Suflè stil Malti


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Recipe by Anton B Dougall
This recipe has nothing to do with the traditional Soufflé.  It is the Maltese version of the gateau.  In order to have a perfect result you have to use either a gateau ring or else a spring form tin.

  • sponge
  • 1.2 ltrs milk
  • 150g sugar
  • 30g custard powder
  • 30g cornflour
  • 30g drinking chocolate
  • liqueur of your choice
  • To decorate
  • 200g unsalted butter, at room temperature
  • 200g icing sugar
  • 4 tablespoons fresh cream
  • red candied cherries
  • roasted almonds
  • vanilla essence


  1. Prepare a sponge
  1. Slice the sponge in thin slices.  You have to cut 3 round shapes and long strips for the sides.
  1. Put 1 of the sponge rounds on the bottom of the tin and line the sides with the sponge strips.  Sprinkle the sponge with liqueur.
  1. Take 2 tablespoons from the 600ml milk and put in a small bowl.  Put the rest of the milk in a saucepan together with 75g sugar.  Put on a moderate flame and bring milk to a boil.
  1. Whilst the milk is heating add the custard powder to the 2 tablespoons milk and mix well till the custard powder is diluted.
  1. Immediately the milk starts boiling lower the heat.  Add the diluted custard.  Stir thoroughly and continue cooking for a further 5 minutes stirring continuously.  Remove from heat.
  1. Pour the cooked custard on the sponge.  Cover with another sponge ring and sprinkle with liqueur.
  2. Take 2 tablespoons from the remaining milk and put in a small bowl.  Add the cornflour and mix well till the cornflour is diluted.
  1. Put the remaining milk in a saucepan.  Add sugar and drinking chocolate and bring to the boil.  When milk boils, lower heat.  Add the cornflour and continue cooking for a further few minutes stirring all the time.
  1. Remove from heat and pour on the sponge.  Cover with the last sponge disk.
  1. Put aside and leave to cool completely.  When absolutely cold sprinkle the sponge with more liqueur.
  1. Meanwhile prepare the cream for decorating.
  1. In a mixing bowl mix together the butter and the sifted icing sugar.  Add some vanilla essence and the fresh cream.  In order to achieve a perfect result use an electric hand beater.
  1. Cur the candied cherries in half and roughly chop the roasted almonds.
  1. Very carefully remove the soufflé from its mould and put on a large flat serving dish.
  1. Cover with cream.  Fill a piping bag with cream and pipe swirls all around the edges.
  1. Decorate with cherries and chopped nuts.  You can also grate some chocolate on the top.

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