Mascarpone cheese and blackberry muffin sandwiches – a detailed recipe preparations. The author of the recipe is Robert Atalla, ml. (Robert Atallah, Jr.) 
The photodishes: Andrew McCall Time: 35 min. Difficulty: easy Quantity: 4 dessert sandwich Recipes use volumetric containers of the following volumes: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 8 slices of finished pound cake or biscuit cake
- 3/4 Art. mascarpone cheese
- 2 tbsp. l granulated sugar
- 1 tsp vanilla extract
- 1/4 Art. toasted chopped pecans
- 4.5 tbsp. l (65 gr.) Butter, room temperature
- 1/2 tbsp. light cane sugar
- 1/4 Art. fat cream
- 275 ml. blackberry
- 1 tbsp. l cognac
Recipes with similar ingredients: cupcake, biscuit, blackberry, cheese, cheese mascarpone, nuts, pecans, vanilla extract, sugar brown, cream, cognac
Recipe preparation:
- Stir in a bowl mascarpone cheese, granulated sugar and vanilla extract, until smooth. Add pecans, cover and put in a cold place before serving.
- Heat a large pan to medium temperature. To spread slices of cake on both sides with a little butter (approximately 2 tablespoons of the total). Fry muffins in pan until golden, about 2 minutes. with each side.
- Add the remaining butter in the same pan (2.5 tbsp. l.) and brown sugar. Cook at medium temperature stirring until oil melts, about 3 min Carefully add cream and continue cooking, stirring, another approximately 1 min. Stir in the blackberries, kneading a few berries the back of the spoon. Add cognac to the pan and carefully set fire to. Cook the sauce until the fire goes out.
- Spread half the slices of the cake with raw mascarpone, cover the remaining slices. Put berries on top on sandwiches and pour sauce. We offer a recipe for sandwiches from French toasts.
