Mango Mocha Swiss Roll

Ingredients
5 eggs
120g caster sugar
1 tbsp instant coffee powder
110g plain flour
15g cocoa powder
80g butter, melted

Filling
150g fresh cream, whipped
2 tsp coffee powder
2 tsp hot water
2 tbsp honey
1no mango flesh, stripped or cubed

Method
1. Using electric mixer on full speed, beat eggs, sugar and coffee powder until light and fluffy. Gently fold in sifted flour and cocoa powder, add in melted butter, mix until well combined.

2. Spread mixture into a lined 25 x 35 cm (10 x 14 inch) baking tin. Bake in preheated oven at 200 degree celcius for 10 mins. Leave to cool.

3. Filling : dissolve coffee powder with hot water, stir into whipped cream with honey. Mix well.

4. Turn cake into a paper, spread with coffee cream and arrange mango on the cream. Roll gently. Stand fora  while.

5. Slice the swiss roll and decorate as desired.

Mocha Mousse

Ingredients
120g chocolate sponge mix
2 eggs
2 tsp instant coffee powder
30ml water
40g butter, melted

Coffee Mousse
5 tbsp hot water
1 1/2 tsp gelatin powder
1 tsp coffee paste
300g fresh cream, whipped
3 prunes, chopped
1 tbsp kahlua

Chocolate Mousse
60g chocolate, chopped
2 tsp cocoa powder
60ml milk
1 tsp gelatin powder
300g fresh cream, whipped
1 tbsp Creme de Cacao

Garnishing
50g fresh cream, whipped
1 tsp cocoa powder

Method
1. To make sponge, beat sponge mix, eggs, coffee powder and water until light and fluggy. Add in butter, mix well.

2. Pour into a lined 23cm (9 inch) square tin. Bake in preheated oven at 180 degree celcius for 20 mins. Leave to cool and split into 2 layers.

3. To make coffee mousse, stir gelatin powder into hot water until melted. Add in coffee paste, mix well. Fold in whipped cream. Add in chopped prunes and kahlua, mix well.

4. To make chocolate mousse, cook the milk. Add in chocolate, cocoa powder and gelatin powder. Stir over simmering of hot water until mixture melted. Fold in whipped cream and Creme de Cacao.

5. To assemble, place a slice of sponge cake in a baking tin. Spread in coffee mousse. Cover with another slice of sponge. Spread with chocolate mousse. Set in the freezer.

6. Remove the cake. Decorate with whipped cream. Dust with cocoa powder. Slice and serve.

Mocha Prince

Ingredients
5 egg yolks
200g caster sugar
2 tsp instant coffee powder
60g butter, melted
180g plain flour
30g cocoa powder
5 egg whites
1 tsp cream of tartar

Garnishing
150g fresh cream, whipped
250g strawberries
1 tbsp chocolate chips

Method
1. Preheat oven to 180 degree celcius. Grease some small moulds, keep aside.
2. Beat egg yolks, sugar and coffee powder until pale and creamy. Add in butter, fold in sifted flour and cocoa powder, mix until well blended.
3. Whisk egg whites and cream of tartar until soft peaks. Add in the remaining sugar, continue beating until stiff peaks is formed.
4. Fold white mixture into yolk mixture, a little at a time, mix until well combined.
5. Spoon batter into prepared moulds. Bake for 20 mins or until cooked. Leave to cool.
6. Cut a slice from the top of the cake. Make a hole in the centre of cake, pipe in some whipped cream. Decorate with strawberries and chocolate chips.