Name: Mascarpone mousse, berries and caramelised white chocolate
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 250 gm raspberries, halved widthways (2 punnets); 250 gm blueberries (2 punnets); 250 gm strawberries, hulled and sliced into rounds (1 punnet); Spice cake; 140 gm butter, at room temperature; 140 gm pure icing sugar; 6 eggs; 70 gm almond meal; 100 gm panko crumbs; 1 tsp ground ginger; 1 tsp ground cinnamon; Caramelised white chocolate; 125 gm white couverture chocolate, finely chopped; Mascarpone cream; 250 gm mascarpone (1 cup); 75 gm pure icing sugar; 250 ml pouring cream (1 cup)

Mascarpone mousse, berries and caramelised white chocolate

"This is our take on berries and cream, with the addition of a simple and delicious spice cake and caramelised white chocolate," says Andreas Papadakis.

Serves 8

Prep

20M

Cook

25M

Total

45M

Ingredients

250 gm raspberries, halved widthways (2 punnets)

250 gm blueberries (2 punnets)

250 gm strawberries, hulled and sliced into rounds (1 punnet)

Spice cake

140 gm butter, at room temperature

140 gm pure icing sugar

6 eggs

70 gm almond meal

100 gm panko crumbs

1 tsp ground ginger

1 tsp ground cinnamon

Caramelised white chocolate

125 gm white couverture chocolate, finely chopped

Mascarpone cream

250 gm mascarpone (1 cup)

75 gm pure icing sugar

250 ml pouring cream (1 cup)

Method

1.For spice cake, preheat oven to 180°C. Butter a 20cm-diameter cake tin and line with baking paper. Beat butter and icing sugar in an electric mixer until pale and fluffy (2-3 minutes). Beat in eggs one at time, beating well between additions. Add remaining ingredients and beat to combine. Pour batter into tin and smooth top with a spatula, then bake until a skewer inserted withdraws clean (25 minutes). Cool in tin for 5 minutes, then turn out onto a wire rack to cool completely.

2.For caramelised white chocolate, stir chocolate continuously in a small saucepan over low heat until melted, golden and caramelised (20-25 minutes). Pour onto a baking tray lined with baking paper and chill until set (30 minutes to 1 hour). Coarsely chop or grate.

3.For mascarpone cream, process mascarpone and icing sugar in a food processor until smooth. With motor running, gradually add cream, whisking until just incorporated. Do not overwork or cream will split.

4.To serve, break cake into 16 pieces and divide among plates, spoon mascarpone cream over, top with berries and sprinkle with caramelised white chocolate.

Drink Suggestion: Serragghia Moscato DOC di Pantelleria, Sicily. This is a unique and exceptional wine if you’re able to get your hands on it. It’s a classic-style dessert wine, displaying orange-blossom characters, candied fruit and honey. It provides contrast to the berries and is great with the white chocolate. Drink suggestion by Luke Skidmore
Notes