown sugar

300ml water

40ml cornflour in 80ml water

300g First Choice Long Life Cream

60ml gelatine dissolved in 120ml water

 

10 digestive biscuits

100g finely chopped pistachios, to decorate

 

Method:

To make the mousse: Sprinkle the gelatine powder over the cream and allow it to absorb. 

      ☐ 2 tsp gelatine powder 

      ☐ 80ml First Choice milk

Heat the milk gently in the microwave until the gelatine is melted. Allow to cool.  Whip the First Choice Velvet with a stand mixer on high speed until stiff peaks form. 

      ☐ 400ml First Choice Vanilla or Butterscotch Velvet, ice-cold and well-chilled

Fold in the cooled milk-gelatine mixture. Spoon the mousse into 10 silicone dome moulds (alternatively you can use a silicone muffin tray). Reserve the leftover mousse (we’ll use this to seal the filling inside later). Freeze. 

To make the glaze:

Place the sugar in a saucepan and slowly let it melt and caramelise. Once dark brown, add the water and whisk. Mix the cornflour and water and add to the butterscotch while whisking. 

      ☐ 300g brown sugar

      ☐ 300ml water

      ☐ 40ml cornflour in 80ml water

Remove from heat. Measure out 120ml of sauce and set it aside. To the rest of the sauce, add the cream and soaked gelatine. Strain and set aside to cool to 27 degrees celsius. 

To assemble:  Remove the semi-frozen mousse from the freezer after 1 hour and use a teaspoon measure to scoop out a cavity in the middle of each mousse. Then fill the cavity with the reserved liquid butterscotch sauce. Top with the remaining mousse and a digestive biscuit and freeze until solid – about 2 hours. 

      ☐ 10 digestive biscuits

Unmould the frozen domes and place them on a cooling rack with a baking sheet underneath. Once the mirror glaze has cooled to 27 degrees celsius, pour it over the frozen domes to cover each one completely. Carefully remove the domes from the rack and using your hands gently press the finely chopped pistachios around the edges.

      ☐ 100g finely chopped pistachios, to decorate

 Allow to defrost at room temperature before serving.

Burnt Honey Creme Caramel

Burnt Honey Creme Caramel

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If you thought you loved creme caramel as-is, you haven’t met this burnt honey version. Why should you be burning your honey? It adds a slight bitter edge which adds delicious contrast to the usually-sweet creme caramel. You’ll never make the classic version EVER again!

Creme caramel is one of my favourite classic desserts – there’s just nothing NOT to love about it. Well, except those sickly sweet versions. You’ve heard me harp on about taking your caramel far enough – to the point of it aaaallllmoooost burning? Well, now I’m here to tell you that you should be burning your honey, too. No, I haven’t lost my mind. Try it, it will change your life! 

HOW TO MAKE BURNT HONEY

Place the honey in a small saucepan over high heat. Bring to the boil and cook for 5–6 minutes or until very dark brown and starting to smoke, 160°C. Remove from heat and carefully add 1 tbsp water, swirling to combine. You can now set it aside and use it for whatever your heart desires! 

WHAT TO DO WITH BURNT HONEY

What CAN’T you do with burnt honey, should be the question! The slight bitterness of burnt honey makes it perfect drizzled over ice cream. I’ve tried it in some of my favourite honey-laden recipes (Honey Cornflake Cookies, Honey Pie and Honey blondies) and it just makes everything it touches better. Trust me. 

Burnt Honey Creme Caramel

Prep time: 30 minutes

Cook time: 25 minutes

Serves: 4

 

180g burnt honey (recipe above)

5 large eggs

80g burnt honey (recipe above)

140g caster sugar

15ml vanilla extract

1 tsp fine salt

375ml full cream milk

375ml cream

Preheat the oven to 180 degrees Celsius (160 degrees for fan-forced) and make sure the oven rack is positioned on the lower third of the oven.  Lightly grease a 20cm round cake tin or fluted tart tin. Find a deep roasting tray that your tin will fit into and place it in the oven.  Pour the180g burnt honey into the base of the cake tin and set aside.  Combine the eggs, burnt honey, sugar, vanilla extract and fine salt. Gently heat up the milk and cream in a small pot over medium heat until it just starts to boil. Immediately remove from the heat. While whisking, gradually pour the milk/cream mix into the egg mixture. Strain the mixture into a pouring jug and pour it into the prepared mould.  Place the creme caramel in the roasting tray in the oven and pour enough boiling water into the tray to reach halfway up the sides of the tin.  Bake for 25 minutes or until just set with a slight wobble in the middle. It should look like jelly! Allow to cool before refrigerating for at least 4 hours, or preferably overnight. When you’re ready to serve, run a thin knife along the edges of the moulds and invert onto a plate. The caramels will keep in the fridge for up to 3 days.

