Cookie Cake with Mascarpone and Berries
Baking and Desserts | Italian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
If you have a vanilla pod, scrape out the seeds and add them to the cream instead of vanilla extract. Any berries will work—strawberries, blackberries, raspberries, blueberries, red currants. You can also use frozen berries, such as cherries, after thawing them and draining any excess liquid.
Ingredients
- Ladyfinger Cookies - 8.8 oz
- Fresh Berries - 8.8 oz
- Butter - 2.5 oz
- Mascarpone Cheese - 8.8 oz
- Egg - 1 piece
- Sugar - 1 tablespoon
- Vanilla extract - ¼ teaspoon
Step by Step guide
Step 1
Crush the cookies using a food processor or place them in a plastic bag and crush with a rolling pin.
Step 2
Add 60 g of softened butter and mix it thoroughly with the crumbs.
Step 3
Line a springform pan with parchment paper greased with butter on both sides. Spread the mixture evenly in the pan and place it in the freezer for 5 minutes.
Step 4
Separate the egg white from the yolk.
Step 5
Prepare the cream: beat the yolk with sugar, combine with mascarpone, add vanilla extract, and mix well.
Step 6
Whip the egg white until stiff peaks form and fold it into the vanilla cream.
Step 7
Pipe the cream onto the crust using a pastry bag and refrigerate for a while.
Step 8
Remove the cake from the pan and top the cream with as many berries as possible.
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