Strawberry and mascarpone cookies

Name: Strawberry and mascarpone cookies - Atena P.
Ingredients: Base: 7 eggs; 7 tablespoons of sugar; 1/2 packet of baking powder; 1 pinch of salt; 1 teaspoon of turmeric (for color); 7 tablespoons of sparkling water; 10 tablespoons of freshly sifted flour. Syrup: 5 tablespoons of sugar; 100 ml of water; 1 packet of vanilla sugar. Strawberry jelly: 300 g strawberries; 3 tablespoons of food starch; 150 g sugar; 300 ml cold water. Mascarpone and strawberry cream: 250 g mascarpone; 200 ml of whipped cream; 100 g powdered sugar; about 300 g strawberries (cut into pieces); 1 packet of food gelatin. Glaze: 150 g milk chocolate; 5; 6 tablespoons of milk. Decoration: whipped Hulala cream; quartered strawberries.

Dessert - Strawberry and mascarpone cookies by Atena P. - Recipia

The strawberry and mascarpone cake is prepared in several simple steps. The base is baked in a single pan, then soaked, covered with strawberry jelly, and topped with a smooth mascarpone cream. After cooling overnight, it is sliced and decorated with chocolate, whipped cream, and strawberries. It needs time to set, so it's best to prepare it a day in advance of serving. Quick Info Preparation time: about 50-60 minutes, excluding cooling time Baking time: 35-40 minutes Total time: until the next day, as the cake needs to chill to set Servings: cut into many portions, depending on desired size Difficulty: medium Recipe type: fruit cake with mascarpone and chocolate, suitable for festive meals or family gatherings Ingredients Base 7 eggs 7 tablespoons of sugar 1/2 packet of baking powder 1 pinch of salt 1 tiny pinch of turmeric, used for color 7 tablespoons of sparkling water 10 tablespoons of freshly sifted flour Syrup 5 tablespoons of sugar 100 ml of water 1 packet of vanilla sugar Strawberry Jelly 300 g of strawberries 150 g of sugar 3 tablespoons of cornstarch 300 ml of cold water Mascarpone and Strawberry Cream 250 g of mascarpone 200 ml of liquid Hulala cream 100 g of powdered sugar About 300 g of strawberries, chopped 1 packet of gelatin 50 ml of cold water, for hydrating the gelatin Glaze 150 g of milk chocolate 5-6 tablespoons of milk For decoration Whipped Hulala cream Strawberry quarters Preparation Method 1. Preparing the base Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff and set aside until the yolk mixture is ready. Mix the yolks with sugar, turmeric, and baking powder. Continue mixing until the mixture increases in volume and lightens in color. Gradually add the sparkling water, one tablespoon at a time, mixing on low speed. Do not pour all the water in at once to keep the mixture homogenous. Fold the beaten egg whites and sifted flour into the yolk mixture. Use the mixer on low speed, just like in the basic recipe. Add the flour gradually to avoid lumps. Grease the pan with oil and dust with flour. Pour in the batter and level it out gently. Bake the base in a preheated oven at 170 degrees for about 35-40 minutes. Since baking times may vary based on the oven, check with a toothpick. If it comes out clean, the base is done. Remove the pan from the oven and let the base cool. 2. Preparing the syrup In a pot, boil the sugar, vanilla sugar, and water. Once the sugar has dissolved, remove the syrup from heat and let it cool. When the syrup is no longer hot, soak the base directly in the pan it was baked in. It is important for the base to be cold before adding the next layers. 3. Strawberry jelly Blend the strawberries with the sugar until you get a puree. Dissolve the cornstarch in 100 ml of cold water. Bring the remaining 200 ml of water to a boil along with the strawberry puree. When the mixture starts to boil, add the dissolved cornstarch. Stir continuously until the jelly thickens and attains a pudding-like consistency. Pour the hot jelly over the soaked base and spread it out evenly. Let the pan cool. 4. Mascarpone and strawberry cream Hydrate the gelatin in 50 ml of cold water and let it sit for about 10 minutes. After hydrating, place the gelatin over a water bath until it becomes liquid. Do not add it immediately to the cold cream; let it cool for a few minutes. Meanwhile, mix the mascarpone with powdered sugar and liquid cream until a smooth cream forms. Add the cooled gelatin to the mascarpone cream and incorporate it. Finally, fold in the chopped strawberries gently. Spread the cream over the cooled jelly layer. Cover the pan and refrigerate until the next day. This time is necessary for the gelatin to stabilize the cream, allowing the cake to be cut without falling apart. 