DOWNLOAD OR PRINT THE RECIPE CARD HERE:

Burnt Honey Creme Caramel
Serves 4
Print
Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 400g honey
  2. 5 large eggs
  3. 140g caster sugar
  4. 15ml vanilla extract
  5. 1 tsp fine salt
  6. 375ml full cream milk
  7. 375ml cream
Instructions
  1. Place 400g honey in a small saucepan over high heat. Bring to the boil and cook for 5–6 minutes or until very dark brown and starting to smoke, 160°C. Remove from heat and carefully add 2 tbsp water, swirling to combine.
  2. Preheat the oven to 180 degrees Celsius (160 degrees for fan-forced) and make sure the oven rack is positioned on the lower third of the oven.  Lightly grease a 20cm round cake tin or fluted tart tin. Find a deep roasting tray that your tin will fit into and place it in the oven.  Pour 180g of the burnt honey into the base of the cake tin and set aside.  Combine the eggs, 80g burnt honey, sugar, vanilla extract and fine salt. Gently heat up the milk and cream in a small pot over medium heat until it just starts to boil. Immediately remove from the heat. While whisking, gradually pour the milk/cream mix into the egg mixture. Strain the mixture into a pouring jug and pour it into the prepared mould.  Place the creme caramel in the roasting tray in the oven and pour enough boiling water into the tray to reach halfway up the sides of the tin.  Bake for 25 minutes or until just set with a slight wobble in the middle. It should look like jelly! Allow to cool before refrigerating for at least 4 hours, or preferably overnight. When you’re ready to serve, run a thin knife along the edges of the moulds and invert onto a plate. The caramels will keep in the fridge for up to 3 days.
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The Kate Tin https://thekatetin.com/
White Chocolate Panna Cotta with Roasted Strawberries

White Chocolate Panna Cotta with Roasted Strawberries

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Setting panna cotta in jars helps take away the stress of unmoulding – especially when you’re entertaining! Serve the panna cottas with the roasted strawberries on the side and allow guests to top their own. A sprinkling of shortbread or some crumbled meringues would also be a delicious addition. 

White Chocolate Panna Cotta with Roasted Strawberries

Prep time: 15 minutes

Cook Time: 40 minutes

Serves: 4

 

Roasted Strawberries:

400g ripe strawberries, rinsed and hulled plus extra for garnish

 

Panna Cotta:

200ml full cream milk

40g The Kate Tin White baking chocolate drops

40g Natura Sugars Golden Caster Sugar

1 tsp vanilla extract

300ml cream

3 (6g) gelatine leaves, soaked 

 

Mint leaves, for garnishing

 

Method:

Preheat the oven to 200°C and line a baking tray with baking paper. Halve some of the strawberries and leave the rest whole. Place the strawberries on a lined baking tray and roast for 20 minutes or until they are sticky and jammy. Set aside to cool completely. To make the panna cotta, gently heat the milk to just below boiling point, then stir in the white chocolate, sugar and vanilla until dissolved. Remove from heat and stir in cream and softened gelatin leaves.   In resealable jars, spoon in 2 tbsp of the roasted strawberries (reserving some for the top) and pour the panna cotta over. Place in the fridge to set for at least 4 hours or preferably overnight. Top the panna cotta with some fresh and roasted strawberries and mint leaves.

