Level: easy
Preparation: 30 minutes
Cooking: \
Servings: Mold diameter of 18 cm
Author: Matilde Vicenzi
Ingredients
- 1,3 lb whipping cream
- 1,1 lb mascarpone cheese
- 1 cup sugar
- 1 cup Amaretto di Matilde cookies
- 1 package Matilde Vicenzi sponge cake bases
- 3/4 cup sugar
- 1/5 cup water
- 30g rum
- 100g butter
- 4 pears
- icing sugar
- 2 egg whites
- 2/3 cup sugar
- 1 & 1/3 cup butter
Preparation
- First off, make the pear chips that you’ll use to decorate the cake: thinly slice the pear, sprinkle them with icing sugar and dehydrate them in the oven at 210°F until they crisp up.
- In a small saucepan, combine sugar, water and rum. Bring to boil. Stir until sugar melts, set aside to cool.
- Crumble my Amaretti di Matilde and add the melted butter. Give them a good stir and put them to the side.
- Place the whipping cream, mascarpone cheese and sugar in the bowl of a mixer and whip until thick, but airy. Transfer to a pastry bag and chill in the fridge.
- Start assembling the cake: take one of the sponge cake bases and brush with the syrup. Thinly slice some pears and top the sponge base with them. Cover with a layer of mascarpone cream, followed by a layer of Amaretti crumble. Cover with more mascarpone cream and pear slices. Top with another sponge cake base, previously brushed with the syrup.
- Let the cake set in the freezer for a couple of hours.
- In the meantime, start whipping the egg whites in a waterbath: once they get foamy, add the sugar and keep whisking until it is dissolved.
- Move the meringue to the bowl of a mixer and add one cube of butter at a time. Add icing sugar to taste.
- Remove the cake from the mold and cover it in buttercream, smoothing it out with a small spatula.
- Decorate the cake with a few mascarpone cream spikes, pear chips, more Amaretti di Matilde crumble and fresh mint leaves.