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INGREDIENTS

Metric
Imperial
Lady fingers:
  • 190 grams of castor sugar.
  • 190 grams of SASKO CAKE WHEAT FLOUR.
  • 120 egg yolks.
  • 180 egg whites.
  • Half a cup of icing sugar.
  • 4 drops of red food colour.
Raspberry syrup:
  • 1/2 cup of hot water.
  • 1/2 cup of castor sugar.
  • 80 grams of raspberries.
  • 2 tablespoons of fresh lemon juice.
Raspberry coulis
  • 160 grams of raspberries.
  • 1 tblsp of water.
  • Juice of half a lemon.
  • 3 tablespoons of castor sugar.
Raspberry Marscapone mousse filling
  • 2 x marscapone 250 grams.
  • 1 x cream 250 grams.
  • 1 cups of icing sugar.
  • 1 punnet of strawberries, cut in slices.
Lady fingers:
  • 6.70 oz of castor sugar.
  • 6.70 oz of SASKO CAKE WHEAT FLOUR.
  • 120 egg yolks.
  • 180 egg whites.
  • Half a cup of icing sugar.
  • 4 drops of red food colour.
Raspberry syrup:
  • 1/2 cup of hot water.
  • 1/2 cup of castor sugar.
  • 2.82 oz of raspberries.
  • 2 tablespoons of fresh lemon juice.
Raspberry coulis
  • 5.64 oz of raspberries.
  • 1 tblsp of water.
  • Juice of half a lemon.
  • 3 tablespoons of castor sugar.
Raspberry Marscapone mousse filling
  • 2 x marscapone 8.82 oz.
  • 1 x cream 8.82 oz.
  • 1 cups of icing sugar.
  • 1 punnet of strawberries, cut in slices.

METHOD

Lady fingers:
  1. Beat the egg whites until medium soft peaks start to form in a bowl of a stand mixer with the whisk attachment, while gradually adding the sugar until you reach firm peaks.
  2. Fold the egg yolks using a rubber spatula, then add the flour and stir gently till well combined.
  3. Add red food colour.
  4. Using a piping bag and ateco 804 nozzle pipe a line of 6cm wide and 90 cm long. Sprinkle with icing sugar
  5. Pipe 2 circles 20cm
  6. Bake at 180 degrees for 10 mins till golden
Raspberry syrup:
  1. Heat sugar and syrup until sugar disappears, add the raspberry and lemon juice cook for 2 more mins.
  2. Brush the sponge with the syrup.
Raspberry coulis:
  1. Heat all ingredients in a medium saucepan until the raspberries are soft.
  2. Sieve the coulis removing the pits and allow to cool
Raspberry Marscapone mousse filling
  1. Whip cream till soft peaks and add the icing and marscapone.
  2. Fold in the cool coulis.
To assemble:
  1. Cut the edges of the lady fingers as well as a 2 x 8 inch circle using an 8 inch cake board
  2. Using a 20 cm spring form tin, place the long lady biscuit around the edge of the tin, then place one of the circle fingers at the bottom.
  3. Pipe a layer of the raspberry marscapone mousse, layer with cut strawberries and cover with more marscapone.
  4. Add second sponge layer and pipe final layer of marscapone.
  5. Decorate with fresh raspberries, strawberries,edible flowers and gold leaf

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