Biscuit Cake with Mascarpone
A no-bake fridge cake of milk-soaked biscuits layered with a mascarpone cream and fresh strawberries.
Ingredients
| 200 г | biscuits |
| 250 г | mascarpone |
| 4 с.л. | condensed milk |
| 100 мл | cream |
| 150 г | strawberries |
| 1 к.ч. | fresh milk |
Instructions
- Beat the mascarpone (250 g) in a bowl with a mixer. Then add the condensed milk (4 tbsp) and the sweetened liquid cream (100 ml) whipped to stiff peaks. Stir everything gently with a wooden spoon and set the resulting cream aside.
- Wash, clean and slice the strawberries (150 g) into thin rounds.
- Bring the fresh milk (1 cup) to a boil and, while it is hot, start assembling the cake. Dip the biscuits (200 g) for a few seconds into the hot milk and arrange them in a tin. Once the bottom is covered, spread over some of the cream and smooth it with a spoon. Arrange strawberry slices evenly on top. Follow with another layer of milk-soaked biscuits, cream and fresh strawberries.
- Build the cake up until the ingredients are used up, making sure to finish with cream. Place in the fridge to set overnight, then serve cut into pieces with fresh strawberries around it.
Serves 8.