A smooth white chocolate and mascarpone mousse on a thin cookie base, set in the freezer without gelatin and cut into clean slices. Fresh edible flowers and small meringue kisses make it a cake for an occasion.
⏱ 50 min🍽 14 servings 🌍 Israeli👩🍳 Afoona🧩 2 parts
Grind the biscuits into fine crumbs in a food processor.
Food processor
2
Add the butter (melted) and mix well.
3
Press the mixture into the bottom of a 22 cm springform pan and chill 30 minutes.
Springform panRefrigerator
💡Press down with the bottom of a glass: a dense, even crust doesn't crumble when you slice the cake.
4
Bake the crust in an oven preheated to 180°C (355°F) for 8 minutes and cool completely.
OvenSpringform panorTart / pie pan
To assemble
5
Line the side of the pan with a strip of parchment paper, so the side of the mousse comes out smooth.
Parchment paper
6
Chop the chocolate and put it in a bowl. Heat the milk to just below a boil and pour it over the chocolate. Wait a minute and stir until the chocolate melts completely, then let cool to room temperature, about 20 minutes.
KnifeCutting boardBowlStoveSmall saucepan
7
Whip the mascarpone with the cold cream and the vanilla to soft peaks that don't yet hold a point.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
8
Fold the cooled chocolate mixture into the whipped cream gently in three additions, until the mousse is even.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
9
Pour the mousse over the crust in the pan and smooth the top.
Springform panOffset spatula
10
Freeze at least 6 hours. Unmold while the cake is frozen, and move it to the fridge for 3 hours before serving.
FreezerRefrigerator
11
Just before serving, arrange an arc of the edible flowers and meringue kisses along one side of the cake.
783calories
9 gprotein
123 gcarbs
29 gfat
● protein 4%● carbs 62%● fat 33%
Per serving (199 g), of 14 servings
For the Crumb Crust · To assemble ·
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⚖ About the ingredients
Biscuits: measured in pieces: one ≈ 8 g · 440 kcal per 100 g · More about Biscuits →
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Freezer· 💡 Workaround, changes the dish: Refrigerator (Takes much longer) · Ice bath (For quick chilling)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Springform pan· Also works: Round pan (Line with parchment, leaving overhang to lift out) · Disposable pan (Cut and serve from the pan)
Offset spatula· Also works: Spreading knife (Spreading knife) · Spoon / teaspoon (regular) (Back of a spoon)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Hand mixer or Stand mixer or Whisk· one of them
🧻 Consumables: Parchment paper
By the steps, as the recipe is built now: another version or addition can change the list.
