Tag: vegetarian dessert

Eggless Blueberry Cheesecake Trifle … 6 layers of deliciousness

Eggless Blueberry Cheesecake Trifle… A simply delicious dessert that comes together beautifully in a few minutes. What’s not to love about berries and cream? Throw in some eggless cake and you have the most satisfying trifle ever! The flavours and colours are mood uplifting and it’s a great make ahead dessert.

That blueberry compote is honestly very simple and sooooo yum! You can make it out of fresh or frozen blueberries and it’s ready in under 10 minutes. That recipe is on my blog, one I used recently in this Eggless Blueberry Chocolate Layer Cake.

It’s really nice to have basic recipes that work well, something that you can use over and over again to create different desserts or reimagined versions of the same dessert. Is that something you do? I do that often and I honestly really enjoy it! Take for example these Tiramisu inspired desserts…

I play with different components that I know work well to create something fun and fresh. Keeps the mundane away, gives me something interesting to make, style, shoot AND gives everyone a different dessert to dig into each time! Win win!!

As for the blueberry compote, that’s another element I use often. Eggless Blueberry Chocolate Cake with blueberry cream cheese filling & frosting is one recipe where I recently used it. There are SO MANY more.

So many dessert options, so little time – 4 ingredient Nobake Blueberry Cheesecake, Blueberry Cheesecake Tart, Blueberry Dessert Box, Blueberry Biscoff Dessert Box, Eggless Layered Blueberry Cake … all these use the blueberry compote, all these are eggless and vegetarian and all these are DELICIOUS! It’s no wonder blueberries are one of my favourite berries!!

Do tag me on Instagram at Passionate About Baking or share a comment here if you make this or any other recipe from the blog. I’d love to see it!

Blueberry Desserts
Trifles
Desserts with Berries
Eggless Desserts
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Eggless Blueberry Cheesecake Trifle

What’s not to love about berries and cream? Throw in some eggless cake and you have the most satisfying trifle ever! The flavours and colours are mood uplifting. This is a great make ahead dessert.
Course Dessert
Cuisine American
Keyword baking, blueberries, cake, cheesecake, cream, dessert, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, simple, sweet, trifle, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Chill 2 hours
Total Time 3 hours
Servings 4

Ingredients

Eggless sponge

  • 105 g buttermilk
  • 25 g oil
  • 50 g castor sugar
  • Pinch turmeric {optional}
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp apple cider vinegar
  • Pinch of salt
  • 75 g all purpose flour/maida

Cream cheese filling

  • 150 g cream cheese
  • 30 g icing sugar
  • 1/4 tsp vanilla extract
  • 75 g whipping cream

Blueberry compote

  • 160 g blueberry fresh/ frozen
  • 50 g demerara sugar
  • 1 tbsp cornflour
  • 3 tbsp water
  • Juice of 1/2 lime

Instructions

Eggless sponge

  • Preheat the oven to 180C. Line a 6″ square tin with parchment.
  • In a large bowl add all the ingredients and whisk until smooth. Transfer the batter to the prepared tin and bake for 25-30 minutes until light golden brown, and the tester comes out clean. Cool completely, then cut into cubes.

Blueberry compote

  • Stir everything together in a heavy bottom pan EXCEPT lime juice.
  • Simmer until the berries release colour and soften slightly, 3-4 minutes.
  • Remove the berries to a bowl. Continue to simmer the syrup for about 30 seconds until it’s thick and glossy. Keep a close eye because this happens quite quickly.
  • Take off the heat and pour the syrup back over the berries.
  • Add the lime juice, stir gently and leave to cool.

Cream cheese filling

  • In a small bowl, beat the cream cheese, icing sugar and vanilla extract until smooth. Reserve.
  • In a larger bowl, beat the whipping cream until firm, then whip in the cream cheese until smooth and fluffy.

Assemble

  • Add in a layer of cake cubes and spoon over the cheesecake cream. Top with blueberry compote and repeat.
  • Place the trifle in the fridge for a couple of hours for the flavours to mature. You can moisten the cake cubes with a simple lime sugar syrup if you like.

