1. Make 600ml/1pt custard using custard powder, following the packet instructions. Add mascarpone. 2. Cover with a sheet of damp greaseproof paper to prevent a skin forming. 3. Cool for 30 minutes. 4. Preheat the oven to 200°C / 400°F / Gas 6. 5. Whisk the eggs, half the 7tbsp sugar substitute and 2 tbsp hot water in a bowl for 5 minutes until the whisk leaves a thick trail on the surface. 6. Sift the cornflour, flour and coffee granules into the mixture and lightly fold together. 7. Grease a 20cm/8in square cake tin. 8. Spoon in the mixture and cook for 15 minutes, or until a skewer pushed into the centre comes out clean. 9. Remove from the oven and cool. 10. Turn out the sponge and break or cut into bite sized pieces. 11. Put into a serving bowl and sprinkle with the Kirsch or brandy. 12. Wash the blackcurrants and remove from the stalks. 13. Mix with the remaining sugar substitute and vanilla, then spoon on top of the sponge; pour over the custard. 14. Whip the cream until soft peaks form. 15. Spoon into a piping bag fitted with a star nozzle and pipe rosettes over the custard. 16. Curl the chocolate using the vegetable peeler and sprinkle over rosettes. ---------------------------------------------------------------------------
Nutrition
Ingredients
