Related Searches: Chocolate Sponge Cake, Vanilla Sponge Cake
... , 1 punnet strawberries, 1 punnet raspberries, 1 punnet blueberries, 1 orange juiced and rind finely grated, 4 sponge finger biscuits, 0.5 cup sugar, 250 g marscarpone. Method: Heat sugar and finely grated rind and juice ...
... icing sugar, 120 g fresh raspberries, baking paper, 2 tsp gelatine powder, 300 ml cream whipped, 250 g sponge fingers, 3 egg whites beaten stiffly, 2 pkt white chocolate melts. Method: Grease and line the base and sides ...
... until soft peaks form. Fold into the mascarpone mixture, along with the orange zest. Pour the mixture over the sponge fingers and smooth the top. Cover and chill for at least 4 hours or overnight. To serve, decorate with ...
... , 25 g plain dark chocolate. Method: Stir together the coffee and grappa or brandy in a bowl. Dip the sponge fingers into the liquid to coat evenly, then arrange half of them in the base of a small shallow dish or ...
... : 750 g cream cheese softened, 0.66 cup caster sugar, 2 tsp vanilla bean paste, 300 g Italian sponge finger biscuits, 2.5 cups espresso coffee cooled, 125 g raspberries, 2 tbs cocoa powder. Method: Using an electric ...
... thickened cream softly whipped, 1 kg block cream cheese chopped and softened, 0.75 cup marsala, 600 g sponge finger biscuits halved crossways, 1 tbs cocoa, 450 ml black coffee, 400 g dark baking chocolate coarsely grated ...
... cup icing sugar sifted, 50 g butter melted, 2 limes, 1 tsp ground ginger, 20 g gelatine leaves, 125 g sponge finger biscuits, 220 g light cream cheese, 500 g light ricotta, 350 g low fat vanilla yoghurt, 30 g almond meal ...
... thickened cream, 3 free range eggs separated, 0.25 cup caster sugar, 250 g mascarpone cheese, 200 g sponge finger biscuits, 2 tsp cocoa powder. Method: Combine coffee and wine in a shallow bowl. Refrigerate until needed ...
... g shortbread biscuits, 1 cup roasted and salted macadamia nuts finely chopped, 1 cup caramel spread, 200 g Italian sponge finger biscuits, 4 bananas, 0.33 cup icing sugar mixture, 500 g mascarpone, 0.5 cup double thick ...
... coffee granules, 1 cup Boronia All 'Uovo liqueur, 300 ml thickened cream, 40 g icing sugar, 250 g sweet sponge finger biscuits, Cocoa powder, 500 g mascarpone cheese. Method: Combine coffee, 1 1/4 cups hot water and 2/3 ...
... with two crispy layers of meringue, mascarpone, fresh berries and espresso syrup. Ingredients: 75 g Italian sponge finger biscuits each cut into thirds, 0.5 cup strong espresso, 2 tsp cocoa powder, 125 g strawberries ...
... -creams to pack a familiar punch. Ingredients: 0.5 cup espresso coffee cooled, 0.5 cup fortified wine, 24 sponge finger biscuits, 1 L tub vanilla ice-cream softened but not melted, 1 L tub coffee gelato softened but not ...
... , 180 g dark chocolate coarsely chopped, 2 tbs espresso coffee cooled, 2 tbs coffee liqueur, 12 sponge finger biscuits. Method: Using an electric mixer, beat cream, sifted icing sugar, vanilla paste and cinnamon in ...
Ingredients: 5 tbs strong espresso coffee, 75 g dark muscovado sugar, 4 tbs coffee liqueur, 75 g sponge finger biscuits broken into large pieces, 400 g good-quality ready-made custard, 250 g mascarpone cheese, 1 tsp ...
Ingredients: 3 tsp instant coffee, 7 tbs icing sugar, 1 cup water boiling, 12 sponge finger biscuits, 250 g mascarpone cheese, 0.6 cup double cream, 3 tbs kirsch, 250 g fresh raspberries, 75 g white chocolate diced. ...