Video

Eggless Blueberry Chocolate Cake … a refreshing burst of flavour! SO GOOD!

Eggless Blueberry Chocolate Cake … Delicious desserts that are full of flavour and just so simple to make are what make me happiest! This layered eggless cake is one of those where chocolate lovers meet blueberry lovers, the best of both worlds really! 

Call me the lazy fast track baker, but my simple eggless sponge is what makes my baking fun! One bowl, add all the ingredients, quickly whisk them until smooth and in under 10 minutes with no fuss at all, the cakes are baking. It forms the base for SO MANY of my desserts …

These always bake up perfect as you might have noticed and inspire me to create endless desserts using this very simple, one bowl, eggless recipe as the base. Infinite possibilities as you can see, and these are only a handful. If you stop by my feed on Instagram, you’ll know what I’m talking about!

Back to blueberries and they’re a favourite ingredient in my kitchen. Easily available, quite sturdy and not very perishable, I use blueberries a LOT in desserts. That natural blue always shines. One of my favourites is that No Bake Blueberry Swirl Cheesecake you see above. You can find the recipe here. It’s a fuss free, no gelatine vegetarian dessert and it tastes amazing!

You can find most of my recipes on Instagram on my recipe handle PAB Recipes and some here on my blog. The Ombre Blueberry Cheesecake is one I shared very recently on the blog. It’s much too delicious and really simple to make. I hope you try try making it. Anything ombre gets my vote and this was so worth it!

Did I tell you that the 4 ingredient blueberry cream cheese filling and frosting in this eggless Blueberry Chocolate Cake is finger licking good? Very addictive, delicious actually, it’s light, creamy, smooth, glossy and doesn’t get too firm like a buttercream. Do make sure you use a nice full fat cream cheese to get it to the right consistency. Unlike traditional frostings, this blueberry frosting doesn’t use cups and cups of icing sugar to get it going. I used just enough to sweeten it if you know what I mean.

The blueberry compote adds a ton of flavour and moistness to this pretty as a picture Blueberry Chocolate Cake, the drips of blueberry syrup quite delightful. I have a detailed blueberry compote recipe on the blog if you like. It’s quite the perfect, simple recipe that comes together in 10 minutes.

Once the cakes are baked and the blueberry compote is ready and cool, assembling doesn’t take a lot of time. Once assembled, I like to chill the cake for a couple of hours for it to get moist and for the flavours to mature. After that, slice this addictive good, earthy Blueberry Chocolate Cake & ENJOY!

Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

Blueberry Desserts
Chocolate Desserts
Layer Cakes
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Eggless Blueberry Chocolate Cake

This layered eggless cake is one of those where chocolate lovers meet blueberry lovers, the best of both worlds really! The one bowl eggless cake is as simple as the blueberry cream cheese filling & frosting. The recipe is really a cake walk!
Makes one 6" dessert cake
Course Dessert
Cuisine American
Keyword baking, blueberries, cake, chocolate, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, no eggs, no gelatine, one bowl, sweet, V day, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Chill 30 minutes
Total Time 2 hours 30 minutes
Servings 6 people

Ingredients

Eggless chocolate sponge

  • 210 g buttermilk
  • 50 g oil
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • Pinch salt
  • 15 g cocoa powder
  • 50 g wholewheat flour/aata
  • 100 g all purpose flour/maida

Blueberry compote

  • 100 g blueberry frozen or fresh
  • 30 g sugar
  • 1 tsp cornflour
  • 1 tbsp water
  • Juice of /2 lime

Blueberry Cheesecake Filling

  • 200 g cream cheese full fat, chilled
  • 40 g whipping cream 30% fat, chilled
  • 50 g icing sugar
  • 1 1/4 tsp blueberry powder

Blueberry Cheesecake Frosting

  • Remaining 135g blueberry cheesecake filling from above
  • 100 g cream cheese full fat, chilled
  • 25 g icing sugar
  • 1/2 tsp blueberry powder

Instructions

Eggless Chocolate Sponge

  • Makes two 6" cakes
  • Preheat the oven to 180C. Line two 6″ tins with parchment.
  • In a large bowl, add all the ingredients and give them a good whisk until .
  • Pour the batter into the tins, about 260g per tin, and bake for 18-20 minutes, until done or the tester comes out clean. Cool completely on the rack. Trim the tops.

