Recipe by Rosanna Marziale: Mozzarellacake

Ingredients for 4 people

150 g chocolate biscuits
80 g buffalo butter from Campania
300 g chopped buffalo mozzarella from Campania PDO
150 g fresh whipping cream
120 g icing sugar
8 g gelatine
1/2 lemon (zest)
1 vanilla pod
150 g raspberries
150 g mixed berries

Method

For the base of the Mozzarellacake, blend the chocolate biscuits, add the melted buffalo butter and mix the mixture.

Spread the mixture over the bottom of a circular cake tin, greased and lined with baking paper. Press down well and place the base in the freezer.

Prepare the cream by carefully blending the squeezed buffalo mozzarella until you obtain a creamy mixture. Add 50 g of icing sugar, the vanilla and the grated lemon zest, then mix until the mixture is completely smooth.

Meanwhile, soften the gelatine in cold water for 10 minutes. Heat 2 tablespoons of cream and melt the gelatine in it, squeezing and draining it thoroughly.

Add the gelatine mixture to the mozzarella cream.

Whip the cream, add another 50 grams of icing sugar and gradually pour it into the mozzarella mixture to obtain a creamy mixture.

Pour the cream over the biscuits, level it carefully and place the dessert in the refrigerator for at least 4 hours.

For best results, we recommend preparing the Mozzarellacake the day before.

In a small saucepan over low heat, add the raspberries with the remaining 20 grams of icing sugar and cook until a purée forms. Mash the fruit, strain the juice through a sieve and place it in the refrigerator.