Following a message from someone calling him/herself AnonymousCakeEater, who wrote: "Raymond, where's my bloody dessert?!" I decided to make my own recipe to prove I'm not a one-trick pony.
Mascarpone is and has always been in the Number One slot in my list of Favourite Things I like To Put In My Mouth (Edible/Decent Category), and this recipe has resulted in the need to find a whole new set of fantasies for myself. Each time I typed the word "mascarpone" below, I got a little bit hot...
Ingredients:
For the base:
300 g of biscuits (I used Dutch shortcrust Pepernootjes, but anything like that is fine)
100g butter
For the filling:
200g wild strawberries (but any kind of red fruit/berries will do)
4 tablespoons of marsala wine or alcohol of your choice
250g mascarpone
1 sachet of vanilla sugar
1 egg (which you need to separate)
1 tablespoon of sugar
Instructions for the base:
Take your biscuits and put them in the blender, making a fine powder.
Heat up the butter in a saucepan and once melted, pour it over the crumbs. Stir thoroughly until the whole thing is dripping in the butter.
Using a flan base, spread it evenly over the mould, putting it in the fridge for a good hour to cool and harden. If necessary, use a rolling pin to get it properly even.
Instructions for the filling:
Separate your egg into two different bowls. With the yolk, add the sugar and mix into a paste.
Add the mascarpone and mix into a smooth, consistent paste. At this point, add the vanilla sugar. With the egg white, beat it until it turns frothy and you can make lumps on it with the whisk. Fold it into the mascarpone.
In a saucepan, put the fruit and the alcohol on a relatively low heat. Once boiling, put it into a blender and turn it into a thick paste.
Take the base out of the fridge. Very carefully remove the mould onto a large enough flat surface. Pour in the mascarpone and let it flatten itself out in the mould.
Spoon the red fruit onto the top of the mascarpone and make it into a pretty pattern. I'm hopeless at this, hence the terrible photo below, but you could alternatively mix it into the mascarpone before you pour it onto the mould. Put it into the fridge to set, removing it fifteen to thirty minutes before you want to eat it.
Mascarpone is and has always been in the Number One slot in my list of Favourite Things I like To Put In My Mouth (Edible/Decent Category), and this recipe has resulted in the need to find a whole new set of fantasies for myself. Each time I typed the word "mascarpone" below, I got a little bit hot...
Ingredients:
For the base:
300 g of biscuits (I used Dutch shortcrust Pepernootjes, but anything like that is fine)
100g butter
For the filling:
200g wild strawberries (but any kind of red fruit/berries will do)
4 tablespoons of marsala wine or alcohol of your choice
250g mascarpone
1 sachet of vanilla sugar
1 egg (which you need to separate)
1 tablespoon of sugar
Instructions for the base:
Take your biscuits and put them in the blender, making a fine powder.
Heat up the butter in a saucepan and once melted, pour it over the crumbs. Stir thoroughly until the whole thing is dripping in the butter.
Using a flan base, spread it evenly over the mould, putting it in the fridge for a good hour to cool and harden. If necessary, use a rolling pin to get it properly even.
Instructions for the filling:
Separate your egg into two different bowls. With the yolk, add the sugar and mix into a paste.
Add the mascarpone and mix into a smooth, consistent paste. At this point, add the vanilla sugar. With the egg white, beat it until it turns frothy and you can make lumps on it with the whisk. Fold it into the mascarpone.
In a saucepan, put the fruit and the alcohol on a relatively low heat. Once boiling, put it into a blender and turn it into a thick paste.
Take the base out of the fridge. Very carefully remove the mould onto a large enough flat surface. Pour in the mascarpone and let it flatten itself out in the mould.
Spoon the red fruit onto the top of the mascarpone and make it into a pretty pattern. I'm hopeless at this, hence the terrible photo below, but you could alternatively mix it into the mascarpone before you pour it onto the mould. Put it into the fridge to set, removing it fifteen to thirty minutes before you want to eat it.
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