John Myers
Blackberry – Chocolate – Mascarpone – Pie
The perfect blackberry – chocolate – mascarpone – pie recipe with a picture and simple step-by-step instructions.
- 1 Egg
- 2 tablespoon Coffee cream
- 3 tablespoon Sugar
- 1 pinch Salt
- Zest of half an untreated lemon, alternatively 1 teaspoon lemon peel flavor
- 5 tablespoon Flour
- 1 tablespoon Food starch
- 1 teaspoon Baking powder
- 2 leaf Gelatin white
- 40 g Whipped cream
- 50 g Milka Zartherb
- 1 teaspoon Cocoa powder
- 125 g Mascarpone
- 125 g Quark
- 1 tablespoon Sugar
- 100 g Whipped cream
- 0,5 packet Cream stiffener
- 0,5 packet Vanilla sugar
- 375 g Blackberries fresh
- 3 tablespoon Sugar
- 125 Milliliters Water
- 2 tablespoon Food starch
- 2 leaf Gelatin white
- 40 g Whipped cream
- 50 g Milka white chocolate
- 125 g Mascarpone
- 125 g Quark
- 1 tablespoon Sugar
- 100 g Whipped cream
- 0,5 packet Cream stiffener
- 0,5 packet Vanilla sugar
- 150 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 50 g Whipped cream
- 0,5 packet Cream stiffener
- 2 tablespoon Blackberry juice
- Mix the egg with the coffee cream, sugar, salt and lemon zest (aroma). Sift the flour, cornstarch and baking powder over it and stir in. Grease a small baking pan (approx. 20 cm in diameter). Fill in the batter. Bake in the oven at 175 degrees for about 10 minutes. Remove from oven and allow to cool.
- Soak gelatine in cold water. Bring the cream to the boil and melt the chocolate in it. Squeeze out the gelatine well and dissolve it in the chocolate cream. Stir in cocoa powder.
- Stir the mascarpone, quark and sugar until creamy. Stir in the chocolate cream. Whip the cream with the cream stabilizer and vanilla sugar until stiff and fold carefully into the mascarpone cream.
- Remove the bottom from the mold. Attach a cake ring around it. Spread the cream on the floor and smooth it out. Place in the fridge for about an hour.
- Sort the blackberries, wash and drain. Put 8 blackberries as small as possible. Bring blackberries to a boil in a saucepan with sugar and water. Simmer gently on a low flame for about 10 minutes. Take off the stove. Put the blackberries in a colander. Collect the juice.
- Mix the cornstarch with a little water until smooth. Chill 2 tablespoons of blackberry juice. Bring the rest of the juice to the boil. Stir the mixed cornstarch into the hot juice. Bring to the boil again while stirring. Take off the stove. Stir in the blackberries. Let cool down.
- Spread the blackberries on the mascarpone layer and smooth it out. Chill for two hours.
- Soak gelatine in cold water. Bring the cream to the boil and melt the chocolate in it. Squeeze out the gelatine well and dissolve it in the chocolate cream.
- Mix the mascarpone with the quark and sugar until creamy. Stir in the chocolate cream. Whip the cream with the cream stabilizer and vanilla sugar until stiff and fold carefully into the mascarpone cream.
- Spread on the blackberry layer and smooth it out. Chill for two to three hours (or overnight).
- Carefully remove the cake ring. Whip the cream with the cream stabilizer and vanilla sugar until stiff. Brush the edge of the cake with it.
- Whip the cream with the whipped cream and blackberry juice until stiff. Pour the cream into a piping bag and place 8 cream tuffs evenly on the cake. Garnish with the set aside blackberries.
- Chill until ready to eat.
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