GIANDUJA AND MASCARPONE SLICE
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Rahul Ratnakar
Vipin Sharma
- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
Almond Biscuit Sponge- 3 whole eggs
- 5 egg whites
- 1 pinch salt
- 50g sugar
- 40g melted butter
- 50g sifted flour
- 175g icing sugar
- 175g almond powder
- 10g butter
- 2 tbsp. flour
- 200g mascarpone
- 100ml cream
- 60g sugar
- 1 tsp vanilla essence
- 400g dark chocolate bits
- 100ml cream
- 60g butter
- 200g sugar
- 200ml water
- 80ml Frangelico
Methods and Directions
Almond Biscuit Sponge- Preheat the oven to 200C. Grease a baking tray and line with silicon paper.
- Whisk eggs with an electric mixer and slowly add the almond mix and icing sugar until well combined.
- In a separate bowl whisk the egg whites with a pinch of sugar until stiff.
- Add the remaining sugar until stiff peaks form to obtain a meringue.
- Add a third of the egg whites to the almond mix.
- Fold in the remaining egg whites and pour into a baking tray.
- Bake in the preheated oven for 10 minutes or until done.
- Sweat the onions in butter until golden brown.
- Add sugar and cook until the sugar starts to caramelize.
- Add sherry vinegar and cook until the vinegar evaporates.
- Combine all the ingredients in a mixer and whisk until stiff.
- Refrigerate until ready to serve.
- Combine the chocolate bits and butter in a bowl.
- Bring the cream to a boil and pour over the chocolate and mix until the ganache is smooth.
- Refrigerate until ready to serve.
- Combine the sugar and water to make syrup.
- Add the Frangelico.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/11/2024
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