Italian creamy dessert with white cheese base.
Ingredients for 6 persons
- 2 egg whites
- 100 grams of brown or white sugar
400 grams of mascarpone cheese
2 drops of vanilla essence
200 grams of soletilla biscuits
175 ml of coffee without sugar, well concentrated
200 grs. bitter cocoa to cover the surface
For the cream
For the cheese cream, we start by separating the egg whites from the yolks.
Mix the egg yolks with the sugar and beat until it has a frothy consistency. Then add the mascarpone and the vanilla essence.
Whip the egg whites until stiff and slowly add them to the cream of egg yolks, sugar and cheese with slow, round movements until blended.
To assemble, first soak the biscuits in the coffee.
Place a layer of biscuits in the bottom of a flat mold and cover with a layer of cream.
Repeat this operation with a layer of sponge cakes and cream on top until the mold is covered.
Sprinkle the bitter cocoa to cover the cake and put it in the refrigerator for at least 4 hours before serving to make it firm.
Serve on a plate or bowl, in small squares.
Pairing: Infinitus Moscatel. A fresh and tasty wine made from the Muscat variety. Lemon yellow in color, it is clean, bright and crystalline, with a high aromatic intensity and clear varietal traits. Aromas of rose petal, jasmine and white flowers and fruits such as peach and apricot stand out.
Infinitus Moscatel is a wine especially suited to accompany cheeses, making it the perfect choice for this rich mascarpone-based dessert.
It is a silky and sweet wine, slightly carbonated, a quality that gives it freshness and a fruity character that combine perfectly with the softness of the mascarpone flavor and the bitter touch of coffee.
Infinitus Moscatel is not only the perfect choice to accompany desserts, but also for appetizers where cheeses and poultry pâtés predominate. In addition to accompanying Japanese or Indian cuisine.