Equipment:
19cm (L) x 26 cm (W) x 6cm (D) caserole dish
Stand mixer (paddle and whisk attachment)
Ingredients:
Cinnamon Mascarpone Mousse:
250g mascarpone
2 eggs (yolks and whites separated)
50g sugar
8g gelatine powder
3TBS cinnamon
1 TBS vanilla
250ml whipping cream
Assembly:
2 boxes of Ginger Nut biscuits
20g instant coffee mixed in 230g boiling water
Cocoa powder
Cherries to decorate
Method:
1. The day before serving, begin by making your mousse.
2. Place your gelatine in a cup, and pour in 40g boiling water. Stir until all of the gelatine begins to melt and leave to one side.
3. In a stand mixer with a whisk attachment, whisk you egg whites with 25g sugar until medium peaks are formed.
4. Place in a dish and leave in the fridge.
5. Whisk your egg yolks and 25g of sugar until they double in size and become very pale.
6. Place your egg yolks in a separate bowl and leave in the fridge.
7 Whisk your cream until medium peaks. Place in a bowl and leave in the fridge.
8. Paddle your mascarpone with the cinnamon and vanilla until it becomes soft. Do not over paddle here.
9. While paddling, pour in your gelatine. Paddle until incorporated.
10. Fold your egg whites into the mascarpone, followed by the cream and then egg yolks.
11. Contact cover your mousse with plastic wrap and leave in the fridge over night.
12. The next morning, with a spatula give your mousse a mix.
13. Make your coffee and begin to assemble.
14. Lightly soak your first box of ginger cookies in the coffee and place all of them in one layer on the bottom of your casserole dish.
15. Take half of your mousse and spread that evenly over of your cookies.
16. Layer the next box of cookies on top of the mousse, followed by layering the remaining mousse on top of the cookies.
17. Leave in the fridge for 2 hours before decorating and serving.
18. Finish off by sprinkling a generous amount of cocoa powder on top and decorate with cherries.
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