Cream, cake, roasted fruit and little bit of alcohol will at all times make for a showstopping pudding.This one offers off robust La Dolce Vita vibes with its limoncello-soaked sponge, sticky roast apricots and lashings of whipped mascarpone. Don’t be delay by the completely different components right here; all the things will be made prematurely and assembled on the day you’re serving.
Apricot, limoncello and mascarpone pudding
Prep 20 min
Prepare dinner 1 hr 45 min
Chill 1 hr
Serves 10
For the sponge
4 eggs
160g caster sugar
135g plain flour
For the apricots
700g ripe apricots (about 12)
50g caster sugar
125ml limoncello
Juice of 1 lemon
For the mascarpone
300g mascarpone, chilly
70g caster sugar
Zest of 1 lemon
1 tsp vanilla bean paste
400ml double cream
For the meringue
80g egg whites
140g caster sugar
Chopped pistachios, to high
Warmth the oven to 120C (110C fan)/230F/gasoline low and line a baking tray with greaseproof paper.
Begin with the meringues. Put the egg whites in a clear bowl and whisk to delicate peaks. With the mixer nonetheless operating, add the sugar a tablespoon at a time, ensuring every one has dissolved earlier than including extra. As soon as the meringue is thick and shiny, spoon six dollops on to the baking tray. Bake for 35-45 minutes, then flip off the oven, go away them to chill for an hour, then take away and switch to a rack.
Flip up the oven to 200C (180C fan)/390F/gasoline 6. Lower the apricots in half and discard the kernels. Put the fruit in a big baking dish, and toss with the sugar, 50ml limoncello, lemon juice and 50ml water. Roast for 20-25 minutes, or till actually delicate and syrupy, then mash the apricots with a fork to interrupt them up a bit, however leaving them somewhat chunky. Put aside to chill.
For the cake, grease and line a 25cm x 20cm cake tin. Flip down the oven to 180C (160C fan)/350F/gasoline 4.
Put the eggs and sugar within the bowl of a stand mixer and whisk on excessive velocity for 4 to 6 minutes, till the combination is thick, pale and has greater than doubled in quantity. Sift a 3rd of the flour on high of the eggs and fold it in very gently, taking care to not knock out an excessive amount of air. Add the remaining flour in two batches, folding in every addition rigorously and ensuring there isn’t any flour hiding on the backside of the bowl.
Pour the batter into the lined tin and bake for 30-35 minutes. As soon as cool, lower the cake in half horizontally, to get two skinny layers, and brush each generously with the remaining limoncello.
To make the filling, beat the mascarpone, sugar, lemon zest and vanilla till clean. In a separate bowl, whip the cream till simply thickened to delicate peaks. Fold the cream into the mascarpone and put aside.
To assemble, put one cake within the backside of a 22cm x 28cm platter, and high with a 3rd of the apricots and half the mascarpone cream. Crush half the meringue shells and sprinkle them on high. Repeat with the second layer of cake, some extra apricots and the remaining cream. Break up the remaining meringue into massive chunks and sprinkle on high together with any additional apricots and a few chopped pistachios. Chill for an hour earlier than serving.
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