Premier Foodservice is hoping to take chefs and caterers down memory lane with new a new nostalgic recipe guide to showcase how traditional desserts can be used with innovative twists.
The Desserts through the Decades guide delivers eight costed recipes inspired by the nation’s favourite desserts, alongside a selection of vintage Premier Foods adverts.
The guide has been designed specifically to showcase Premier Foods’ traditional brands, which include McDougalls, Bird’s, Ambrosia and Angel Delight.
To read more about the Desserts Through the Decades guide click here.
FOR THE CAKE
300g McDougalls Chocolate Sponge Mix
150ml Water
FOR THE COFFEE SYRUP
15g Demerara sugar
75ml Hot espresso or strong coffee
FOR THE FILLING
300ml Ambrosia Ready-To-Use Custard
125ml Marsala wine
200g White chocolate
500g Mascarpone
500g Dark chocolate, grated
Number of portions: 10
Cost: £9.72
Prep Time: 30 minutes
Cooking time: 30 minutes
METHOD
1. For the cakes, heat oven to 180°C. Butter and line a 9” square tin.
2. Put the McDougalls Chocolate Sponge Mix into a food mixer with the whisk attachment. Add the water and mix for one minute on a slow speed. Scrape down and then mix for four minutes on a medium speed.
3. Place the batter into the prepared cake tin and spread it out evenly.
4. Bake for 25–30 minutes or until the cakes are nicely risen and just beginning to shrink away from the sides of the tins. Remove them from the oven and cool for five minutes before turning out on to a wire rack. Take off the lining paper and leave the cake to cool.
5. Meanwhile, dissolve the sugar in the coffee and set aside to cool.
6. To make the filling, melt the chopped white chocolate in the microwave and allow to cool slightly. Beat the mascarpone until smooth and then fold into the Ambrosia Ready-To-Use Custard with the cooled white chocolate.
7. Slice the cakes into thin vertical slices. Line the tin with greaseproof paper then add the sliced sponge to cover the bottom. Brush with the coffee syrup and spread with three tablespoons of the mascarpone mixture. Scatter with one tablespoon of grated dark chocolate, then repeat until you end up with the three layers of cake.
8. Cover with cling film and chill for at least two hours along with the remaining mascarpone mixture.
9. Remove the tin and put the cake on a serving plate, then cover with the remaining mascarpone mixture. Mix the remaining dark chocolate with the grated white chocolate and press carefully onto the sides of the cake. Dust the top with cocoa.