Strawberry mascarpone cake recipe
- Cuisine: Modern Australian
- Serves 12-15 people
60g almond meal
140g desiccated coconut
120g shredded coconut
380g egg whites
130g castor sugar
280g icing sugar, sifted
100g castor sugar
3 eggs (separated)
50g castor sugar
Combine almond meal with both coconuts. Gradually mount whites with castor sugar bringing them to a firm peak. Fold icing sugar in with your hand.
Then follow with the almond meal and coconut mix, until well combined. It’s important to do this slowly but efficiently in order to maintain volume. Spread onto silicon paper or baking sheet, dust with extra icing sugar and bake at 150c for 30 mins.
When cool cut out desired shape, in this case three discs X 26cm across.
Place mascarpone, sugar and yolks in a mixer and whisk until firm. In a separate bowl mount whites with 50g sugar to firm peak. Take ½ of the meringue and fold into mascarpone mix to soften it, then fold in remainder of meringue.
Take two punnets of strawberries and cut the fruit in half. Place the first meringue disc on a board and enclose with cake ring.Fill with ½ of the mascarpone mix. Press ½ the strawberries into this mix.
Place a second meringue disc over this mix and cover with remainder of mascarpone and strawberries. Top with final meringue and refrigerate overnight. Remove the ring.
Before serving, dust with icing sugar and caramelise with a blowtorch.
If you enjoyed this Strawberry mascarpone cake recipe then browse more Modern Australian recipes, dessert recipes, cake recipes, fruit recipes, baking recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 601 Modern Australian Restaurants.
|3.||Benny's Bar & Cafe||Fremantle|
|6.||Inn Mahogany Creek||Mahogany Creek|
|7.||Morning Star Estate||Mt Eliza|
|10.||The Boat House by the Lake||Barton|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Spice it up
It pays to sort through your spices at least every six months and throw out any that are past their use-by date. Replacing them with fresh spices will make all the difference to an Indian or Cape Malay curry.
An Italian phrase used to describe the texture of pasta, rice and vegetables as tender or soft on the outside but still firm to the bite.