SPONGE KISSES
PLUM AND AMARETTO SEMIFREDDO
I found a gorgeous patty pan tin in a second-hand store and just had to make something in them. This easy, light cupcake type mixture was perfect as the little cakes kept the shape well. Paired with cream and the plum curd they make an impressive afternoon tea treat. If you don’t happen to have a vintage tin, a ginger gem pan is perfect.
The perfect summer treat. Make this a few days ahead and impress your guests when you bring this out at the end of the meal. Can’t find or don’t like Amaretto biscuits? Use leftover meringues, making it gluten free too!
75g butter, very soft ½ cup sugar 1 egg 1 cup self-raising flour 1 tsp vanilla extract ½ tsp ground cardamom (optional) ¼ cup milk 200g mascarpone ¾ cup cream Beat the butter, sugar and vanilla until light and pale. Add the egg and mix until well combined. Fold in the dry ingredients along with the milk. Divide the mixture between the 12 patty pans and bake at 180°C for 10–12 minutes. They should be a light golden colour and when you insert a skewer it should come out clean.
3 egg whites ¾ cup sugar ½ cup water 300ml cream 2 cups crushed Amaretto biscuits (available at good food stores like Vetro or Dante’s in Cambridge) ½–1 cup plum puree Put the sugar in a pan with the water and dissolve over a low heat. Boil for 5 minutes or until the mixture reaches 120°C on a cooking thermometer. Whisk the egg whites until stiff, preferably in a stand mixer. With the beaters running, carefully pour the sugar syrup onto the egg whites, whisking until thick. In another bowl, softly whip the cream, then gently fold in the egg whites. Finally, fold in the plum curd and crushed biscuits. Pour into a lined 20x11cm loaf tin lined with cling film. Cover and freeze overnight.
Whisk the cream and mascarpone together until just thick. Pipe the cream in a circle around the outside of half the kisses and fill the centres with a big spoonful of plum curd. Sandwich with the remaining kisses and serve dusted with icing sugar.
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