You can substitute the lychees for peaches , mango even nectarines or apricots but at this time of the year you will need to use tinned mango ...Safeway has rambutan ( hairy lychee ) in boxes in the fruit section .
First off ....spray a springform pan ( 22cm).
In a bowl place 500gm of mascarpone cheese
600ml of thickened cream
50 gm of icing sugar
2 egg yolks
1 tsp of vanilla paste ...or 1 and 1/2 tsp of vanilla extract ...these are dearer to purchase but work out far cheaper than using vanilla beans . Use 1 dsp of vanilla essence as a substitute.
Beat the above ingredients with an electric beater until thick and well combined . Set aside .
In a separate bowl dip 150gm of sponge finger biscuits ( savoirardi ) into the juice of 2 oranges and 125 ml of a good cream sherry or Grand Marnier .
Now layer the base of the pan with the biscuits .
Spread this layer with 1/3 rd of the mascarpone mixture .
Top with 1/3rd lychee or fruit of your choice .
Repeat the process .
Then top with remaining mascarpone mixture .
Cover the pan and chill for 2 hours or until firm .
While the cake is chilling make a raspberry compote
Place in a saucepan 55gm of castor sugar
250gm of raspberries
Juice of 1 lemon
Stir until the sugar is dissolved and the fruit is soft.
Whiz in a processor till smooth .
Chill until cool and ready to serve .
Remove the sides of the cake pan .
Decorate with reserved lychees ( fruit of your choice ) and berry sauce .
First off ....spray a springform pan ( 22cm).
In a bowl place 500gm of mascarpone cheese
600ml of thickened cream
50 gm of icing sugar
2 egg yolks
1 tsp of vanilla paste ...or 1 and 1/2 tsp of vanilla extract ...these are dearer to purchase but work out far cheaper than using vanilla beans . Use 1 dsp of vanilla essence as a substitute.
Beat the above ingredients with an electric beater until thick and well combined . Set aside .
In a separate bowl dip 150gm of sponge finger biscuits ( savoirardi ) into the juice of 2 oranges and 125 ml of a good cream sherry or Grand Marnier .
Now layer the base of the pan with the biscuits .
Spread this layer with 1/3 rd of the mascarpone mixture .
Top with 1/3rd lychee or fruit of your choice .
Repeat the process .
Then top with remaining mascarpone mixture .
Cover the pan and chill for 2 hours or until firm .
While the cake is chilling make a raspberry compote
Place in a saucepan 55gm of castor sugar
250gm of raspberries
Juice of 1 lemon
Stir until the sugar is dissolved and the fruit is soft.
Whiz in a processor till smooth .
Chill until cool and ready to serve .
Remove the sides of the cake pan .
Decorate with reserved lychees ( fruit of your choice ) and berry sauce .
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