The ultimate Italian dessert in summer version: a sponge soaked with liqueur Chambord syrup, mascarpone cream and fresh berries served in beautiful glass jars.
IngredientsRecipe for 12 tapas
For the songe cake
For the mascarpone mousse
For the berry syrup
For the garnish
Preparation time: 60 min
Preheat your four at 375 °F
- Mascarpone cream preparationIn a bowl mix the egg yolks with the sugar and whisk until the mixture whitens. Stir in the mascarpone and cream and whisk the mixture until stiff. Transfer the mascarpone cream in a pastry bag fitted with a fluted tip.
- For the berry syrupIn a saucepan, combine water, sugar and berries and bring to boil. Mix using a hand blender. Pass through a sieve to remove all seeds and add the Chambord liqueur.
- To serveAt the bottom of your glasses, place a piece of cake you've soaked in berry syrup. Then add a little mascarpone cream with the pastry bag. Try the operation again then smooth with a spatula on top of your glasses or make a rosette of cream with the pastry bag. Decorate with fresh berries. Reserve in refrigerator at least 2 hours.
Vary the fresh berries for decoration depending on the season: raspberries, blackberries, blueberries, currants, strawberries ...