Here’s how to turn your favorite Italian candy into the perfect cake to cut at your next party!
INGREDIENTS
250ml / 8.8oz warm water
2 tablespoons instant coffee
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Brainberries
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Brainberries
Soil:
150g biscuits
60 g melted butter
Cheesecake:
300g / 2 cups cream cheese
300g / 2 cups mascarpone
180 g / 1.2 cups powdered sugar
1 teaspoon vanilla extract
190ml / 6.7oz cream 35% fat
1 tablespoon gelatin
Savoy cabbage
Cocoa powder
METHOD
Mix warm water and coffee. Transfer 3 tablespoons of the coffee mixture to another bowl. Set aside.
Grind biscuits. Add oil. Form a cheesecake base.
Mix cream cheese and mascarpone. Then add powdered sugar and vanilla extract. Stir well.
In another bowl, whip the cream and fold into the cream cheese mixture.
Dissolve the gelatin in a mixture with 3 tablespoons of coffee mixture and stir to combine. Add the gelatin mixture to the cheesecake mix and stir to combine.
Pour 1/3 of the mixture into the prepared dish. Soak the savoy cabbage heads in the coffee mixture and then place them on top. Then sprinkle with cocoa powder.
Add another 1/3 of the mixture and spread evenly. Use a piping bag to decorate the top of the cheesecake. Place in the fridge for 12 hours.
Sprinkle with cocoa powder.