A summertime twist on the classic dessert with layers of blueberry coulis-soaked sponge fingers and zingy lemon curd languishing amongst a decadent white chocolate mascarpone cream.
Separate the eggs.
Zest and juice the lemon.
Break up the chocolate.
Preheat the oven to 180ºC.
Line the baking tray with parchment paper.
Fit the Whisk Tool to the machine.
Add flour and baking powder into the Mixer bowl.
Attach the Mixer bowl to the machine.
Mix on speed 1 for 20 seconds until combined.
Sift the flour mixture onto a piece of parchment paper and set aside.
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Add egg whites into the bowl.
Start the machine on speed 1 and gradually increase speed.
Mix on speed 6 for 2 minutes until soft peaks form.
While the machine is running, gradually add caster sugar into the bowl.
Whisk on speed 5 for 4 minutes until soft peaks form.
Transfer the mixture to a medium mixing bowl and set aside.
Add egg yolks and sugar into the Mixer bowl.
Mix on speed Max for 4 minutes until thick and pale.
Remove the Whisk tool, fit the K-Beater.
Start the machine on speed Min.
While the machine is running, gradually add half of the whisked egg whites into the bowl.
Transfer the flour mixture into the bowl.
Add the rest of the egg whites.
Mix on speed Min for 2 minutes fully incorporated.
Alternatively, fold the mixture by hand.
Transfer the mixture into the prepared piping bag.
Pipe 9” (approx. 23 cm) log shapes onto the baking tray.
Bake at 180ºC for 8-10 minutes until golden.
Remove from the oven and let cool slightly.
Transfer to a cooling rack to cool completely.
Add blueberries, sugar, water, lemon juice and lemon zest into a large saucepan.
Place the saucepan over medium-high heat for 5 minutes.
Increase the heat until the mixture comes to the boil.
Reduce the heat and simmer for 10 minutes until thickened.
Sieve the blueberry mixture into a medium bowl.
Press the berries firmly with the back of a wooden spoon to squeeze out the juice.
Place the strained blueberry coulis in the fridge until completely cold.
Add white chocolate and oil into a heatproof bowl.
Microwave at 30 seconds increments, stirring in between until melted and smooth.
Set aside and let cool.
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Add whipping cream into the Mixer bowl.
Whisk on speed Max for 1 minute until thickened.
Be careful not to over whisk.
Add mascarpone cheese into the bowl.
Transfer the cooled melted white chocolate into the Mixer bowl.
Start the machine on speed 3 and gradually increase speed.
Mix on speed 5 for 1 minutes until the mixture has thickened.
Be careful not to over whisk.
Transfer the blueberry coulis into a large dish.
Quickly dunk each sponge finger in the blueberry coulis until coated.
Place the coated sponge fingers in the bottom of the serving dish evenly.
Gently spread half of the lemon curd over the sponge fingers using a spatula.
Top with half of the mascarpone mixture, level with a spatula.
Repeat the process with the remaining sponge fingers.
Garnish with lemon zest.
Refrigerate for at least 30 minutes or overnight.
Serve
Serve chilled and decorate with edible flowers (optional).
A summertime twist on the classic dessert with layers of blueberry coulis-soaked sponge fingers and zingy lemon curd languishing amongst a decadent white chocolate mascarpone cream.
Separate the eggs.
Zest and juice the lemon.
Break up the chocolate.
Preheat the oven to 180ºC.
Line the baking tray with parchment paper.
Fit the Whisk Tool to the machine.
Add flour and baking powder into the Mixer bowl.
Attach the Mixer bowl to the machine.
Mix on speed 1 for 20 seconds until combined.
Sift the flour mixture onto a piece of parchment paper and set aside.
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Add egg whites into the bowl.
Start the machine on speed 1 and gradually increase speed.
Mix on speed 6 for 2 minutes until soft peaks form.
While the machine is running, gradually add caster sugar into the bowl.
Whisk on speed 5 for 4 minutes until soft peaks form.
Transfer the mixture to a medium mixing bowl and set aside.
Add egg yolks and sugar into the Mixer bowl.
Mix on speed Max for 4 minutes until thick and pale.
Remove the Whisk tool, fit the K-Beater.
Start the machine on speed Min.
While the machine is running, gradually add half of the whisked egg whites into the bowl.
Transfer the flour mixture into the bowl.
Add the rest of the egg whites.
Mix on speed Min for 2 minutes fully incorporated.
Alternatively, fold the mixture by hand.
Transfer the mixture into the prepared piping bag.
Pipe 9” (approx. 23 cm) log shapes onto the baking tray.
Bake at 180ºC for 8-10 minutes until golden.
Remove from the oven and let cool slightly.
Transfer to a cooling rack to cool completely.
Add blueberries, sugar, water, lemon juice and lemon zest into a large saucepan.
Place the saucepan over medium-high heat for 5 minutes.
Increase the heat until the mixture comes to the boil.
Reduce the heat and simmer for 10 minutes until thickened.
Sieve the blueberry mixture into a medium bowl.
Press the berries firmly with the back of a wooden spoon to squeeze out the juice.
Place the strained blueberry coulis in the fridge until completely cold.
Add white chocolate and oil into a heatproof bowl.
Microwave at 30 seconds increments, stirring in between until melted and smooth.
Set aside and let cool.
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Add whipping cream into the Mixer bowl.
Whisk on speed Max for 1 minute until thickened.
Be careful not to over whisk.
Add mascarpone cheese into the bowl.
Transfer the cooled melted white chocolate into the Mixer bowl.
Start the machine on speed 3 and gradually increase speed.
Mix on speed 5 for 1 minutes until the mixture has thickened.
Be careful not to over whisk.
Transfer the blueberry coulis into a large dish.
Quickly dunk each sponge finger in the blueberry coulis until coated.
Place the coated sponge fingers in the bottom of the serving dish evenly.
Gently spread half of the lemon curd over the sponge fingers using a spatula.
Top with half of the mascarpone mixture, level with a spatula.
Repeat the process with the remaining sponge fingers.
Garnish with lemon zest.
Refrigerate for at least 30 minutes or overnight.
Serve
Serve chilled and decorate with edible flowers (optional).