Mascarpone cheese biscuit cake: the recipe for a soft and super delicious dessert

Mascarpone cheese biscuit cake is an incredibly greedy and tasty dessert, practically a cloud of sweetness. It is a pure delight to be enjoyed with a spoon; a soft mousse based on ricotta cheese, fresh cream and mascarpone cheese, slightly scented with a few drops of almond aroma, is enclosed between two soft shells of classic biscuit dough. A very simple recipe to preapare, but of great effect, ideal to be served at the end of a meal at a dinner where you want to amaze your guests, a birthday party or a special event. So let’s find out how to prepare mascarpone cheese biscuit cake by following all our steps and tips.

How to prepare mascarpone cheese biscuit cake

Prepare the biscuit; line a 30 × 40 cm baking tray with a sheet of parchment paper, wet and wrung out. Beat the egg whites until stiff with the sugar (1).

Add the egg yolks and vanilla extract and mix, then add the sifted flours and mix perfectly (2).

Roll out the dough in the pan trying to obtain a homogeneous thickness (3). Bake in a static oven at 220 degrees C for 6-7 minutes; as soon as the biscuit begins to brown, remove it from the oven and let it cool.

Whip the ricotta cheese and mascarpone cheese with the powdered sugar and almond aroma (4).

Soak the isinglass in cold water for half an hour, then squeeze it and dissolve it a few moments in the microwave oven or in a saucepan with a tablespoon of water. Pour the melted isinglass into the ricotta cheese-based mixture and mix (5).

Whip the fresh cream and add it to the mixture, stirring gently and with movements from the bottom upwards to avoid disassembling the mixture (6).

Turn the biscuit upside down on a marble surface and cut two 18 cm diameter discs (7).

Line a circle cake tin, with a removable bottom, with a sheet of transparent film and place the first disc of cookie dough inside. Then stuff with the filling (8).

Level the cream well and cover with the second disc (9). Cover with cling film and let it rest in the refrigerator the whole night.

After the resting time has elapsed, gently turn out the cake on a serving dish. Sprinkle with a little powdered sugar, garnish with the amaretti biscuits as you prefer and serve (10).

How to store mascarpone cheese biscuit cake 

The mascarpone cheese biscuit cake can be preserved in the refrigerator, sealed with a sheet of cling film, for 2-3 days.