Recipe
Mascarpone Cheese 500g
Caster Sugar 100g
Freshly squeezed Lemon juice 2 tablespoon
Cointreau 4 tablespoons
Whipping cream 260ml
Half cups of baileys or more
Some strawberry
Whipping cream 300ml
1 tablespoon caster sugar
Some shredded chocolate flakes
METHOD
Beat the mascarpone cheese with sugar then add in the lemon juice follow by the Cointreau and mix well.
In another bowl, whip up the whipping cream until about the same consistency as the mascarpone mixture. Fold the whipped cream into the mascarpone mixture. Be aware not to over work with the mixture as they might split and the mixture will become rough.
Divide the cocoa soonge cake to 3 pieces then generously brush the baileys all over the cake. Spread some of the mascarpone cream on the brushed liquer cake then arrange some strawberry and cover with some mascarpone cream. Sandwich with the second piece of cake on top.
Brush some baileys on the second piece of cake then fill in the some mascarpone cream follow by the strawberry and then the mascarpone cream again.
Sandwich with the last piece of cake then brush all over with the remaining baileys on the cake.
Whip up the whipping cream with caster sugar until peak foam. Cover the whole cake with whipped cream then decorate it with some strawberry and shredded chocolate. Chill in the fridge for 5 hours or overnight before serve.
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You can see the recipe here: gracekitchencorner.blogspot.com
