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MasterChef All Stars


Ep 9: Coffee cake

Coffee cake with Vincotto Poached Pear, Salted Almond Crumble and Kahlua Mascarpone Ice-Cream

Coffee cake with Vincotto Poached Pear, Salted Almond Crumble & Kahlua Mascarpone Ice-Cream

Serves: 6
Preparation: 1 hour 20 minutes plus churning time
Cooking: 2 hours

Coffee cake
150g white chocolate, chopped
50g butter, chopped
4 egg yolks
½ cup caster sugar
½ cup plain flour, sifted
½ cup almond meal (ground almonds)
50ml brewed espresso coffee
2 egg whites

Vincotto poached pears
3 beurre bosc pears
½ cup caster sugar
375ml water
125ml vincotto

1/3 cup Kahlua
300ml full cream milk
100ml thickened cream
4 egg yolks
½ cup caster sugar
250g mascarpone

Salted almond c
125g butter
110g caster sugar
1 egg
1 cup plain flour, sifted
½ cup almond meal (ground almonds)
100g slivered almonds, toasted, chopped
½ teaspoon sea salt flakes

Sugar tuille
125g white sugar
1 tablespoon water 

1 For the cake; preheat oven 180°C fan forced. Grease and baking paper- line three, 9.5cm square cake tins.

2 Combine the chocolate and butter in a metal bowl, place over a saucepan 1/3 full of simmering water and stir until melted. Remove from the heat and cool. Beat the egg yolks and sugar in an electric mixer until thick and pale. Add the cooled chocolate mixture and coffee. Stir in the flour and almond meal. Beat the egg whites to soft peaks then fold into the cake batter. Divide mixture between the three cake tins, smooth the surface and bake for 30 minutes until cooked through. Stand 10 minutes in tins then turn onto wire racks to cool. Trim edges of each cake and cut each square in half to make 2 rectangles.

3 For the vincotto poached pears; peel and trim the stalks on each pear. Place the sugar and water in a saucepan, stir over medium-low heat until the sugar dissolves. Add the vincotto and stir to combine. Meanwhile, cut in half, remove the core and stems. Slice at 1cm intervals without slicing through the top. Gently lower the pears into the just simmering syrup and cook for 10-15 minutes or until just tender. Remove the pears to a plate. Return the syrup to the heat and simmer until syrup thickens slightly.

4 For the ice cream; pour the Kahlua into a small frying pan and simmer until reduced by half. Meanwhile, heat milk and cream in a saucepan to boiling point. Whisk the egg yolks and sugar together until thick and pale. Gradually add the hot milk mixture, whisking constantly. Strain the mixture back into the saucepan and cook, stirring constantly until custard thickens and coats back of a wooden spoon. Pour into a bowl and place over a bowl of iced water to cool. Once cooled add mascarpone and mix until smooth. Refrigerate until cold then churn in an ice cream machine following manufacturer instructions.

5 For the crumb; using electric mixer, cream butter and sugar until pale. Add the egg and mix until well combined. Stir in the flour, almond meal and toasted almonds. Press into a disc. Place onto a large sheet baking paper and roll out until 5mm-thick. Transfer to a baking tray and bake 180°C fan forced for 15-20 minutes or until golden. Set aside to cool then break into pieces and process in a food processor with salt flakes to crumbs.

6 For the sugar tuille; combine the sugar and water in a saucepan over low heat, stirring occasionally until sugar is dissolved. Increase heat and cook until golden. Cool slightly until mixture becomes thick and sticky. Using a whisk with the ends cut off drizzle the sugar over a large piece baking paper until it resembles spun sugar. Make 6 pieces of tuille, or break one large piece into 6.

7 To assemble; place a rectangle of cake in a wide bowl. Add a spoonful of crumb on one end. Top with poached pear. Spoon a little vincotto syrup into the bowl in front of the cake. Place a quenelle of ice cream on the cake and top with sugar tuille.