Cookie cake with mascarpone and berries
4 servings
90 minutes
The cookie cake with mascarpone and berries is a delicate dessert that combines airy cream and a crispy base. Its roots trace back to Italian cuisine, where mascarpone is often used to create refined sweets. The light sweetness of the vanilla cream harmoniously intertwines with the freshness of the berries, creating a balanced and refreshing taste. The simplicity of preparation makes this dessert perfect for a cozy family evening or festive treat. It requires no baking, and the combination of butter with cookies forms a sturdy yet soft base. The cream made from mascarpone, whipped eggs, and sugar gives the dessert a velvety texture. Berries add natural tartness that highlights the richness of mascarpone. This cake delights not only in taste but also captivates with its exquisite appearance.
1
Crush the cookies using a food processor or place them in a plastic bag and crush with a rolling pin.
2
Add 60 g of softened butter and mix it thoroughly with the crumbs.
- Butter: 70 g
3
Line a removable mold with baking paper, greased on both sides with butter. Place the dough in the mold, spread it evenly in a thin layer, and put it in the freezer for 5 minutes.
- Butter: 70 g
4
Separate the egg white from the yolk.
5
Prepare the cream: beat the yolk with sugar, combine with mascarpone, add vanilla extract and mix everything.
- Chicken egg: 1 piece
- Sugar: 1 tablespoon
- Mascarpone cheese: 250 g
- Vanilla extract: 0.3 teaspoon
6
Whip the egg whites into a stiff foam and mix with the vanilla cream.
- Chicken egg: 1 piece
7
Apply the cream to the dough using a pastry syringe and refrigerate for a while.
8
Remove the pie from the mold and place as many berries as possible on top of the cream.
- Fresh berries: 250 g