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Lorenza

Lorenza Ávila

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Recipe of Cheesecake Mascarpone
Recipe

Cheesecake Mascarpone

3 h
Not so easy
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 servings
  • 4 cups of almond
  • 3 1/3 cups of powder sugar
  • 6 pieces of egg
  • 1 pinch of Salt
  • 6 spoonfuls of sugar
  • 1 1/2 cups of mascarpone cheese
  • 1/4 of Cup of whipping cream
  • 1/4 of Cup of almond liqueur
  • 1 Cup of raspberry
  • 1 Cup of berry
  • leaves of mint 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.
    Calories
    1914
    kcal
    96%
    Carbohydrates
    205
    g
    68%
    Proteins
    41.1
    g
    82%
    Lipids
    116
    g
    178%
    Fiber
    25.1
    g
    50%
    Sugar
    159
    g
    176%
    Cholesterol
    91.8
    mg
    31%
    Esha
    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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