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Mascarpone cake and berries

Mascarpone cake and berries

Countertop:

Mix the foam eggs with the sugar.

Incorporate the oil, then the yogurt and sugar with vanilla pods.

We mix the flour with the baking powder, we add them in the above composition, and at the end the cocoa.

We cover with baking paper a round tray, with a diameter of 26 cm, we pour the composition in it.

Put the top in the hot oven for 15-20 minutes, when the top is baked, do the test with the toothpick.

Take it out of the oven and let it cool.

Syrup:

We put all the ingredients in a kettle and transfer them to the fire.

Let the syrup boil for about 4-5 minutes, then take it off the heat and let it cool.

Cream:

Put the mascarpone, sour cream, powdered sugar in a bowl and mix the foam.

Flavor the cream with grated orange peel and vanilla essence.

We place the top on a plate, we syrup it.

We put the cream, level it and place the berries on top.

Sprinkle grated chocolate on the edge.

Let cool, then serve.

Have fun and have a nice weekend!


Pavlova cake with mascarpone and berries

Pavlova cake makes me think of refinement and finesse, and this is why I interpreted this week's theme: femininity. Pavlova inspires femininity in me, she is beautiful, crisp on the outside and soft on the inside, just like we women are. We always want to look strong and show that, but inside we are soft and vulnerable, very often.
I'm not going to tell you it's easy. First of all you have to have an electric oven or one where you can control the temperature, you have to be patient for two hours until the sheets are baked, but I assure you that all this waiting is worth it.
The mascarpone cream and berry sauce balance the sweetness of the pavlova very well.
Ingredients for 3 sheets of meringue (18 cm): 7 egg whites, 1 pinch of salt, 350 g sugar, 1 tablespoon lemon juice, 1 tablespoon starch, 1 teaspoon vanilla extract.
Mix the egg whites with a pinch of salt until they become foam, then add the caster sugar in three slices. Mix for about 15 minutes, until all the sugar dissolves and you get a thick and shiny meringue. Add the rest of the ingredients and mix for 1 minute.
Preheat the oven to 80 degrees C. On a tray lined with baking paper, divide the meringue into three circles, leaving space between them. We shape them with a spoon.
Bake the meringue for 120 minutes, at 80 degrees Celsius with ventilation. The meringue should be hard on the outside and white.

For the mascarpone cream: 400 g mascarpone, 300 ml whipped cream, 150 g powdered sugar, 1 teaspoon vanilla extract.
Put all the ingredients in the bowl of the mixer and mix for a few minutes, until you get a thick cream.
For the fruit sauce: 400 g berries (raspberries / strawberries), 150 g sugar, 2 teaspoons starch
Put the berries, sugar and a small cup of water in a saucepan. Boil until you get a more liquid jam. Dissolve the starch in a little water and pour it over the fruit. Stir until thickened.
Assembly:
All layers should be cold, ie meringue sheets, cream and sauce. Pavlova is assembled 2-4 hours before serving, no more.
Place a sheet of meringue, 1/3 of the mascarpone cream and fruit sauce on a plate, then continue to alternate the layers.
Top with cream, fruit sauce and fresh fruit.

Text & Photo: Andreea Dianu

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32 Comments

It sounds delicious! I'll try it on the weekend too. Thanks for the recipe

It looks great! I even have some egg whites in the fridge from the chocolate trio cake. Thank you

Bake for 120 minutes?

Hello. Pavlova is my favorite dessert, and I've always tried all sorts of recipes, most from American chefs / youtubers and after baking, most leave it in the oven to cool, but mine always crumbles. In your recipe it is not mentioned how to cool pavlova. Can you tell me, please, how / where you cool it? Thank you.

P.S. I follow your recipes with pleasure, and your pizza tops are great. I always go out.

Catalina I open the USA oven and leave the pavlova there for 15 minutes, then take it out on the kitchen table.

those who do not have an oven that allows us a temp of 80 degrees and ventilation, how can we proceed?

Leave the door ajar throughout baking and watch the meringue. It may be done faster. Put a wooden spoon between the door and the oven.

If I have an electric oven, but it doesn't have ventilation, is it a problem? Do my countertops come out of this kind of oven as well?

Denisa, I don't guarantee that the white meringue will remain, but I recommend you do it with 2 egg whites and try it.

Meringue cakes are my favorites & # 8230.but if I have a regular oven, how do I proceed with meringue. Thank you!

I cooked today for the first time, Pavlova with strawberries, according to your recipe.
It does not look very spectacular, because I did not blend the strawberries, they kept slices, but the taste, well, the taste is great!
My daughter, for whose birthday my husband and I prepared, were very pleased with him.
As for me, no words.

