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Categories:
sugar Mascarpone eggs sugar substitute cornflour flour coffee granules brandy black currants vanilla whipping cream chocolate
Viewed: 74 - Published at: 6 years agoIngredients
- 50 g no-sugar-added custard powder
- 50 g mascarpone
- 3 small eggs
- 7 tablespoons sugar substitute
- 40 g cornflour
- 40 g plain flour
- 10 g instant coffee granules
- 5 tablespoons kirsch or 5 tablespoons brandy
- 450 g black currants
- 12 teaspoon vanilla essence
- 142 ml whipping cream
- 4 (1 ounce) squares diabetic sugar-free dark chocolate, curled using a vegetable peeler
Method
- Make 600ml/1pt custard using custard powder, following the packet instructions.
- Add mascarpone.
- Cover with a sheet of damp greaseproof paper to prevent a skin forming.
- Cool for 30 minutes.
- Preheat the oven to 200C / 400F / Gas 6.
- Whisk the eggs, half the 7tbsp sugar substitute and 2 tbsp hot water in a bowl for 5 minutes until the whisk leaves a thick trail on the surface.
- Sift the cornflour, flour and coffee granules into the mixture and lightly fold together.
- Grease a 20cm/8in square cake tin.
- Spoon in the mixture and cook for 15 minutes, or until a skewer pushed into the centre comes out clean.
- Remove from the oven and cool.
- Turn out the sponge and break or cut into bite sized pieces.
- Put into a serving bowl and sprinkle with the Kirsch or brandy.
- Wash the blackcurrants and remove from the stalks.
- Mix with the remaining sugar substitute and vanilla, then spoon on top of the sponge; pour over the custard.
- Whip the cream until soft peaks form.
- Spoon into a piping bag fitted with a star nozzle and pipe rosettes over the custard.
- Curl the chocolate using the vegetable peeler and sprinkle over rosettes.
