Mascarpone rally bars on crumb base

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
3 4
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 36
  • 7-10 Tbsp Oil
  • 100 g Butter
  • 300 g Peanut cookies
  • 500 g Mascarpone
  • 300 g Vanilla curd
  • 100 g Sugar
  • 1 large freezer bag

Directions

  1. 1

    Oil the bottom of a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Melt butter in a pot, remove from heat and let it cool down a little. Fill the biscuits into a large freezer bag, close it and roll a cake roll over them until the biscuits are finely crumbled.

  2. 2

    Mix with the liquid butter. Press into the mould to form a base. Chill for about 10 minutes.

  3. 3

    In the meantime, mix mascarpone, curd and sugar with the whisks of the mixer. Spread the mixture loosely on the biscuit base and cover and chill the cake for at least 2 hours.

  4. 4

    Remove the cake from the tin and cut it into strips (approx. 2 x 8 cm each). Decorate with plums as desired.

Nutrition Facts

KCAL
150 kcal
CARBS
11 g
FATS
11 g
PROTEINS
2 g