Sponge Tartlets with Fruits A light sponge, creamy mascarpone and fresh fruit – a heavenly delight!
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FOR 5 PIECES

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PREP TIME: 45 MIN.

 

INGREDIENTS

Sponge mixture

  • 2 eggs
  • 60 g sugar
  • 1 packet (8 g) bourbon vanilla sugar
  • 70 g wheat flour
  • 30 g cornstarch
  • 1 tsp baking powder

Topping

  • 125 ml cream
  • 2 packets cream stiffener
  • 125 g mascarpone
  • 30 g powdered sugar
  • Juice of ½ lemon
  • 1 tsp vanilla syrup
  • 150 g seasonal fruits (e.g. berries)

Also needed

  • Butter for greasing
  • Wheat flour for dusting

HOW TO MAKE IT

  1. Preheat the oven to 180°C top and bottom heat (160°C fan). Grease the ramekins (ø 10 cm) with butter and lightly dust with flour, tapping off any excess flour.
  2. Place the eggs in a mixing bowl and beat with the ZWILLING XTEND Hand Mixer on high speed for about 1 minute. Slowly add the sugar and vanilla sugar, beating for 1 minute. Continue beating for 2 more minutes until frothy.
  3. Sift the flour, cornstarch, and baking powder directly into the bowl and mix just until incorporated on low speed. Divide the mixture evenly between the prepared tins until they are about two-thirds full. Bake in the oven for about 12-15 minutes until light brown. Remove from the oven and let cool on a rack, then turn out and let cool completely.
  4. To make the cream, whip the cream with a hand mixer until fluffy. Gradually add the cream stiffener while mixing until the cream is stiff. Mix the mascarpone, vanilla, and lemon juice separately, then fold in the whipped cream briefly at the lowest speed. Spread the cream decoratively on the tartlets or pipe it on with a star tip piping bag. Select, clean and wash the fruits and use to decorate the tartlets. Serve immediately or refrigerate.

Tip

The tartlet bases are perfect for freezing. Simply place them in a suitable ZWILLING FRESH & SAVE Vacuum Container or Bag and vacuum-seal them. This will protect them from freezer burn and makes them easy to remove individually.

Info

The ZWILLING XTEND Hand Mixer offers maximum flexibility and efficiency: the wire whisks are ideal for fluffy batters and light creams, while the dough hooks are perfect for heavy doughs such as yeast or bread dough – perfect for versatile baking without cables.