1 kg mascarpone
10 pcs egg yolk
450 grams sugar
300 grams water
1 kg cream
100 grams Marsala wine
500 grams water
40 grams Nescafé powder
40 grams Marsala wine
100 grams sugar
Lady finger sponge
25 pcs egg white
625 grams sugar
25 pcs egg yolk
625 grams cake flour
100 grams cake flour
25 grams corn flour
80 grams hazelnut powder
5 grams salt
160 grams brown sugar
130 grams unsalted butter
Prepare a pâté à bombe mixture. Dissolve the sugar in a medium saucepan with boiling water. When clear, bring to the boil and place a sugar thermometer in the pan. Meanwhile, whisk the yolks with an electric mixer until creamy. When the sugar syrup reaches 120°C, remove from the heat at once. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. Remove and cool it down a bit, whisking occasionally.
Stir in the mascarpone until completely blended.
In a chilled bowl, whip the cream to soft peaks. Fold the whipped cream into the mascarpone mixture to lighten. Add Marsala wine and mix well.
Chill the mixture until assembly.
Bring water, Nescafé powder and sugar to a boil. Cool it down a bit and add Marsala wine. Keep chilled until assembly.
Lady finger sponge
Preheat the oven to 180°C. Line a baking tray with baking paper. Make a meringue with egg whites and sugar. Add egg yolks gradually while slowly whisking. Beat until soft peaks. Slowly fold in the flour until mixed. Try not to break the meringue.
Use a piping bag with round nozzle. Pipe the mixture in long shapes on to the baking sheet. Dust some icing sugar on top and bake for 13 mins. Remove from the oven and cut into 8 cm fingers. Set aside.
Preheat the oven to 180°C. Line a baking tray with baking paper. Mix well butter, salt and brown sugar. Add in cake flour, corn flour and hazelnut powder and mix well.
Transfer to the baking sheet, spreading it in an even layer and bake for 20 mins.
Cool completely, and then break the crumble into smaller pieces with a blender. Store in an airtight container at room temperature until assembly.
Quickly dip each lady finger in the chilled coffee mixture and arrange to your liking. Do not soak the lady fingers or they will become too moist. Spread the mascarpone cream evenly with a spatula on top of the dipped lady fingers. Repeat with a second layer of dipped lady fingers and mascarpone cream. Sprinkle top with hazelnut crumble and dust with cocoa powder. Refrigerate for 2 hours before serving.
This menu is available at Scalini and Dee Lite Restaurant from 12 to 10:30 pm.
Hilton Sukhumvit Bangkok is located at 11 Sukhumvit Soi 24, Khlong Ton, Bangkok.
Tel: 02 620 6666
DoubleTree by Hilton Sukhumvit Bangkok is located at 18/1 Sukhumvit Soi 26, Khlong Ton, Bangkok.
Tel: 02 649 6666