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Strawberry Mascarpone Cake

A delightful cake showcasing fresh strawberries, creamy mascarpone cheese, and rich white chocolate, perfect for summer occasions.
Print Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Cake, Dessert
Cuisine: International, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g digestive biscuits Provides a delightful crunchy base.
  • 100 g unsalted butter, melted Adds silkiness and moisture to the crust.
For the filling
  • 500 g mascarpone cheese The star ingredient providing a smooth texture.
  • 200 ml heavy cream Enhances richness and lightens the mascarpone.
  • 100 g powdered sugar Sweetens the mixture for a silky smooth filling.
  • 200 g white chocolate, melted Adds luxury and sweetness to the flavor.
  • 300 g fresh strawberries, sliced Adds freshness and sweetness throughout the cake.
  • fresh mint leaves for garnish Elevates the final presentation.

Method
 

Preparation
  1. Crush the digestive biscuits in a food processor until finely ground. Transfer to a mixing bowl and pour in the melted unsalted butter. Mix until combined, resembling wet sand. Press firmly into the bottom of a springform pan and refrigerate for 30 minutes.
  2. In a large mixing bowl, combine mascarpone cheese, heavy cream, and powdered sugar. Beat with an electric mixer on medium speed until smooth and creamy.
  3. Gently fold in the melted white chocolate using a spatula to maintain the mixture's lightness.
  4. Spread half of the mascarpone mixture over the chilled biscuit crust. Layer sliced strawberries evenly on top, then spoon the remaining mascarpone mixture to cover the strawberries completely.
  5. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cake to set properly.
  6. Remove the cake from the springform pan. Garnish with fresh strawberries and mint leaves before serving.

Notes

For best results, ensure mascarpone cheese and heavy cream are at room temperature before use. Melting the white chocolate gently in a double boiler is recommended to avoid seizing. Use the ripest strawberries for the best flavor.