This evening strawberries go to the table like this: a dessert to applause

An original way to bring a phenomenal dessert to the table: there is always a good reason for mascarpone and strawberry biscuit dough

Spectacular to present this on the table mascarpone biscuit dough And strawberries it is much easier to prepare than we can imagine.



The secret is not to be in a hurry and to respect all the steps well before assembling, that’s all.

Mascarpone and strawberry biscuit dough, the recipe step by step

To give a further touch of freshness to our mascarpone and strawberry biscuit dough, we can decorate the cake with mint leaves.



80 g flour 00
80 g hazelnut flour
6 medium eggs
130 g of granulated sugar
500 g of mascarpone
100 ml of fresh cream
350 g of strawberries
70 g of powdered sugar
12 g of gelatin in sheets
1 cup of espresso
1 pinch of salt


This is a two-step recipe, so let’s go in order starting with the cookie dough. In a bowl, using the electric whisk we whip together 3 whole eggs and 3 yolksimmediately adding a pinch of salt.
When the mixture begins to foam, add the two sifted flours together with the icing sugar. In another bowl, instead, whip the other 3 egg whites we have left over until stiff peaks, adding 70 g of sugar granulated, one tablespoon at a time.
When the egg white mixture is also ready, we can put them together. Pour the egg whites into the other bowl and mix using a spatula, making gentle movements from the bottom up until everything is incorporated.

Let’s take one 42 × 30 rectangular pan cm and line the base with a sheet of parchment paper. We roll out the base of the biscuit dough leveling it well and bake in a preheated oven at 190 ° for 14 minutes. Then we take out the pan and turn the cookie dough upside down on a cutting board covered with another sheet of parchment paper. Gently peel off the parchment paper used for cooking, using a flat blade knife, and let it cool.

Now we can move on to stuffing. We take the jellies and let it soften in a small bowl with cold water. Then we heat 4 tablespoons of cream in a saucepan and melt the jelly there, then turn off.
In another bowl we pour the mascarpone cheese and whip it with the rest of the cream, always using the electric whisk. Then when they are well incorporated we also incorporate the gelatin and when we are finished put in the refrigerator, covered with cling film.
Let’s move on to strawberries: wash them and cut them into pieces. Then pour them into a pan with the leftover sugar and cook them for a few minutes, until they begin to throw out the juice.

We turn off and remove a third of the fsragole blending them in the mixer and then passing them through a colander to remove impurities. Then add them to the mascarpone and whipped cream and we are ready to whip up the dessert.
Let’s pick up the now cold biscuit dough and brush it with a cup of espresso. Then cut it in half lengthwise, spreading the mascarpone, cream and strawberry based cream.

Finally, overlap the two parts and decorate with the remaining pieces of strawberries. Our mascarpone and strawberry biscuit dough is ready: let it rest in the fridge for at least 2 hours in the fridge before bringing it to the table.