Mascarpone cream with mango sorbet and biscuits

Good afternoon,

It has been a long time since I published a recipe and what better than to debut with this top top recipe !! It is a delicious, fine and very light dessert, ideal to enjoy after a special meal.

The mango sorbet couldn’t be more creamy and the mascarpone cream is simply exquisite.

I hope you like it as much as I do!


Cream of mascarpone with mango sorbet and biscuits
Serves 8
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
To prepare the mascarpone cream
  1. 3 egg yolks
  2. 75g sugar
  3. 135 g milk
  4. 200 ml cream 32% fat
  5. 250 g mascarpone
To prepare the mango sorbet
  1. Per 1 liter mango pulp
  2. 325 ml syrup
To prepare the syrup
  1. For 500 g water
  2. 500 g sugar
  3. 30 g anti-crystallizer
  4. 150g glucose
  5. For the glass tile (see tile recipe)
  1. To prepare the mascarpone cream, heat the milk. Beat the yolks with the sugar. Pour the mixture over the boiling milk and leave it on the fire, stirring continuously for 1 minute (we will be making English cream).Remove from heat, strain and cool quickly.
  2. Once cool add the mascarpone and beat very well. Finally add the semi-whipped cream little by little and with care and let it rest for 4 hours in the fridge before using.
  3. Prepare the sorbet by putting the sugar, water, glucose and the anticrystallizer in a saucepan over the fire. Boil for 1 minute and set aside. Let cool.
  4. Mix the pulp with the syrup and freeze.
  5. When serving, work the sorbet in the paco jet or with the help of a spoon.
  6. In the center of the plate, arrange the mascarpone cream, on top of it a mango sorbet quenelle and finish with the tile.
  7. I recommend that you do many tiles because they will fight for them !!!!
Catering Iria Castro


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