Berry, Mascarpone and Coconut Cake
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.
Layers of summery goodness!
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)
Equipment:
- 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!
Looks good served in tea cups too!
Trissalicious 
WOW, Trissa, that is super-yummy looking…I’m drooling, can’t help it, this looks like a fusion of my favorite desserts, tiramisu, strawberry trifle, blueberry cheesecake and coconut creme pie all rolled into one?! LOVE IT!
This is really beautiful and it sounds delicious. I am getting hungry just thinking about it. When I first saw the pictures I was wondering if you were looking to add flare with a reduced balsamic glaze, I was glad to see that it was torched brown sugar, that sounds like a great, crunchy touch.
Look a those pretty cake. I could just dive in with all the creaminess of the mascarpone cheese and the freshness of the strawberries and blueberries. When I visit you, please make this for me 🙂
That looks fantastic Trissa. I love the layers…
Wow! This has all the flavors I love in a cake! Layers of exploding goodness! I will have to try this!
Trissa, is this your mum’s famous dessert? 😮 I don’t recall a sponge base but I was too busy in raptures over the caramelised top and berries…
Oooo that looks so gorgeous Trissa! And I totally agree on all the things I have done since having a blog! I would never have made most of the stuff I now feel (a little bit) more confident in baking or cooking or whatever. It’s more fun to make it yourself anyway, well… most of the time ! 🙂
I cook / bake more because of my blog too!! Good way to encourage us to make more yummy food. Love this cake. I still remember your commercial size blowtorch!
oh yummy – love the topping! just like at your place right?
[oops, accidentally pushed enter ]
..this looks really lovely, I think I can do this since this is a no-bake recipe.
I’m still gathering up my guts in trying out my hands at baking..
Pretty pretty! I really like the individual one, but then you can’t see the pretty layers. I think it would be nice to add some crushed nuts maybe too?
And, you can never have too many favourites of anything 😀
Oh fantastic! I love the layers. Sounds delicious. The teacup is so cute as well, good portion control. Hehe.