Ingredients:
For the base:
220 g digestive biscuits
90 g melted butter
For the cream:
400 g mascarpone
100 g Robiola
100 g milk
100 g sugar
6 g gelatin in sheets
For the raspberry topping:
200 g raspberries
80 g sugar
1 tablespoon cornstarch
Instructions:
Prepare the base: Grind the digestive biscuits in a blender into a fine powder. Add the melted butter and mix again until a homogeneous mass is obtained. Spread this mixture on the bottom of a springform pan (20 cm in diameter) lined with baking paper and press it firmly. Place the mold in the refrigerator for about 30 minutes to allow the base to set.
Prepare the cream: Mix the mascarpone and robiola in a large bowl. Warm the milk slightly, dissolve the sugar in it and add the soaked and squeezed gelatine. Allow the mixture to cool slightly. Beat the cheese mixture with an electric mixer and gradually pour in the milky sugar-gelatin mixture until you get a smooth and homogeneous cream.
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