Everyone is in love with Pangiallo dessert with Mascarpone. In restaurants it is usually served with blueberry sauce. So yummy!
I have decided to prepare a Pangiallo cake with Mascarpone combined with whipped cream and replaced the blueberry sauce with raspberry. The result was absolutely stunning!
- The juice of a half a lemon
- 50g fresh raspberries & blackberries for decoration
On water bath, melt the chocolate and butter. Once that’s done, take it off the heat and set aside. Add the cocoa powder, sugar and cinnamon, to elevate the taste even more you can add 1-2 tbsp instant coffee, but that is optional and you can omit it, especially if you prepare this for your kids.
Beat the eggs with a mixer and then slowly add the chocolate mixture, incorporate well. Add the flour, salt and wallnuts. Bake in a 18 cm cake pan, buttered and laid with parchment paper.
Bake in preheated oven on 180 C with the fan on for about 25-30 min. Once your cake is out, let it completely cool and then cut it in half to get 2 layers.
To prepare the cake filling, beat the whipping cream, mascarpone and sugar until well incorporated and creamy.
To make the sauce, add raspberries, sugar, lemon juice in a sauce pan on medium heat. Bring to a simmer and make sure all your raspberries have been dissolved into a sauce. You can strain the mixture to remove the seeds, but this is completely up to your taste.
Now that you have all your components, you are ready to build your cake. Take one of the layers and place it on a cake dish. Add half of the cream on, add the next layer and add the rest of the cream. Pour your raspberry sauce on top (make sure it is completely cool) and decorate with fresh raspberries and blackberries.
Keep in the fridge for 2-3 hours to set before you cut it.