Thanks for posting such recipes on the blog.

Hi! I would like to make this cake for my son, but to assemble it the next day, is it a problem? You mean, like, nothing happens with meringues?

Nothing happens, if it is well dried it stays that way.

I have the same question, does the meringue harden if it is left to cool overnight and served only the next day? I saw that you mentioned instructions related to assembly, but not to serving. Thank you.

If it is not well dried it will soften, if it is well dried it can be kept without problems.

The recipes are very good. But also the advice posted.

It seems to me the most complicated thing to untie it from the baking paper. The meringue cracks forever with me. Is there a secret here too ?? Thank you

With a brush dipped in water, pass over the back of the baking paper, not too long, only until the meringue paper comes off.

Seems like a good recipe. I'll do it on New Year's Eve

Morning,
question & # 8230can I bake 2 trays in the same oven with ventilation?

Can liquid cream be used instead of whipped cream?

One piece of advice please if possible.

I made the recipe and it came out perfectly. I baked at 90 degrees, because it is the lowest temperature in my oven, 120 minutes. but overnight it softened. It was left in the kitchen (no trace of moisture, condensation, etc.). In the morning when I wanted to put the cream on it, it was fffff soft.

Thank you and I wish you good health!
Mihaela

I did exactly as in your recipe, but it didn't bake well underneath, it's cream. I put the baking paper aside without any problems and it was taken with the meringue. A solution?

From my point of view, the starch should not be used for meringue, I made it with it and it did not bake underneath, later I made it without starch and it came out perfectly.

I agree with the meringue sheet, I do the same even if I have a classic gas oven. But I don't agree with madcarpone at Pavlova. The original recipe is with whipped cream.

Hello!
Is there a problem if I make the meringue cream of today and decorate it tomorrow before leaving?

Hi! I tried the recipe for the first time last week, with great emotions & # 8230 I followed the steps exactly and a miracle of dessert came out & # 8230 I used frozen raspberry and frozen raspberry sauce (unfortunately I didn't find it fresh), and I used mascarpone cream flavored one with lemon juice & # 8230 I will definitely repeat the experience!

Hi! I tried the recipe for the first time last week, with great emotions & # 8230 I followed the steps exactly and a miracle of dessert came out & # 8230 I used frozen raspberry and frozen raspberry sauce (unfortunately I didn't find it fresh), and I used mascarpone cream flavored one with lemon juice & # 8230 I will definitely repeat the experience!

Very good recipe. I had a little fork with the meringue & # 8230 at 80 degrees it was crispy on top and crunchy on the inside. I left it for another hour at 140 degrees and it was fine. It was worth the effort. It's delicious.

For the meringues we greased the tray (so we did not use baking paper) with clean beeswax, bought from the market. When the meringue was finished baking, I peeled them off while the tray was still hot. Only now did I let them cool. The meringue borrowed a special waxy aroma.

I do not realize, it must be soft inside? At the mentioned temperature and duration, only a very thin pojghita comes out hard for me, otherwise it feels soft & # 8230 What's wrong? :)

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Method of preparation

Beat the egg whites with a pinch of salt and sugar, beat the yolks with the butter at room temperature, incorporate them into the egg whites. Add the flour mixed with baking powder and cocoa, then add the grated chocolate. I used a large tray because I wanted to make a square. Bake at 180 degrees C, 20-25 minutes, depending on the oven, it would be better to test it. Allow to cool in the oven with the door ajar.

Cream: over the fruit add the 2 tablespoons of sugar and put on low heat for 10-15 minutes, stirring from time to time. Allow to cool and drain the juice. A quarter of the juice is kept for syrup, the rest is used for cream. Whip the cream. Separately, beat the mascarpone with the other 2 tablespoons of sugar, gradually add whipped cream and then the fruit juice. The gelatin is hydrated according to the instructions on the package and added to the cream, mixing & acircnd continuously at low speed so as not to form lumps.

Syrup: put the preserved juice in a kettle and add a little water and put it on the fire until it warms up a bit.

Assembly - place the worktop on a plate and attach the removable walls from the tray, syrup the worktop, put half of the cream, put the fruit on the entire surface of the cake, then add the rest of the cream, put the other worktop and syrup . Decorate according to your preferences. I made a chocolate icing and then decorated it with cream like that. Melt the chocolate on a steam bath with the butter and milk, pour it over the cake, put it in the fridge to cool. Meanwhile, whip the cream hard. When the icing has cooled, decorate with whipped cream and grate the chocolate over it.


Cake with mascarpone cream and berries

Here is a delicious cake recipe: Cake with mascarpone cream and berries. Proposed recipe from Ela2013.

