Ondeh Ondeh Cake

INGREDIENTS:-

Pandan Sponge
(8" round pan)

5 egg yolks
58g corn oil
83g cake flour
83g coconut cream + water + pandan paste
A pinch of salt

5 egg whites
83g caster sugar


INSTRUCTIONS:-

1) Preheat oven to 190C.
2) Combine the egg yolks, oil and salt in a bowl and whisk it till mixed.
3) Add in coconut cream mixture, whisk to combine then add in cake flour. Whisk to combine.
4) In a separate clean bowl, beat the egg whites. When it is at foamy stage, gradually add in the sugar, whip till stiff peaks to form.
5) Take 1/3 of egg white, add to egg yolk mixture. Fold in till combine evenly.
6) Pour mixture into the remaining egg white and fold the mixture gently till well combined.
7) Pour into 8" round pan and bake at 190C for 15 minutes, then at 145C for about 1 hour or till cooked.
8) Cool cake and cut into desired height.


Gula Melaka Filling

225g gula melaka, chopped
100ml water
50ml coconut cream
Pandan leaves (if any, else can omit)

50g shredded coconut (see notes)


INSTRUCTIONS:-

1) Place pandan leaves into water and bring to boil.
2) Remove leaves and add in gula melaka. Stir till all sugar had melted and thicken, about 10 mins.
3) Cool the mixture then add in coconut.


Gula Melaka Cream

640g whipping cream (at least 35% fat) (see notes)
120g gula melaka syrup


INSTRUCTIONS:-

1) Whisk cream till thickens then slowly add in gula melaka syrup.
2) whisk till stiff and firm.


TO ASSEMBLE CAKE:-

1) Place 1 layer of cake onto cake board.
2) Spread a thin layer of cream then top with coconut filling.
3) Repeat step 1 & 2 till all cake layers used up.
4) Use remaining cream to dress up cake as desired.


NOTES:-

1) Adjust the ratio accordingly to your preference. Alternative can use coconut milk + paste, then omit water if using coconut milk.
2) Used dried coconut shred from Phoon Huat. Can try using fresh coconut but must 'cook' before use.
3) I use Milac Gold from Phoon Huat.


[adapted recipe from Jeannietay's Blog, Marina Lee from BC, Jo the tart queen]

Banana Chiffon Cake (2)

INGREDIENTS:-
20cm chiffon pan

7 egg yolk
90ml corn oil
40ml milk
140g banana, mashed
140g cake flour, sifted

7 egg white
120g Castor sugar


INSTRUCTIONS:-

1) Preheat oven to 180C.
2) Combine the egg yolks and oil in a bowl and whisk it till mixed.
3) Add in milk, whisk to combine then followed by mashed banana. Add in cake flour, whisk lightly to combine.
4) In a separate clean bowl, beat the egg whites. When it is at foamy stage, gradually add in the sugar, whip till stiff peaks to form.
5) Take 1/3 of egg white, add to egg yolk mixture. Fold in till combine evenly.
6) Pour mixture into the remaining egg white and fold the mixture gently till well combined.
7) Pour into 20" chiffon pan and bake for 40 - 45 minutes.
8) Remove from oven. Invert immediately and leave to cool completely before removing from mold.


[recipe from 初學者也OK！自己作職人配方的戚風蛋糕]

Choya Chiffon Cake

INGREDIENTS:-
20cm chiffon pan

7 egg yolk
90ml corn oil
120ml honey choya
120g cake flour, sifted

7 egg white
120g Castor sugar

90g soaked ume


INSTRUCTIONS:-

1) Preheat oven to 180C.
2) Combine the egg yolks and oil in a bowl and whisk it till mixed.
3) Add in choya, whisk to combine then add in cake flour. Whisk to combine.
4) In a separate clean bowl, beat the egg whites. When it is at foamy stage, gradually add in the sugar, whip till stiff peaks to form.
5) Take 1/3 of egg white, add to egg yolk mixture. Fold in till combine evenly.
6) Pour mixture into the remaining egg white and fold the mixture gently till well combined.
7) Pour into 20" chiffon pan and bake for 40 - 45 minutes.
8) Remove from oven. Invert immediately and leave to cool completely before removing from mold.


NOTES:-

1) Soaked golden raisin in choya to replace ume.


