Description
This Erdbeer Mascarpone Torte with white chocolate is a delightful no-bake dessert featuring a crisp butter biscuit crust, creamy mascarpone filling enriched with white chocolate and gelatin, and fresh strawberries for a refreshing fruity touch. Perfectly chilled and garnished with mint leaves, it’s an elegant and creamy summer treat that’s easy to prepare without any baking required.
Ingredients
Scale
Crust
- 200 g butter biscuits
- 100 g butter, melted
Filling
- 500 g fresh strawberries
- 250 g mascarpone cheese
- 250 ml cream
- 100 g white chocolate, chopped
- 80 g powdered sugar
- 10 g vanilla sugar
- Juice of half a lemon
- 2 tbsp gelatin powder
- 100 ml water
Garnish
- Mint leaves for garnish (optional)
Instructions
- Prepare the crust: Crush the butter biscuits into fine crumbs and mix them with the melted butter. Press the mixture firmly into the bottom of a springform pan to form a crust. Refrigerate for 30 minutes to set.
- Prepare strawberries: Wash and hull the strawberries, then slice them. Reserve a few whole strawberries for decoration.
- Mix mascarpone base: In a large bowl, mix the mascarpone cheese, powdered sugar, vanilla sugar, and lemon juice until smooth.
- Bloom gelatin: In a small saucepan, combine the gelatin powder with water and let it bloom for a few minutes. Heat gently until dissolved completely, then allow it to cool slightly.
- Melt white chocolate: Melt the white chocolate over a double boiler or in a microwave, stirring until smooth. Let it cool slightly.
- Whip cream: Whip the cream until stiff peaks form.
- Combine mixtures: Fold the melted white chocolate and dissolved gelatin into the mascarpone mixture.
- Incorporate whipped cream: Gently fold in the whipped cream until the mixture is smooth and uniformly combined.
- Add strawberries: Add half of the sliced strawberries into the mascarpone mixture.
- Assemble torte: Pour the mascarpone mixture over the biscuit crust in the springform pan, spreading it evenly.
- Decorate: Arrange the remaining sliced and whole strawberries on top of the torte for decoration.
- Chill: Chill the torte in the refrigerator for at least 4 hours, or until set.
- Remove from pan: Once set, remove the torte from the springform pan carefully.
- Garnish and serve: Garnish with mint leaves if desired before serving.
Notes
- For best results, allow gelatin to cool slightly before mixing to avoid lumps in the filling.
- Be gentle when folding whipped cream to maintain the airy texture.
- The torte should be served chilled; let it sit at room temperature for 10 minutes before slicing for easier cutting.
- If white chocolate is not available, a high-quality milk chocolate can be substituted for a different flavor profile.
- Use fresh, ripe strawberries for the best taste and presentation.