No-bake mascarpone cake

No-bake mascarpone cake: a refined delicacy, easy to prepare, combining creamy textures and enticing flavors. This recipe is perfect for special moments but also for adding a touch of magic to ordinary days. Without the need for an oven, this cake promises to be a quick and delicious dessert, ideal for any occasion.

Preparation time: 30 minutes
Chilling time: 4 hours
Total time: 4 hours and 30 minutes
Number of servings: 8-10

Necessary ingredients:

*For the base:*
- 100 g biscuits (preferably digestive or petit beurre)
- 50 g unsalted butter

*For the cream:*
- 250 g mascarpone
- 100 g sweetened condensed milk
- 100 g dulce de leche (or caramel)
- 200 ml heavy cream
- 1 teaspoon gelatin
- 1 packet vanilla sugar

Preparing the base:

1. Crushing the biscuits: Start by crushing the biscuits in a food processor until you get a fine crumb. Make sure there are no large pieces left, to achieve an even and tasty base.

2. Adding the butter: Melt the butter in a bain-marie or microwave, then pour it over the biscuit crumbs. Mix well until the mixture resembles damp crumbs. This step is essential to bind the base and give it a crunchy texture.

3. Forming the base: Place the mixture in a removable-bottom cake pan with a diameter of 18 cm. Use the bottom of a glass or a spoon to press the mixture well, ensuring it is evenly distributed. Place the pan in the fridge for about 30 minutes to set.

Preparing the cream:

1. Hydrating the gelatin: Soak the gelatin in a few tablespoons of cold water for about 5-10 minutes. This step is crucial for achieving a smooth and homogeneous texture of the cream.

2. Whipping the cream: In a large bowl, mix the heavy cream on low speed until fluffy. Add the vanilla sugar and continue mixing until the cream becomes firm. Be careful not to overmix, as it can turn into butter.

3. Preparing the mascarpone cream: In another bowl, mix the mascarpone with the condensed milk and dulce de leche until you achieve a creamy and homogeneous mixture.

4. Combining the mixtures: Melt the gelatin in a bain-marie, being careful not to boil it. Once melted, add a few tablespoons of the mascarpone mixture to bring the two mixtures to the same temperature. This step prevents lumps from forming. Mix well, then combine this mixture with the whipped cream, folding gently to preserve the air in the cream.

5. Filling the mold: Pour the mascarpone cream over the biscuit base in the fridge. Make sure it is evenly distributed. Place the pan in the fridge for about 4 hours, or until the cream has set.

Finalizing the cake:

1. Decorating: Once the cake has set, carefully remove it from the pan. You can decorate it with a little melted chocolate, fresh fruits, or even caramelized nuts for a more sophisticated look.

2. Slicing: Cut the cake into portions and serve with a smile! It is perfect alongside a cup of coffee or a fragrant tea.

Useful tips:

- Gelatin: Make sure the gelatin is completely dissolved, but do not boil it. If you do not have gelatin, you can use agar-agar, but adjustments in quantities will be necessary.
- Dulce de leche: If you can't find dulce de leche, you can make it at home by boiling a can of condensed milk. It’s a simple process, and the result is delicious.
- Variations: You can add flavors such as vanilla, coffee, or even a bit of rum to the cream for a rich taste. You can also replace the biscuits with flavored ones, such as cocoa biscuits, for an interesting contrast.

Nutritional benefits:

This mascarpone cake is not only delicious but also relatively easy to prepare. Mascarpone brings a dose of calcium and healthy fats, while the heavy cream contributes vitamins A and D. Additionally, dulce de leche adds a hint of energy due to its sugar content, making it ideal for a tasty dessert.

Frequently asked questions:

1. How long can the cake be kept? The mascarpone cake can be stored in the fridge for 3-4 days, but it is best within the first 2 days.

2. Can I use another type of cream? Of course! You can replace the mascarpone with cottage cheese or Greek yogurt for a lighter version.

3. How can I make the cake less sweet? Reduce the amount of dulce de leche and condensed milk, adjusting according to your preferences.

The no-bake mascarpone cake is not only easy to prepare but also a true culinary indulgence. Whether you serve it at a party or simply treat yourself on an ordinary evening, this recipe is sure to bring smiles to everyone’s faces. So, put on your apron, gather the ingredients, and let yourself be carried away by the magic of cooking!