Line the bottom of an 8x8x2-inch baking pan with some of the split Tennis/Marie biscuits, cutting to fit as necessary. Drizzle half of the espresso over the biscuits and set aside.
In a medium mixing bowl, beat together the mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer just until stiff peaks form. Beat in the chocolate liqueur until just combined. Spoon half of the mascarpone mixture over ladyfingers, spreading evenly. Sprinkle white chocolate and bittersweet chocolate over the mascarpone mixture. Top with another layer of split biscuits (reserve any remaining biscuits for another use). Layer with remaining espresso and mascarpone cheese mixture.
Cover and chill for 6 to 24 hours. Sift cocoa powder over top of dessert. If desired, garnish with chopped Lindt caramel sensations.
Baked chocolate marble cake base covered in light vanilla whipped double cream, topped with icing sugar powdered blueberry with strawberry, glazed in strawberry sauce.
Note: Serves 4 – 6.
85g unsalted butter
130g caster sugar
130g vanilla double cream
200g plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
50g melted dark chocolate (I used 70% dark)
icing sugar powder
Preheat the oven to 160C. Butter a 4 cup circular tins and set aside.
In a bowl, sift together the flour, baking powder, baking soda and salt.
Melt the chocolate in a heat proof bowl either in the microwave (about 30 seconds) or over a double boiler. Once melted, set aside to slightly cool.
In the bowl of a stand mixer, mix together the butter and sugar until light and fluffy. Add the eggs one at a time. Then add in the flour mixture little by little. Remove around 2/3 cup of the mixture and add the melted chocolate to the mixture left in the stand mixer bowl. Mix to just blend.
Spoon mixtures alternatively into circular tins. Bake for around 30-40 minutes.
Meanwhile, whip the vanilla double cream. Wash the blueberries and strawberries, then slice up strawberries in halves. Also put strawberry sauce into a bowl, ready to pour over marble cake.
Once marble cakes are done in the oven, allow to cool slightly before turning out.
Spread some whipped vanilla double cream over the top of the marble cakes. Pour some strawberry sauce over the vanilla cream. Place two halves of the sliced strawberries in the centre, and line the outer circle with blueberries. Sprinkle with icing sugar powder.
454 grams of cream cheese stored at room temperature
1 1/4 cups sugar
1 tablespoon vanilla extract
5 large eggs stored at room temperature
454 grams of mascarpone stored at room temperature
Ingredients – Crust:
a box of Italian sugar finger biscuits
2 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoon sugar (optional, depending on how sweet you would like your crust)
Preheat oven to 190 degrees. Combine crumbs, butter and sugar and stir together. Press mixture into the bottom of a 9-inch round springform pan and bake for about 10 minutes. Cool completely.
Change the oven heat to 160 degrees and get out a large roasting pan that will fit the springform pan. Cover the sides and bottom of the springform pan very, very well with aluminum foil.
In a food processor, blend sugar and cream cheese until smooth. Add in vanilla extract and the eggs, one at a time, until blended and smooth. Add in mascarpone and process again.
Pour into the crust and place in roasting pan. Place the pan in the oven and fill halfway up the sides of the springform with warm water. Bake for 55 minutes at 160 degrees.
Thereafter, turn off the oven and leave the cake inside for 20-30 minutes, until the center just seems set but will still ripple when the pan is jiggled (I left mine in for a bit longer, about 35 minutes, since it seemed a bit loose).
Remove from water bath and cool compeletely on a wire rack.
Gently place Italian sugar finger biscuits on the outer edges of the cheese mousse cake.
When it has cooled, refrigerate overnight or until cold, before serving.