[adapted recipe from 初學者也OK！自己作職人配方的戚風蛋糕]

Oreo Brownies

INGREDIENTS:-

165g unsalted butter
200g good quality chocolate
4 eggs
145 light brown sugar
45g plain flour
10g cocoa powder

A pinch of salt
16 Oreo cookies, broken into pieces
16 mini Oreo cookies


INSTRUCTIONS:-

1) Preheat your oven to 180C. Line an 8x8-inch pan with baking paper with the paper overlapping the sides.
2) Melt your butter in a pan over medium heat. Remove from heat and add the chopped chocolate, stir until smooth and well combined.
3) Whisk the eggs in a mixing bowl until they triple in volume. Add half the brown sugar around the outer edge of the eggs in the bowl and whisk until incorporated. Add the remaining sugar again around the edge, and whisk again for a few minutes until the mix is smooth. Whisk the melted chocolate into the eggs quickly to incorporate it.
4) Add the dry ingredients (flour, cocoa, salt and Oreos) around the edge of the bowl and fold in until combined, taking care not to knock the air out. Pour the mix into the paper-lined baking pan. Place mini Oreos on the surface, pressing into the batter. Bake for 30-35 minutes or until the middle is only slightly gooey.
5) Set the pan on a wire rack to cool completely. When cooled, lift the baking paper and brownies out of the pan and set on a cutting board. Cut into 2×2-inch squares. Makes 16 Oreo brownies.


NOTE:-

1) I've use 70% dark chocolate which result in a very rich tasting brownie. Perfect for chocolate lover =).


[recipe from Sugar & Snapshots]

Oreo Cupcake

INGREDIENTS:-

115g butter, room temperature
280g sugar

2 tsp vanilla extract
3 egg white

240ml milk

270g plain flour
1 tbsp baking powder
1/2 tsp salt

Oreo cookies, broken in to pieces


INSTRUCTIONS:-

1) Cream butter and sugar till fluffy.
2) Add vanilla extract to egg white and slowly add into butter mixture. Mix well after each addition.
3) Sift flour, baking powder and salt. Add 1/3 flour mix into butter mixture. Mix using lowest speed on mixer. Add 1/2 of the milk and continue to mix a low speed. Alternate flour and milk and mix till even.
4) Add in Oreo bits.
5) Place a piece of Oreo at the bottom of the cupcake case and top with batter. Bake at 180C for 20 mins.

Yuzu Chiffon Cake

INGREDIENTS:-

5 egg yolks
50g Korean yuzu tea mixture (aka honey citron tea)
80ml corn oil
80ml yuzu juice
130g cake flour, sifted

7 egg whites
95g castor sugar


INSTRUCTIONS:-

1) Preheat oven to 180C.
2) Combine the egg yolks and yuzu tea mixture in a bowl and whisk it till mixture thickens.
3) Add in oil and juice. Whisk to combine.
4) Add the flour, whisk to combine.
5) In a separate clean bowl, beat the egg whites. When it is at foamy stage, gradually add in the sugar, whip till stiff peaks to form.
6) Take 1/3 of egg white, add to egg yolk mixture. Fold in till combine evenly.
7) Pour mixture into the remaining egg white and fold the mixture gently till well combined.
8) Pour into 10" chiffon pan and bake for 30 - 40 minutes.
9) Remove from oven. Invert immediately and leave to cool completely before removing from mold.


Notes:-

1) Come across this video that demo how to remove the cake from the tin with no fuss at all. Tried and tested ... love it to the max.


[adapted recipe from Foodagraphy. By Chelle]

Yuzu Cupcakes

INGREDIENTS:-

(A)
130g butter
80g castor sugar
2 eggs

(B), Sieved
160g plain flour
2 tsp baking powder
1/2 tsp salt

(C)
2 tbsp yuzu honey paste/jam


INSTRUCTIONS:-

1) Beat butter and sugar till smooth then slowly add in eggs.
2) Add in ingredients from (B) and mix till smooth.
3) Fold in Yuzu jam lightly.
4) Spoon batter into cupcake cases till about 2/3 full and top it with a little jam on top.
5) Bake at 160C for about 25 mins or till skewer comes out clean.


