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  • The Australian Women’s Weekly Food

    Desserts that hit your sweet spot

    Nov 08, 2021 5 minutes
    PHOTOGRAPHY by JOHN PAUL URIZAR
    STYLI NG
    by
    MICHELE CRANSTON

    PG 17

    PG 17

    from the Test Kitchen

    We used Kahlua, but you can use your favourite coffee liqueur in this recipe. For a teetotal version, swap out the liqueur with a coffee extract or coffee syrup.

    Coconut and mascarpone cake

    SERVES 14-16 PREP + COOK TIME 2 HOURS 45 MINUTES (+ REFRIGERATION)

    10 egg whites
    ¾ cup (165g) caster sugar
    1¾ cups (280g) pure icing sugar
    ½ cup (60g) almond meal (ground almonds)
    1¼ cups (100g) desiccated coconut
    1½ cups (120g) shredded coconut
    500g small strawberries, halved or sliced
    500g raspberries pure icing sugar, extra, optional

    MASCARPONE FILLING

    3 eggs
    2 teaspoons finely grated lemon rind
    ⅔ cup (150g) caster sugar
    750g mascarpone

    Preheat oven to 150°C/130°C fan. Grease three large oven trays. Mark a 26cm circle on three sheets of baking

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