Cooking biscuit. To do this, beat the whites to soft peaks, gradually adding sugar.
Gradually add the yolks, continuing to beat. Turn off the mixer.
Gradually sift the flour over the bowl with the egg mixture and gently, with movements from the bottom up, knead the dough.
We shift the dough into a mold and send it to the oven preheated to 200 degrees for 20-25 minutes, until ready. Do not open the door during the baking process.
Cool the finished biscuit and cut in half lengthwise into 2 thin cakes. We trim the edges a little so that the cake is smaller in diameter than the split form.
Grind strawberries for mousse with a blender with sugar.
Mash the mascarpone with a rubber spatula, then mix with the berry puree (this can be done with a whisk, but just mixing, not whipping).
Soak gelatin in cold water according to instructions. Then dissolve in 50 ml of cream brought to a boil. Let stand for 5 minutes, then add 2-3 tbsp. cheese mixture, stir. Pour the resulting mixture into the rest of the mass and mix thoroughly.
Whip the remaining cream with powdered sugar.
Gently fold in cheese mixture.
From a sheet of parchment folded in half along a sheet, we make a ring that matches in diameter in the form. We insert it, put one cake on the bottom. Pour mousse on top.
Cover with the remaining cake and melt it in mousse.
We send the workpiece to the refrigerator for the night, at least 5 hours.
When the cake has hardened, remove the side of the mold and the parchment ring.
Whip 50 ml of cream with powder, spread the top of the cake. Decorate with chopped strawberries.
We prepare the jelly for the cake in accordance with the instructions on the package. Cover the top of the cake with jelly.
Happy tea!
Not much time has passed since our country learned about such an interesting dairy product as mascarpone cheese. As far as I remember, this happened simultaneously with the emergence and widespread distribution of Italian restaurants in our country, where everyone tried to taste the most famous Italian dessert called “tiramisu”. The unusually delicate creamy texture of this cake was achieved due to its main ingredient - the famous mascarpone cheese. This fresh soft cheese has long been produced in northern Italy, first from buffalo and later from the much more common cow's milk. In the process of preparing mascarpone, it is not customary to use any enzymes or bacteria of lactic acid fermentation, and the procedure itself is extremely simple - only a little acid, for example, citric acid, is added to the fattest cream, which causes the milk protein to coagulate. The resulting cheese has a fresh sweet taste, very high fat content and a soft texture, which is ideal for preparing a variety of desserts.
Since this cheese is now available in all major supermarkets at an affordable price, I always try to keep a small jar of mascarpone in the refrigerator so that I can cook something tasty and interesting with it at any time. This soft cheese simply behaves excellently in baking - it does not spread, holds its shape well and gives all kinds of pies, muffins, cakes and pastries a creamy structure and a delicate curd taste, as, for example, in the recipe for this magnificent. In addition, you can cook a wide variety of creams, mousses and other airy desserts with it, and very quickly and without much hassle, take at least this wonderful one.
Useful information
How to make chocolate mascarpone mousse with cookies - an airy layered dessert recipe with step by step photos
INGREDIENTS:
- 250 g mascarpone
- 100 g sugar
- 150 ml cream 10 - 20%
- 3 egg whites
- 3 st. l. cocoa powder
- 80 g shortbread cookies
- 1 st. l. coffee or fruit liqueur (optional)
- a pinch of salt
For decoration:
- 6 tsp chopped nuts or chocolate chips
COOKING METHOD:
1. To make the smooth chocolate mascarpone mousse, place the Italian cream cheese in a mixing bowl and pour in the cream.
Advice! Of course, no one will forbid you to use mascarpone cheese freshly taken out of the refrigerator, however, due to its extremely high fat content, it forms a rather dense structure, which can be difficult to mix properly. Therefore, a good solution is to take the cheese out a couple of hours before cooking, so that it warms up to room temperature and thanks to this it softens slightly.
2. Mix the mascarpone and cream with a mixer or a hand whisk until smooth. 
3. Add cocoa powder and mix well again. 
4. In a separate container, beat the chilled egg whites with a pinch of salt at the maximum speed of the mixer until fluffy, stable foam. Then add sugar and beat for a couple more minutes until dense, shiny peaks are obtained.
