Iced Mascarpone And Coffee Soufflé Recipes

COFFEE AND MASCARPONE SLICE

Steps:

• Place the pastry sheet on a greased baking tray and prick over with a fork.
• Bake at 180 degrees C for about 10 minutes until it's golden brown.
• Cool and trim to fit a 23cm square cake tin.
• Place the water, 2 tablespoons sugar and coffee in a small saucepan and stir over a gentle heat until sugar is dissolved.
• Remove from the heat and add the liqueur.
• Cool.
• To prepare the mascarpone cream place the egg yolks and sugar in a heat-proof bowl over a saucepan of simmering water.
• Beat for 5 minutes until mixture is thick.
• Remove from the heat and continue beating for a few minutes until it cools down.
• Blend in the mascarpone.
• In another bowl whisk the cream until its stiff and fold into the mascarpone mix.
• Line the base and sides of a 23cm square cake tin with plastic wrap.
• Spread 1/3 of the cream mixture into the tin.
• Dip half the sponge fingers completely into the coffee syrup mixture and press them gently onto the cream mixture.
• Spread with half the remaining cream mix and top with the rest of the dipped sponge fingers.
• You only want to dip the sponge fingers, not soak them, they should still be firm.
• Spread with the rest of the cream mixture and put the pastry sheet on top.
• Cover with plastic wrap and refridgerate overnight.
• To serve, invert the slice onto a board so that the pastry is the base.
• Remove the plastic wrap.
• Cut into squares and serve dusted with cocoa powder and with mixed fresh berries.

MASCARPONE SOUFFLE RECIPE

Steps:

• Makes 8 Servings Preheat oven to 350°. Butter a 13×9 baking dish or 8 individual oven-proof baking dishes. I use Pyrex 6 oz. custard cups. Using a mixer, blend butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended. Using half of the batter, divide evenly between the cups. Prepare filling by combining the mascarpone, cottage cheese, egg yolks, sugar and vanilla extract until blended. Spoon 1/4 cup over batter (it will mix slightly with the batter). Pour remaining batter, divided evenly, over filling. Unbaked souffle may be covered and refrigerated several hours or overnight. Make certain the dishes you are using can go from refrigerator to oven. Before baking, bring souffle to room temperature. Bake uncovered 50-60 minutes or until puffed and golden. Serve immediately with your favorite berry sauce and a dollop of sour cream. Note* If you are using a 13×9 baking dish, pour half the batter in pan, drop filling by large spoonful's over batter and spread evenly. (It will mix in slightly with the batter). Top with remaining half of batter. Follow directions above. The baking temperature and time are the same.

ICED MASCARPONE AND COFFEE SOUFFLé

Steps:

• Combine granulated sugar with coffee in a saucepan. Reduce mixture by half - cook about 3 minutes. Set aside 2 tbsp of coffee syrup obtained.
• Beat egg yolks in the food processor with icing sugar and 2 tbsp of coffee syrup until the mixture triples in volume.
• Using a flexible spatula, incorporate mascarpone cheese to the preparation obtained in step 2.
• Beat egg whites into stiff peaks, then carefully incorporate into previous preparation with the flexible spatula.
• Add chopped roasted hazelnuts and divide creamy mixture into individual serving cups.
• Refrigerate for 1 or 2 hours and serve with your choice of cookie.
• (Julie B's Hive used the extra coffee syrup as a topping to the dessert and sprinkled on a bit more of the chopped hazelnuts).