Cake with mascarpone and strawberries
A cake with mascarpone and strawberries brings back pleasant memories of trips to Italy, its amazing cuisine and, of course, dizzyingly delicious desserts that make you forget about diets and extra pounds in the blink of an eye. What does this delicacy have in common with those prepared on the Apennine Peninsula? Firstly, the presence of mascarpone and savoiardi in the composition. And secondly, a combination of cream with strawberries, which Italians love as dearly as we do. The dessert turns out simply delicious and is loved by everyone who tries it. And, of course, the mascarpone and strawberry cake will be especially delicious if it is prepared with seasonal berries, so don't miss the moment in summer!
Ingredients
Servings 10-12- large strawberries - 300 g
- small strawberries or raspberries - 50 g
- white chocolate - 300 g
- cottage cheese (9%) - 300 g
- mascarpone - 600 g
- powdered sugar - 50 g
- raspberry jam - 5 tbsp. l.
- savoiardi cookies - 150-200 g
- blueberries for decoration - to taste
- bitter chocolate - 100 g
Cooking
Step 1
Prepare the ingredients for the mascarpone cake. Sort all the strawberries and raspberries, wash and dry, laying out on paper towels. Clean the berries.
Step 2
Line a rectangular cake pan with mascarpone and strawberries (about 20x30 cm in size) with cling film. In a hot water bath, melt the white chocolate broken into cubes and let cool.
Step 3
Rub the cottage cheese through a fine sieve, then beat with mascarpone and powdered sugar until a mass of a homogeneous consistency is obtained. Add cooled white chocolate and stir.
Step 4
Combine small strawberries or raspberries with 2 tbsp. l. raspberry jam. On the bottom of the form, lined with foil, put the savoiardi in one row. If necessary, break some of the cookies into small pieces and fill the free space with them.
Step 5
Spread half of the cheese-chocolate filling over the savoiardi layer and spread evenly. Put small strawberries (raspberries) with jam. Spread the rest of the cream on top.
Step 6
Smooth the surface of the cake with a silicone spatula, lightly pressing the layers of dessert. Carefully cover the mascarpone and strawberry cake with cling film and refrigerate for 6-8 hours.
Step 7
Set aside a few large strawberries (7-8 pieces). For the sauce, chop the rest randomly and mix with the remaining jam. Grind with a blender and then rub through a fine sieve.
Step 8
Remove the cake mold from the refrigerator. Invert the dessert onto a serving dish or cutting board and remove the bottom film. Then invert onto a large plate and remove the top film.
Step 9
Pour sauce over mascarpone cake. Garnish with coarsely chopped strawberries and blueberries. Melt the bittersweet chocolate, let it cool slightly and pour it over the cake in a thin stream. Let it freeze.