5. Portioning, glazing, and decorating The next day, portion the cake as desired. For cleaner slices, it is helpful to wipe the knife blade after each cut. Melt the milk chocolate with the 5-6 tablespoons of milk. The resulting glaze can be poured over each portion or spread over the surface of the cake, depending on how it was cut. Decorate the cake slices with whipped Hulala cream and strawberry quarters. Keep it refrigerated until serving. Why I make this recipe often I love this cake because it can be prepared in advance and is easy to portion after it has chilled sufficiently. The layers remain distinct: the base is soaked, the jelly brings an intense strawberry flavor, and the mascarpone cream is smoother and less sweet than the fruit layer. It is practical when multiple servings are needed since it bakes and assembles in a single pan. Tips and Variations Tips The base should be allowed to cool before soaking and layering. If it is still hot, the jelly and cream will not layer properly. Dissolve the cornstarch separately in cold water. If added directly to the hot liquid, lumps may form. The jelly should be poured over the base while it is hot, but the base must be cold. After pouring, let the jelly cool before adding the cream. The gelatin should be hydrated before melting and allowed to cool slightly before being added to the mascarpone cream. If it is too hot, it can change the cream's texture. The cake needs a night in the refrigerator. It is not recommended to cut it immediately after assembly, as the cream will not yet be firm enough. Substitutions For this recipe, it is best to keep the mascarpone, gelatin, and liquid cream in the indicated quantities, as they provide the cream's consistency. Substituting them may alter the texture and stability of the cake. Turmeric is used for the color of the base and appears in a very small amount. If you prefer not to use it, you can omit it without changing the rest of the recipe. Variations The cake can be cut into small portions, like petit fours, or into larger pieces. The difference is only in the serving shape. The glaze can be applied over each portion after cutting or spread before decorating. In both cases, the cake must be well chilled. The decoration can be done with more or less whipped cream and strawberry quarters, depending on the portion sizes. Serving Ideas Serve cold, directly from the refrigerator. For a neat presentation, each piece can be topped with a dollop of whipped cream and a strawberry quarter. The chocolate glaze can be applied in a thin layer so that it does not completely cover the mascarpone cream. Frequently Asked Questions How long should the cake stay in the refrigerator? It is recommended to leave it until the next day. The gelatin needs time to set the cream, and the layers will cut better after a long chill. Can I put the jelly over the warm base? It is not advisable. The base should cool after baking and then be soaked. The jelly is poured hot over the cold, soaked base. Why is sparkling water added to the egg base? Sparkling water is gradually added to the yolk, sugar, turmeric, and baking powder mixture. It is part of the original base composition and is incorporated at low speed. Can I use frozen strawberries? The recipe is written for fresh strawberries, both for the jelly and for the pieces in the cream and decoration. Frozen strawberries may release more water upon thawing and can change the texture of the cream and decoration. How do I get cleaner portions? Leave the cake in the refrigerator until the next day and use a clean knife for each cut. Wiping the blade between portions helps maintain visible layers. Nutritional Values The values are estimated and depend on the number of servings, the amount of glaze, and the cream used for decoration. For an average portion, the cake may have approximately 300-380 kcal, 35-45 g of carbohydrates, 14-20 g of fat, and 5-7 g of protein. If the cake is cut into smaller pieces, the values per portion decrease. Conversely, using a larger amount of glaze, cream, or decorated strawberries may increase the caloric intake. These figures are indicative, not exact values calculated for a specific portion size. Storage and Reheating The cake should be stored in the refrigerator, in a covered container or on a protected tray, as it contains mascarpone cream, whipped cream, gelatin, and fresh fruits. It is best consumed within a few days and should not be left at room temperature for long. Do not reheat. Serve cold, taken out of the refrigerator shortly before being brought to the table.

Strawberry and mascarpone cookies

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