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Quincemisu
Quincemisu
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Prep Time:
310 minutes
Cook Time:
400 minutes
Total Time:
710 minutes
Quince and orange twist on classic mangomisu - a delicious update!
Ingredients:
  • 4 quinces, peeled, cored, quartered
  • 330g caster sugar
  • 2 oranges, juiced plus pared zest of 1 orange
  • 1 cinnamon quill
  • 2 vanilla beans, split, seeds scraped
  • 500g mascarpone
  • 600ml thickened cream
  • 2 egg yolks
  • 50g icing sugar
  • 125ml sherry
  • 200g sponge finger biscuits (savoiardi)
Instructions:
  • In a large pan, submerge quinces in cold water. Mix in caster sugar, zest, cinnamon, and 1 vanilla pod with seeds. Heat over medium until simmering. Cover with baking paper, lower heat, and simmer for 3 1/2 hours until quinces are vibrant and tender. Let cool in the liquid before serving.
  • Prepare the cake pan by greasing and lining it with plastic wrap. In a bowl, use an electric mixer to beat mascarpone, cream, egg yolks, icing sugar, and vanilla seeds until thickened. In a separate bowl, mix orange juice and sherry. Dip sponge fingers one by one into the liquid and layer them in the pan to cover the base. Spread one-third of the mascarpone mixture over the sponge fingers. Arrange sliced quince quarters over the mascarpone and layer another one-third of the mascarpone mixture on top. Repeat the sponge fingers layering. Loosely cover the pan with plastic wrap and refrigerate for 4 hours to set.
  • To serve, spread the remaining mascarpone over the cake, top with sliced quinces, and drizzle with the poaching liquid.

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