(Sbriciolata alle Fragole Mascarpone Senza Cottura)

                               

Recently my husband printed out this recipe and placed it on my desk. I have become accustomed to these tactics, translating to “can you make this for me?” It was shared on Instagram by my relative in Italy, Lucia Bove. When the Bove’s suggest a recipe, you make it. They know good food and dessert.

Many of us have grown up on what is commonly known as “icebox cake” consisting of a cream cheese mixture or pudding with a cookie or cracker-based crust. This recipe is the same in theory, although prepared with creamy mascarpone and Italian biscuits with the addition of fruit. I prefer mascarpone to cream cheese; it doesn’t have the “tangy” bite that cream cheese has. Mascarpone is creamy and subtle.

I  adapted this recipe to American measurements and adjusted them after my first preparation. It will be at the top of my list for a refreshing dessert this coming spring and summer, and I believe it will become yours. There is no need to turn on the oven.

This recipe is easy to prepare and is as lavish in taste as it is in appearance! It will keep in the refrigerator for two days or stored in the freezer for two weeks.

No-Bake Italian Mascarpone and Strawberry Torte with Crumb Crust

 

Preparation time: 15  minutes

Serves: 6 people

Calories: You don’t want to know

 

Ingredients for the crust:

¾ of a pound Italian biscuits, cookies ( see note)

1 1/3 sticks of butter

For the filling:

16 ounces of mascarpone cheese

1 cup heavy cream, whipped

1 pint of ripe firm strawberries

1 ½ cups confectionary sugar

1 tablespoon of vanilla extract

 

Preparation:

You will need an  8-inch round springform pan. Spray the pan with non-stick cooking spray. Cut a piece of parchment paper into a 10-inch round and press flat into the pan. It will go up the sides about 2 inches. This will make it easier to remove the pie and plate. You can also use this method on an 8-inch regular pie plate.

1. Stem, wash and dry the strawberries. Gently chop and set aside.

2. Biscuit base:  Cut the butter into small pieces and melt either in the microwave or small pan using very low heat. Place the cookies in a  food processor and chop them into a coarse grind. Mix the butter into the crumbs until combined. Press ¾ of this crumb mixture into the pan. Using a spoon, press the crumbs into the pan and up the sides a bit to contain the filling. Place in the refrigerator until ready to fill.

3. Prepare the cream.  In a bowl, soften the mascarpone with the confectionary sugar and vanilla extract. Mix well until incorporated. In a separate bowl, whip the heavy cream with an electric mixer. Slowly and gently fold the whipped cream into the mascarpone. Add the chopped strawberries and add to the mixture.

4. Remove the biscuit base from the fridge and spoon in the filling. Top with the remaining cookie crumbles. Place in the refrigerator and chill for at least two hours. Before serving, dust with powdered sugar.

 

Notes: When I refer to Italian biscuits, I refer to cookies, not traditional hard biscotti. These can be plain vanilla, almond, even chocolate if you prefer. They are hard but cookie-like. They can be purchased in most Italian bakeries or the supermarket under the Stella Doro brand.

Inspirations:

a.        I made my torte with Italian biscuits that already had toasted almonds in them. I used one tablespoon of almond extract instead of the vanilla.

b.       To prepare a lighter version, use ricotta cheese instead of mascarpone.

c.       Use a touch of limoncello instead of extract, adding a touch of freshness for summer.

d.       Toast some slivered almonds or pistachio nuts and add to the cookie crumbs

e.       Coconut cookies and coconut extract?

f.        Place on a beautiful platter or cake stand and garnish the plate with assorted fresh berries.

 

Inspired by the original recipe from Vale Cucina Fantasia