Chocolate tartlets with marinated berry fruits

Name: Chocolate tartlets with marinated berry fruits
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 3 Eggs (size M); 230 g Sugar; 1 package Vanillin sugar; 40 g Flour; 40 g Cocoa powder; 30 g Cornstarch; 7-10 Tbsp Skin of 1/2 organic orange; 4 Protein (size M); 400 g Whipped cream; 8 sheets Gelatine; 250 g Mascarpone; 250 g fresh mixed red berries; 2 TABLESPOONS Raspberry Jam; 2 stem(s) Mint; 7-10 Tbsp Chocolate rolls; 7-10 Tbsp Sugar; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

3 Eggs (size M)
230 g Sugar
1 package Vanillin sugar
40 g Flour
40 g Cocoa powder
30 g Cornstarch
7-10 Tbsp Skin of 1/2 organic orange
4 Protein (size M)
400 g Whipped cream
8 sheets Gelatine
250 g Mascarpone
250 g fresh mixed red berries
2 TABLESPOONS Raspberry Jam
2 stem(s) Mint
7-10 Tbsp Chocolate rolls
7-10 Tbsp Sugar
baking paper

Directions

1
Separate eggs. Beat the egg yolks, 40 g sugar and vanilla sugar until creamy with the whisk of the hand mixer. Beat 3 egg whites and 40 g sugar with the whisks of the hand mixer until stiff. Carefully fold the beaten egg whites into the egg yolks.
2
Mix flour, cocoa and starch and fold into the egg yolk mixture in portions with the orange peel.
3
Carefully place the dough on a baking tray lined with baking paper (approx. 36 x 41 cm) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.
4
Take out the sponge cake and turn onto a tea towel sprinkled with sugar. Peel off the paper and roll the sponge cake from the long side using the tea towel and let it cool down.
5
For the cream, whisk 4 egg whites and 150 g sugar with the whisks of the hand mixer until stiff. Whip the cream until stiff. Soak gelatine in cold water. Stir mascarpone until smooth and fold in the cream.
6
Squeeze the gelatine, dissolve carefully. Stir in 2-3 tablespoons of cream, then stir everything into the remaining cream. Carefully fold in the beaten egg white.
7
Cut the sponge cake into 6 strips (approx. 5 x 24.5 cm). Line 6 dessert rings (8 cm Ø, 6 cm high) on the inner edge with it, so that the sponge cake has about 1 cm distance to the upper edge of the ring.
8
Use the rest of the sponge cake for other purposes. Place dessert rings on a small baking tray lined with baking paper. Fill the rings with cream. Chill the tartlets for about 3 hours.
9
Select the berries, possibly wash, clean and cut into pieces and marinate with the jam. Wash the mint, shake dry and pluck the leaves from the stalks. Remove tartlets from the rings and arrange on plates.
10
Spread the berries around it and decorate with chocolate rolls and mint.