Wondering what kind of desserts and sweet treats satisfy your sweet tooth? You are in the right place: this Italian Berry Mascarpone Cake will make a massive impression if you seek a quick and easy cake recipe.

Anything with fluffy mascarpone cream is one of my favorite winter treats. Mascarpone and berry desserts are always a cult favorite, from Bosco Nevoso to a stunning Dark Cherry Jelly and Mascarpone Cream in a Fried Sponge Cake.

Cakes are a manifestation of happiness and focus. A slice of dessert immediately puts you in a good mood. Still, it’s also a beautiful sign of togetherness because there’s nothing more pleasant than sitting in a pastry shop with friends and chatting about the latest news over a slice of dessert.

Italian Berry Mascarpone Cake

How to Make the Best Italian Berry Mascarpone Cake

This Italian Mascarpone Cake is layered with a homemade moist pistachio sponge cake, a delicious berry filling, and mascarpone whipped cream.

I started with the sponge cake recipe. It’s easy to make; the key is to use room-temperature eggs that have been whisked for at least 15 minutes using an electric whisk or a planetary mixer. Add the chopped pistachios and stir everything together once more.

mixture with pistachio for sponge cake
soaked sponge cake

Pour the batter into a cake pan (~10 inches) that has been buttered and floured, and bake for 20-25 minutes at 180°C (356°F) without opening the oven door.

When the cake is done, take it out of the oven and let it cool completely.

Meanwhile, combine the sugar and cleaned berries in a saucepan. Bring to a boil over high heat. Once the syrup has reached a boil, remove it from the heat and let the fruit infuse until it is cold or slightly warm.

In a mixer, make the Mascarpone Cream. Beat the egg yolks and sugar at a high speed until the mixture is light and smooth.

Mascarpone cream

While the mixer is running, mix the mascarpone cheese with the eggs, mixing thoroughly to avoid lumps.

Whip the egg whites in a separate basin, then fold them into the mascarpone cream mixture with a spatula in a top-to-bottom motion until smooth. Cut the sponge cake into two equally thick discs.

Italian Berry Mascarpone Cake Recipe

Spread half of the mascarpone cream on one of the sponge cake discs soaked in blood orange syrup, add the berries puree on top, and cover with the second disc. Glaze with the remaining mascarpone cream and decorate to your liking.

Italian Berry Mascarpone Cake Recipe
Italian Berry Mascarpone Cake

The Best Italian Berry Mascarpone Cake Recipe

Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Difficulty: Intermediate Best Season: Suitable throughout the year

Description

This cake is perfect for special occasions or as a delightful treat any day of the week. The fluffy cake, creamy mascarpone filling, and fresh berries make it a true delight. Buon appetito!

Ingredients

Cooking Mode Disabled

Sponge Cake

Mascarpone Cream

Berry Puree

Blood Orange Juice

Instructions

Sponge Cake

    • Mix the eggs with the sugar.
    • Beat the mixture in a mixer for 15 minutes at medium speed.
    • Add the sifted flour and mix with a spatula from the bottom to the top to obtain a homogeneous consistency.
    • Add the chopped pistachios and stir everything together once more.
    • Put the mixture into the cake pan (24 cm in diameter – 9-inch round, and 1 1/2 inch deep) that is appropriately greased and lightly floured.
    • Bake in a preheated oven at 180°C (356°F) for about 20-25 minutes; never open the oven before 20 minutes.
    • Do the toothpick test to check cooking, insert it in the center, and make sure it comes out clean.
    • After the necessary cooling time, remove it from the mold.
    • Allow the sponge cake to cool completely before slicing.
     

Mascarpone Cream

    • Work the egg yolks in a mixer at maximum speed with 100g (3.5 oz) of sugar until the mixture is light and smooth.
    • Add the mascarpone cheese little by little with the mixer in action, amalgamating it very well to avoid lumps.
    • In a clean bowl, whip the egg whites.
    • Once you have fully whipped the egg whites, incorporate them into the mascarpone mixture, mixing them with a spatula in a top-to-bottom motion until you get a smooth, fluffy cream.

Berry Puree

    • Let the fresh, clean berries cook in a saucepan with sugar and lemon juice until they release their juice, stirring from time to time.
    • Bring to a boil over high heat.
    • Once the syrup has reached a boil, remove it from the heat and let the fruit infuse until it is cold or slightly warm.

Blood Orange Syrup

    • Mix the water and sugar.
    • Bring the sugar water to a boil until all the sugar is melted.
    • Remove from the heat and let it cool completely
    • Squeeze the orange.
    • Add the juice to the cold syrup sugar water and mix very well.

Assembling

    • Cut the sponge cake into two equally thick discs.
    • Soak them with the blood orange syrup.
    • Spread half of the mascarpone cream on one of the sponge cake discs.
    • Add the berry puree on top, and cover with the second disc.
    • Glaze with the remaining mascarpone cream and decorate to your liking.
Keywords: Italian Berry Mascarpone Cake
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