Like a boozey almond and blueberry tiramisu. Without exaggeration, it is one of my favourite desserts ever. It ticks every box- booze, cake, goo, fruit, crunch, it’s all there!
My Aussie boss in the hotel I worked in made this once and I couldn’t get over how good it was. I made it for a recent dinner but all I had left of his recipe was the ingredients scribbled on a scrap of paper. I made do with different versions I found online, but I couldn’t figure out where it was actually from. On the night we had an Italian and an Aussie present but neither of them had seen it before. Turns out it comes from an old restaurant in Sydney called Taylors. Cultural mishmash at it’s finest.
This recipe is your friend. It’s special enough for a big occasion and you can also conveniently do most of the prep ahead of time. The cake will keep for up to two days, the almonds and blueberries can be done up to three days in advance. Just don’t do the final assembly too far ahead, only an hour or two or it will go soggy.
100g caster sugar
100g plain flour
1/2 tsp baking powder
150ml marsala + 150ml Amaretto
MASCARPONE CREAM :
4 eggs, separated
150g caster sugar
1 tsp vanilla extract
BLUEBERRY SAUCE :
500g blueberries – set a few aside for garnish
150g caster sugar
50ml crème de cassis
100g flaked almonds
30g caster sugar
3 tsp amaretto
icing sugar, for dusting
Start with the sponge. Preheat the oven to 180C. Grease and line a 40x30cm cake tin. In the bowl of an electric mixer fitted with the whisk attachment whisk the eggs until light and fluffy. Slowly add the sugar, one spoonful at a time and leave to whisk for at least another five minutes. You want it to be very voluminous. Sift in the dry ingredients and gently fold in using a whisk. Pour into the prepared tray and bake for 25 minutes. Set aside to cool.
For the almonds, toss them in the amaretto and sugar, and bake at 165C for about ten minutes, but check before this because nuts burn. You want them nice and golden. Set aside to cool when you’re happy with the colour.
BLOOBS! Put the blueberries into a saucepan with the sugar and crème de cassis and cook until the berries have burst and the sugar has melted. Let it bubble for a few minutes so it thickens. Let it cool completely or the layers will bleed when you assemble the dessert.
For the mascarpone cream whisk the yolks with the sugar until pale and fluffy. Whisk in the mascarpone and vanilla. In a separate bowl whisk the egg whites until you have medium peaks. Gently fold the whites into the mascarpone mix and set aside.
Time to put it all together. Mix 150ml each of Marsala and Amaretto in a shallow bowl and slice the cake into lady finger size slices. Have your chilled bowls of mascarpone cream and blueberry sauce close by. Start with a layer of mascarpone, then blueberry sauce, then a layer of very lightly dipped cake slices. Don’t dip in advance or they will go soggy. Just lightly dip and gently squeeze out the excess with each piece. Finish with a layer of mascarpone cream. Chill in the fridge for at least one hour before serving. Sprinkle with the amaretto almonds, blueberries and dust with icing sugar.