Cookie Mascarpone Cake

  • Difficulty: Medium
  • 25 minutes
  • 6 servings

Choose your favorite cookies for this one. There is no type or brand written in stone. Fill your cookie lined springform pan with two types of soft and creamy mixtures. The chocolatey one will end up on top. Enjoy layers of crunchiness and creaminess stacking on top of each other.

Ingredients Needed for Cookie Mascarpone Cake

1 cup mascarpone
1 ½ cups of whipped cream
⅓ cup powdered sugar
½ cup chocolate cream, store-bought
14 ounces of cookies
½ cup milk

How to Cook Cookie Mascarpone Cake

  1. Add the mascarpone, whipped cream, and powdered sugar to a bowl. Mix until even using a hand mixer. Equally, distribute the mixture to two bowls.
  2. Add the chocolate cream to one of the two whipped cream bowls. Mix until even using a hand mixer.
  3. Line an 8 x 3 inches (20 x 8 cm) springform pan with parchment paper. Place cookies in it to form a base layer.
  4. Layer the chocolate and whipped cream mixture over them and evenly spread it.
  5. Add a second layer of cookies. Also, line the pan’s edge with cookies. Fill with 1/2 from the mascarpone and whipped cream mixture. Evenly spread it.
  6. Make another cookie layer, but this time submerge the cookies in milk first. Continue by lining the pan’s edge with more cookies.
  7. Top with the remaining mascarpone and whipped cream mixture. Refrigerate for 5 hours.
  8. Remove from fridge and place a flat plate upside down over the pan. Turn over and remove the parchment lining.

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