Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 40 minuti |
Ingredients
| 200 g | cookies |
| 80 g | butter for the base |
| 150 g | mascarpone Sterilgarda |
| 175 g | spreadable cheese |
| 200 mL | panna da montare Sterilgarda per la farcitura |
| 70 g | zucchero a velo |
| 1 tablespoon | crema spalmabile al caramello |
| 100 g | cioccolato fondente |
| 8 g | gelatina |
| 270 g | zucchero |
| 230 g | panna da montare Sterilgarda per il caramello salato |
| 130 g | burro per il caramello salato |
| 10 g | sale |
| 2 | spoons latte intero Sterilgarda |
Prepare this recipe with:
Preparation
- Blend the biscuits, add the melted butter and mix well. Line a 22 cm springform pan with baking paper. Spread the mixture on the bottom, level carefully and place in the refrigerator for 30 minutes.
- In a bowl combine the spreadable cheese, Mascarpone Sterilgarda, powdered sugar and a spoonful of caramel spread. Mix until smooth.
- Whip the Sterilgarda Whipping Cream until stiff and gently fold it into the cheese mixture.
- Chop the dark chocolate and add it to the cream, mixing carefully.
- Soak the gelatin in cold water for 10 minutes. After this time, squeeze it and dissolve it in a saucepan with two tablespoons of Sterilgarda Whole Milk, over low heat, until it is completely melted.
- Incorporate the gelatine into the mixture, pour everything into the cake pan and level the surface. Refrigerate for at least 4 hours.
- For the salted caramel, heat the sugar in a saucepan until it turns amber, without stirring, only moving the saucepan to avoid the formation of crystals. Heat the Sterilgarda Whipping Cream, add it to the caramelized sugar, mix well, add the salt and finally the butter. Continue stirring until you obtain a smooth cream.
- Transfer the cake to a platter, decorate with salted caramel and serve.
Cut the pineapple into small wedges. Pour the Sterilgarda pineapple juice, coconut milk and white rum into a blender. Blend for 15/20 seconds. Add about ...
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