Mimi
BBC Good Food Member since 11 April 2007
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Last comments I've made
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24 December 2011
"This is a (surprisingly!) light dessert that presents well and looks smart. I found that I had way too much of the mascarpone mixture left over. In terms of flavour, I thought it didn't taste much more than vanilla cream with some raspberries and sponge fingers. I made it a second time and substituted the marscarpone for an equal amount of thick custard and this gave it much more flavour. "
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10 September 2011
"Hi Scarzitia, I would only beat the ingredients until just combined and smooth. If you beat it too much, you will aerate it and then it will rise too much and crack and possibly disintegrate in the oven. I was always told that cheese cake should only be beaten by hand and not machine as they will whip in too much air. Also make sure that your ingredients are at room temperature when you start which will make beating a whole lot easier. Hope this helps."
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03 September 2011
"This is a Genoese sponge which even seasoned bakers find tricky. It's lighter than the classic sponge but is still firm. I've made it many times and still struggle at times. I fold in the flour in batches, sifting it over the mixture and folding gently but deftly and add the next batch while there are still streaks of flour from the previous addition. This allows the flour to incorporate evenly without losing air. Making this type of sponge is a skill that you have to persevere to perfect; a classic sponge method (creaming butter & sugar, etc) would work just as well as a base for this cake. "
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01 September 2011
"What a fantastic recipe! highly recommend that you allow it to mature as it tasted heavenly after a couple of months. I have used different nuts and fruit to suit the occasion and it never fails. This is my staple fruitcake recipe."
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19 August 2011
"I always make mine the day before, Alex, as part of the setting process is the chilling in the fridge. I've made this so many times I've lost count. I'm an avid baker and this is by far my most requested dessert. I've finally cracked the soggy base. The moisture comes from the milk solids in the butter, so now I use more butter and clarify it before adding to the crumbs. No soggy base even after 3 days (the longest it's ever lasted in the fridge!)"
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