For vegan version replace butter with olive oil.ĥ0g/2oz unsalted butter (olive oil for vegan version) This healthy and low fat soup is perfect for a cold winter's evening.
It's almost winter here in New Zealand - time for hearty, filling and comforting food.
Cover with second sponge, moist it with the syrup then cover with the remaining mascarpone cream. Moist the sponge with prepared syrup then cover with the half of mascarpone cream. Arrange lady-finger biscuits around the sides of the pan. Put one circle of sponge on the bottom of 23cm spring-form cake pan. Mix all ingredients and stir until sugar dissolved. Whip the egg whites until soft peaks, continuing whipping slowly add the dissolved gelatine and whip until glossy. Whip the cream until soft peaks and fold in the mascarpone mixture.ĭrain the water from the gelatine and dissolve it in microwave or over a double boiler. Remove from heat and beat with an electric mixer until light and fluffy then gently fold in the mascarpone mixture. Put the egg yolks and 1/4 cup of sugar on a double boiler and whisk until sugar dissolved and mixture is hot on touch. Put the mascarpone in a small bowl and gently fold in the liqueur and vanilla seeds (or vanilla essence). Ingredients:2 ready made round sponges (21cm diameter and about 3-4cm thick)ġ tbsp good quality cocoa powder (I used Dutch-processed)ġ00ml Kahlua (any coffee liqueur or Irish Cream would work well)ġ leaf gelatine (you can add 1 more leaf for stronger texture or for the summer time), Return the pan to a heat, add lemon juice and simmer until desired consistency, then add the Port and simmer for another couple of minutes. Process cooled jam in a blender or food processor and pass through a sieve to discard the skin pieces ( optionally ). Put the pan on the stove and bring to a boil, then reduce heat to minimum and cook for about 10 minutes. delicious! And it's really easy to make.Ĭut the figs into quarters, put in a heavy bottom pan, cover the figs with sugar and leave for a day at room temperature. Use this jam to make great sauces for roasted duck. Trying to catch up with latest stuff and I find out that can't read food blogs now, because I'm so jealous! Figs are in season everywhere except New Zealand, but accidentally I haven't posted this recipe in April (when the figs are in season here), so lucky you! This jam has an interesting Port accent which makes it such a great pair to a cheeses or for rich red meats such as duck. Long time no see, but I'm back! Hopefully for a long time now.
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