Bavarian mascarpone with surprise

Ingredients for the base:

90 g of egg white
90 g of powdered sugar
90 g of coconut flour

Ingredients for 6 Bavarians:

500 g of mascarpone
300 g of whipping cream
100 g of sugar
8 g of gelatin
white chocolate to taste

Ingredients for the mandarin jelly:

3 tangerines
70 g of sugar
4 g of gelatin

Procedure for the mascarpone Bavarese with surprise:

Let’s prepare the surprise to be inserted inside the Bavarian. Soak the gelatine for 10 minutes in cold water. Squeeze the tangerines and cook them in a saucepan with sugar over medium heat, stirring for 5 minutes. Melt the well-squeezed gelatine inside. divide the juice into semi-sphere molds I used the ice ones and put them in the freezer for 2/3 hours.

Bavarian mascarpone with surprise

Let’s start with preparing the base. Whip the egg white by adding the icing sugar and continue whipping until you get a smooth and shiny mixture, now mix the coconut flour by hand.

Distribute the mixture in a baking tray lined with baking paper forming 6 wafers, cutting them with a round shape of about 10 cm and one centimeter thick.

Bake in preheated oven at 170 ° for 15 minutes, they should not turn too brown

Bavarian mascarpone with surprise

When everything is ready we start with the Bavarian. Soak the gelatine for 10 minutes in cold water. Mix the mascarpone with the sugar, add 250 g of lightly whipped cream, mix until it is well blended to obtain a smooth and homogeneous mixture. Heat 50 g of cream and melt the gelatin, add it to the mascarpone cream.

Bavarian mascarpone with surprise

Prepare a conical shape with parchment paper and insert it into a glass in a conical shape (one glass is enough).

Remove the mandarin jelly from the freezer, take two seed balls and combine them to create a ball. Half fill the cone with mascarpone cream, insert the ball in the middle and complete with more cream. Place the wafer on top, overturn on a saucer, repeat for all the wafers formed.

Place the cake in the fridge for at least 8 hours, remove the parchment paper, with a spatula if necessary smooth the cream and sprinkle with white chocolate. You can add a ball of tangerine jelly to the top trying to cut it to make it smaller.

Remove it from the refrigerator only at the time of use.


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