At the end of February, I attended my friend's little girl's birthday. I had the opportunity to taste a special cake with a very fine cream. Many days in a row I kept thinking about that cake and I decided to try it too, to see what comes out. I send you the recipe which is quite simple and fast.


What ingredients do we use for the Quick Cream recipe with mascarpone, whipped cream and berries?

How do we prepare the recipe for quick cream with mascarpone, whipped cream and berries?

The preparation is more than simple. Simply whip the cream together with the mascarpone, until you get a firm cream. Then add the jam and mix everything. In less than 10 minutes, you get a wonderfully beautiful and tasty cream.

Some simple and effective tips:

-You can use any kind of jam or jam you have in the house, but it must be given through a blender, to obtain a fine paste. I have now used berry jam, but any other jam is just as good.

-Cream and mascarpone cream must be cold from the refrigerator. Keep the mixer blades and the bowl in the fridge for 30 minutes.

-If the whipped cream is not sweetened, add 1-2 tablespoons of sugar to taste.

-Natural whipped cream must be used!

Quick cream with mascarpone, whipped cream and berries

That is all! This cream is wonderful for any kind of cakes, cakes, cupcakes, cookies, or it can be served in cups, or put in the freezer and served as an ice cream.

I invite you to try the recipe, for sure you have many jars of jam and compote in the pantry!

And I leave you with the video recipe, to see how simple it is to make & # 128578

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Quick cream with mascarpone, whipped cream and berries


Cake with berries and mascarpone

Cake with berries and mascarpone from: eggs, sugar, oil, flour, cocoa, baking powder, cheese, mascarpone, gelatin, sour cream, rum essence, chocolate icing, cappuccino, whipped cream, berries.

Ingredient:

For the countertop:

  • 6 eggs
  • 200 g sugar
  • 40 ml of water
  • 40 ml oil
  • 3 tablespoons cocoa
  • 200 g flour
  • 1 sachet of baking powder

For the cream:

  • 110 g mascarpone
  • 110 g cream cheese
  • 55 g powdered sugar
  • 5 g gelatin
  • 140 ml whipped cream
  • 3 tablespoons cocoa
  • 1 tablespoon rum essence

For the glaze:

For syrup:

For decoration:

Method of preparation:

Separate the egg whites and beat with the sugar. Towards the end, add water. Rub the yolks with the oil. Mix the flour with the baking powder and the cocoa powder.

Incorporate the yolks into the egg whites, then the flour mixture and mix well. Pour the composition into a tray lined with baking paper and bake the top in the preheated oven over medium heat for 40 minutes.

For the cream, soak the gelatin in 30 ml of cold water. Mix the cream cheese with the mascarpone, powdered sugar and rum essence.

Melt the gelatin in a bain-marie and, warmly, pour it thinly into the cream, while mixing. Beat the cream for the cream and incorporate it into the cream.

For the syrup, boil the water with the sugar. Take the bowl off the heat, and when it has cooled, dissolve the cappuccino powder and pour the rum.

Cut the countertop horizontally into two sheets. syrup one countertop, grease it with cream and cover with the second countertop, which you also syrupy. Keep the cake cold until the cream hardens.

Melt the icing according to the instructions on the package and spread it warmly, in an even layer, on the surface of the cake. Garnish with whipped cream and berry jam.


Search words "cake-with-mascarpone"

Top: Whisk the egg whites with a pinch of salt. Add the sugar and vanilla sugar one at a time and mix well after each one.

For the sheets, melt the margarine and add the sugar and then the honey and milk. Homogenize and let cool completely. Add the egg and flour

Top: We break the chocolate into pieces, melt it on a steam bath, then let it cool. We mix the egg yolks with the sugar,

Use a large tray, preferably with a removable ring. I used a 40 x 35 cm one. Make a strong, slightly & sweetened coffee,

Peel the pears (the pears do not have to be very ripe), cut them into thin slices and mix them with a spoonful of sugar, cinnamon

- step 1: crush the biscuits and mix with the melted butter, then place them in a round shape (23 cm) lined with parchment paper. -step2:

In a bowl, put cocoa, sugar and add boiling water. Stir quickly with a whisk, then add the diced butter. mix

I prepared a cake with biscuit sheets, chocolate cream with chocolate and ness, decorated with white grapes and hazelnuts.

For the tops (separately for each), mix the egg whites with a little salt until they become frothy, then gradually add the mixed sugar.

Since I had leftover sweet cheese from pateute, I thought of making a cake with two flavors: coffee and cherry jam, in which I

Beat the egg whites well with a pinch of salt and keep in the fridge. The yolks are mixed with the sugar until they become a frothy cream.

