Christmas mascarpone and chocolate verrine
Get ready to delight your guests with this dreamy Christmas mascarpone and chocolate verrine, the perfect easy Christmas dessert recipe to brighten your holiday table! This luscious mascarpone and chocolate dessert is not only quick to prepare in just 80 minutes, but it's also adorably topped with a marshmallow snowman, making it a festive and fun Christmas dessert for everyone to enjoy. Discover the recipe for this irresistible chocolate verrine and make this Christmas truly special!
Dietary Information
Servings:
- 1
To prepare the Christmas mascarpone and chocolate verrine, start with the sponge cake: in a planetary mixer with a whisk, pour the eggs, sugar 1 and vanilla extract 2, then start whisking at medium-high speed. Meanwhile, sift the flour, potato starch and bitter cocoa into a separate bowl 3.
- 2
When the egg mixture has become frothy, incorporate the powders 4, mixing gently from the bottom up 5. Transfer everything to a 30x40 cm baking sheet lined with parchment paper and level with a spatula 6. Bake in a preheated static oven at 170°C for 15 minutes, then remove from the oven and let it cool completely.
- 3
Meanwhile, dedicate yourself to the mascarpone cream: finely chop the chocolate 7. In a bowl, pour the mascarpone and cream 8, then mix with a spatula 9.
- 4
Add the powdered sugar 10 and cinnamon 11, then also incorporate the chopped chocolate 12.
- 5
Mix until you get a homogeneous mixture 13 and transfer it to a pastry bag without a nozzle 14. Now cut the smaller marshmallows diagonally to obtain small triangles 15, they will become the noses of the snowmen. Set aside.
- 6
Melt the chocolate for decoration in the microwave or in a bain-marie 16, then pour it into a small cone made with parchment paper 17 and decorate the larger marshmallows creating eyes and mouth of the snowmen 18.
- 7
Also position the marshmallow triangles, attaching them with the help of the melted chocolate 19. Set aside the faces of the snowmen 20 and prepare the whipped cream: pour the cream into a bowl and add the powdered sugar 21.
- 8
Whip with the whisks 22 and transfer the cream to a pastry bag with a 12 mm nozzle. Once the sponge cake has cooled, cut out discs with an 8 cm diameter pastry cutter 23. Set aside the scraps, they will be used for the final decoration. You are ready to assemble the dessert: take 4 glasses with a capacity of 350 ml and squeeze a layer of mascarpone cream on the bottom, then cover with a sponge cake disc 24.
- 9
Add more mascarpone cream 25 and cover with a second sponge cake disc. Form a third layer of mascarpone cream and this time cover with the crumbled scraps of sponge cake that you had set aside 26. At this point, create the body of the snowman by squeezing the whipped cream with the pastry bag, then create the arms and buttons with the melted chocolate 27.
- 10
Place the snowman's head 28 and sprinkle with the glittering powdered sugar 29. Your Christmas mascarpone and chocolate verrine is ready to be served 30!
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