DOWNLOAD/PRINT THE RECIPE CARD HERE:

White Chocolate Panna Cotta with Roasted Strawberries
Serves 4
Print
Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Roasted Strawberries
  1. 400g ripe strawberries, rinsed and hulled plus extra for garnish
Panna Cotta
  1. 200ml full cream milk
  2. 40g white chocolate, chopped
  3. 40g caster sugar
  4. 1 tsp vanilla extract
  5. 300ml cream
  6. 3 x 2g (6g) gelatine leaves, soaked
  7. Mint leaves, for garnishing
Instructions
  1. Preheat the oven to 200°C and line a baking tray with baking paper. Halve some of the strawberries and leave the rest whole. Place the strawberries on a lined baking tray and roast for 20 minutes or until they are sticky and jammy. Set aside to cool completely. To make the panna cotta, gently heat the milk to just below boiling point, then stir in the white chocolate, sugar and vanilla until dissolved. Remove from heat and stir in cream and softened gelatin leaves.   In resealable jars, spoon in 2 tbsp of the roasted strawberries (reserving some) and pour the panna cotta over. Place in the fridge to set for at least 4 hours or preferably overnight. Top the panna cotta with some fresh and roasted strawberries and mint leaves.
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0
fat
0g
protein
0g
carbs
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The Kate Tin https://thekatetin.com/
Limoncello Raspberry Mousse Cake ⁠

Limoncello Raspberry Mousse Cake ⁠

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With its crown of savoiardi biscuits containing a velvety white chocolate mousse spiked with limoncello and a pretty glistening raspberry jelly on top, this is the festive showstopper your Christmas table needs! 

LIMONCELLO RASPBERRY MOUSSE CAKE

Serves 10-12

Difficulty level: INTERMEDIATE

Time until I can eat it: 3 hours

 

2  x 200g packets lady fingers or savoiardi biscuits, crushed

150g salted butter, melted

 

WHITE CHOCOLATE MOUSSE

240g The Kate Tin White Baking Chocolate Drops

30g salted butter

310ml milk

3 large egg yolks

35g white sugar

15g cornstarch

2 gelatine leaves or 1 tsp gelatine powder  softened in 45ml water

250ml whipping cream

60ml limoncello or lemon juice

Zest of 2 lemons

 

RASPBERRY JELLY 

4 (2g) gelatine leaves or 2 tsp gelatine powder soaked in 45 ml water

60ml (¼ cup) water

300g frozen raspberries

55g (¼ cup) castor sugar

pinch of tartaric acid

250g fresh raspberries, to garnish

 

For the crust, combine the crushed biscuits and 150g melted butter and press ⅔ of the mix into the base of a 20cm springform cake tin. Trim about 1cm off 1 end of the remaining ladyfingers to give them a base. Place them cut side down in the tin, around the cake base. Press the remaining crushed biscuit mix up the sides of the ladyfingers to fill in the gaps (this is to make sure the mousse and jelly don’t seep out). Refrigerate until set.

For the limoncello mousse, place the white chocolate and 30g butter into a large bowl. Place a fine-mesh sieve over the top and set aside. In a saucepan over medium, heat the milk to just below a simmer. In a separate bowl, whisk the egg yolks, sugar and cornstarch together. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the liquid to the saucepan and continue to whisk over medium heat until a thick glossy custard forms.

Remove from the heat and stir in the softened gelatine. Strain the custard mixture over the white chocolate and butter. Whisk together until melted completely. Cool to room temperature. In a stand mixer, whip the cream until soft peak stage. Fold into the cooled chocolate mixture with the limoncello and lemon zest. Pour the mousse over the biscuit base and even the top using a small pallet knife. Return to the fridge to set while you make the jelly.

For the jelly, soak the 4 (2g) gelatine leaves in a bowl of ice water.  In a medium pot over high heat, combine the berries, water, 55g castor sugar and tartaric acid. Leave to cook, stirring occasionally until the sugar has dissolved, about 3 minutes. Reduce to a simmer and cook, stirring, until the raspberries have softened. Remove from heat. Squeeze the excess water out of the gelatine leaves and stir into the hot berry mixture. Stir until the gelatine has melted and is completely combined. Set aside to cool completely. Pour the cooled jelly over the set mousse and refrigerate for 2 hours or overnight.

To serve, unmould the mousse cake carefully and garnish with the fresh raspberries.

