rge bowl with electric mixer for 1-2 mins, or
KE THE WHITE CHOCOLATE CREAM:
Place solid ivory
e stored at room temperature for up to 2 days.
FOR THE CAKE:
Place the
f the scones.
Bake for about 15 - 18 minutes or
Strawberries:
Macerate strawberries in vinegar and sugar for at least half an hour, stirring from time to time.
Prepare Mascarpone Cream:
Beat egg yolks with sugar until ribboning and very pale yellow.
Fold in Amaretto and then Mascarpone cheese.
Add almond pieces, gently.
Whisk whipping cream into soft peaks and fold into the Mascarpone mixture.
Serve in martini glasses or use a trifle dish.
Layer by placing the cookies first, then the cream and then top with strawberries.
For cake:
Position rack in
n prepared pan.
Bake for 55-60 minutes or until
1. Put each banana on a double piece of foil. Drizzle over the lemon juice and sprinkle 1 tablespoon of sugar on each.
2. Mix together the butter and cinnamon until creamy then dollop on the bananas.
3. Wrap each banana tightly in foil and cook on the barbeque or under a medium grill for 10 minutes.
4. Meanwhile, make the rum mascarpone cream. Mix the cheese, rum and sugar together.
5. Unwrap the bananas and eat immediately with a dollop of the rum mascarpone cream.
Bring the first 8 ingredients to a boil, then reduce to a low simmer.
I drop the peeled, cored quince wedges straight into the syrup.
Cook on that low simmer until they are tender. That might be half an hour or as much as two hours just keep checking!
Remove the quinces from the syrup and turn the heat up. Reduce the syrup by about half then pour back over the quinces and cool.
To make mascarpone cream, combine mascarpone, extract and icing sugar mixture in a medium bowl. Beat with an electric mixer until smooth.
o prepared pan and bake for 50 mins. Let cake cool
xture alternately with the sour cream. Pour the batter into a
he prepared pan.
Bake for 40-45 mins or until
Combine sugar, juice, water and zest in a medium saucepan. Stir over low heat for 1-2 mins, until sugar dissolves. Add the berries. Simmer, uncovered, for 35 mins until berries soften.
Meanwhile, in a medium bowl, combine cream, powdered sugar and vanilla. Using an electric mixer, beat until soft peaks form. Gently fold into mascarpone.
Toast brioche lightly. Serve brioche topped with warm berry compote and mascarpone cream.
In a large bowl, whisk the mascarpone, heavy cream, confectioners' sugar, and vanilla until smoothly blended.
Using half of the mascarpone cream, divide it evenly among 4 dishes or goblets. Place a layer of your favorite berries or coulis over, and spoon the remaining mascarpone over. Top with a few more berries or coulis.
Cover and refrigerate for 1 hour or as long as overnight. Serve cold.
o prepared pan and bake for 20-25 mins. Let cool
Combine orange, grapes, apple, banana, liqueur and 1 tsp sugar. Distribute between 4 dessert glasses.
For chocolate-mascarpone cream, beat mascarpone, vanilla bean seeds and remaining sugar. Fold in whipped cream then chocolate until streaky. Spoon over fruit salad.
Add vanilla extract and whisk for an additional 2 minutes. Divide
archment.
Make Mascarpone Cream.
Stir together all mascarpone cream ingredients with a
(or 140 degree C for fan forced).
Grease a