Doses for 8 portions
INGREDIENTS for the base
- 160g digestive biscuits
- 60g melted butter
- 30g cocoa powder
INGREDIENTS for the cream
- 250g whipping cream
- 250g mascarpone
- 2 tablespoons of sugar
- 8g gelatine (optional)
- fresh strawberries
INGREDIENTS for the decoration
-cocoa powder
- Fresh strawberries
- Chocolate flakes
EQUIPMENTS
-Cake baking tray
-Kitchen scale
-Spatula
PROCEDURE
1- Reduce the biscuits in powder and add the cocoa; add the melted butter and mix it all together
2- Apply some baking-paper on a cake-thin and lay the mixture of biscuits with adequate pressure so that it becomes a rigid base.
3- Leave in the fridge for the time being while you prepare the cream
Let's prepare the cream now!
4- Soak the gelatin in cold water until it becomes soft, about 10 minutes
5- Heat the whipping cream in a saucepan, when it is almost boiling, turn off the hob and add the gelatine, stirring until it is completely melted.
6- Then let everything cool down for few minutes.
7- In a container in the meantime, mix mascarpone cheese and sugar, working it until it is a homogeneous mix.
8- Now add the cooled whipping cream to the cheese cream and mix everything thoroughly. Then let it cool a bit longer.
9- Wash and dry the strawberry and cut them in a half (vertical direction)
10-Take the base of biscuits from the fridge and put the cut strawberry with the internal part facing the outside of the thin and follow all the circumference of it ( only the border).
10- Once this step is done, you can now apply the cheese cream on it, covering base and strawberries. Level the surface with a spatula and put in the fridge to cool.
10- Leave it for 3 to 4 hours to be sure it has solidified.
11- Take it out the cake from the thin and decorate the surface by freeing your imagination!
I used cocoa powder, some chocolate flakes and some more fresh strawberry!
Here is my final result! Enjoy ;)
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