There’s a surprise ingredient in these sumptuous sweets!
Recipes: Kathryn Hawkins. Images: Stuart MacGregor.
Mocha Mascarpone Roulade
Ingredients (Serves 8)
3 large eggs, separated
150 g caster sugar
1 tbs instant coffee
dissolved in 1 tbs water
115 g plain flour
¾ tsp baking powder
1½ tsp cocoa powder
175 g chocolate frosting,
softened
250 g carton mascarpone
cheese, softened
1 Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Line a 22 x 32 cm Swiss roll tin with baking parchment. Whisk the egg whites until very stiff, then gradually whisk in 60 g caster sugar.
2 In another bowl, whisk egg yolks with the remaining caster sugar until thick and creamy. Stir in the coffee.
3 Sift the flour and baking powder on top of the yolk mixture and add whisked egg whites. Carefully fold all of the ingredients together to make a light cake mix.
4 Put 25 g cake mix in a small bowl and stir in 1 tsp cocoa powder. Pipe stripes or dots on the bottom of the lined tin and bake for 2 minutes to set.
5 Spoon and smooth the rest of the cake mix on top and bake for 10-12 minutes until just firm and spongy but not crispy.
6 Lay a clean tea towel on the work surface and lay a sheet of baking parchment on top. Turn the sponge on to the parchment. Stand for 3-4 minutes before peeling away the lining paper.
7 Lay another sheet of parchment on top of the sponge and carefully flip the sponge over. Starting at a narrow end, roll up loosely with the paper inside. Wrap in the tea towel and leave to cool on a wire rack.
8 To serve, unfurl the sponge and carefully peel away the parchment. Trim away the edges. Spread all over with frosting and half the cheese. Roll up again and transfer to a serving plate. Pipe or spoon remaining cheese on top, dust with remaining cocoa and decorate with mocha beans, if liked.
Lemon Cheesecake Pavlova
Ingredients (Serves 6)
3 medium egg whites
175 g caster sugar
1 tsp cornflour
Finely grated rind and juice of
1 small lemon
350 g reduced fat soft cheese
75 ml whipping cream
150 g lemon curd
1 Preheat the oven to 150°C, fan oven 130°C, Gas Mark 2. Draw an 18 cm circle on a sheet of baking parchment and place on a baking tray. Whisk the egg whites until