DOWNLOAD THE PRINTABLE PDF RECIPE CARD HERE:

LIMONCELLO RASPBERRY MOUSSE CAKE
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0 calories
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. CRUST
  2. 2 x 200g packets lady fingers, 1 packet crushed
  3. 150g salted butter, melted
  4. LIMONCELLO MOUSSE
  5. 240g good-quality white chocolate
  6. 30g salted butter
  7. 310ml milk
  8. 3 large egg yolks
  9. 35g white sugar
  10. 15g cornstarch
  11. 1 tsp gelatine powder or 2 (2g) gelatine leaves, softened in 45ml water for 5 minutes
  12. 250ml (1 cup) whipping cream
  13. 60ml (¼ cup) limoncello
  14. zest of 2 lemons (is that the right amount?) Yes
  15. RASPBERRY JELLY
  16. 4 (2g) gelatine leaves or 2 tsp gelatine powder soaked in 45 ml water
  17. 60ml (¼ cup) water
  18. 300g frozen raspberries
  19. 55g (¼ cup) castor sugar
  20. pinch of tartaric acid
  21. 250g fresh raspberries, to garnish
Instructions
  1. Grease a 20cm springform cake tin.
  2. Trim 1 cm off the ends of the ladyfingers to give them a flat base. Arrange them cut-side down in the tin around the edges. Crush the remaining biscuits (and offcuts) and mix with the melted butter. Press into the base of the cake tin and slightly up the sides to make sure there are no gaps between the biscuits. Refrigerate.
  3. To make the jelly, soak the gelatine leaves in a bowl of water. Place the berries, water and caster sugar in a medium pot over high heat. Leave to cook, stirring every now and then, for 3 minutes or until the sugar has dissolved. Reduce to a simmer and cook, stirring, until the raspberries have softened. Strain through a sieve. Squeeze the excess water out of the gelatine leaves and stir in the hot strained liquid. Stir until the gelatine has melted and is completely combined. Set aside to cool completely.
  4. To make the limoncello mousse, place the white chocolate and butter into a large bowl and place a sieve over the top. Heat the milk over medium heat to just below a simmer. In a separate bowl, whisk the egg yolks, sugar and cornstarch together. Pour the hot milk into the egg mixture gradually, whisking constantly. Return the liquid to the saucepan and continue to whisk over medium heat until a thick glossy custard forms. Remove from the heat and stir in the softened gelatine. Pour the custard mixture into the fine sieve and strain over the white chocolate and butter. Whisk together until melted completely. Cool to room temperature. Whip the cream until soft peak stage then fold into the cooled chocolate mixture. Add the limoncello/lemon juice and zest. Pour the mousse in the tin. Refrigerate.
  5. For the crust, combine the crushed biscuits and 150g melted butter and press ⅔ of the mix into the base of a 20cm springform cake tin. Trim about 1cm off 1 end of the remaining lady fingers to give them a base. Place them cut side down in the tin, around the cake base. Press the remaining crushed biscuit mix up the sides of the lady fingers to fill in the gaps (this is to make sure the mousse and jelly don’t seep out). Refrigerate until set.
  6. For the limoncello mousse, place the white chocolate and 30g butter into a large bowl. Place a fine mesh sieve over the top and set aside. In a saucepan over medium, heat the milk to just below a simmer. In a separate bowl, whisk the egg yolks, sugar and cornstarch together. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the liquid to the saucepan and continue to whisk over medium heat until a thick glossy custard forms.
  7. Remove from the heat and stir in the softened gelatine. Strain the custard mixture over the white chocolate and butter. Whisk together until melted completely. Cool to room temperature. In a stand mixer, whip the cream until soft peak stage. Fold into the cooled chocolate mixture with the limoncello and lemon zest. Pour the mousse over the biscuit base and even the top using a small pallet knife. Return to the fridge to set while you make the jelly.
  8. For the jelly, soak the 4 (2g) gelatine leaves in a bowl of ice water. In a medium pot over high heat, combine the berries, water, 55g castor sugar and tartaric acid. Leave to cook, stirring occasionally until the sugar has dissolved, about 3 minutes. Reduce to a simmer and cook, stirring, until the raspberries have softened. Remove from heat. Squeeze the excess water out of the gelatine leaves and stir into the hot berry mixture. Stir until the gelatine has melted and is completely combined. Set aside to cool completely. Pour the cooled jelly over the set mousse and refrigerate for 2 hours or overnight.
  9. To serve, unmould the mousse cake carefully and garnish with the fresh raspberries.
  10. Pour the cooled jelly over the set mousse and refrigerate for 2 hours or overnight. To serve, unmould the mousse cake carefully and top with the remaining raspberries.
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The Kate Tin https://thekatetin.com/
Caramel Tiramisu Mousse Cake with Mirror Glaze

Caramel Tiramisu Mousse Cake with Mirror Glaze

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This Caramel Tiramisu Mousse Cake is made with layers of homemade ladyfingers soaked in espresso, a soft pillowy caramel mousse and finished with a shiny chocolate mirror glaze. A Christmas showstopper! 

