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1
Make 600ml/1pt custard using custard powder, following the packet instructions.
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2
Add mascarpone.
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3
Cover with a sheet of damp greaseproof paper to prevent a skin forming.
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4
Cool for 30 minutes.
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5
Preheat the oven to 200C / 400F / Gas 6.
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6
Whisk the eggs, half the 7tbsp sugar substitute and 2 tbsp hot water in a bowl for 5 minutes until the whisk leaves a thick trail on the surface.
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7
Sift the cornflour, flour and coffee granules into the mixture and lightly fold together.
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8
Grease a 20cm/8in square cake tin.
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9
Spoon in the mixture and cook for 15 minutes, or until a skewer pushed into the centre comes out clean.
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10
Remove from the oven and cool.
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11
Turn out the sponge and break or cut into bite sized pieces.
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12
Put into a serving bowl and sprinkle with the Kirsch or brandy.
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13
Wash the blackcurrants and remove from the stalks.
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14
Mix with the remaining sugar substitute and vanilla, then spoon on top of the sponge; pour over the custard.
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15
Whip the cream until soft peaks form.
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16
Spoon into a piping bag fitted with a star nozzle and pipe rosettes over the custard.
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17
Curl the chocolate using the vegetable peeler and sprinkle over rosettes.
