No-bake chocolate and mascarpone hearts

Name: No-bake chocolate and mascarpone hearts
Ingredients: 20 Savoiardi ladyfingers; 30 g amaretti biscuits; 75 g butter; 200 ml whipping cream 30%; 100 g milk chocolate; 100 g dark chocolate 75%; 1 teaspoon rum extract; 1 teaspoon almond extract; 500 g mascarpone; 100 g blueberries; 100 g raspberries; 20 g grated chocolate; 30 g blueberries; 30 g raspberries

Dessert - No-bake chocolate and mascarpone hearts by Salomea H. - Recipia

No-bake chocolate and mascarpone hearts set in the fridge on a base of ladyfingers and amaretti. The milk and dark chocolate cream stays dense, while the blueberries and raspberries add a little tartness to every slice. I use just a few amaretti, so their almond flavor comes through subtly. Prep: 25 minutes. Cook: 5 minutes. Rest: 8 hours and 30 minutes. Total time: 9 hours. Servings: 3. Approximately 1800 kcal and 49 g protein per serving.

Ingredients

20 Savoiardi ladyfingers
30 g amaretti biscuits
75 g butter
200 ml whipping cream 30%
100 g milk chocolate
100 g dark chocolate 75%
1 teaspoon rum extract
1 teaspoon almond extract
500 g mascarpone
100 g blueberries
100 g raspberries

For decoration

20 g grated chocolate
30 g blueberries
30 g raspberries

Preparation

1. Crush the ladyfingers and amaretti in a food processor. Melt the butter in a small saucepan over low heat for 2 minutes, then mix it with the crushed biscuits. 2. Divide the mixture among three adjustable heart-shaped rings, two small and one a little larger. Press down the base and refrigerate the rings for 20 minutes. 3. Heat the whipping cream in a small saucepan over low heat for 3 minutes, until hot and just starting to steam. Remove the pan from the heat, add the chopped chocolate and stir until melted; add the extracts and leave the cream to cool for 10 minutes. 4. Mix the mascarpone with the cooled chocolate cream. Fold in the blueberries and raspberries, then divide the cream over the bases. 5. Refrigerate the hearts for 8 hours, until the cream has set. Remove the rings and sprinkle with the grated chocolate and fruit for decoration.

Notes

You can make them the night before and keep them covered in the fridge for up to 3 days. Serve a heart with unsweetened coffee. If you replace the ladyfingers with 200 g butter biscuits, use 40 g butter; the dessert contains gluten, eggs, dairy and almonds. Plain mascarpone, with no added sugar, works well here, since the chocolate and biscuits are already sweet. Dry the fruit well after rinsing it before folding it in, especially the raspberries, which can release juice into the cold cream.

Frequently asked questions

Can I replace the blueberries with strawberries?

Yes, use 100 g diced strawberries and dry them well after rinsing so they don’t release juice into the cream.

What should I do if the hearts are still soft?

Leave them in the fridge for another 2 hours. To help them set faster, bloom 1 sachet of gelatin in 100 ml water and stir it, dissolved, into the chocolate cream before adding the mascarpone.

How do I remove the rings without cracking the base?

Leave them on the counter for 10 minutes before opening the ring. If the edges are stuck, run a thin, warmed blade around the edge.