Chef Chuck's Raspberry Mascarpone Sponge Cake

PanDiSpagna ai Lamponi e Mascarpone


A decadent dessert with a classic refreshing flavor. It all blended so well, a light sponge cake soaked in a coffee mixture coated in dark chocolate. Topped with a mascarpone cream and fresh juicy raspberries. A sinful dessert to enjoy anytime.

Raspberry Mascarpone Sponge Cake
Cake
5 eggs
1 1/2 cups powdered sugar
1 1/2 cups flour
1 teaspoon vanilla
1 teaspoon fresh lemon juice
zest of 1/2 a lemon
1/4 teaspoon sea salt


Coffee Mix
3 ounces sugar
3 ounces water
2 ounces espresso
1/2 teaspoon vanilla


Chocolate Glaze
1/4 cup dark chocolate
2 tablespoons heavy cream

Mascarpone Cream
16 ounces mascarpone cream
6 ounces powdered sugar
6 ounces heavy cream

Raspberries


Cake
Separate eggs, beat yolks and powdered sugar for 3 minutes. Beat egg whites with salt till stiff peaks form. Gently fold the yolk mixture into the egg whites. Sift a little flour at a time over the batter and fold in, continue till all flour is blended. Add vanilla, lemon juice and zest. Use a 12x9 baking pan, line with parchment paper then butter. Pour in batter and bake at 350 degrees for 25 minutes. Cool and place on a rack. On a cutting board, cut into rectangles about 1 1/2 x 4 inches, then slice in half to make layers.


Coffee Mix, combine sugar and water in a small pot till it boils and cool, add coffee, brush on the bottom layer of cake.


Melt chocolate and heavy cream in a double boiler. Coat a thin layer of chocolate on top of coffee layer, then refrigerate till is hardens. This takes about 30 minutes.


Mix mascarpone cream with the sugar and a little cream at a time, till it is all blended and thickens.
Add a layer of cream over chocolate then on top of cake use a star tip with a pastry bag or spread the cream, top with a few raspberries.

Chef Chuck's Mascarpone Stuffed Strawberry

Mascarpone stuffed strawberries are a refreshing summertime treat. The juicy strawberry is filled generously with sweetened creamy mascarpone cheese and drizzled with a decadent chocolate.


Mascarpone Stuffed Strawberry
12 sweet strawberries
8 ounces mascarpone
1/4 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons heavy cream
1/4 cup semi sweet chocolate
3 tablespoons heavy cream


Wash and cut out stem of strawberry and core the berry slightly. In a mixer or use a whisk blend mascarpone, powdered sugar, vanilla and 2 tablespoons heavy cream till all combined. Using a pastry bag with a small tip or a teaspoon fill strawberry with mascarpone mixture. Melt chocolate and 3 tablespoons heavy cream over a double boiler and drizzle over strawberries, put tops back on.

Chef Chuck's Baked Layered Doughnuts

Bomboloni


These unique style doughnuts are baked not fried, filled with a layer of vanilla mascarpone then topped with a chocolate hazelnut icing. A baked doughnut has a different texture then frying but are healthier. The doughnut was moist and light and the filling was sweet and delicious.


Baked Layered Doughnuts
1 1/3 cup whole milk
1 tablespoon yeast
2 tablespoons butter, softened
2/3 cup sugar plus 1 teaspoon
2 eggs, room temperature
5 cups flour
1 teaspoon salt


Cream Filling
16 ounces mascarpone
2 teaspoons vanilla
1 cup sugar
pinch of salt
1/2 cup hazelnuts, chopped fine


Icing
1/2 cup chocolate
1/4 cup heavy cream
1/2 tablespoon butter
hazelnuts, chopped fine


Doughnuts
Heat milk to warm about 110 degrees, combine 1/3 cup milk, 1 teaspoon sugar and 1 tablespoon yeast, let sit for 5-7 minutes. In a food processor or mixer add butter, sugar, remaining milk (1 cup), and yeast mixture. Then add eggs, flour and salt combine till a ball forms. Place in a large buttered bowl cover with a towel and let rise for 1 hour. Roll out dough to a 1/2 inch thick cut out 2 inch rounds, then cut out a small center hole. Place on a silicone mat or parchment paper and let rise for 45 minutes. Bake at 375 degrees for 12 minutes. Remove and place on a rack to cool. Cut in half.


