Biscuit with raspberry and mascarpone cream
8 servings
90 minutes
Biscuit with raspberry and mascarpone cream is a delicate European treat that combines an airy texture with a rich creamy flavor. Its origins trace back to classic French and Italian pastry traditions, where mascarpone and fresh berries create a harmony of taste. The biscuit base is infused with the aroma of vanilla and the sweetness of yellow sugar, while raspberry jam adds a refreshing fruity tartness. The mascarpone and cottage cheese cream makes the dessert velvety, and fresh raspberries enhance its natural juiciness. This dessert is perfect for special occasions—it delights not only the taste but also looks exquisite. Lightly dusted with powdered sugar, it resembles morning dew, making every tea time or festive evening cozy and refined.
1
Sift flour and baking powder into a bowl. Add eggs, butter, 175 grams of yellow sugar, 1/2 teaspoon of vanillin, and mix until smooth.
- Self-raising flour: 175 g
- Baking powder: 1 teaspoon
- Chicken egg: 3 pieces
- Butter: 175 g
- Golden (light brown) sugar: 190 g
- Vanillin: 1.5 teaspoon
2
Divide the mass into 2 parts. Place them in greased molds, bake at 170 degrees for 30-35 minutes (do not open the oven during cooking).
3
Take the molds out of the oven, wait for 5 minutes, and then serve.
4
Mix mascarpone cheese, cottage cheese, remaining yellow sugar, and vanillin.
- Mascarpone cheese: 250 g
- Soft curd cheese: 200 g
- Golden (light brown) sugar: 190 g
- Vanillin: 1.5 teaspoon
5
Spread raspberry jam on one of the biscuits, layer with prepared cream and raspberries, and cover with the second biscuit. Dust the surface with powdered sugar.
- Raspberry jam: 3 tablespoons
- Mascarpone cheese: 250 g
- Raspberry: 225 g
- Icing sugar: 2 tablespoons