Rated 4.5 out of 5 based on 2 votes
- 100 g cold unsalted butter
- 140 g plain flour
- 120 g brown sugar
- 1 tspn ground cinnamon
- 400 ml thickening cream
- 250 g mascarpone
- 100 g icing sugar
- 1/2 tspn pure vanilla
- 100 ml thickening cream
- 20 g butter
- 100 g white sugar
For the streusel:
Preheat oven to 180 degrees.
Sift the flour into a bowl and mix with the sugar and cinnamon (can add a pinch of salt). Cut the cold butter into cubes, add to the bowl and begin to knead the dough ingredients with your fingers. The method is a “crush” the cubes of butter along with the sugar and flour while rubbing your hands together until moist crumbs are formed in different sizes. don’t over work, it should not become a dough.
spread on an over tray and bake for 20-30 minutes until golden. remove from oven and let cool. break to crumbs (if needed) and keep in an air-tight container.
For the mascarpone cream:
Whip the cream with the icing sugar till soft picks, add the mascarpone and vanilla and whip only till it’s combined together and firm. place in a piping bag and keep in the fridge.
For the Caramel sauce:
Add the sugar in an even layer over the bottom of a heavy saucepan, Heat the sugar over medium-high heat, with a clean and dry wooden spoon you can gently stir it around so it won’t burn at the edges. Continue cooking until the sugar has reached a deep amber color then add the butter all at once and whisk it with the sugar (this makes the sugar bubble, so be careful as it is very hot…). Remove the pan from the heat and slowly pour the cream into the caramel and whisk until all of the cream has been incorporated and you have a smooth sauce.
All of these can be done in advance and you can assemble the dessert right before serving.
Place cinnamon streusel at the bottom of serving cups, pipe on some cream then repeat for 2 layers, drizzle the caramel sauce on top and serve (with big spoons… )
This recipe will make about 6 medium cups
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A fascinating recipe – look forward to trying it out!