Ingredient: of Tipico IT's fresh cream

Quality, authenticity, excellence
Millefoglie cake with mascarpone cream

Dessert

Millefoglie cake with mascarpone cream

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

0 min

Servings:

Ingredients:

150 g of Tipico IT's flour
100 g of Butter
75 g of Water
250 ml of Tipico IT's fresh cream
4 Eggs
500 g of Tipico IT’s Mascarpone
100 g of sugar

PREPARATION

1

In a bowl using a spatula, mix 30 grams of flour with the butter. When the butter has absorbed all the flour, remove the mixture from the bowl, transfer it between two sheets of greaseproof paper and shape the dough into a rectangle about half a centimetre high, using a rolling pin. Refrigerate until needed.

2

Knead the remaining flour with water and a pinch of salt to a soft dough.

3

Roll out the dough on a lightly floured pastry board with a rolling pin to form a rectangle. Place the butter mixture in the centre. Flatten it with your hands to the same thickness. Fold in the two ends so that they completely cover the dough, leaving the top and bottom sides open.

4

Roll out with a rolling pin until you have a rectangle with the short side facing you. Move it so that the long side is on your side. Lift the right short side and fold it towards the centre of the rectangle. Do the same with the left side. Fold the dough in half again to form a sort of book. This is how you have done the "first round" of dough.

5

Now do the same operation four times. Allow the pastry to rest in the refrigerator for 10 minutes between each round. The puff pastry must rest in the refrigerator for at least 1 hour before being used.

6

Now, after you've let your puff pastry rest, take it out and cut it into eight small squares. Cut holes in the puff pastry squares and brush the squares with butter, so that the puff pastry pieces don't get too soft during the next stage of filling with cream. Spread sugar on both sides of the puff pastry. Place the puff pastry on a baking tray and bake at 180° for 20 minutes.

7

Prepare the mascarpone cream by mixing 4 egg yolks and the sugar with an electric whisk. When the mixture is frothy, add the mascarpone until smooth. Finally, add the fresh cream to the cream by mixing the ingredients for three minutes.

8

Take the sheets out of the oven and let them cool down, then start assembling the mascarpone millefeuille cake: put a first sheet of pastry on a dessert plate, add the prepared filling levelling it with a spatula; put another sheet of pastry and fill it as you did for the first layer and continue in this way until you finish the ingredients. Decorate the last layer of pastry with icing sugar.

9

Lasciate riposare in frigorifero la vostra torta millefoglie per almeno 15 minuti, poi servitela in piattini da dolce.

Condividi:
Quality, authenticity, excellence
Zabaione mousse with mascarpone and amaretti

Dessert

Zabaione mousse with mascarpone and amaretti

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

120 min

Servings:

1 Portions

Ingredients:

For the Zabaione cream
4 Egg yolks
75 g of Marsala
75 g of sugar
For the Mascarpone cream
250 ml of Tipico IT's fresh cream
250 g of Tipico IT’s Mascarpone
2 tbsp of sugar
100 g of Tipico IT's Amaretti
For garnishing
Blueberries

PREPARATION

1

First of all, start with the Zabaione cream preparation: in a bowl pour the four egg yolks with the sugar and start whipping with the electric whips until you obtain a light and fluffy mixture.

2

Then add half of the Marsala and continue mixing with the electric whips. Add the remaining Marsala and continue whipping until you obtain a clear and puffy mixture.

3

Pour some water in a little pan and place it on the heating. Put the bowl with your cream on the pan and cook with the “Bagnomaria” technique, mixing continuously from the bottom to the top with the help of a whip. The zabaione cream will be ready when it will have reached a temperature of 84°C, that is to say when it will have thickened, but in any case, it will remain fluid and not stationary.

4

At this point, your zabaione cream is ready, so turn off the heating and let it cool down.

5

Now start the preparation of the zabaione mousse: first of all, chop the amaretti, then start whipping 100ml of fresh cream.

6

After the moment that your zabaione cream will have cooled down, add 100 g of Mascarpone and mix gently in order to mix everything well. Add also the whipped cream mixing gently from the bottom to the top in order not to deflate the cream and continue like that until you have mixed it well. At this point your mousse is ready and place it in the fridge.

7

Now start with the mascarpone cream preparation: in a bowl work the left mascarpone with the sugar and the ground amaretti. Whip the left fresh cream and add it to the mascarpone mixture mixing gently. At this point your mascarpone cream is ready.

8

Now start composing your sweet dish: bring some dessert glasses and place some ground amaretti on the bottom, then pour a layer of mascarpone cream, then another layer of ground amaretti and finally a layer of zabaione mousse.

9

Put your dessert glasses in the fridge for 2-3 hours and when the time of serving comes, garnish the surface with blueberries.

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