One great thing about having a blog is that it pushes you to try out new recipes that you would never have tried otherwise. My attitude nowadays has evolved from “Why make it, when you can buy it” to “Why buy it, when you can make it”.
Take this Berry, Mascarpone and Coconut Cake I made over the weekend. It is one of my favourite (I know, everything seems to be “one of my favourite”) desserts. Every weekend my husband and I pick up a rustic sourdough from Victoire in Balmain and on special occasions, the strawberry mascarpone coconut cake.
It is a layered cake of coconut dacquoise, strawberries and a mascarpone cream. In my version, I took advantage of the fact that blueberries were in season and added that to a layer as well.
Recipe (Serves 8 to 10)
- Jelly Roll Pan measuring 38cm by 24cm
- Loaf Tin measuring around 23cm by 10cm
Ingredients for the Coconut Dacquoise
- 6 egg whites
- 70 grams caster sugar
- 100 grams shredded coconut
- 80 grams desiccated coconut
- 150 grams icing sugar, sifted
Ingredients for Mascarpone Mixture
- 500 grams mascarpone
- 50 grams caster sugar
- 2 eggs, separated
- 25 grams caster sugar
To Prepare the Dacquoise
- Grease and line with baking paper the jelly roll pan.
- Pre heat the oven to 130C.
- In a bowl, mix the coconuts and the icing sugar.
- Whisk the egg whites and when you start to see soft peaks, slowly add the caster sugar and whisk until firm peaks. Add the coconut mixture.
- Spread on to the jelly roll and bake in a fan forced oven (increase the heat by 30C if using non-fan forced oven) at 130C for 35 minutes.
- Remove from oven and allow to cool in a cooling rack.
For the Mascarpone Mixture:
- Whisk the egg whites until soft peaks and then add the 25 grams of caster sugar.
- In a separate bowl, whisk the egg yolks, mascarpone and 50 grams of sugar until firm.
- Incorporate the two mixtures by folding the egg whites into the mascarpone mixture.
To Assemble: 250 grams fresh strawberries and 250 grams fresh blueberries and brown sugar for dusting.
- Slice the strawberries and cut the blueberries in half. Save a few whole blueberries for the edges of the cake.
- Cut the coconut dacquoise into three parts so that each will fit into the loaf tin.
- Layer the tin with plastic wrap so that the edges are sticking out. You will want at least 5cm of plastic that sticks out because you will use it to wrap the cake.
- Place a layer of dacquoise on the tin and cover with 1/2 of the mascarpone mixture and then the strawberries.
- Place a second layer of dacquoise over this and cover with the rest of the mascarpone mixture and the blueberries.
- Top with a final layer of dacquoise and cover with the plastic wrap.
- Refrigerate overnight before dusting with brown sugar and caramelizing the top with a blowtorch.
Alternatively, you can layer the dessert in a tea cup as well!