No Cook Chocolate Mascarpone Cake Food

TRIPLE CHOCOLATE MASCARPONE CHEESECAKE

Steps:

• Place the biscuits into a bag and use a rolling pin to crush them finely. You can use a food processor if you have one.
• Combine with the cocoa powder, vanilla extract, the melted butter and mix everything well.
• Transfer the mixture to a round cake tin (mine is a 16X9cm), and use a a spoon to press the mixture down firmly into an even layer.
• Refrigerate while you get on with the cream.
• Melt the milk chocolate over a pan of simmering water, then add the mascarpone and use a silicone spatula to combine everything gently.
• Remove the tin from the fridge, spread the chocolate mixture over the biscuit base, then refrigerate again for at least an hour.
• Meantime, pour the double cream into a pan and add the dark chocolate to it, broken into pieces.
• Set the pan over a low heat and stir continuously until the chocolate melts, making sure you don't boil it.
• Remove from the heat and leave to cool.
• Spread it over the milk chocolate layer, and refrigerate again overnight, if not, for at least 4 hours.
• Once set, top it with grated white chocolate.

NO-COOK CHOCOLATE MASCARPONE CAKE

Steps:

• Line a 4 cup loaf pan with clingfilm.
• Break and crumble the cookies.
• Mix with the orangeliqeur and let it soak.
• Melt the chocolate au bain marie (in a pan above a pan with simmering water).
• Let the chocolate slightly cool.
• Mix the chocolate with the mascarpone and the soaked cookies.
• Pour into prepared pan.
• Let it stiffen in the refridgerator for at least 2 hours.
• Slice (with a wet knife) and serve with lemonsauce or whipped cream or just eat it as it is.

ESPRESSO AND MASCARPONE ICEBOX CAKE

Steps:

• Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.
• Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
• Pulse remaining chocolate wafers in a food processor until finely ground.
• Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
• Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
• In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
• Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
• Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.