Mascarpone mousse, berries and
caramelised white chocolateSERVES 8 // PREP TIME 20 MINS // COOK 25 MINS (PLUS COOLING, SETTING)
“This is our take on berries and cream, with
the addition of a simple and delicious spice cake
and caramelised white chocolate,” says Papadakis.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.
Wine 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. ●“This is our take on berries
and cream, with the addition
of a simple and delicious
spice cake and caramelised
white chocolate.”250 gm (2 punnets) raspberries,
halved widthways
250 gm (2 punnets) blueberries
250 gm (1 punnet) strawberries,
hulled and sliced into rounds
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 (1 cup) mascarpone
75 gm pure icing sugar
250 ml (1 cup) pouring cream