Cream Filling
In a mixer blend together all ingredients. Spread filling with a knife.
Icing
In a double boiler on low heat combine chocolate, heavy cream and butter. Stir to obtain a smooth consistency. Dip donuts in chocolate and refrigerate. Makes about 1 1/2 dozen doughnuts.

Chef Chuck's Strawberry Mascarpone Cream Torta

Torta di Fragole e Mascarpone


Strawberry mascarpone cream torta is a decadent dessert! Made with fresh organic strawberries, sweet cream, a layer of ganache, and a soft cookie like almond crust.

Strawberry and Chocolate Torta


Crust
1 1/4 cups flour
1 cup sugar
1 teaspoon salt
1 cup almonds, finely chopped
8 tablespoons butter, chilled
5-6 tablespoons cold water


Chocolate
1/2 cup semi-sweet chocolate
1/4 cup heavy cream


Strawberry Cream Filling

1/2 cup heavy cream
2 egg yolks
3 tablespoons sugar
8 ounces mascarpone
1 teaspoon vanilla
1/2 cup crushed strawberries
1 cup sliced strawberries


Toast almonds in a small frying pan on low heat for 10 minutes, chop fine. In a food processor combine flour, sugar, salt and almonds. Add butter in small pieces then add 1 tablespoon of water at a time. Knead on a well floured board for a minute wrap in plastic and let rest 20 minutes. Preheat oven to 375 degrees roll out dough to fit a 9 inch pie or torta pan. Grease pan and fit dough in cutting off the excess. Bake on a cookie sheet for 20 minutes, remove and cool on a rack. When crust is completely cooled make the chocolate.
Chocolate
In a double boiler heat chocolate and heavy cream together, stirring. Pour chocolate into crust and smooth out to the edges. Refrigerate for 1/2 hour.
Cream
In a mixer beat egg yolks and 2 tablespoons of sugar together then add mascarpone a little at a time. Scrape down bowl, add vanilla. Fold in crushed strawberries. In a separate bowl whip cream with 1 tablespoon sugar till stiff peaks form. Fold the whipped cream into the mascarpone mixture. Pour onto the chocolate. Add slice strawberries.

Chef Chuck's Chocolate Mascarpone Torta

Chocolate Mascarpone Torta


A moist chocolate torta with mascarpone cheese is heavenly. Mascarpone is an Italian cream cheese, similar to cream cheese, but richer and creamier. This recipe was inspired by a friend, although I changed the recipe to give it an Italian flair.


Cheese Batter
4 ounces mascarpone or
cream cheese
2 ounces sugar
1 egg
pinch of salt
chocolate chips

Chocolate Batter
1 1/2 cups sifted flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup olive oil
1 tablespoon white vinegar
1 teaspoon vanilla


Beat cream cheese till soft add sugar, salt and egg, beat till smooth, set aside.
Using a mixer combine flour, sugar, cocoa, baking soda and salt. Add water, olive oil, vinegar, and vanilla. Scrape down and mix till combined. Use a 9 inch greased torta pan, fill half way then spread the cheese batter around in a swirl and drop chocolate chips in the cheese. Or you can make cupcakes using paper liners, fill half way, place 1 teaspoon of cheese mixture in the middle and place 3 or 4 chips in the center. Bake at 350 degrees for 35 minutes.
Tip: May have some batter left over if making the torta, I made a few cupcakes!

Chef Chuck's Strawberries and Chocolate Mascarpone Cream

Fragole

Summer is near and the strawberries are a wonderful sign of the season. Sliced organic strawberries, sweetened with reduced balsamic vinegar and chocolate mascarpone cream, what a refreshing dessert.


Strawberries and Mascarpone Cream
1 pound fresh organic strawberries
1/2 cup balsamic vinegar
8 ounces mascarpone cheese
1 tablespoon unsweetened cocoa
3/4 cup whipping cream
2 tablespoons powdered sugar


In a small pot on medium heat reduce balsamic vinegar to a 1/4 cup, this takes about 10 minutes. Meanwhile prepare cream in a mixer, beat whipping cream with sugar till firm peaks form. In another bowl whip the mascarpone cheese till soft add cocoa, then fold in whipped cream. Layer in a glass, cream, strawberries and a drizzle of balsamic. If balsamic thickens too much, reheat.