Mascarpone cheese — 500 g
White chocolate — 200 g
Cream 33% or 35% — 70 ml
Fresh raspberries — about 500g
Vanilla extract — 1 tsp
Powdered sugar — to taste
1. Melt the chocolate in a water bath or over very low heat, adding the cream part. Cool slightly, then combine with mascarpone at room temperature, powdered sugar (to taste) and vanilla extract. Grind until smooth.
2. Be divided into two parts (slightly less than one second). In a smaller part add half of the raspberries, grind, but not until smooth. For the cream don’t worry, he’ll grab it in the fridge:)
3. To assemble the cake, alternating white and mascarpone cream with raspberries, gently holding pancakes — layers are movable. A final layer of mascarpone with no additives, paperh which add remaining raspberries. Place in the refrigerator for at least an hour and a half, after which you can apply.