Ingredients:
- 200 g heavy cream (33-35% fat)
- 250 g mascarpone cheese
- 200 g soft cottage cheese
- 100 g sugar (adjust to taste)
- Vanilla extract (optional, for flavor)
- Strawberries
- Biscoff cream
Instructions:
1. Prepare the Sponge Cake:
- Take a ready-made sponge cake and cut it to fit the shape of the cup in which you will serve the dessert.
2. Whip the Cream:
- Place the heavy cream in a bowl and start whipping at medium speed.
- Gradually increase the speed and whip until soft peaks form. The cream should be thick but not too stiff.
3. Combine Mascarpone and Soft Cottage Cheese:
- In a separate bowl, mix the mascarpone cheese and soft cottage cheese.
- Add the sugar and vanilla extract (if using).
- Beat the mixture at low speed until smooth.
4. Combine All Components:
- Gently fold the whipped cream into the mascarpone and cottage cheese mixture.
- Mix carefully with a spatula or whisk until the cream is smooth. Be careful not to overmix to prevent the cream from deflating.
5. Usage:
- The cream is ready to use. It can be used for layering cakes, pastries, or simply served as a dessert.
6. Assembling the Dessert:
- Layer the sponge cake, strawberries, cream, and Biscoff cream (melted in the microwave for 20 seconds until liquid).
- Place the assembled dessert in the refrigerator briefly to let the Biscoff cream set before decorating.
- Decorate with Biscoff cookies and strawberries.
Making a Small Cake:
- Since I had leftover cream and sponge cake, I decided to make a small cake.
- I layered the sponge cake with cream and added low-calorie jam.
- I decorated the top with cream and strawberries.
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30 июн 2024