Advice! We will not need egg yolks in this recipe, however, so that they are not wasted, they can be used to make spicy and rich or the most delicious. It should be borne in mind that the yolks dry out very quickly in the air, so it is better to mix them immediately with 1 tsp. water and store for 1-2 days in the refrigerator, unopened.
5. In 2 - 3 passes, add the whipped proteins to the mascarpone cream, gently but thoroughly knead the mass until smooth with a silicone spatula. If desired, for taste and aroma, you can add a spoonful of your favorite liquor to this dessert. Delicate and airy chocolate mascarpone mousse is ready! 
6. Grind any shortbread cookies that are in the house to a crumb state using a blender, wooden pusher or rolling pin.
Advice! I most often use the simplest Anniversary Traditional shortbread cookies, which will need to take about one thing per serving. However, for the preparation of this dessert, any other, even the most original cookie, which will tell your imagination and possibilities, is also suitable. In addition to cookies, you can also use scraps or slightly stale leftovers from a biscuit, cake, or other rich pastry.
7. Now let's start collecting desserts in bowls, glasses or beautiful glasses. To do this, put 2 tsp at the bottom of each portioned dish. crushed cookies and gently layer 2-3 tbsp. l. chocolate mousse. 
8. Then, in the same sequence, repeat the layers of cookies and chocolate mousse one more time. 
9. Before serving, it is advisable to cool the dessert for half an hour and decorate to your liking with any chopped nuts or chocolate chips. Delicate, light and very refined chocolate mascarpone mousse with cookies is ready! 
Mascarpone is a soft, creamy cheese that is great for making delicious, tender desserts.
Chocolate mascarpone - the basic principles of preparation
Chocolate mascarpone can be made by adding cocoa or melted chocolate to it. A wide variety of creams for cakes or pastries are prepared from such cheese. Mousses and desserts are also made from chocolate mascarpone.
Mascarpone - rather expensive product, and not every housewife can afford to make a cake based on this cheese.
In this article, you will not only learn recipes for delicious, airy mascarpone desserts, but we will also teach you how to make this cream cheese at home. In fact, it is quite simple to do this, and it will not be inferior to the store in taste.
Recipe 1. Mascarpone cream cheese at home
Ingredients
200 g of cottage cheese;
200 ml 33% cream.
Cooking method
We wipe the cottage cheese twice through a fine sieve. Pour in chilled cream. Immerse the mixer into the mixture and beat at low speed. You should get a dense, creamy mass. You can use cheese to make your favorite desserts.
Recipe 2. Dessert with chocolate mascarpone
Ingredients
33% cream - 250 ml;
liquor - 25 ml;
sugar - one hundred grams;
yolk - 3 pcs.;
250 g cream cheese Mascarpone;
dark chocolate - 100 g.
Cooking method
1. Break the eggs, separate the yolk from the protein. Put the yolks in a deep bowl and add sugar to them. Beat with a mixer until a white foam appears.
2. Pour the cream into the saucepan, put on a small fire and hold until they begin to boil. We turn off the fire. Break the chocolate into pieces and put them in the cream, stir until it is completely dissolved.
3. Pour the chocolate-cream mixture into the whipped yolks and beat again with a mixer. Add cream cheese and stir until smooth. The resulting mass is poured into cups. We place them on a deep deco and put them in an oven preheated to 160 C. Gently add water to the deco. We keep in the oven for half an hour without closing the door. Then we cool the dessert and put it in the refrigerator for three hours.
Recipe 2. Chocolate Mascarpone Mousse
Ingredients
100 grams of bitter chocolate;
one hundred grams of powdered sugar;
33% cream - 210 ml;
200 grams of mascarpone.
Cooking method
1. Break the chocolate into small pieces. Put in a metal bowl. Set it on a container of boiling water and melt the chocolate.
2. Pour the cream into a separate container, add powdered sugar and beat everything with a mixer until a strong meringue.
3. Spread a little mascarpone into the creamy mass, without ceasing to beat. The mass should be homogeneous and smooth.
4. Gradually pour in the melted chocolate, stirring well to evenly distribute. Divide the mousse into bowls or glasses and refrigerate for a couple of hours.
Recipe 3. Cake with chocolate mascarpone "Plombir Taste"
Ingredients
Korzh
150 ml of boiling water;
50 ml sol. oils;
milk - 100 ml;
250 g of granulated sugar;
incomplete two glasses of flour;
20 g baking powder;
75 g cocoa powder.
