This dessert is our mash-up of a classic tiramisu and the much-loved Australian choccy ripple cake. It’s bogan meets Italy, kind of like driving through Portofino in a VL Commodore, with just as much impact. We’ll be making all the components, from the biscuits to the coffee and cream. Get this into the fridge the day before so it has time to do its thing.
Serves 4
Ingredients
Chocolate biscuit
- 150g unsalted butter, softened
- 300g sugar
- 1 egg
- 200g plain (all-purpose) flour
- 80g cocoa
- 20g instant freeze dried coffee powder
- 1 teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon baking powder
- ½ teaspoon salt
Marsala caramel
- 250g Marsala, plus 25g extra
- 200g sugar
- 900g espresso, plus 25g extra
Mascarpone mousse
- 5 egg yolks
- 5g gelatine
- 200g sugar
- 50g Marsala
Egg whites
- 5 egg whites
- 90g sugar
Cream
- 300g cream
- 600g mascarpone
- 50g Marsala
To finish
- cocoa powder, for dustin
Method
Chocolate biscuit
Preheat a fan-forced oven to 160°C. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment and whip until the mix has a creamy consistency. Add the egg and beat until combined. Sieve all of the dry ingredients and add to the mixer bowl, then slowly beat until fully combined. At this point you will need to decide what container you are going to build this in. Divide the dough into four, then roll each piece out to the same size and shape of the final serving dish. The dough needs to be 4mm thick when uncooked. Bake the biscuits on a baking tray lined with baking paper for 6 minutes, then remove to cool.
Marsala caramel
Place the first three ingredients in a small pot and stir over a low heat to dissolve the sugar. Bring to the boil and skim well. Cook over a medium heat until it has reduced down to a thick caramel consistency, then freshen with the second measures of Marsala and coffee. Chill.
Mascarpone mousse
Place the yolks in the bowl of a stand mixer fitted with a whisk attachment. Place the gelatine sheet in a small metal bowl and cover with cold water. Leave to bloom for 5 minutes, then drain off the water. Place the sugar and 100g water in a small pot and warm over a low heat until the sugar dissolves. Turn the mixer to high speed and turn the heat up on the pot. Cook the sugar to 117°C, then slowly pour into the mixer while it is running. Once you have all the sugar in there, knock the speed back to medium. Put the bowl of gelatine over a low flame until it dissolves, then slowly pour into the yolk mix with the Marsala. Turn to low while you make the rest.
For the egg whites, whip the whites to soft peaks while slowly adding the sugar using a stand mixer fitted with a whisk attachment, or by hand.
To make the cream, add everything to a bowl and whip to soft peaks. When you have prepared all the elements, very gently fold the mascarpone into the yolk mix, then finally the whites into the rest. Season with more Marsala if needed.
To finish
Grab your final dish. Working in layers, start with a layer of mousse, then drizzle (for lack of a better word) the caramel over, then add the biscuit. Repeat until you finish with a layer of the mousse, then chill for a minimum of 4 hours so that the mousse sets and the biscuits hydrate slightly. When you’re ready to serve, dust with some good-quality cocoa.
Recipe extracted from On Sundays: Long lunches through the seasons by Dave Verheul, published by Hardie Grant Books.
