Mini Paradise Cakes: Soft Italian Delights with Mascarpone Cream
Ingredients
For the Biscuit Base
Eggs – 5
Peanut seed oil – 70 ml (⅓ cup)
Granulated sugar – 60 g (⅓ cup)
Corn starch (cornflour) – 60 g
Vanilla essence – 1 tsp
Extra virgin olive oil – as needed (for greasing)
For the Cream
Fresh whipping cream – 200 ml (almost 1 cup)
Mascarpone cheese – 250 g (1 cup)
Powdered sugar (icing sugar) – 50 g (⅖ cup)
For the Decoration
Powdered sugar (icing sugar) – as needed, for dusting
Method
Begin by preparing the biscuit base. Separate the egg yolks from the whites, placing them into two clean mixing bowls.
In a large bowl, whisk the egg yolks together with the granulated sugar until the mixture becomes swollen, pale, and fluffy—this should take about 3–4 minutes with an electric mixer.
Add the peanut seed oil and the vanilla essence to the yolk mixture, and mix until fully incorporated.
In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the whipped egg whites into the yolk mixture using a spatula, taking care not to deflate the mixture too much.
Sift the corn starch over the mixture and fold it in gently until just combined, ensuring a smooth, lump-free batter.
Grease a baking tray or Swiss roll pan with a little extra virgin olive oil, then line it with a sheet of wet parchment paper (this helps the paper stay in place). Pour the batter into the prepared pan, spreading it evenly with a spatula to ensure an even thickness.
Bake in a preheated oven at 180°C (350°F) for approximately 13 minutes, or until the surface is golden and the sponge springs back when lightly touched.
Remove the pan from the oven and allow the sponge to cool completely in the pan. Once cooled, use a round cutter or a glass to cut out 12 discs from the sponge.
For the cream filling, place the whipping cream, mascarpone cheese, and powdered sugar into a large bowl. Whip together until the mixture is thick, frothy, and holds its shape—this will take a few minutes with an electric mixer.
Transfer the cream to a piping bag fitted with a plain or star nozzle. Pipe a generous amount of cream over half of the sponge discs, spreading it slightly if needed.
Top each cream-covered disc with one of the remaining sponge discs, pressing down gently to form a sandwich. Refrigerate until you are ready to serve—this helps the cakes set and the flavours meld.
Just before serving, dust the tops generously with plenty of powdered sugar for a beautiful, snow-like finish. Serve chilled and enjoy!
