Don't you just love it when an idea comes together?
Some weeks I sit and pore over my recipe folders for hours on end trying to come up with a menu for the following week and absolutely nothing takes my fancy.
Sometimes I look through them and have so many ideas I don't know what to cook first.
But when I stumbled across a recipe for home made mascarpone I knew exactly what I wanted to do with it.
For as long as I can remember my Mum has been talking about Chocolate Ripple Cake and how she has never tried or made one. Personally I have to leave the room when we go to Mr B's Mothers house and there is Chocolate Ripple Cake for fear of inhaling it all, but I too have never made one myself.
I think the reason I have never made one before was because the average Chocolate Ripple Cake, whilst delicious, just didn't really excite me enough to make my own.....plus I was always slightly unsure about which direction to stack the biscuits up....
With this in mind I a) found a recipe that told me which way to stack the biscuits and b) set about re-creating one of my favourite desserts in Chocolate Ripple Cake form.
Now you certainly don't have to make your own mascarpone, but I always tend to ignore recipes that use it due to the ridiculously high price of buying it in the shops. This recipe here is not only unbelievably simple, but it will cost you next to nothing and did I mention the end result is a rich and creamy mascarpone that you will be super pleased about because you have created it all on your own!
2 cups thickened cream (full fat and not ultra homogenised so not long life)
1 tbspn lemon juice
1 candy thermometer
cheese cloth / butter muslin
In a saucepan over medium heat, slowly bring the cream up to 88C, stirring constantly to ensure it doesn't scald.
Once it reaches 88C, add the lemon juice and whisk for 5 mins while maintaining the temperature.
Remove from the heat and allow the mixture to cool for 35-45 mins.
Line a colander or sieve with the cheese cloth / butter muslin and place over a large bowl - try and double it over so you have at least 2-3 layers. Pour the cream mixture into the muslin and place in the fridge for at least 12 hours (preferably 18-24). Scoop the mascarpone into a container or jar and discard the whey (there will only be 2-3 tbspns anyway).
Store in the fridge for up to a week. Not that it will last that long because we are going to use it all to make this Tiramisu Chocolate Ripple Cake!
Tiramisu Chocolate Ripple Cake
1 x 250g pkt of Chocolate Ripple Biscuits
2 cups Mascarpone
300ml thickened cream
1 tspn vanilla essence
2 tbspns icing sugar
1/4 cup strongly brewed black coffee
Combine the mascarpone, cream, vanilla and icing sugar in a bowl. Beat until mixture is thick. Place in the fridge for an hour.
Take your serving plate and smear 1-2 tbspns of the mascarpone mixture in a rectangle shape.
Take one of your biscuits and brush with the coffee mixture. Place 1 tspn of the cream mixture onto the biscuit and stand up on the plate. Repeat with remaining biscuits, coffee and cream to make a row. Continue this process to make 4-5 rows.
Spread the remaining cream mixture over the cake. Chill overnight to set. Serve dusted with chocolate powder.
Holy heck this cake was good. Like awesome good.
I was really impressed with how this came out and truth be told, prefer it to the traditional versions of both Chocolate Ripple Cake and Tiramisu. The biscuits had gone beautiful and soft, the subtle coffee flavour had made it's way into the cream....and the cream....oh I could eat it by the truck load.
Now if you will excuse me, I have a small piece hidden in the back of the fridge and I plan on demolishing it before Mr B finds it!
Mrs B xx