Blueberry compote

  • Place all the ingredients EXCEPT lime juice in a heavy bottom pan and simmer slowly until the berries begin to soften and release their juices.
  • Strain the berries out into a bowl and reserve.
  • Reduce the syrup over low heat until very thick, then add it back to the reserved berries.
  • Stir in the lime juice. Cool completely..

Blueberry Cheesecake Filling

  • In a large bowl, beat the cream cheese and icing sugar until nice and smooth. Beat in the whipping cream adding the blueberry powder ¼ tsp at a time until you reach the desired colour.

Blueberry Cheesecake Frosting

  • Turn the leftover filling into a large bowl and add the remaining ingredients for the frosting. Whip until smooth, adding more blueberry powder if required to reach the desired colour.

Assemble

  • Place a 6” sponge on a serving platter. Top with the blueberry cheesecake filling followed by the blueberry compote after straining out excess liquid if required.
  • Top with the second sponge and very gently push downwards to sandwich into place. Place it in the freezer for 30 minutes for the filling to firm up slightly.
  • Frost with the blueberry cheesecake frosting and garnish as desired.
  • Slice and serve immediately or refrigerate until required

Video

Blue Matcha Dessert Shot … in love with dreamy, delicious dessert

Blue Matcha Dessert Shot…  A dessert as light as a cloud, one that teases the palette with so many textures and flavours, it’s delicious! There’s something so calming about this pretty blue, and the slight earthy, moorish undertones are very pleasant. This butterfly pea powder has had me smitten for a while and it’s not difficult to see why …

They say sipping blue tea is very soothing because the butterfly pea powder has immense medicinal properties. I figured I’d make the most of it by capturing it in dessert since playing with pops of natural colour in desserts is what I enjoy doing most!

It’s natural colours in food that I absolutely enjoy playing with, and the day I discovered the joy of the butterfly pea powder, or Blue Matcha Tea as it’s sold, I knew there was no looking back. Over time, I have created loads of blue desserts, the butterfly pea flower a constant source of inspiration.

You can find most of these desserts on my handle on Instagram on Passionate About Baking or my Instagram recipe feed PAB Recipes. I constantly share recipes there and I’d love to see you over!

If you are curious about the taste of Blue Matcha, it’s earthy, moorish, gentle and not very pronounced. It has pleasant undertones. My favourite bit of course is that it is natural and the colour it imparts is quite fascinating. They say it is an antioxidant and has great medicinal properties as well, so I guess that’s a bonus!

Matcha recipes
Desserts in Glasses
Eggless Desserts
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Blue Matcha Dessert Shot

A dessert as light as a cloud, one that teases the palette with so many textures and flavours, it's delicious!
Makes one dessert shot glass {230ml}
Course Dessert
Cuisine American, British
Keyword blue tea, chocolate, cream, dessert, eggfree, eggless, matcha dessert, matcha lover, no bake, simple, vegetarian
Prep Time 15 minutes
Chill 15 minutes
Total Time 30 minutes
Servings 1

Ingredients

Layers

#1 Biscuit base

  • 20 g Bourbon biscuit crumbs.

#2 Blue matcha cream

  • 50 g whipping cream
  • 10 g icing sugar
  • 1 tsp milk with 1/2 tsp blue matcha powder

#3 Blue matcha ganache

  • 10 g cream 25% fat
  • 30 g white couverture chocolate
  • 1/2 tsp blue matcha powder

#4 2 tbsp Bourbon biscuit crumbs.

To finish : Blue matcha powder, butterfly pea flower.

Instructions

#1 Biscuit base

  • Layer at the base of glass.

#2 Blue matcha cream

  • With an electric hand beater whip together the cream and sugar until firm peaks form, then whip in blue matcha concentrate a little at a time until you get the desired blue. {You might not need all the concentrate}.
  • Fit a piping bag with a 2A nozzle and fill it with the cream. Pipe over the biscuit base up to less than half of the dessert glass.

