Dessert

'Quincemisu'

Name: 'Quincemisu'
Prep time: 25 min
Cook time: 190 min
Total time: 215 min
Yield: 8
Ingredients: 4 quinces, peeled, cored, quartered; 330g caster sugar; Juice of 2 oranges, 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)

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25m

3h 10m

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by Valli Little

delicious. team

Oct 02, 2015

This recipe is inspired from one of our most popular recipes ever; the mangomisu. With a quince twist.

4 quinces, peeled, cored, quartered
1 1/2 cups (330g) caster sugar
Juice of 2 oranges, plus pared zest of 1 orange
1 cinnamon quill
2 vanilla beans, split, seeds scraped
2 cups (500g) mascarpone
600ml thickened cream
2 egg yolks
1/3 cup (50g) pure icing sugar, sifted
1/2 cup (125ml) Pedro Ximenez or sherry
200g sponge finger biscuits (savoiardi)

Method

1.

Place quinces in a large pan with enough cold water to cover. Add the caster sugar, zest, cinnamon and 1 vanilla pod and seeds. Place over medium heat and bring to a simmer. Cover surface with baking paper, reduce heat to low and cook for 3 1/2 hours or until quinces are bright red and tender. Remove from heat and allow quinces to cool in liquid.
2.

Grease and line a 24cm springform cake pan with plastic wrap. Using an electric mixer, beat mascarpone, cream, egg yolks, icing sugar and seeds from remaining vanilla pod until thickened. Set aside. Combine orange juice and sherry in a bowl. Dip sponge fingers, one at a time, into liquid, then layer into pan until base is covered. Spread over one-third mascarpone mixture. Slice 12 quince quarters and lay over mascarpone, then spread another one-third mascarpone mixture over quinces. Repeat again with sponge fingers. Cover loosely with plastic wrap and chill for 4 hours to set.
3.

To serve, remove from pan and ice with remaining mascarpone. Slice remaining quinces, then place on top of cake. Drizzle with poaching liquid to serve.