Cream
bitter chocolate - 150 g;
sugar - 125 g;
300 ml 36% cream;
Mascarpone - 250 g.
Cooking method
1. Break an egg into a deep bowl, add sugar, pour in vegetable oil and beat with a mixer until a white foam appears. Add cocoa, soda and milk. Stir until smooth. Combine flour with baking powder, pour into the resulting mass and mix. Now pour in the boiling water slowly while stirring vigorously.
2. Grease the detachable form with oil and sprinkle with flour. Pour the prepared dough into it, smooth the surface with a damp spatula. Send to bake in the oven for forty minutes. Bake at 200 C. Check the readiness of the cake with a wooden skewer.
3. Remove the biscuit from the mold, wait until it has completely cooled down, and divide it with a sharp knife into three identical cakes.
4. Pour the cream into a small saucepan, add the broken chocolate and put on a slow fire. Stir continuously until chocolate is completely melted. Pour in sugar and hold for some more time on fire, stirring constantly so that the sugar crystals dissolve.
5. Cool the chocolate mass until slightly warm. Put the mascarpone in it and beat with a mixer.
6. Coat each cake with chocolate mascarpone, stacking them one on top of the other. Put the cake in the refrigerator for three hours and decorate it to your taste.
Recipe 4. Pie with chocolate mascarpone "Tenderness"
Ingredients
chocolate - 200 g;
half a kilo of mascarpone;
a pack of butter;
a third of a glass of flour;
one and a half glasses of sugar;
five eggs.
Cooking method
1. We take two saucepans: one is larger, the other is smaller. In the last place butter and chocolate broken into pieces. Boil water in a large saucepan. We set a container with butter and chocolate over boiling water. Melt in a water bath until smooth. Then remove and cool completely.
2. Break three eggs and beat them with a glass of sugar. Then pour in the melted chocolate and continue beating for a couple more minutes. While stirring with a spoon, gradually add the flour.
3. Put the mascarpone into a separate bowl, drive two eggs into it, pour half a glass of sugar, dip the mixer into this mixture and beat into a fluffy mass.
4. We line the baking dish with parchment, grease it with oil and pour two-thirds of the chocolate mass into it. Smooth the surface with a damp spatula.
5. Pour the cheese mass on top and spread evenly. Spread the remaining dough on top. With the help of the back of the spoon, with intensive movements we make a marble pattern.
6. We put the form for an hour in the oven, heated to 180 C. We check the readiness of the cake with a wooden toothpick. Cut the cooled pie into bite-sized pieces.
Recipe 5. Cake with chocolate Mascarpone and jelly
Ingredients
Korzh
two eggs;
slaked soda - 5 g;
honey - 25 g;
flour and a half cup;
sugar - 125 g;
butter - a quarter of a pack.
Cream
one hundred grams of butter;
condensed milk - half a can.
Cheese-chocolate mass
400 g of Mascarpone cheese;
drinking water - 250 ml;
300 ml 35% cream;
10 g of gelatin;
150 g dark chocolate;
80 g of powdered sugar;
50 g cocoa;
75 ml chocolate liqueur.
Cooking method
1. Let's start cooking honey cake. Break eggs into a bowl, add honey and sugar. Beat with a mixer until the mass increases in volume, and a white foam appears on the surface. Sift flour into a separate container. Melt the butter and pour it into the flour. We extinguish the soda with lemon juice and put it here. Mix to make crumbs. We combine the flour mass with the egg. Beat everything with a mixer until you get a mass without lumps.
2. We take deco, grease it with oil and sprinkle with flour. Pour the dough into it and send it to bake for 20 minutes in the oven. The baking temperature should be 200 C. We take out the finished cake from the oven, cool it completely and rub it on a coarse grater into crumbs.
3. Pour the condensed milk into a deep plate, put the softened butter. Beat with a mixer. Pour the resulting mixture into crumbs and mix.
4. We distribute the mass evenly along the bottom of the detachable form, lightly tamping with our hands.
5. Now let's move on to preparing the mass with chocolate mascarpone. Break the chocolate into pieces and melt it in the microwave. We spread the mascarpone in a deep bowl, pour in the melted chocolate and liquor, add cocoa and powdered sugar. Beat everything well with a mixer until a homogeneous, smooth mass.
