Mascarpone velvet

Salad of red fruits, strawberry crème and merengue

Debic Mascarpone cream Strawberry


For 10 servings

Mascarpone velvet

423 g Debic Cream Plus Mascarpone

228 g caster sugar

128 whole milk

90 g cacao butter

13 g glucose

6 g gelatin powder

6 g almond flour

2 g Maldon salt flakes

Shortcrust pastry

175 g shortcrust pastry flour

100 g Debic Cake Butter

86 g icing sugar

50 g flour Manitoba

48 g eggs

40 g almond flour

2 g salt

Strawberry crème

390 g Debic Mascarpone Cream Plus

330 g Ruby chocolate

230 g strawberry puree

7 g gelatin powder

35 g water for gelatin

20 g glucose

7,5 water of jelly


250 g strawberries

100 g blueberries

50 g lime cress

30 merengue

500 g vanilla ice cream


Mascarpone velvet

Mix the gelatin powder with the water.

Heat the milk together with the sugar and the glucose.

Mix in the gelatin mass.

Mix the almond powder and the cacao butter, add a little of the milk mix, bit after bit.

Let cool down for about 45 min.

Add the Debic Cream Plus Mascarpone.

Pour the mixture into the moulds and leave to rest in the fridge overnight.

Shortcrust pastry

Soften the butter at 25 C° and add the icing sugar and eggs using the paddle attachment, mix.

Add in sequence the almond flour, Manitoba flour, shortcrust pastry flour and salt.

Leave to rest for one hour in the refrigerator and then roll out the dough to 2,5 mm.

Cut discs with the dough cutter (diameter of 6cm).

Bake at 155°C for 8 minutes.

Strawberry crème

Melt the chocolate in bain-marie and soak the gelatin in the water.

In the meantime heat the strawberry puree with the glucose, mix in the gelatin and pour the mixture on the melted chocolate and mix until you obtain a homogeneous emulsion.

When the mixture reaches 35°C, add the cold cream.

Store in the refrigerator for, at least, one night.


Place a disc of shortcrust pastry on the mascarpone velvet and arrange in the middle of the plate.

Finishing touch

Spoon some strawberry crème next to it and decorate with the strawberries, blueberries, merengue and lime cress.