#3 Blue matcha ganache

  • 1/2 tsp blue matcha powder
  • Heat the chocolate and cream in a microwave safe bowl for 15-30 seconds. Stir well and add as much blue matcha powder to get a deep blue colour. Cool to room temperature.
  • Gently pour the ganache over the blue whipped cream and place in the freezer for 10-15 minutes until firm.

#4

  • Top the blue matcha ganache with Bourbon biscuit crumbs.

#5

  • Pipe blue matcha cream over the crumb layer and flatten the top.

To finish

  • Sift blue matcha powder over the top and garnish with a butterfly pea flower.

Video

Almond Saffron Jelly Cake … Dessert to brighten the Festival Season

Eggless Almond Saffron Jelly Cake … desserts that light up life! I love the gentle play of flavours and often make desserts using elements from desserts I’ve created in the past. This was one such inspiration. A gently spiced eggless pistachio sponge, the simplest one bowl hand whisked recipe you’ll ever find, is topped with a smooth indulgent almond cream.

If you’ve stopped by on PAB in the past, you might know of my love for colourful desserts and saffron. I think it’s one of the most beautiful spices in the world, fragrant, rich and colourful. I use it often, generously too and I love the gentle flavours it adds to dessert. Pistachios with saffron might be my favourite pairing, and I use both very often as you can see.

Other favourites include mango and saffron, rose and saffron, almond and saffron work beautifully too! There’s so much you can do with saffron and because you need just a ‘little pinch’ or a few strands, it’s always good to buy good quality saffron.

I’m sure you are convinced about the absolute magic that saffron adds. Here in the Eggless Almond Saffron Jelly Cake, the saffron jelly shines! Once the cream has set, pour over a quick saffron jelly, tying in all the flavours of the festival season. A piped almond buttercream, garnished with flowers from the garden, and we’re all set! Happy Diwali!

Saffron Desserts
Eggless Desserts
Indian Inspired Desserts
Cakes

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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Eggless Almond Saffron Jelly Cake

A gently spiced eggless pistachio sponge, the simplest one bowl hand whisked recipe you'll ever find, is topped with a smooth indulgent almond cream.
Course Dessert
Cuisine Indian
Keyword agar agar, cake, cream, dessert, eggfree, eggless baking, eggless cake, Indian dessert cake, no gelatine, one bowl, saffron, sweet, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Setting time 8 hours
Total Time 8 hours 45 minutes
Servings 4 people

Ingredients

Eggless pistachio sponge

  • 100 g buttermilk
  • 25 g oil
  • 50 g castor sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp apple cider vinegar
  • Pinch salt
  • 1/4 tsp almond extract
  • 85 g plain flour
  • 1 tbsp pistachios finely chopped

Almond cream

  • 400 g cream 25% fat
  • few drops almond extract
  • 2 tbsp cornflour
  • 100 g clarified butter/ghee
  • 2.5 tsp agar agar
  • 60 g sugar

Saffron Jelly

  • 1/3 cup honey
  • 1/3 cup water
  • 1/2 tsp agar agar
  • Generous pinch saffron

Instructions

Eggless pistachio sponge

  • Preheat the oven to 180C. Lightly grease and line two 4″ cake rings tin with foil.
  • In a large bowl, add all the ingredients and give them a good whisk.
  • Bake for 15-20 minutes, until the tester comes out clean.
  • Cool completely on the rack and level if required.

Almond cream

  • Whisk together all the ingredients until smooth. Simmer over low heat for 3-4 minutes, stirring constantly, until it begins to thicken slightly like a custard.
  • Whisk well and strain. Cool, whisking now and then, until cool enough to pour over the base.
  • Note: This can also be made in the microwave.
  • Place all the whisked ingredients in a heat proof bowl, and microwave for 30 seconds at a time, whisk, then repeat 3-4 times until it begins to just thicken. Cool, whisking now and then, until cool enough to pour over the base.

