California Walnut Dessert

Recipe developed by Sorted Food. Photography by California Walnuts UK
Course Dessert
Keyword pudding, Sorted food
Total Time 3 hours
Servings 6
Calories 1100kcal
Author Sorted Food


Walnut Sponge

  • 75 g butter unsalted, room temperature
  • 140 g self-raising flour
  • 75 g caster sugar
  • ¼ tsp baking powder
  • 2 eggs
  • 1 tsp vanilla extract
  • 30 ml strong black coffee
  • 50 g walnuts finely chopped

For the Oat and Walnut Granola

  • 10 g walnut oil
  • 15 g soft dark brown sugar
  • 40 g honey
  • 100 g porridge oats
  • 80 g walnuts chopped
  • ½ egg white
  • 1 tsp sea salt

Coffee Mascarpone Mousse

  • 3 gelatin leaves
  • 250 g mascarpone
  • 40 g icing sugar
  • 3 g instant coffee
  • 75 ml milk
  • 1 tsp vanilla extract
  • 170 g whipping cream

Walnut Chocolate Coating

  • 200 g dark chocolate
  • 50 g walnuts finely chopped


  • 6 walnut halves


For the Sponge

  • Preheat the oven to 180 degrees℃.
  • Line a 20 x 18cm baking tray with baking parchment.
  • Beat the butter, flour, sugar, baking powder, eggs, vanilla, and coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then pour into the lined tin and spread into an even layer. Bake the sponge for 18-20 minutes until golden, risen and a skewer poked in comes out clean.
  • Remove the baked sponge from the oven and let it cool fully before cutting into 3cm squares.

For the Granola

  • Add the oil, sugar and honey to a large saucepan and heat, stirring until the sugar dissolves and the mixture is combined. Remove from the heat.
  • Add in the oats, walnuts and mix well. In a mixing bowl whisk the egg white until its just frothy. Stir in the egg white into the rest of the mix.
  • Spread the mixture on a baking tray lined with baking paper, bake for 20 minutes, stirring once during cooking until golden brown. Allow to cool at room temperature before breaking up any lumps.

For the Coffee Mascarpone Mousse

  • Bloom the gelatine sheets in a jug of cold water.
  • Beat the mascarpone and icing sugar together in a large bowl until smooth.
  • Add the instant coffee to a small saucepan along with the milk and place over a low heat until warm. Squeeze the excess water from the bloomed gelatine and add it to the milk and remove the pan from the heat. Stir until the gelatine is fully dissolved and then pour the milk mixture into the mascarpone bowl and beat to combine.
  • In a separate large bowl whisk the cream to medium stiff peaks before gently folding through the mascarpone mixture. Load a piping bag with the mousse mixture and then ½ fill a set of dome molds with the mix. Push a square of sponge into each dome, then pipe a thin layer of mousse over the sponge so that it is completely covered. Press 1-2 tbps of granola mix over the surface of the mousse to fill the molds flush with the rim.
  • Place the filled molds in the freezer for 1.5-2 hours or until solid frozen.

To Decorate

  • Melt the chocolate in a large mixing bowl over a pan of simmering water. Once melted, stir through the chopped walnuts, and keep warm over a very low heat. Line a small tray with baking paper.
  • Demold the frozen mousses. One at a time dip the mousses into the chocolate mixture before inverting onto the lined tray to allow the excess to run off. Top each with a walnut half
  • Leave the dipped mousses at room temperature for 1 hour to defrost before serving.


Serving: 250g | Calories: 1100kcal | Carbohydrates: 81g | Protein: 18g | Fat: 77g | Saturated Fat: 35g | Fibre: 4.9g | Sugar: 51g


Salt 1.3g
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