Print Recipe
 Dessert "Light" Recipe
A delicate curd dessert that will decorate your New Year's tea party.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Dough:
Cream:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Dough:
Cream:
Instructions
  1. Melt the butter in a saucepan and add the chocolate to it. Stir and remove from heat. Cool.
    Melt the butter in a saucepan and add the chocolate to it. Stir and remove from heat. Cool.
  2. In a separate bowl, whisk 8 egg yolks with powdered sugar. Separately, whisk the whites into a strong foam.
    In a separate bowl, whisk 8 egg yolks with powdered sugar. Separately, whisk the whites into a strong foam.
  3. Add the cooled chocolate to the yolks. Stir with a spatula. Add the whole mass to the proteins. Mix gently.
    Add the cooled chocolate to the yolks. Stir with a spatula. Add the whole mass to the proteins. Mix gently.
  4. Cover the baking sheet with baking paper. Pour out the dough and smooth it with a spatula. Bake at 170*C for 12 minutes. Cool the finished base completely and remove the paper.
    Cover the baking sheet with baking paper. Pour out the dough and smooth it with a spatula. Bake at 170*C for 12 minutes. Cool the finished base completely and remove the paper.
  5. For the cream, mix cottage cheese, mascarpone, powdered sugar and vanilla sugar in a separate bowl. You can add egg liqueur, I didn't add it.
    For the cream, mix cottage cheese, mascarpone, powdered sugar and vanilla sugar in a separate bowl. You can add egg liqueur, I didn't add it.
  6. Cut the dessert base into portions. For the salad, I used a square serving dish.
    Cut the dessert base into portions. For the salad, I used a square serving dish.
  7. Do not remove the base square from the mold. Pour the cream to the top, lightly pressing down with a spoon.
    Do not remove the base square from the mold. Pour the cream to the top, lightly pressing down with a spoon.
  8. Carefully remove the form. Refrigerate for at least 2 hours.
    Carefully remove the form. Refrigerate for at least 2 hours.
  9. Decorate as you wish.
    Decorate as you wish.
  10. Bon Appetit!
    Bon Appetit!
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