Saffron Jelly

  • Stir together the honey, water and agar agar in a saucepan. Simmer for 4-5 minutes, stirring often.
  • Take off heat and stir the saffron in. Cool and pour over the set cream.

Assemble

  • Wrap an acetate sheet firmly around the base.
  • Pour over about half the almond cream over each cake and leave it to set overnight.
  • Top with the saffron jelly and place it in the fridge or freezer until firm. Gently remove the acetate sheet.
  • Pipe over with almond buttercream, and garnish with rose and marigold petals, pistachio slivers etc.

Video

Looking for the simplest no bake Blueberry Cheesecake? I got you covered!!

4 ingredient Blueberry Cheesecake … smooth, indulgent and rich, this might be the simplest one bowl, no bake blueberry cheesecake you’ll ever make. This one bowl recipe is honestly as fuss free and easy as cheesecake will ever get! It packs a sweet bit, a little going a long way…

I always have blueberries in the freezer and yesterday a friend got me some fresh blueberries. I also had a jar of dried blueberry powder on hand, so I guess this delicious little blueberry cheesecake was destined to be made. It’s as simple as cheesecake can get with no gelatine, no agar agar, & importantly, NO FUSS!

Inspired by my recent 4 ingredient mango cheesecake {recipe video/reel on Instagram}, I’m happy to say this blueberry version turned out fabulous! The icing on the cake was literally the blueberry chocolate ganache. It made the cheesecake look pretty and taste pretty special too!

Blue is one of my favourite colours and I love the way it show up everywhere. Berries are one of my favourite ingredients to use in dessert, so basically this was my kind of dessert!

I absolutely love all the hues of blueberry on this 4 ingredient Blueberry Cheesecake, the colours really catch the eye! The gentle, calming light purple of the cheesecake, the bright deep purple ganache, then a handful of fresh blueberries to top… such fun! It’s all natural colour … frozen blueberries, blueberry powder and fresh blueberries of course!

Eggless Desserts
Desserts with Fruit
Blueberry Desserts

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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4 ingredient Blueberry Cheesecake {No bake}

Smooth, indulgent and rich, this might be the simplest one bowl, no bake blueberry cheesecake you'll ever make. It's as fuss free as cheesecake will ever get!
Makes one 4" cheesecake
Course Dessert
Cuisine American, British
Keyword blueberries, cheesecake, chocolate, eggfree, eggless, eggless cake, fruit, no bake, no gelatine, one bowl, simple, summer dessert, sweet, vegetarian
Prep Time 30 minutes
Setting & defrosting 10 hours
Total Time 10 hours 30 minutes
Servings 2 people

Ingredients

Biscuit base

  • 50 g Digestive biscuits
  • 15 g clarified butter/ghee room temperature

Blueberry cheesecake filling

  • 125 g white chocolate melted
  • 150 g cream cheese softened, whisked smooth
  • 35 g cream 30% fat
  • 35 g blueberry compote {recipe below}

Blueberry compote

  • 50 g frozen blueberries
  • 15 g sugar
  • 1/2 tsp cornflour
  • 1 tsp water
  • 1/2 tsp lime juice

Blueberry white chocolate ganache

  • 30 g white couverture chocolate pellets
  • 20 g cream 25% fat
  • 1/4 tsp blueberry powder

Instructions

Biscuit base

  • Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4″ foil lined dessert ring, flatten into a base and freeze until firm.

Blueberry cheesecake filling

  • Add all ingredients to a bowl and using an electric blender, whisk until smooth.

Assemble

  • Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and pour/spoon in the filling.
  • Set it in the freezer for 4-6 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight. I always cover it with a large glass bowl.
  • Top the cheesecake with the blueberry white chocolate ganache and garnish with fresh blueberries, mint etc.

Blueberry compote

  • Whisk all the ingredients until smooth and simmer over very low heat for 4-5 minutes stirring constantly until glossy and slightly thick. Cool, blend and strain.

Blueberry white chocolate ganache

  • Place the chocolate and cream in a microwave safe bowl and heat for 15 seconds, stir and repeat as required.
  • Whisk in the blueberry powder a little at a time until you get the desired colour.

