Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 6 | 40 minuti |
Ingredients
| 280 g | dry biscuits |
| 140 g | melted butter |
| 200 g | mascarpone cheese Sterilgarda |
| 200 mL | whipping cream Sterilgarda |
| 1 teaspoon | honey |
| 3 cucchiai | powdered sugar |
| 400 g | pitted cherries |
| q.b. | vanilla extract |
| q.b. | mint leaves |
Preparation
- Crumble the biscuits, add the melted butter and honey and mix the mixture well.
- Fill a round tart pan with a removable bottom with the mixture obtained.
- Spread and flatten the mixture evenly.
- Leave in the refrigerator for 30 minutes or in the freezer for 15 minutes so that it becomes compact.
- Once ready and solidified, unmold the base and place on a serving plate.
- Prepare the filling by placing the Sterilgarda Mascarpone, the Sterilgarda Whipping Cream, the vanilla extract and the icing sugar in a bowl.
- Work with the whisk until you obtain a velvety consistency.
- Fill the tart base and leave in the refrigerator for at least 1 hour.
- When ready to serve, garnish with the pitted and halved cherries arranged neatly in a circle.
- Garnish with mint leaves if desired and serve.
Mix the almond flour, cocoa and icing sugar in a bowl. Sift the mixture until you obtain a fine flour. Beat the egg whites with a pinch of salt until stiff, ...
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