Whether you serve this Caramel Tiramisu Mousse Cake still a little frozen, semi-freddo style, or wait for it to turn into a soft, melt-in-the-mouth mousse, either way, it makes for a pretty impressive festive dessert. I’ve included a recipe for homemade ladyfinger biscuits purely because you can then make the layers round, but if you’d prefer taking a shortcut and using storebought, then go right ahead! I would then rather make it in a loaf tin than fight to make the finger biscuits fit. Use it, don’t use it. 

The secret to getting the ultra smooth mirror glaze is to freeze the mousse cake. This not only makes it easier to unmould but means the glaze will cling to the frozen mousse and give a smooth finish. However, make sure your glaze is cool – 26 degrees celcius to be exact – otherwise it will melt the mousse and just slide off. 

Recipe originally created for Food & Home Entertaining Magazine

Caramel Tiramisu Mousse Cake
Serves 8
Layers of homemade ladyfingers soaked in espresso, a soft pillowy caramel mousse and a shiny chocolate mirror glaze make this a Christmas showstopper!
Print
Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
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Nutrition Facts
Serving Size
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Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Finger biscuit layers
  2. 3 large egg whites
  3. 75g castor sugar
  4. 30g (40ml) cake flour
  5. 30g (40ml) cornflour
  6. 4 large egg yolks
  7. icing sugar, to dust
  8. Espresso syrup
  9. 125ml (½ cup) hot strong coffee
  10. 30ml (2 tbsp) castor sugar
  11. Caramel mascarpone mousse
  12. 3 large eggs
  13. 6g gelatine sheets
  14. 150g white sugar
  15. 50ml cold water
  16. 5g (5ml) salt
  17. 300ml fresh cream
  18. 450g mascarpone
  19. The Kate Tin Cocoa Powder, for dusting
  20. Chocolate mirror glaze
  21. 125ml (1/2 cup) water
  22. 265g (280ml) sugar
  23. 125ml (½ cup) fresh cream
  24. 60ml (4 tbsp) The Kate Tin Cocoa Powder, sifted
  25. 4 x 2g gelatine sheets
  26. To serve
  27. store-bought chocolate hazelnut truffle
  28. store-bought chocolate macarons
  29. store-bought gold dust
  30. vodka or vanilla extract
Instructions
  1. To make the finger biscuit layers, preheat the oven to 200˚C (180˚C fan-forced). Grease and line 3cm x 22cm cake tins (you can bake them one at a time if you only have one pan). Whip the egg whites until stiff peaks form and gradually add the 75g castor sugar to form a meringue. Whip in the egg yolks, and fold in the cake flour and cornflour, taking care not to knock out the air. Add to a piping bag and pipe 3 concentric circles. Dust with a layer of icing sugar and bake, 8 – 10 minutes, until puffed and golden. Allow to cool before unmoulding.
  2. Make the espresso syrup by dissolving the 30ml (2 tbsp) sugar in the hot espresso and allow to cool.
  3. For the mascarpone mousse, beat the 3 large eggs with an electric mixer until pale and thick. The mixture should leave a trail. Soften the 3 gelatine sheets in water. Prepare a caramel by heating the white sugar in a frying pan until it turns golden and caramelised. Deglaze the caramel with the 50ml cold water and salt and boil until it reaches 121˚C (use a sugar thermometer). Add the gelatine to the hot caramel, then add it gradually into the egg yolks, 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, until thick and smooth. Fold this into the cooled egg mixture.
  4. Assemble the cake by placing a finger biscuit layer into the bottom of a 22cm lined springform cake tin. Brush with the espresso syrup until soaked. Dust generously with cocoa powder. Pour over half of the mascarpone mousse. Dust with cocoa powder again. Repeat with the finger biscuit layer, syrup, cocoa 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.
  5. For the mirror glaze, in a saucepan, combine the 125ml (½ cup) water, 250ml (1 cup) sugar, fresh cream and cocoa powder. Simmer, about 5 minutes, until mixture slightly thickens. Soften the 4 gelatine sheets in water and add to the hot glaze. Set over an ice bath and whisk until the glaze thickens and reaches about 26˚C, about 1 minute.
  6. Unmould the frozen mousse cake, by using a hair dryer on a low hot setting to gently warm the pan and unmould easily. Set the cake on a small cake tin on top of a baking tray. Pour the glaze over, all at once, so it runs down the sides. Refrigerate until ready to serve.
  7. To serve, decorate the cake with hazelnut chocolates, macarons and gold dust.
Notes
  1. TIP To make gold paint to splatter the cake with, mix 15ml (1 tbsp) gold dust with 5ml (1 tsp) vodka or vanilla extract.
  2. STORAGE The entire cake can be made 2 – 3 days before, freeze it and allow to defrost in the fridge before serving.
Adapted from Created for Food & Home Entertaining Magazine
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Adapted from Created for Food & Home Entertaining Magazine
The Kate Tin https://thekatetin.com/

