A creamy, striking dessert featuring a crunchy base, dollops of soft cream, and a sweet glaze poured over the top as a finishing touch.
Video recipe
Ingredients
- 200 g sweet or plain taralli
- 80 g melted butter
- 300 g mascarpone
- 250 g cream cheese
- 200 ml fresh cream
- 80 g icing sugar
- Vanilla
- 8 g sheet gelatine
- Strawberry glaze Andrea Milano
- Fresh strawberries
- Crumbled tarallo
Method
Crunchy base
1. Finely crush the taralli.
2. Mix with the melted butter.
3. Press the mixture firmly into the tin.
4. Refrigerate for at least 30 minutes.
Cream
5. Soak the gelatine in cold water.
6. Whip the cream.
7. Beat the mascarpone, cream cheese and sugar until smooth.
8. Dissolve the gelatine and incorporate it.
9. Gently fold in the whipped cream.
Assembly
10. Pour the cream over the base.
11. Level the surface.
12. Leave to set for at least 4 hours.
Decoration
13. Add the strawberry glaze.
14. Finish with fresh strawberries and tarallo crumbs.
Products
Vinegars for this recipe
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A creamy, striking dessert featuring a crunchy base, dollops of soft cream, and a sweet glaze poured over the top as a finishing touch.
Ingredients
- 200 g sweet or plain taralli
- 80 g melted butter
- 300 g mascarpone
- 250 g cream cheese
- 200 ml fresh cream
- 80 g icing sugar
- Vanilla
- 8 g sheet gelatine
- Strawberry glaze Andrea Milano
- Fresh strawberries
- Crumbled tarallo
Method
Crunchy base
1. Finely crush the taralli.
2. Mix with the melted butter.
3. Press the mixture firmly into the tin.
4. Refrigerate for at least 30 minutes.
Cream
5. Soak the gelatine in cold water.
6. Whip the cream.
7. Beat the mascarpone, cream cheese and sugar until smooth.
8. Dissolve the gelatine and incorporate it.
9. Gently fold in the whipped cream.
Assembly
10. Pour the cream over the base.
11. Level the surface.
12. Leave to set for at least 4 hours.
Decoration
13. Add the strawberry glaze.
14. Finish with fresh strawberries and tarallo crumbs.