[recipe from Sandy Hum]

Japanese Strawberry Vanilla Cake

INGREDIENTS:-

Sponge Layer
1 egg
3 egg yolks
3 egg whites
1 tsp vanilla extract
35g unsalted butter
60g cake flour, sifted twice
60g fresh whole milk
85g castor sugar


Vanilla Cream
300g whipping cream (dairy)
30g castor sugar
1 tsp vanilla extract
8g gelatine sheets, soaked in ice water to soften
20g fresh whole milk


Whipped Cream
200g whipping cream (non dairy)
15g castor sugar
1/2 tsp vanilla extract


300g strawberries, sliced


INSTRUCTIONS:-

To make sponge
1) Preheat oven to 180C. Line base of cake pan (8 x 8 inch square pan) with baking paper.
2) Combine egg, egg yolks and vanilla extract in a small bowl and beat lightly.
3) Melt butter in a saucepan over low heat. Add flour to melted butter and mix well to form a dough. Transfer to a mixing bowl, cool it for awhile.
4) Add egg mixture a little at a time, using a whisk, mix mixture into a smooth batter. Add milk and mix to incorporate.
5) Whisk egg white in a clean bowl and beat until foamy. Add half the sugar and continue beating for a few minutes. Add the remaining sugar and beat until egg whites are glossy and stiff peaks form.
6) Add 1/2 of egg white into egg batter and fold in lightly. Add the remaining and fold until just incorporated. Pour batter into prepared cake pan and spread evenly. Bake at 180C for 20 - 25 mins.
7) When done, remove from pan immediately to cool on a rack.
8) When cooled completely, trim sides off, then slice cake horizontally to make 3 layers.

To make vanilla cream
1) Whip cream until stiff peaks form. Place milk, sugar and vanilla in a small saucepan and bring to a boil. Add softened gelatine and mix well. Let mixture cool to about 30C. Add milk mixture to whipped cream and fold until just incorporated.

To make whipped cream
1) Whip cream, sugar and vanilla until stiff peaks.

To assemble cake
1) Place 1st layer of sponge on cake board. Spread a layer of vanilla cream on sponge and then top with sliced strawberries. Spread another layer of vanilla cream over strawberries, just enough to cover.
2) Place 2nd layer of sponge over cream and repeat step 1.
3) Cover the 2nd layer of cream with the 3rd layer of sponge.
4) Cover the cake with whipped cream, using a tablespoon to make slight indents for a pattern. Garnish with assorted fresh fruits on top.


[adapted recipe from Okashi - Sweet Treats Made With Love by Keiko Ishida.]

Banana Chiffon Cake (1)

INGREDIENTS:-

(A)
4 egg yolk
40g castor Sugar
1/8 tsp salt

(B)
24g corn oil
36g water
152g mashed banana
92g cake flour, sifted
1/2 tsp baking powder (heap), sifted

(C)
168g egg white
40g sugar
1/4 tsp cream of tar tar


INSTRUCTIONS:-

1) Whisk (A) until pale before adding (B). Add items in (B) according to list and mix well after each addition to give a smooth mixture.
2) Whisk egg white and cream of tar tar till snowy before adding in the sugar. Whisk till stiff peak forms.
3) Fold 1/2 of the egg white gently into cake batter mixture gently with a rubber spatula until just blended. Pour in the remaining 1/2 of the , fold it gently until blended.
4) Pour batter into a 20cm chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake at 160C 40 - 45 minutes or till cooked.
5) When the cake is cooked, remove from oven immediately and give it another bang on a hard surface. Then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.


NOTE:-

1) Please note to use very very ripe bananas for this recipe in order to get the strong flavour and fragrance. Alternative, you can use banana essence but this is highly not recommended. This gives the cake an artificial taste. So, unless you like it, if not just stick to ripe bananas.

Lemon Cheesecake with Jam Toppings

INGREDIENTS:-

188g digestive biscuits
113g salted butter, soften

600g cream cheese
120g icing sugar
2tsp vanilla extract
500ml double cream
Juice & zest of 1 whole lemon

Fruit Jam


INSTRUCTIONS:-

1) Place biscuit and butter in a food processor and blend it until mixture lump together. Scrap down the sides if necessary.
2) Prepare a 7-inch cake ring. Use clear wrap to wrap one end tightly. Place the wrapped side on a cake board.
3) Pour biscuit mix into the cake ring and even it out.
4) Beat together cream cheese, icing sugar, vanilla extract, lemon juice and zest until smooth.
5) Lightly whip the double cream and fold into cream cheese mixture.
6) Pour mixture on top of the biscuit base and smooth the surface.
7) Chill for at least 4 hours or overnight.
8) To remove cake, dip a knife into a cup of hot water and then run along the sides of the ring.
9) Spread jam generously on top of cake before serving.


