Pan-Fried Cake, Maple Mascarpone Mousse

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INGREDIENTS

Portions: 6

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Cake

• 3 Compliments mini angel food cakes, cut in half along the height
• 1 tbsp (15 ml) butter

Mascarpone Mouse

• 3 egg yolks
• 1/4 cup (60 ml) white sugar or maple sugar
• Seeds from a vanilla bean or 5 ml (1 tsp) vanilla extract
• 275 g Mascarpone cheese
• 1 and 7/8 cup (473 ml) 35% whipping cream
• 1/2 cup (120 ml) dark Beaurivage maple syrup

Garnitures

• 100 g toasted slivered almonds
• 2 cups (250 ml) blueberries (or another berry)
• 2 cups (250 ml) sliced strawberries (or another berry)
• 2 tbsp (30 ml) fresh basil, chopped
• 3 tbsp (45 ml) dark Beaurivage maple syrup

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STEPS

Maple Mascarpone Mousse

1. Beat the egg yolks and the sugar with an egg beater or mixer.
2. Add the maple syrup, vanilla, mascarpone cheese, and beat for about 5 minutes.
3. Put aside in a large bowl.
4. Whip the cream until it forms soft peaks using an egg beater or mixer.
5. Gently fold the whipped cream into the first mixture using a spatula.
6. Refrigerate.

Assembly

1. Place the butter and the cut mini angel food cakes into a hot pan.
2. Lightly fry one side. Set aside.
3. Mix the berries with the maple syrup and fresh basil in a bowl.
4. Place the fried mini angel food cakes on the plate. Garnish with the maple mascarpone mousse, maple-berry mixture, and grilled almonds.
5. Garnish it all with maple syrup (to taste).