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Lorenza

Lorenza Ávila

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Recipe of Cheesecake Mascarpone
Recipe

Cheesecake Mascarpone

3h
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4.6
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There are no words to describe how delicious this recipe is. That is, if you have planned an entire afternoon to do it step by step.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 4 cups almond
  • 3 1/3 cups powdered sugar
  • 6 eggs
  • 1 pinch salt
  • 6 tablespoons sugar
  • 1 1/2 cups mascarpone cheese
  • 1/4 cups whipping cream
  • 1/4 cups almond liqueur
  • 1 cup raspberry
  • 1 cup berry
  • leaves peppermint, to decorate

Preparation

Place the almonds in water and allow them to moisten for at least 20 minutes.
In a food processor, process the almonds with 1 1/3 cups of icing sugar. Process until an almond flour is made.
Pour the almond flour into a large bowl and mix with the remaining glass sugar.
In an electric mixer whisk the egg whites with the pinch of salt until they are about to snow.
Add the spoonful sugar in tablespoon until it is fully incorporated. Continue beating the meringue for 3 minutes.
Pour the meringue into the mixture of almonds and with a spatula incorporate both mixtures.
Prepare 3 circular refractories with waxed paper and pour the almond meringue over them. Divide meringue equally in each refractory, resulting in 3 circles of meringue.
Allow the meringues outdoors for 30 minutes until a light, dry coating begins to form on them.
Preheat the oven to 150 degrees Celsius. Bake the meringue for 25 minutes or until lightly browned.
Remove from the oven and allow to cool for 10 minutes. Remove from the waxed paper.
In an electric mixer , mix the mascarpone cheese, the whipping cream and the almond liqueur.
Assemble the cake by putting a layer of meringue, on it 1/3 of the mascarpone cream and 1/3 of the blackberries / raspberries and repeat finishing with blackberries and raspberries.

PRESENTATION

Decorate the cake with mint leaves and serve.

TIPS

The meringue can be made up to 2 days before, just leave it on waxed paper and in an airless container.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (5)
María Benítez Sosa
22/08/2013 20:27:46
Tipo macarrón Hola chef Andrea!! Me parece deliciosa la combinación de los frutos rojos con la cremocidad del mascarpone. Por la base de almendra y el encostrado del turrón, puedo suponer que su consistencia es de tipo macarrón.... Debo hacer tu receta!!! Muchas gracias
Alicia Alicia
24/05/2013 20:55:29
loborioso pero lo preparare no tenga critica dar las gracias x sus recetas
Anonymous
24/02/2013 15:52:01
todo perfecto no ay ninguna
Lauss Hernández
08/02/2013 16:23:26
SE PUEDE SUSTITUIR EL QUESO MASCARPONE POR QUESO CREMA????
Lauss Hernández
29/01/2013 22:19:59
Delicioso Se me antoja para decorarlo con bastoncitos del propio merengue, yum!

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