Pan-Fried Cake, Maple Mascarpone Mousse


Portions: 6



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


  • 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

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.


  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).

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