NOTES:-

1) More lemon juice and zest can be added according to preference.
2) For jam, use real fruit jam for better taste. Can look out for brands like St Dalfour or Orchard Fresh.
3) Double cream can be found in major Cold Storage supermarket or Meidi Ya (Liang Court). If not, you can subsitute double cream with Bulla Pure Cream or any other cream that contains at least 45% fat. I've tried making this cake with both the cream and my personal preference is still the double cream.


Also can be made in individual dessert cups:-

Cheddar Cream Cheese Cake

INGREDIENTS:-

125g cake flour
1 tsp double action baking powder
100g caster sugar
125g salted butter, cold
75g cream cheese, cold
125g eggs, lightly beaten

60g shredded cheddar cheese


INSTRUCTIONS:-

1) Sift cake flour into a large bowl. Add in sugar and mix well.
2) Rub cold butter and cheese into the flour mixture until mixture resembles cookie dough.
3) Using a hand whisk, stir in beaten eggs slowly. Adding about 1/3 of the eggs at a time. Mix till batter is smooth.
4) Pour in cheddar cheese and mix well.
5) Divide batter into cupcake cases and bake at 160C for about 30 minutes.


NOTES:-

1) Cupcake cases = 60 x 44 mm. Make 6 - 7 cups with 80g batter in each cups.


[adapted recipe from Anna Chan, Sugar Inc.]

Cream Cheese Cranberry Cake

Ingredients:-

125g cake flour
1 tsp double action baking powder
100g caster sugar
125g salted butter, cold
75g cream cheese, cold
125g eggs, lightly beaten

50g dried cranberries, cut into small pieces


Method:-

1) Soak cranberries with hot water for 2 - 3 minutes. Drained and leave to cool.
2) Sift cake flour into a large bowl. Add in sugar and mix well.
3) Rub cold butter and cheese into the flour mixture until mixture resembles cookie dough.
4) Using a hand whisk, stir in beaten eggs slowly. Adding about 1/3 of the eggs at a time. Mix till batter is smooth.
5) Squeeze dry cranberries before adding to batter. Mix well.
6) Divide batter into cupcake cases and bake at 160C for about 20 - 25 minutes.

Notes:-

1) Cupcake cases = 60 x 44 mm. Make 6 - 7 cups with 80g batter in each cups.





[adapted recipe from Anna Chan, Sugar Inc.]

Cream Cheese Marble Cake

Ingredients:-

125g cake flour
1 tsp double action baking powder
100g caster sugar
125g salted butter, cold
75g cream cheese, cold
125g eggs, lightly beaten

10g unsweeten cocoa powder
15g hot water


Method:-

1) Sift cake flour into a large bowl. Add in sugar and mix well.
2) Over a pot of boiling water (water bath method), dissolve cocoa powder with the hot water. Blend until smooth. Leave to cool.
3) Rub cold butter and cheese into the flour mixture until mixture resembles cookie dough.
4) Using a hand whisk, stir in beaten eggs slowly. Adding about 1/3 of the eggs at a time. Mix till batter is smooth.
5) Mix 1 - 2 tbsp of batter into chocolate mixture and blend well. If mixture is too thick, add 1 tsp water and mix well.
6) Drop small amount of chocolate mixture over the surface of the batter. Swirl the batter for a marbled effect.
7) Divide batter into cupcake cases and bake at 160C for about 20 - 25 minutes.

Notes:-

1) Cupcake cases = 60 x 44 mm. Make 6 - 7 cups with 80g batter in each cups.


[adapted recipe from Anna Chan, Sugar Inc.]

Walnut Cake

Ingredients:-

146g butter
20g castor sugar
4 egg yolks
1 tsp vanilla essence
26g evaporated milk

94g cake flour
2g baking powder

66g walnut, finely chopped
20g chocolate rice

4 egg whites
80g sugar


Method:-

1) Sift cake flour and baking powder together. Set aside.
2) Add about 1 tbsp of sifted flour to walnut and chocolate rice. Mix well.
3) Cream butter and sugar till light and fluffy. Slowly add in egg yolks, evaporated milk and vanilla essence. Set aside.
4) Whip egg whites. Add sugar gradually till soft peak formed.
5) Alternating between flour and egg white, fold it into the creamed butter. Add walnut and chocolate rice last.
6) Pour batter into 2 disposable loaf tins. Bake at 160C for about 45 minutes or till cooked.

