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
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
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
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. 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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calories
0
fat
0g
protein
0g
carbs
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more
Adapted from Created for Food & Home Entertaining Magazine
The Kate Tin https://thekatetin.com/

 

Meringue Christmas Tree

Meringue Christmas Tree

#SPONSORED

The best kind of Christmas tree? The one you can eat, of course! Imagine not having to worry about table decorations for Christmas this year? Imagine that the table decorations ARE the dessert! I came up with the idea for this Meringue Christmas Tree when I was dreaming up desserts that guests can have fun with and assemble themselves. They’ll have more fun, and more importantly, it’s less stressful for you! One giant meringue christmas tree in the middle of the table then becomes the pavlova at the end of the meal! Simply put bowls of ice cream, whipped cream, custard, fresh fruit and maybe a bottle or two of liqueur and everyone breaks off shards of meringue to create their own masterpiece!

Meringue Christmas Tree

Because this is quite a structure, you’re going to need to make sure you make a really good meringue! Here are my tips:

  1. Use room temperature egg whites
  2. Make sure your bowl and whisks are sparkling clean – any grease or fat will stop the whites from frothing
  3. There shouldn’t be any egg yolk in sight.
  4. Use a really good-quality sugar, I love the Natura Sugars Golden Caster Sugar because it’s unrefined which means it’s not just sweet, it has a light caramel flavour which adds so much extra flavour oomph to the merinuge! The fine texture is also important so it can dissolve and form a crisp shell.
  5. Beat the egg whites until soft peaks form before you start adding the sugar, and then add it gradually – not all at once.
  6. Whip the meringue until the Natura Sugars Golden Caster Sugar is completely dissolved.

 The meringue stars can be made up to a week before serving which means the only thing you need to worry about on Christmas day is stacking them, adorning the ‘tree’ with gold balls, glitter and a generous dusting of Natura Sugars Demerara Icing Sugar.

Meringue Christmas Tree

Watch how to make the Meringue Christmas Tree below:

 

Meringue Christmas Tree

Ingredients

  • Serves 6-8
  • 10 large egg whites
  • 550g Natura Golden Caster Sugar
  • 150ml cornstarch
  • 1 tsp drop vanilla extract
  • ¼ cup Natura Demerara Icing Sugar, for dusting
  • Decorate with gold leaf, chocolate stars or any other desired decorations.
  • Whipped cream and berries, to serve

Instructions

  1. Preheat the oven to 100 ?C and line two to three large baking sheets with non-stick baking paper. Trace star shapes onto one side of the baking paper, ranging from 25cm wide to 5 cm wide then flip the paper over onto a baking tray. Place the egg whites in the bowl of an electric mixer and whip to stiff peaks. Combine the cornflour and caster sugar together then gradually start adding the mix, little by little, continuing to whip, until the meringue is very thick and glossy. Whisk in the vanilla then place the mixture in a piping bag fitted with a star nozzle. Pipe the meringue into star shapes on the templates created. Place in the preheated oven to dry (wedge a wooden spoon between the oven and the oven door to keep it ajar) until the meringues are crisp but still soft in the middle, 1 – 2 hours. Take out and allow to cool completely.Once all the meringue stars have dried out and cooled, stack the stars on top of each other. Twisting each star so the points don’t all face the same way. Decorate with desired decorations and dust generously with icing sugar. Serve the Meringue Christmas tree with whipped cream and berries.
https://thekatetin.com/meringue-christmas-tree/

What will you be making for Christmas dessert this year? Let me know in the comments below! And if you don’t already know, here are a few more ideas:

 

Rosé Champagne Chiffon Cake

Rosé Champagne Chiffon Cake

Champagne, bubbly, sparkling wine, whatever you call it, it’s the perfect companion for cake. Just like cake, it’s usually our choice for any sort of celebration – birthdays, weddings, promotions, if we’re celebrating there is always a cake and there is always bubbly (well in my case, anyway!). My favourite quote of all time, is Julia Child’s ‘A party without cake is just a meeting’ and I’d go so far as to also say ‘A party without bubbly is just a meeting’ too! So I’m not sure why it took me this long to put the two together and make a champagne cake – but it was worth the wait, I promise because this right here will change your life. The buttercream? Thinking about it makes me weak at the knees!

This is the perfect cake to celebrate, well, anything you’d drink bubbly at! New Year’s Eve, Kitchen Teas, Birthdays, Anniversaries, Fridays or any day that ends in ‘ay’! 😉

Rosé Champagne Chiffon Cake

Recipe originally created for Food and Home Entertaining Magazine

Serves 10-12

 

12 eggs (separated)

300g Natura Sugars Golden Caster Sugar

180g cake flour

2 tsp vanilla extract

 

FRENCH BUTTERCREAM

100g Natura Sugars Golden Caster Sugar

400ml rosé bubbly or sparkling wine (optional)

6 eggs

500g unsalted butter, softened (not salted butter!)

Pink food colouring

Raspberry or peach jam, for spreading

 

Preheat the oven to 180°C. Grease and line two large 20 x 30cm baking sheets with baking paper. In a large, clean bowl whisk the egg whites until thick and stiff, then slowly whisk in 1/2 cup of caster sugar. In another bowl, whisk the egg yolks and the remaining sugar until the mixture is very thick and pale (about 10 minutes). Fold in the vanilla and sifted flour. Lightly whisk 1/3 of the whipped egg whites into the egg yolk mix to lighten it, then fold the remaining egg whites in, taking care to knock as little air out as possible. Pour the cake batter into the lined baking sheets and bake in the preheated oven for 20 minutes or until springy to the touch. Allow to cool completely. For the frosting, place the sugar and champagne in a saucepan and simmer gently until reduced by half and set aside to cool completely. Cream the butter until very light and fluffy and set aside. Whisk the eggs and syrup together over a pot of gently simmering water with an electric hand mixer until tripled in size and hot to the touch (it should read 60 degrees celsius on a sugar thermometer) then remove from the heat and continue to beat until room temperature and cooled. Fold the egg mixture into the whipped butter, adding a few drops of pink colouring, and continue mixing until a light, smooth buttercream forms.

To assemble, cut the sheets of cake in half lengthways so you have four long strips. Spread with a thin layer of peach jam, then spread the buttercream on the cake and roll up, laying the strips end to end, to form a short, fat swiss roll. Place the swiss roll on its side to form the cake (trim it if necessary). Allow to set in the fridge until firm, then frost the sides with buttercream.

 

 

TIP  To make the gold brush strokes, mix gold and copper edible dust with 1 tsp of vodka (or vanilla essence) to form a paste. Brush the paste onto the sides of the cake.