6. Beat the cream separately to soft peaks, pour in the powdered sugar and continue to beat until stable peaks.
7. Soak gelatin in water, mix and leave for ten minutes to swell. Pour it into a saucepan and heat, without boiling, stirring constantly until the gelatin is completely dissolved.
8. We spread the whipped cream in the cheese mass and mix gently with a spatula. Do not use a mixer at this stage! Add gelatin here and mix again. We distribute the mass over the surface of the cake in an even layer. We put it in the refrigerator for eight hours. Decorate with berries and chocolate chips. Cut the cake and serve with tea.
Recipe 6. Chocolate Mascarpone Sponge Cake
Ingredients
Dough
three eggs;
210 g of powdered sugar;
120 g wheat flour.
Cream
110 g of powdered sugar;
300 g 35% cream;
60 g dark chocolate.
Cooking method
1. Start by preparing the biscuit base. Separate the whites from the yolks. Do this very carefully so that not a single drop of the yolk gets into the protein, otherwise it will not be possible to beat it to the desired consistency.
2. Beat the yolks with a mixer with 120 g of powdered sugar until foam appears. Beat the whites separately, adding 90 g of powdered sugar to them. Proteins should double in volume. Gently combine the whites with the yolks so that the whites do not lose their airiness.
3. Add the sifted flour to the beaten eggs, while stirring with a wooden spatula from top to bottom and only in one direction.
4. Pour the dough into a detachable form lined with parchment, and place in an oven preheated to 180 C for half an hour. Do not immediately remove the biscuit form from the oven. Wait ten minutes, take out the biscuit, cool and cut it into two identical cakes.
5. Break the chocolate, put the pieces in a blender container and grind into small crumbs. Whip cream with icing sugar until stiff peaks. Fold in chocolate chips and mascarpone. Stir until smooth.
6. Soak the cakes with pre-brewed tea without sugar. Put half of the cream on the bottom cake, cover with the top one and brush with cream again. Also smear the sides with cream. Decorate the cake as your fantasy tells you. Send the cake to the refrigerator for several hours.
Chocolate mascarpone can be prepared not only from dark chocolate. You can use white or milk chocolate for this.
If you are preparing cakes with chocolate mascarpone, where the skins are soaked, then it is better to make such a dessert in portioned bowls so that they do not lose their appearance when cut. These desserts are so delicious!
You can decorate chocolate mascarpone with berries, chopped fruit, chopped almonds, nuts or chocolate chips.
To prepare mascarpone at home, it is advisable to take heavy cream and homemade cottage cheese.
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Pistachios and raspberries are a very original flavor combination. The feature of this cake is whole raspberries, which will make the cut of the cake just incredibly attractive, and in combination with mascarpone-based mousse, these berries will remind you of hot summer days! Thanks for the recipe Evgeniya Shurige.
- Biscuit pistachio Gioconda;
- Raspberry confit with whole berries;
- Vanilla mousse based on Mascarpone.
Ingredients
(for 2 small molds of 18 cm each, for example Eclipse, or 1 large 22-24 cm.)
Pistachio biscuit Gioconda
- Pistachio flour 65 gr.;
- Almond flour 60 gr.;
- Wheat flour 35 gr.;
- Coarsely chopped pistachios 50 gr.;
- Powdered sugar 125 gr.;
- Sugar 20 gr.;
- Eggs 150 gr.;
- Egg white 100 gr.;
- Butter melted 25 gr.
- Raspberry 200 gr. + 10-15 whole berries;
- Gelatin 8 gr.;
- Sugar 70 gr.;
- Water 30 gr.
- Gelatin 8 gr.;
- Mascarpone 250 gr.;
- Cream 33-35% 250 gr. + 60 gr.;
- Milk 3.2% 100 gr.;
- Vanilla 1 pod;
- Yolk 2 pcs.;
- Sugar 50 gr.;
- White chocolate 100 gr.
Decor
- Biscuit crumb;
- pistachios;
- Raspberry;
- Raspberry marmalade.
How to make a cake
Pistachio biscuit Gioconda
Step 1. Preheat the oven to 220'C.
Step 2 In a bowl, combine powdered sugar, almond and pistachio flour, whole eggs. Beat for 10 minutes until the mass doubles.
Step 3 In a separate bowl, beat egg whites to soft peaks, then add sugar and continue beating until stiff peaks.