Peanut Butter Nutella Brownie

Ingredients:-


Brownie Batter:

200g butter
300g nutella
6 eggs
200g castor sugar
1 tsp vanilla extract
150g plain flour
A pinch of salt


Peanut Butter Filling:

8 tbsp unsalted butter, melted
1 cup icing sugar
1 1/2 cup smooth peanut butter
1/2 tsp salt
1 tsp vanilla essence


Method:-

1) Preheat the oven to 180C.
2) Line and grease a 13 x 9" tray or two 6 x 9" trays with foil.
3) Melt butter and chocolate in a bowl water bath over low heat. Set aside to cool a little.
4) In a bowl, mix together melted butter, icing sugar and peanut butter till smooth. Add in vanilla extract and salt, mix well and set aside.
5) Whip the eggs, sugar and vanilla extract until pale. Add the chocolate mixture and mix until combined. Add the flour and salt.
6) Pour the chocolate batter into prepared pan. Drop dollops of peanut butter filling (about 1 tsp each) on top of batter.
7) Bake 25 - 35 minutes. Let cool, cut and enjoy.


Notes:-

1) You can use crunchy peanut butter instead to give it a nutty feel.

Marbled Ricotta Cheesecake Brownies

Ingredients:-

Cheesecake batter:

250g ricotta cheese
150g cream cheese, at room temperature
120g sour cream
1/4 cup caster sugar
1 tsp vanilla extract
2 eggs
2 tbsp plain flour


Brownie Batter:

200g butter
300g bitter sweet chocolate
6 eggs
200g castor sugar
1 tsp vanilla extract
150g plain flour
A pinch of salt


Method:-

1) Preheat the oven to 180C.
2) Line and grease a 13 x 9" tray or two 6 x 9" trays with foil.
3) Melt butter and chocolate in a bowl water bath over low heat. Set aside to cool a little.
4) In a bowl, mix together ricotta cheese, cream cheese and sour cream till smooth. Add in vanilla extract, egg and flour and mix well. Set aside.
5) Whip the eggs, sugar and vanilla extract until pale. Add the chocolate mixture and mix until combined. Add the flour and salt.
6) Pour in the chocolate batter. Dot the cream cheese batter over it and with a toothpick or the tip of a knife swirl the batters around to create the marble effect.
7) Bake 25 - 35 minutes. Let cool, cut and enjoy.


Notes:-

1) I've used Hershey's Special Dark Chocolate baking bar.
2) My total baking time is 45 minutes instead. Adjust timing according as different oven works differently.


[recipe from Tartelette]

Fresh Blueberry Mousse

Ingredients:-

2 - 3 sugar roll

250g fresh blueberries

1 lemon (extract juice only)

2 tbsp icing sugar

3 egg whites

110g icing sugar

a pinch of cream of tartar

3 tsp gelatin powder

2 tbsp cold water

125ml thicken cream

125ml light sour cream

100g fresh blueberries (optional)

Method:-

1) Cut sugar rolls to desired thicknest and lay them onto the base of serving bowls or cups.

2) Place blueberries with lemon juice and 2 tbsp of icing sugar into the blender. Blend until the berries become a puree.

3) Beat egg whites with cream of tartar till large bubbles form then gradually add in the additional sugar. Whip till stiff peaks form.

4) Whip thicken cream till double in volume then gradually add in the light sour cream and mix well.

5) Fold in the blueberry pureed, followed by egg whites and the additional blueberries.

6) In a bowl, sprinkle gelatine over the cold water and simmer bowl in a small pot till gelatine dissolves. Allow to cool for 3 minutes before adding to blueberry mixture.

7) Pour mixture over prepared bowls or cups and chilled till set.

8) Decorate mousse with any remaining blueberries and pomagranate seeds. Dust with icing sugar before serving.

Note:-

1) The taste of lemon is quite strong though it compliments with the blueberry very well. Reduce the juice used ff you don't like the strong taste of lemon.

