Whenever you set out to make a dessert that will do the rounds a second time, it is a bit of a challenge. But here we go!
Salted Caramel Chocolate Cake leftovers can be made into this delicious treat in about as much time as it takes to chill custard. SO...we are calling this our COOK ONCE, EAT TWICE dessert because although we seriously doubt you will ever have left overs with that cake recipe, you can really use any leftover cake you may have and turn it into this very easily. Simple is best. Don't you agree?
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- 200 Grams Salted Caramel Chocolate Cake Left overs! Recipe
- 600 Milliliters Lemon Custard pre-made and cooled Recipe
- 300 Grams mascarpone
- 300 Grams pure cream
- 2 Teaspoons Vanilla Bean Paste BUY
- 2 Teaspoons icing sugar
- 300 Grams mixed berries of choice
- Mint leaves to garnish
Cut the cake into chunks and place in the bottom of serving glasses.
Divide the custard between the glasses.
Whip the mascarpone, cream, vanilla and icing sugar together 10-20 sec/Butterfly/speed 4 or until stiff peaks form.
Layer the cream mixture with the berries on top of the custard and cake finishing with berries.
Garnish with a mint leaf if desired.
Serve immediately, but these will keep in the fridge, covered, for up to 4 days. (As if!)