Watch Eva Pau's Asian Kitchen, Wednesdays at 8.00pm on RTÉ One.
Ingredients
Serves: 6-8
Prep Time: 30mins
Set Time in fridge: 6-8 hours
- 250g mascarpone cheese
- 2 egg whites
- 200ml double cream
- 2 tsp gelatine mixed with 3tbsp of hot water
- 3 tbsp milk
- 60g caster sugar
- 40omls fresh brewed vietnamese coffee
- 400ml hot water
- 4 tbsp condensed milk
- 4 squares of chocolate
Cake Base:
- 2 eggs
- 4 egg yolks
- 115g caster sugar
- 115g plain flour
- pinch of salt
Method
- Preheat your oven to 190 degrees fan.
- Using an electric whisk, make the cake base by whisking the eggs and sugar for 4-5mins until it has turned pale in colour and thick in texture. Sift in the flour and add the salt.
- Spread the cake mixture onto a lined baking tray to approximately 25cm x 30cm and 1cm in depth.
- Bake in the oven for 10-12minutes until the top is lightly golden brown. Let it cool.
- To make your filling, whisk 2 egg whites until stiff.
- In another bowl, whisk the cream until it forms soft peaks.
- Dissolve the gelatine in hot water, then add in the milk and stir well.
- Mix the mascarpone and sugar until creamy. Add in the gelatine, whipped cream and fold in the whipped egg whites.
- Brew 400ml of hot vietnamese coffee and mix with 4 tbsp of condensed milk.
- Take your 2lb loaf tin (8inch x 5inch) and use the base to measure out the cake to cut it into three equal pieces.
- Line your loaf tin with two long pieces of cling film with 5-6 inches of extra film on all edges.
- Spoon ⅓ of the mascarpone mixture into the base of the tin, place a slice of cake sponge on top, spoon one third of the coffee mixture onto the sponge, letting it soak up all the coffee. Repeat twice again until you end up with a cake layer on top. Cover and let it sit in the fridge for 6- 8 hours.
- When ready to serve, place a rectangle serving plate over the cake tin and turn it upside down. Take the cake tin off and the cling film. Grate some chocolate to cover the top. Ready to serve.
