Paphos People

I was baking the other day and made some ordinary melting mements, but next time I'm making these as they sound delicious!

350g unsalted butter , softened
80g icing sugar
300g plain flour
50g cornflour
25g cocoa

FILLING250g mascarpone
1 tbsp golden caster sugar
25g plain chocolate
few drops vanilla extract

Heat the oven to 180C/fan 160C/gas 4. Beat together the butter and icing sugar until pale and creamy, then add the vanilla extract and mix well. Sift the flour and cornflour over and mix thoroughly. Halve the mixture and add the cocoa to one half. Mix well and add a drop of water if the mixture is too stiff.

Spoon the mixtures into 2 piping bags fitted with star nozzles. Line 2 baking sheets with baking parchment and pipe out 16 walnut-sized biscuits from each mixture, leaving a little space between each biscuit.

Bake for 15-20 minutes, or until cooked. Remove from the oven and allow to cool on the baking sheet. Meanwhile, mix the mascarpone and sugar until smooth, then divide between 2 bowls. Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Add the melted chocolate to one of the bowls and the vanilla to the other. Mix both until smooth.

Sandwich together the vanilla melting moments with the chocolate mascarpone and the chocolate biscuits with the vanilla mascarpone.

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Flow gently, sweet Afton! amang thy green braes,
Flow gently, I'll sing thee a song in thy praise.

My, my, my - they sound gorgeous Now if you need an official taster, just give me a shout

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Jean

Retirement - harder work than working - But much more fun

I'll make a big batch!

I'm only just beginning to get the consistancy in the biscuits right - I tend to guess measure the ingrediants which doesn't always work, but I'm proud to say the melting moments are pretty perfect for my cup of tea!!!

I'm going to try and make some Tipsy cake which I used to get from the bakers in Edinburgh. I love Tipsy cake - but it looks a bit complicated to make, I'm not good with multiple baking methods!!!! I mean, what the chuff is greengage jam??? Plus I'm sure the tipsy cake I got had pink icing on the top!!!

Traditional Scottish Recipes
- Tipsy Cake

There are many variations on the theme of "Tipsy Cake" but the main ingredients are usually sherry (from which this dessert gets its name) and trifle sponges. You can use different jams (conserves) from the ones below.

Ingredients:
Half pint/10 fluid ounces (300ml or a scant one and quarter cups) sherry or madeira
8 trifle sponges, split into halves
2½ ounces (115g or one good cup) caster (superfine) sugar
4 tablespoons (60ml) greengage jam (conserve)
4 tablespoons (60ml) apricot jam (conserve) sieved (strained)
4 tablespoons (60ml) raspberry jam (conserve)
3 egg whites
2 ounces (50g or ½ cup) split blanched almonds
1 thinly sliced lemon
½ pint (300ml or 1¼ cups) single (light) cream
Squeeze of lemon juice

Method:
Slightly warm the sherry or Madeira and stir in 15ml/one tablespoon sugar and lemon juice.
Place four of the trifle sponges halves in an ovenproof dish and pour some of the sherry/Madeira mixture over them so that they are soaked. Spread the greengage jam/conserve on top.
Place four more sponge halves on top and soak with some more of the sherry/Madeira mixture. Spread the strained apricot jam/conserve mixture on top.
Repeat with four more sponge halves, sherry and spread the raspberry jam/conserve.
Add another layer of four more halves and soak with the remaining sherry/Madeira mixture.
Whisk the egg whites until they are stiff and then beat in the reamaining sugar until it is trhick and shiny. Spread the cream over the cake and ruffle into small peaks. Sprinkle with the blanched almonds.
Bake in a pre-heated oven at 180C/350F/Gas Mark 4 for about 20 minutes until the meringue top has set.
Decorate the meringue with the lemon slices and serve with single/light cream.

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Flow gently, sweet Afton! amang thy green braes,
Flow gently, I'll sing thee a song in thy praise.

These melting moments sound delicious. Where can I buy mascapone? Have looked in all the obvious supermarkets but never found it.

Karen x

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KAREN

Hiya Karen
I know Olivers deli in Tala sells mascarpone but Im sure Ive seen it in Orphanides too.

Must try those melting moments, they sound fab!

Jules x

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