[adapted recipe from Food & Travel Magazine Sep 2008 issue]

Chilled Mango Cheesecake

Ingredients:-

Sponge
110g cake flour
1 tsp baking powder

70g corn oil

5 egg yolks

85g water

1/2 tsp vanilla essence

5 egg whites

1/8 tsp cream of tartar

110g sugar

Mango Filling
200g cream cheese
1/2 tbsp mango essence

1/2 tbsp vanilla essences
55g sugar
200g mango puree

1 tbsp gelatin
3 tbsp boiling water

200ml whipping cream
2 tbsp icing sugar

200 - 300g fresh mango (cubed)

Mango Puree Topping
100g mango puree
2 tsp gelatin
3 tbsp boiling water


Method:-

To make sponge.
1)Preheat oven to 180C. Lined base of a 8-inch square cake tray.
2) Beat egg yolk till foamy then add in oil, water and vanilla essence. Sift cake flour and baking powder before adding into egg yolk mixture. Mix well till batter is smooth.
3) Whisk egg whites with cream of tartar at until formy. Add sugar slowly and continue to whisk on until stiff peaks.
4) Take some of the egg white mixed into the egg yolk batter. Fold well, then pour everything into the egg white. Fold mixture well.
5) Bake at 180C for about 25 - 30 mins.
6) When done, run a knife along side of the tray to loosen the side then remove cake from tray immediately onto a baking paper.
7) Allow to cool for awhile before turning it over and remove the baking paper. Cool completely before slicing the sponge into 3 layers horizontally.

To make mango filling.
1) Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
2) Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later. Heat it up in the microwave for about 8 - 10 sec if it cools off.
3) Cream cheese, sugar, and essence together till smooth and creamy.
4) Add the warm gelatin solution to mango puree and blend well.
5) Stir mango puree mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces.

To assemble cake.
1) Place a 7 - inch cake ring over a cake board. Place a layer of sponge at the bottom (trim the sides so that sponge is slightly smaller than the ring).
2) Pour 1/3 the cheese mixture onto sponge. Spread out evenly.
3) Place 2nd layer of sponge and pour another 1/3 of cheese mixture over. Spread out evenly.
4) Place the last layer and pour the remainder cheese mixture in. Spread evenly. Run a knife along the side to even out mixture along the side. Chill for at least an hour before doing the topping.

Add on mango puree topping.
1) Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Spread evenly and chill for at least 3 hours before serving.


Note:-

1) You can add on thin slices of mango on top of the cake before pouring the topping to give more mango to chew on.
2) To remove the cake ring, place a thin knife in a cup of hot water. Dap dry the knife and slice along the edges. Keep repeating till all sides are 'cut'.
3) For mango puree, I've used ready made ones bought from Phoon Huat.

Blueberry Yogurt Muffin

Ingredients:-

(A)
145g self raising flour (sieve)
125g fresh blueberries or more (wash and dry with paper towel)

(B)
1 egg (lightly beaten)
65g sugar
60g melted butter
2 tbsp milk
120g blueberry yoghurt / plain yoghurt
1/2 tsp vanilla essence


Method:-
1) Mix (A) together.
2) Cream butter and sugar. Add in egg slowly.
3) Pour in milk and yoghurt and give it a quick mix.
4) Pour flour and blueberry mixture in and fold everything in with minimal strokes.
5) Spoon batter into muffin cups.
6) Bake at 180C for 20 minutes - 30minutes or till cooked.


[adapted recipe from Florence]

Tiramisu

Ingredients:-

Cake Base
24 sponge fingers

Syrup
45 ml water
45 ml milk
30 ml Bailey's
1 tsp rum essence
1/4 tsp vanilla essence
1/2 tbsp chocolate syrup

Cream
450 g mascarpone cheese
450 g liquid whipping cream
200 g sugar
1 tsp vanilla essence
30 ml Bailey's



Method:-

1) Roast the sponge fingers in the oven at 160°C for about 5 minutes.
2) Add 1/2 of the sugar to the whipping cream and whip it till moose state. Place in the refrigerator.
3) Add the remaining 1/2 of the sugar to cheese and mix till smooth
4) Combine whipped cream, cheese mixture. Add vanilla essence and the Bailey's.
5) For the syrup, place all the ingredients into a measuring cup and warm 30 seconds in the microwave.
6) Place a 7" x 7" cake ring on a cake board.
7) Arrange a layer of sponge fingers on the bottom. Sprinkle or spray syrup on the sponge fingers. Wet the sponge fingers to your liking (not using more than 1/2 the syrup).
8) Take a tea strainer and powder the fingers with cocoa. Next, take 1/2 of the cream and pour all over the top of the powdered fingers. Spread the cream all over the surface.
9) Repeat steps 7 & 8.
10) Level well and sprinkle plenty with cocoa. Refrigerate over night.



[adapted recipe from Kitchen Capers by MamaC]