... into a bowl. Lightly grease and line a 20x8x7cm deep (base measurement) loaf pan with baking paper. Dip 6 sponge fingers into orange juice, one at a time and line the base of prepared pan, trimming if necessary. Spoon 1 ...
Ingredients: 0.6 cup strong coffee cooled, 75 g soft light brown sugar, 4 tbs coffee liqueur, 100 g sponge fingers snapped in half, 1.2 cup shop-bought ready-made fresh custard, 250 g mascarpone cheese, 1 tsp vanilla ...
An Irish take on a classically Italian dessert. Ingredients: 100 g sponge fingers, 2 tsp Kahlua, 3 tbs Irish cream liqueur, 250 g ricotta, 50 g caster sugar, 2 medium egg separate yolks and whites, 20 g milk chocolate ...
... sugar, 250 g mascarpone, 1.5 cup strong black coffee cooled, 0.33 cup Marsala wine, 30 Savoiardi sponge fingers, 3 ripe yellow peaches destoned, 2 thinly sliced, 1 thickly sliced, 0.33 cup blanched hazelnuts toasted ...
... a second piece lengthways to form a cross. Cut each sponge lengthways into 3 strips. Spread each with a layer of ... . Place sugar in a bowl. Using the tip of your finger, coat each rose petal with egg white. Spoon over the ...
... vanilla bean paste. Beat until firm peaks form. Using a serrated knife, trim 1cm slice from top of each sponge. Place a sponge on a cake stand or large serving plate. Spread with 1/3 of the cream mixture. Top with 1/3 ...
... (Rewhisk with a balloon whisk if mixture splits on standing.). Thinly slice half of the strawberries. Halve each sponge cake horizontally to form 4 layers. Place 1 layer of cake on a serving plate. Spread withcup ganache ...
This light and airy Italian sponge has a zingy orange kick paired with a fresh lime syrup to make a delightful dessert perfect for entertaining. ; Ingredients: 200 g unsalted butter, 150 g caster sugar, 1 tsp baking ...
The combination of creamy white chocolate and zesty lime makes these sponge slices delicious. Ingredients: 150 g self raising flour, 125 g caster sugar, 0.5 tsp baking powder, 125 g unsalted butter, 2 eggs cracked and ...
... overmix). Pour mixture equally between prepared pans. Bake for 25 minutes or until lightly golden and top of sponge bounces back when lightly pressed. Stand cakes in pans for 15 minutes, then transfer to wire racks to ...
... 0.25 cup custard powder, 0.5 cup caster sugar, 2 cup milk, 200 g dark chocolate chopped, 460 g double unfilled sponge cake, 0.75 cup thickened cream whipped, 250 g fresh mixed berries, 0.25 cup mint leaves, 1 egg whites ...
Ingredients: 280 g lemon butter spread, 600 ml thickened cream, 1 sponge cake double unfilled. Method: Make the sponge cakes as per instructed on packets. Whip thickened cream and lemon butter until soft peaks. Gently ...
... with syrup. Serve with any remaining syrup. Categories: Easter; Low salt; Seafood free; Soy free; Pescatarian; Peanut free; Desserts; Italian; Baking; Sponge cake; Tree nut free; Vegetarian; Sesame free. Complexity: 3.
... in the ovenproof freezerproof dish, then stir in the caster sugar along with 2 tablespoons cold water. Spoon the sponge mixture over the top, and smooth the surface. Bake for 50 minutes, or until golden brown and firm to ...
Using matcha powder in this sponge cake, decorated with coloured cream suitable for any occasion; Ingredients: 5 egg yolks, 50 ... pan to cool on a cooling rack. Once the sponge layer has cool down, cut into 4 equal pieces. ...
... of the oven. Sift flours together in a bowl. Repeat sifting 3 more times. This will help make the sponge light and fluffy. Beat eggs in a large bowl on medium speed until frothy and combined. Increase speed to high ...
... room temperature, 0.75 cup caster sugar, 1 cup plain flour sifted. Method: Line a cake tin deep enough for a sponge cake with baking paper. Preheat fan forced oven to 170°C. Place eggs and sugar in bowl and beat until it ...