Mary Berry Mokatines

Why You’ll Like It

• A Showstopper for Coffee Lovers: Layers of coffee buttercream, coffee icing, and crème beurre au moka deliver a rich yet balanced coffee flavour in every bite.
• Light, Airy Base: The genoise sponge keeps each square light, ensuring the rich fillings never feel heavy.
• Petits Fours Perfection: Their neat square shape and elegant decoration make them perfect for afternoon tea or special occasions.
• Customisable: Change the flavour of the icing or buttercream, swap coffee essence for chocolate, or add a fruity twist.

Tips for the Perfect Mokatines

• Eggs: Bring to room temperature and whisk with sugar until pale, mousse-like, and thick enough to leave a trail when lifted.
• Folding: Fold flour and butter in gently to keep the sponge light and airy.
• Apricot Jam: Brushing the cake sides with sieved apricot jam helps the toasted almond nibs stick beautifully.
• Fondant Icing: Keep the glaze thick enough to sit on top—piping the rosettes closely together helps stop it from running.
• Crème Beurre au Moka: Make sure the butter is soft before mixing with the coffee essence for a smooth, pipeable cream.

Mary Berry Genoise Sponge Recipe

Ingredients

For the Genoise Sponge:

• Butter – 40g (1.4 ounces) butter
• Eggs – 3 large eggs
• Caster Sugar – 1/3 cup ( 75g / 2.6 ounces) caster sugar
• Self-Raising Flour – 2/3 cup (65g / 2.3 ounces) self-raising flour
• Cornflour – 3 1/2 – 4 level teaspoons cornflour

Coffee Icing:

• Butter – 50g (1.8 ounces) butter
• Instant Coffee – 1 tablespoon instant coffee
• Icing Sugar, sifted – 225g (7.9 ounces) icing sugar, sifted

Crème Beurre au Moka:

• Caster Sugar – 3 tablespoons / 40g / 1.4 ounces caster sugar
• Water – 2 tablespoons water
• Egg Yolk – 1 large egg yolk
• Softened Butter – 5 tablespoons / 75g / 2.6 ounces butter, softened
• Coffee Essence – 2 teaspoons of coffee essence

Fondant Icing:

• White Fondant Icing – 100 g (3 1/2 ounces) white ready-to-roll fondant icing
• Water – 4 tablespoons water
• Dark Brown Colouring – Dark Brown Food Colouring Paste

To Assemble (Optional):

• Apricot Jam – 4 tablespoons apricot jam
• Almond Nibs, toasted – 100 g (3 1/2 ounces) almond nibs

Variations

• Chocolate Mokatines: Replace the coffee essence with chocolate essence in the crème beurre.
• Berry Layer: Add a layer of fresh berries between the sponge and coffee buttercream for a fruity note.
• Flavoured Fondants: Try caramel, vanilla, or hazelnut fondant to complement or contrast with the coffee flavour.

How to make Mary Berry Genoise Sponge Mokatines

1. Prepare the oven and tin.
   Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Grease an 18 cm square cake tin and line the base with baking parchment.

2. Make the Genoise sponge mixture.
   Melt the butter in a small pan and leave it to cool slightly. In a large mixing bowl, whisk the eggs and sugar at full speed until pale, mousse-like, and thick enough to leave a trail when the whisk is lifted. Sift the flour and cornflour together. Carefully fold half the flour mixture into the egg mixture, then gently pour half the cooled butter around the edge and fold in. Repeat with the remaining flour mixture and butter. Pour into the prepared tin.

    

3. Bake the sponge.
   Bake for 35–40 minutes, or until well risen and the top springs back when lightly pressed. Cool in the tin for a few minutes before turning out onto a wire rack. Peel away the parchment and leave to cool completely.

4. Slice the sponge.
   Once cold, cut the sponge horizontally in half. Sandwich the two layers with coffee buttercream or your chosen filling.

For the mokatines

1. Shape the mokatines.
   Trim the edges and cut the cake into 9 equal squares. Heat apricot jam in a pan, then pass it through a sieve into a small bowl. Brush the sides of the cakes with apricot jam and press chopped, toasted nuts around the sides. Pipe tiny rosettes of crème au beurre moka around the top edges of the cakes, piping them closely together to prevent the fondant icing from running off. Pipe tiny rosettes around the bottom edges of the cakes.
2. To create the coffee icing.
   Melt the butter in a small pan, remove from heat, and stir in the coffee powder until dissolved. Add the icing sugar and beat until smooth and glossy. Set aside to thicken.
3. For the crème au beurre moka.
   Heat sugar and water in a small heavy-based pan until the sugar dissolves. Bring to a boil and boil steadily for 2–3 minutes until the syrup is clear. Pour the syrup over whisked egg yolks, stirring until thick and cold. In another bowl, cream the butter until soft, gradually beat the egg yolk mixture, and stir in the coffee essence. Spoon into a piping bag with a No. 7 star nozzle.
4. For the fondant icing.
   Beat the fondant icing with a wooden spoon until smooth. Gradually add water and food colouring to make a coffee-coloured glaze. Carefully spoon the glaze into the centre of the tops of the cakes and leave to set.

Saving Mary Berry Mokatines for Later

Store in an airtight container at room temperature for up to 2 days. If refrigerated, bring to room temperature before serving so the buttercream softens.

How to Serve Mokatines

Mokatines are best served fresh, ideally the same day, for peak texture. Arrange them neatly on a cake stand for afternoon tea or plate individually for a dessert course. Pair with a pot of strong coffee or Earl Grey tea for a classic touch.

Health Info