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Fig And Mascarpone Cake

Italian.Chef's picture
Ingredients
  Sponge fingers 32
  Marsala/Sweet sherry 4 Fluid Ounce (1/2 Cup Or 125 Milliliter)
  Fresh figs 6 , sliced
  Figs 1 (For Decoration)
  Mascarpone custard 1⁄4 Cup (4 tbs)
  Custard powder 3 Tablespoon
  Caster sugar 2 Tablespoon
  Milk 8 Fluid Ounce (1 Cup Or 250 Milliliter)
  Double cream 8 Fluid Ounce (1 Cup Or 250 Milliliter)
  Vanilla essence 1 Teaspoon
  Mascarpone 12 Ounce (375 Grams)
Directions

1. To make custard, place custard powder, sugar, milk, cream and vanilla essence in a saucepan and whisk until mixture is smooth. Cook over a low heat, stirring constantly, until custard thickens. Remove pan from heat and set aside to cool. Fold mascarpone into cooled custard and set aside.
2. Line a 23cm/9in springform tin with nonstick baking paper and line the base with half the sponge fingers. Sprinkle with half the marsala, top with half the sliced figs and half the custard. Repeat layers to use all ingredients. Cover with plastic food wrap and refrigerate for 4 hours or until cake has set.
3. Remove cake from tin. Decorate the top with extra figs.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Party
Preparation Time: 
45 Minutes
Cook Time: 
240 Minutes
Ready In: 
285 Minutes
Servings: 
4

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1 Comment

Anonymous's picture
this sound delish.