Benjamin Ebiwe Pudding with Apricot Limoncello Mascarpone

Benjamin Ebiwe Pudding with Apricot Limoncello Mascarpone

Cream, cake, baked fruit and a little alcohol will always make a great pudding. This creates an intense sensation with a sponge soaked in limoncello, sticky ripe apricots and beaten mascarpone skin. Stay tuned for different articles here; Everything can be prepared in advance and assembled on the day of your presentation.

Pudding with apricots, limoncello and mascarpone

Preparation 20 minutes – 1 hour 45 minutes – refrigeration 1 hour – service 10

For sponge cake 4 eggs 160 gr powdered sugar 135 gr plain flour

For apricots 700 grams of ripe apricots (about 12) 50 grams of fine sugar 125 ml of lemon juice from one lemon

300 gr mascarpone, cold 70 gr finely ground sugar 1 lemon 1 tablespoon vanilla paste 400 ml double cream

80 gr egg whites, 140 gr powdered sugar, ground pistachios, top

Preheat the oven to 120 ° C (110 ° C fan) / 230 ° F / low gas and line a greaseproof paper pan.

Start with meringue. Put the egg whites in a clean bowl and beat until softened. With the mixer still on, add 1 tablespoon of sugar at a time, making sure each one is melted before adding more. Once the meringues are thick and shiny, place six dolls in the pan. Bake for 35-45 minutes, then turn off the oven and leave to cool for an hour, then remove and transfer to the shelf.

Preheat the oven to 200 ° C (fan 180 ° C) / 390 ° F / gas 6. Cut the apricots in half and discard the berries. Put the fruit in a large baking dish, mix with sugar, 50 ml limoncello, lemon juice and 50 ml water. Bake the apricots for 20-25 minutes, or until they soften a lot and become syrup, then we grind the apricots with a fork to chop them a little, leaving them a little lumpy. Set aside to cool.

To prepare the cake, grease a 25cm x 20cm cake pan and line it. Lower the oven temperature to 180 ° C (160 ° C fan) / 350 ° F / Gas 4.

Put the eggs and sugar in a bowl with a mixer and mix on high speed for four to six minutes, until the mass is thick and fluffy and doubles in volume. Sift one-third of the flour over the eggs and fold them very gently, being careful not to let out too much air. Add the remaining flour in two batches, fold each addition carefully and make sure there is no flour hidden at the bottom of the bowl.

Pour the mixture into the laid mold and bake for 30-35 minutes. Once cooled, cut the cake in half horizontally to get two thin layers, brushing it generously with the remaining limoncellon.

To prepare the filling, whisk together the mascarpone, sugar, lemon zest and vanilla until smooth. In a separate bowl, whisk the cream until it thickens until it reaches the soft peaks. Fold the cream into the mascarpone and set aside.

To mount, place a cake on the bottom of a 22cm x 28cm dish, top with one-third of the apricots and half of the mascarpone cream. Crush half of the meringue peels and sprinkle on top. Repeat the process with the second layer of cake, some apricots and the rest of the cream. Cut the remaining meringue into large pieces and sprinkle with any extra apricots and some minced pistachios. Leave in the fridge for an hour before serving.

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