Sponge Cake with Chocolate Custard and Mascarpone
A decadent, layered dessert featuring rich chocolate custard and creamy mascarpone, all nestled atop a soft sponge cake base. This treat is irresistible and uses erythritol as a sweetener, making it a delightful option for those watching their sugar intake.
Ingredients
- Mmascarpone cheese80 g
skimmed milk500 ml
cocoa powder3 tbspFat-reduced
vanilla extract2 tsp
egg whites4 whole
cornflour4 tsp
sponge cake1 whole4 slices or approx 170g
stevia3 tspor ~80g of erythritol
egg1 whole
Instructions
Chef's Tips
For a richer chocolate flavour, use high-quality, unsweetened cocoa powder instead of fat-reduced cocoa.
If you prefer a firmer custard, increase the cornflour amount by half a teaspoon.
To prevent a skin from forming on the custard while it cools, cover the surface directly with cling film.
Prepare the Chocolate Custard Liquid Base
In a medium saucepan, combine the skimmed milk, 2tsp of stevia, and the cocoa powder. Heat this mixture over a medium heat, stirring occasionally, until it just begins to boil. Immediately remove the saucepan from the heat.
Whisk the Egg Mixture
In a separate bowl, whisk together the whole egg, the four egg whites, and the vanilla extract until they are thoroughly combined.
Incorporate the Cornflour
Add the cornflour to the egg mixture and whisk vigorously until the cornflour is completely dissolved and the mixture is smooth.
Temper and Thicken the Custard
Slowly pour the egg and cornflour mixture into the warm milk mixture, stirring continuously to prevent the eggs from scrambling. Return the saucepan to a low heat and continue stirring until the chocolate custard thickens to a creamy consistency. Remove from the heat and allow it to cool slightly.
Prepare the Mascarpone Topping
In a small bowl, mix the mascarpone cheese with the remaining 1tsp of stevia until the mixture is smooth and creamy.
Assemble the Dessert Base
Place one slice or a small base of sponge cake into the bottom of each of the four individual serving glasses or bowls.
Layer the Chocolate Custard
Pour the slightly cooled chocolate custard evenly over the sponge cake base in each glass.
Finish and Chill
Spoon the sweetened mascarpone mixture over the chocolate custard layer in each glass. Chill the desserts in the refrigerator for a minimum of 30 minutes before serving.