Video

Eggless Tiramisu Heart Cake … delicate, delicious ♥ cake for V Day!

Eggless Tiramisu Heart Cake … .. gentle, indulgent, delicious dessert for tiramisu lovers and coffee lovers, dessert lovers too! It’s a heart cake like no other and literally screams pick me up and is quite perfect for V Day! One bite in and you’ll know what I mean!

The flavours inspired by the classic tiramisu, this eggless version leaves you wanting for more. With a base of an eggless coffee sponge, soaked with Kahlua & smothered in the smoothest set mascarpone cream with a surprise coffee cake heart at the centre, each bite is divine. This is my all time favourite kind of dessert!

Actually if you’ve been following my blog for a while, you will know that coffee in desserts is my favourite flavour ever. And if you are new, hello there, I absolutely love coffee. In desserts especially, I think coffee has immense possibilities and pairs beautifully with mascarpone, with chocolate, with coconut and Biscoff too. If you haven’t tried Biscoff, then you are definitely missing something!

Take my word for it, the Eggless Tiramisu Heart Cake is absolutely divine. It has a smaller heart insert, somewhat like an entremet that adds a really nice bite to the cake. That the hidden heart is also drizzled over with Kahlua just adds beautiful flavours to every spoonful. The smoothest mascarpone cream ever, sweetened gently with white couverture chocolate that smothers the cake is indulgent good. And yes, it’s heaven!

You need a little advance planning since the cake needs to set overnight. Other than that it’s quite a simple one bowl eggless cake. For the collar, I made folds on a mousse strip/acetate strip to snugly fit the heart. It took a little trial and error but once done it worked beautifully. You could probably set the cake in a heart mold if you like, else a silicon heart mold if you have one.

More COFFEE desserts

More BISCOFF desserts

Mascarpone recipe here

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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Eggless Tiramisu Heart Cake

Gentle, indulgent, delicious dessert for tiramisu lovers and coffee lovers, dessert lovers too! It's a heart cake like no other and literally screams pick me up and is quite perfect for V Day! One bite in and you'll know what I mean!
Makes a 6" heart cake
Course Dessert
Cuisine Italian
Keyword agar agar, baking, cake, coffee, cream, dessert, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, homemade, one bowl, sweet, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Time to set in freezer and fridge 12 hours
Total Time 13 hours
Servings 6 people

Ingredients

  • 105 g cultured buttermilk
  • 25 g oil
  • 50 g castor sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp apple cider vinegar
  • Pinch of salt
  • 1/2 tsp instant coffee powder
  • 85 g all purpose flour/maida

Mascarpone filling

  • 200 g cream / 25% fat
  • 2 tsp agar agar
  • 20 g sugar (to taste}
  • 100 g white chocolate chopped
  • 200 g mascarpone
  • 25 g Kahlua {or a shot of strong coffee}

Cocoa powder to dust over

Instructions

Eggless coffee sponges

  • Preheat the oven to 180C. Line a 6″ and a 4″ heart mold/tin with foil/parchment and grease lightly.
  • In a large bowl, add all the ingredients and give them a good whisk.
  • Divide the batter between the tins {about 185g in the 6″ / 75g in the 4″ tin). Bake for 15-20 minutes, until the tester comes out clean. Cool completely, then trim the tops.

Mascarpone filling

  • Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar. Alternatively, this can be done in the microwave in 30 second bursts.
  • Pour this over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth.
  • Whisk in the mascarpone just before you need to pour it in. Taste and adjust sweetness if required.

Assemble (see video}

  • Secure an acetate sheet snugly around the 6″ heart shaped coffee sponge.
  • Moisten with Kahlua/coffee. Pour over half the mascarpone filling. Place the 4″ sponge in the centre of the filling and very gently push in a little. Moisten the small sponge with kahlua/coffee, then pour the remaining filling over to cover it completely.
  • Place in the freezer for 3-4 hours until frozen, then gently peel off the acetate sheet. Leave to set in the fridge overnight.

Video

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