I wanted to love myself and this sweet full of colors and freshness was born, where the taste of cheese meets the sweetness of berries and after all, the scent of alchermes embraces both.
Time of realization: 1 hour + shortcrust pastry rest
Degree of difficulty (1 to 5): 2
Ingredients
Shortbread
300 g of 0 protein flour 9.5
120 g of icing sugar
140 g of cold butter
3 egg yolks (about 35 g)
grated lemon (I emulsion)
vanilla bean (seeds)
1 pinch of salt
10 g of bitter cocoa
Wet
30 g of alkermes liqueur
50 g of water
25 g of sugar
Cheese Frosting
130 g of mascarpone
100 g Philadelphia
150 g of whipping cream
80 g of icing sugar
Procedure for making the two-colored shortcrust tile
Shortbread
Put the flour in the mixer and add a pinch of salt and the very cold butter, cut into cubes. Start the planetary mixer with the leaf whisk and sandblast the flour. Add the egg yolks, the icing sugar, the vanilla seeds and the grated lemon, mix well for a few minutes. Roll the dough onto a surface and compact the dough with your hands. Weigh, divide into 2 parts, one part to be put back in the planetary mixer where you can add the cocoa, then wrap with plastic wrap and refrigerate for at least 3 hours.
After 3 hours, roll out the dark pastry and cut 2 strips 5 cm high to put inside the form. Spread the clear part and make the base of the mold. Fill the mold with beans or chickpeas and cook for 15 minutes at 180 ° C. Remove the beans once cooked and allow to cool before unmolding. With the remaining pastry cut out some flowers with molds making them both white and dark. Cook for a few minutes otherwise they will burn.
Wet
Boil the water with the sugar once cold add the liqueur to the syrup.
Cheese Frosting
Whip the cold cream from the fridge well. Apart from combining the two cheeses and the sugar, mix everything well, and add the cream in spoonfuls without taking it apart too much, until it reaches the right density.
To assemble
Cut the ladyfingers so that they can enter the tile that you have gently removed from the mold in the meantime. Dip the ladyfingers in the syrup and create a layer in the shortcrust tile. Pass the frosting in a pastry bag without spout and create regular balls on top of the wet ladyfingers. Cover all the ladyfingers with the frosting. Decorate with berries and shortcrust pastry flowers.
The recipe was made by Carla Small.