Peel the fresh strawberries, wash them under running cold water, cut them in half and put them in the freezer. The frozen ones

Cream preparation: Beat the egg yolks with the sugar. Mix the whipped cream separately. Then add in the whipped cream, egg yolk cream,

Tiramisu is a very popular cake in our family, we also make it for festive meals (then appearance is very important) but

1. Preheat the oven to 180 C. Grease with butter and line a 24 cm tray with flour. Mix flour with cornstarch, baking powder, salt

Have you ever made the original Tiramisu recipe? With this recipe you can hardly feel the difference) Prepare the coffee and

Caramelized apples: Wash the apples, peel them and cut them into suitable cubes. Transfer them to a saucepan, add the sugar, cinnamon

It starts with making a coffee from about 500 ml of water and the 5 tablespoons of coffee. Until the coffee cools, start preparing

Countertop: it is a countertop made of a combination of pandispan with walnut and cocoa, respectively, beat the egg whites well, rub the yolks

When you don't feel like spending your time making Tiramisu the original recipe, but you still want to have a dessert

Drain the peaches from the compote in a sieve. Cut them into small pieces and leave two halves for decoration. Sift flour, cocoa, powder

Countertops: Separate the eggs, mix the yolks together with the sugar. Add the oil, mix, then add the flour, baking powder and

Separate the egg whites from the yolks. Are you mixing? egg whites with a pinch of salt. Do the yolks mix? with sugar, add? c & acircte oil

We put the sugar on the fire to caramelize it. Be careful not to burn it because it will be bitter. When it has a beautiful color and everything has melted

We start by preparing the countertop. Melt the butter in the microwave or on a steam bath. Add in melted butter (and slightly cooled, not hot)

I mixed a box of Greek yogurt with one of mascarpone. I added very little vanilla sugar. I hydrated very little gelatin

Drain the fruit from the compote in a sieve. Sift flour, cocoa, chocolate powder and baking powder. Mix the egg whites well


Cake with berries, mascarpone and biscuits (without baking)

Unbaked cakes are a handy option, when you don't have much free time to prepare a homemade dessert, or when you don't want to make something very special, but still be something sweet and good!

Ingredient:
Rock:
& # 8211 9-10 champagne biscuits
& # 8211 75 ml warm milk
& # 8211 2 tablespoons nesquick
Mascarpone cream:
& # 8211 250 mascarpone
& # 8211 175 ml fresh liquid
& # 8211 5 tablespoons powdered sugar
& # 8211 130 g berries
& # 8211 10 g gelatin granules

Method of preparation:
& # 8211 gelatin is hydrated in 5 tablespoons of cold water for 10 minutes
& # 8211 whipped cream (from which 3 tablespoons of gelatin stop) mixes very well with powdered sugar
-when the whipped cream is firm and sticks to the mixer blades, add the mascarpone and mix for another 1 minute
& # 8211 Hydrated gelatin is put together with the 3 tablespoons of liquid cream, on low heat, and left until the gelatin dissolves
& # 8211 dissolved gelatin is added over the mascarpone cream and mixed for another 30 seconds, to incorporate it into the cream
& # 8211 at the end add the frozen berries, mix with a spoon, lightly and is ready and cream (or you can put them separately when you assemble the cake: a layer of cream, a layer of berries a layer of cream )
Assembly:
& # 8211 cake tray, lined with food foil, on its entire surface
& # 8211 is placed in the tray with mascarpone cream
& # 8211 place the biscuits on top, passed through the warm milk in which the 2 tablespoons of nesquick dissolved

& # 8211 the cake is put in the fridge, about 4 hours or left overnight (it would be recommended to stay overnight) & # 8211 I only left it for about 2 hours because I had guests, but try to leave it as long as more in the fridge to cut nicely and carefully remove from the pan


Quick cream with mascarpone, whipped cream and berries

Pie created with yogurt, raspberries and peaches, quick recipe. Beat mascarpone with phildelphia cream with the mixer. I add melted chocolate and mix again. Fairy Diaper 8 magical puff pastry desserts. Sweets Cakes Light recipe cakes. We put the frozen berries in a bowl together with the sugar. From the 50 ml of water and 3 tablespoons of sugar we make a syrup. Rolls or cornets with vanilla cream or whipped cream, made of crisp and fine puff pastry. Chocolate cream with mascarpone for cake, cake, cookies, macarons.

CHOCOLATE, VANILLA or BERRIES. You need: 1 puff pastry dough Linco PATISERO, 4 tablespoons raspberry jam, 1…. Roll with cream cheese and berries. With Linco PATISERO puff pastry, it's so easy to prepare the salads!

Tart with mascarpone and summer fruits & # 8211 Sweet recipes & # 8211 Patisero. Cheese pies and puff pastry with telemea or bellows cheese.