Dessert goals!❤️❤️


▪ INGREDIENTS:
45g Cream cheese, 70g Mascarpone, 110g Heavy cream, 2 Egg whites, 120g Sugar, 60g Water
Sponge cake sauce – 50g Raspberry puree, 35g Water
Decoration sauce – 80g Frozen raspberry, 30g Sugar, 1Tsp Lemon juice.

▪ DIRECTIONS:
1. Put 50g raspberry puree, 35g of water in a pot and boil. Then soak small pieces of sponge cake.
2.Mix 45g cream cheese and 70g mascarpone in a bowl.
3.Add 170g of whipped heavy cream. (whip about 70%)
4.Put 2 eggs whites and syrup (boil 120g sugar + 60g water) in different bowl and Italian meringue. (Syrup temp 118°c)
5.Add Italian meringue into pre-made cream mix and put it in a piping bag.
6.Put clean gauze in a container and pour 2/3 of cream batter. Then put soaked sponge cake on top and squeeze more batter on top.
7. Cover with gauze and tight with a bag holder.
8. Put it in refrigerator for more than 7 hrs.
9. Refrigerator 7 Hours or more.
10. Boil 80g of frozen raspberry, 30g sugar, and 1Tsp lemon juice in a pot. Remove from the pot and cool.
11. Take out the Cheese cake and pour the raspberry sauce on top to finish the dessert.
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FOODporn.pl Dessert goals! – INGREDIENTS: 45g Cream cheese, 70g Mascarpone, 110g Heavy cream, 2 Egg whites, 120g Sugar, 60g Water Sponge cake sauce – 50g Raspberry puree, 35g Water Decoration sauce – 80g Frozen raspberry, 30g Sugar, 1Tsp Lemon juice. – DIRECTIONS: …

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