Fishing Poached And The Mascarpone From The Refrigerator Cake Recipe

Forget the oven and make a fridge cake to finish off your Christmas feast! Our recipe hero of the classic combination of poached in-season peaches and mascarpone

The ingredient of Fishing Poached And The Mascarpone From The Refrigerator Cake Recipe

• 7 peaches halved pitted
• 1 cup 250 ml of dark rum
• 3 cups 660g caster sugar
• 1 cinnamon stick or pen
• 1 vanilla pod split seeds scraped
• 500g mascarpone
• 3 4 cup 185ml thickened cream
• 1 tablespoon icing sugar mixture
• 16 savoiardi sponge finger biscuits

The Instruction of fishing poached and the mascarpone from the refrigerator cake recipe

• place of fishing the rum the sugar the cinnamon the vanilla seeds and the pod and 2 cups 500ml water in a saucepan simmer over medium low heat reduce heat to low partially cover and cook for 10 minutes or until the fish is tender transfer the mixture into a bowl place in fridge for 1 hour to chill
• use an electric mixer whisk the mascarpone cream and icing sugar in a large bowl until soft peaks form cover and place in the fridge to cool
• line an 11 cm x 24 cm base measurement loaf pan with plastic wrap allowing the sides to overhang
• drain the peach mixture reserving the poaching liquid place 8 halves of fish on a clean work surface and use a small sharp knife to cut each half into 1cm thick slices
• place 2 cups 500 ml poaching liquid in a large bowl dip 1 biscuit in the poaching liquid and turn to coat repeat the operation with more than 4 cookies arrange the biscuits at the crossroads on the basis of the preparation of the pan cutting to fit
• spread 1 1 4 cup of the mascarpone mixture over the biscuits add half of the peach slices overlapping slightly spread a thin layer of remaining mascarpone mixture over the peach slices continue layering with remaining cookies reserved poaching liquid the mascarpone mixture and slices of peach finishing with biscuits lightly tap the pan on work surface to settle the mixture cover with plastic wrap and place in refrigerator overnight to set
• meanwhile place 1 cup 250ml remaining poaching liquid in a small saucepan bring to a boil over medium heat simmer for 5 minutes or until the syrup thickens transfer to a bowl cover with plastic wrap and place in refrigerator to cool
• put the cake on a serving dish remove the plastic wrap cut the remaining peach halves into quarters arrange on the cake and drizzle with syrup

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