Read also Light mango tea cake
Step 4 Gently fold flour, coarsely chopped pistachios into the pistachio dough. Gradually add melted butter. At the very end, in several steps, we introduce whipped proteins. Spread the dough evenly over a baking sheet lined with parchment paper.
Step 5 Bake in a preheated oven at 220' for 8 minutes. Cool down.
Raspberry confit with whole berries
Step 1. Soak gelatin in ice water.
Step 2 We put raspberries (200 gr.) in a saucepan, add sugar, add water, put on medium heat and bring to a boil.
Step 3 Remove from heat, puree with a blender, pass through a sieve to get rid of the seeds (you can not get rid of them, as you like), return to the fire, bring to 85’C.
Step 4 Remove from heat, add gelatin and mix well. Punch with a blender, pass through a sieve again.
Step 5 Pour the mass into a silicone (or covered with cling film) form, evenly distribute whole raspberries over the entire surface, put in the freezer until completely frozen.
Vanilla mousse based on Mascarpone
Step 1. Soak gelatin in ice water.
Step 2 Heat milk with 60 gr. cream, the seeds of one vanilla pod and the pod itself.
Step 3 Grind the yolks with sugar, pour into the milk mixture (pre-remove the vanilla pod from the milk mixture), stirring vigorously with a whisk.
Step 4 Heat, stirring constantly, over low heat until slightly thickened. Remove from heat, add chocolate, stir until smooth.
Step 5 Add gelatin, mix thoroughly, you can pierce with a blender.
Step 6 Whip the cold cream to soft peaks. Gently mix with Mascarpone. Pour in the warm chocolate milk mixture and mix well.
Assembly
We collect the cake from top to bottom.
Step 1. Pour almost the entire mousse into the bottom of the silicone mold or prepared ring.
Festive, layered cake. Not for every day, but for a special event) Just like mommy's birthday! Airy biscuit, bright notes of strawberry jelly, delicate mousse - how not to be tempted?
The preparation of the cake can be divided into 2 days to make it easier.
Biscuit
- 3 eggs (yolks and whites separately)
- 1 st. Sahara
- 3/4 st. flour
- 1/2 st. chopped walnuts
- vanilla extract
- Beat the egg whites until fluffy, gradually add half the sugar, continuing to beat until a strong shiny mass.
- Separately beat the yolks and the remaining sugar. Gently fold the yolk mixture into the egg whites.
- Then carefully add the sifted flour, nuts and vanilla extract.
- Bake at 180-200 C for about half an hour - until a dry match. Cool and cut into 2 parts.
English vanilla cream with mascarpone
- 250 g cream
- vanilla pod
- 3 yolks
- 80 g sugar
- 1/2 tbsp gelatin
- 250 g mascarpone
- Soak the gelatin in cold water and let it swell for about 5-10 minutes.
- Lightly beat the yolks and sugar with a whisk.
- Bring the cream with the seeds and vanilla pod to a boil, remove the pod. Pour half the cream into the yolks, stirring constantly. Then pour it back into the saucepan and cook until it thickens slightly (if you run a wooden spatula, there should be a trace). Remove the creamy mixture from the heat, dilute the swollen gelatin in it, cool.
- Add mascarpone to the English cream, mix well with a whisk.
- Put half of the biscuit in a detachable form, pour the cream on top.
- Then lay out a layer strawberry puree(150 g), the second half of the biscuit and more mashed potatoes (150 g).
strawberry mousse
- 1.5 cups cream (300 g)
- 100 g white chocolate
- 1 tbsp gelatin
- 300 g strawberry puree (this is already with sugar)
- Pour gelatin 1-2 tbsp. cold water and let it swell for 5-10 minutes
- Melt chocolate in a water bath or microwave and 1/2 tbsp. cream. Whisking constantly, pour in the gelatin.
- Whip the rest of the cream to stiff peaks. Mix gently with chocolate mixture.
- Add strawberry puree. Pour the mousse on top of the strawberry puree.
I got about 700 g of puree (300 g went for mousse, 300 g for strawberry layer
and another 100 g left for jelly topping)
For jelly topping: 100 g strawberry puree and 1 tbsp. gelatin
sides of the cake adorned whipped cream roses (200 g cream, 100 g sugar, fixative).
