Frosted Mascarpone Cake

Country House Magazine - - Tasting -

8 peo­ple 35 min­utes

In­gre­di­ents For the base:

150 g choco­late chip cook­ies 70 g soft­ened but­ter

For the fill­ing:

4 egg whites 500 g mascarpone cheese A few drops of vanilla essence 150 ml cream 180 g sugar 200 g black­berry jam

To dec­o­rate:

4 tb­sps pink and white sugar beads Grind up the cook­ies and mix them with the but­ter. Line the bot­tom of a 20 cm di­am­e­ter mold with bak­ing pa­per. Cover the base and sides, up to half its height, with this mix­ture. Then leave it in the re­frig­er­a­tor. Whisk the egg whites so that peaks form. Separately fold in the cheese with the vanilla and then the cream with the sugar and set aside. Next, mix the mascarpone cream with the cream and then fold in the egg whites. Pour this prepa­ra­tion over the cookie base and then freeze for 6 hours. Re­move the cake a few min­utes be­fore serv­ing it and take it out of the mold. Make a hole in the cen­tre of it and fill the hole with the jam. Fi­nally dec­o­rate with sugar pearls and serve.

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