Coffee mascarpone cream

• RedMan Eggs | 12088 |2nos
• RedMan Caster Sugar | 1417 |60g
• RedMan UHT Milk | 103602 |70g
• RedMan Mascarpone Cheese | 101816 |340g
• Bakeway White Chocolate | 14923 |40g
• RedMan Non-Dairy Whipped Cream | 111965 | 80g

Coffee syrup

• Hot Water | 150g
• Bon café Coffee Powder | 104757 | 15g
• RedMan Caster Sugar | 1417 | 40g

Assembly

• Lady Finger Biscuit | 61757 | 16 sticks
• RedMan Cocoa Powder | 213 |10g

A. Mascarpone Cream (Mixer Method)

1. In a saucepan, boil milk and sugar together.
2. In a mixer bowl, beat egg yolks until smooth.
3. Gradually pour the hot milk mixture into the yolks while mixing at low speed.
4. Return the mixture to the saucepan and cook to 82°C, stirring constantly until slightly thickened.
5. Remove from heat and add white chocolate, stirring until melted and smooth.
6. Cool the mixture down to 45°C.
7. Add in the mascarpone cheese and mix until smooth and fully combined.
8. In a separate bowl, semi-whip the Redman Non-Dairy Whipped Cream to soft peaks.
9. Gently fold the whipped cream into the mascarpone mixture until smooth and uniform.

B. Coffee Syrup

1. Combine hot water and sugar until dissolved.
2. Add coffee powder if desired.
3. Let cool completely before using.

C. Assembly

1. Lightly dip ladyfinger sponge into the coffee syrup (avoid soakingtoo long).
2. Arrange one layer(100g) of sponge in the mould or cup.
3. Spread a layer of coffee mascarpone cream evenly on top.
4. Repeat layers of sponge and cream as desired.
5. Smooth the surface and dust with cocoa powder.
6. Chill overnight for best flavour and texture.

Storage & Shelf LifeChiller (2–4°C): Up to 3 daysFreezer: Up to 1 week (thaw in chiller before serving)