 

Tiramisu

Tiramisu

This is an authentic tiramisu recipe made with layers of espresso-soaked ladyfinger biscuits, cocoa powder and a light, fluffy mascarpone cream. 

Tiramisu

This tiramisu recipe is legendary in our house – mainly because my husband is an Italian and he’s so darn good at making it. A good tiramisu needs to be light, with the perfect balance of not-too-sweet, bitter and creamy. It’s best made the day before so the flavours can really mellow which makes it the perfect dessert for entertaining. TIP: Don’t skimp on the lashings of cocoa powder in between each layer – it’s the secret to a good tiramisu! 

And speaking of tiramisu, I’ve created every version possible from a towering Tiramisu Crunch Cake to stuffing choux pastry with it in these Tiramisu Eclairs or why not try this Frozen Chocolate Tiramisu?!

Tiramisu

TIRAMISU

Serves 4

Prep time:  1 hr 30 mins (best served the next day)

Recipe and images created for Food & Home Entertaining Magazine

 

ESPRESSO SYRUP

45g Natura Sugars Golden Caster Sugar

375ml (1 1/2 cups) strong, freshly brewed coffee

30ml vodka or grappa (optional)

 

SUGAR SYRUP

110g ((125ml) light brown sugar

60 ml (1/4 cup) cold water

 

MASCARPONE CREAM

3 large eggs, at room temperature

4g gelatine leaves

250ml (1 cup) fresh cream

250g mascarpone, at room temperature

 

24 store-bought finger biscuits

The Kate Tin Cocoa Powder, for dusting

 

METHOD

1 For the espresso syrup, place the castor sugar and the freshly brewed coffee in a medium-sized mixing bowl and stir until the sugar has dissolved. Set aside to cool completely. When cool, add the vodka or grappa, if using, and set aside until needed.

2 For the sugar syrup, place the sugar and 60ml cold water in a medium pot/pan over medium heat and bring to a boil, without stirring, until it reaches 121°C on a sugar thermometer. Set aside until needed.

3 For the mascarpone cream, beat the eggs with an electric mixer until pale and thick. Next, gradually add the hot sugar syrup in a thin stream down the side of the bowl and into the eggs while on whisking high speed. The mixture will lose some its volume – this is normal. 

4 Soak the gelatine leaves in a bowl of cold water until soft, about 1 minute. When soft, squeeze the excess water from the softened gelatine and place it in the still-warm pot used for the sugar syrup. Allow the gelatine to melt, before adding it to the egg mixture. Once added, beat the mixture until it is thick and cool to the touch, about 10 minutes.

5 In the meantime, gradually add the cream to the mascarpone, in small amounts, and whisk until soft peaks form. Take care not to overmix the mascarpone or it will split. Very gently fold the cooled egg mixture into the mascarpone.

6 To assemble, dust the bottom of 4 glass tumblers with cocoa powder. Dip the finger biscuits into the espresso syrup and arrange 3 biscuits on the bottom of each glass. Spoon half of the mascarpone mixture over each biscuit layer, then dust again with cocoa powder. Add another layer of 3 soaked finger biscuits and a dusting of cocoa powder. Place the remaining mascarpone in a piping bag fitted with a plain nozzle and pipe the final layer of mascarpone on top. Finish with a dusting of cocoa powder. Keep in the fridge until ready to serve. Eat within 2 days. 

TIP Tiramisu is best made the day before serving. This allows for the flavours to develop completely.