Mary Berry set the quarter finalist the task of making 9 mokatines with buttercream and a coffee icing made to her recipe, for the technical challenge on The Great British Bake Off.
Mary says: “These are a coffee-flavoured variation of Chocolatines. The recipe traditionally does not us self-raising flour, but I always do, because it gets a better result.”
The ingredients are: 40g butter, 3 large eggs, 75g caster sugar, 65g self-raising flour and 1 level tablespoon of cornflour.
For the crème au beurre moka: 40g caster sugar, 2 tablespoons of water, 1 large egg yolk, 75g softened butter and 1 tablespoon coffee essence.
For the soft coffee icing: 3 tablespoons of apricot jam, 50g butter, 3 tablespoons of milk, 1 level tablespoon instant coffee granules and 225g sifted icing sugar.
The full recipe is available in Mary’s book titled: Mary Berry’s Baking Bible – available at Amazon.