mascarpone and Istak cheesecake

reconstructed sablé

  • 120 g Cocoa butter
  • 500 g crumble
  • 210 g pistachio paste
  • 100 g chopped wafer
  • 5 g brown sugar
  • 2 g salt

Mix together the pistachio paste, cocoa butter, sugar and salt. Add the crumble and the chopped wafer. Spoon into the mould. 

strawberry compote

  • 375 g strawberry puree
  • 45 g raspberry puree
  • 30 g glucose
  • 40 g sugar
  • 5.5 g pectin
  • 30 g Forum vinegar
  • 10 g concentrated red berry paste

Heat the purées with the glucose and cook for 5 minutes. Mix the sugar with the pectin, add the puréers and boil the mixture. Add the vinegar and concentrated red berry paste. Pour into the mould.

passion cake

  • 260 g butter
  • 200 g caster sugar
  • 260 g eggs
  • 100 g weak flour
  • 4 g raising agent
  • 45 g eggs
  • 140 g powdered almond meal
  • 45 g grated dried coconut
  • 70 g passion fruit purée
  • 45 g dried apricots

Make a paste with the dried apricot and the passion fruit cheesecake. Add the creamed butter, sieved caster sugar, egg whites and eggs, which should not be cold. Add the sieved solids and the grated coconut, making a very short dough. Coat the round moulds with butter and flour. Cook at 160ºC for 50 minutes. Leave to cool and cut a 1 centimetre disc to assemble the semi-freddo.

mascarpone semi-freddo

  • 100 g sugar
  • 100 g mineral water
  • 100 g invert sugar
  • 100 g egg yolks
  • 100 g milk
  • 14 g gelatin leaves
  • 680 g semi-whipped cream 45%
  • 750 g mascarpone
  • 2 pod(s) vanilla

Make a pâté à bombe by boiling the sugar with the water. Pour into the blender over the invert sugar and the eggs. Infuse the milk with the vanilla and add the soaked gelatin. Mix with the first part of the recipe. Slightly warm the mascarpone in the microwave and texturise. Mix the semi-whipped cream and the texturised mascarpone. Add to the first mixture.

fruit agar peach sorbet

  • 140 g mineral water
  • 20 g water
  • 2 g agar
  • 2 g gelatin leaves
  • 45 g sugar
  • fresh raspberries
  • Fresh coconut
  • mint leaves

Heat the water and the sugar. At 80ºC, add the agar-agar and bring to the boil. Add the gelatin leaves and pour into the mould. Accompany with half raspberries, fresh coconut and mint leaves.

reddish white chocolate couverture glaze

  • 250 g mineral water
  • 300 g sugar
  • 300 g glucose
  • 200 g condensed milk
  • 23 g gelatin leaves
  • 300 g Istak
  • red colour liquid

Boil the water, sugar and glucose at 103ºC. Add the soaked gelatin and the condensed milk. Add the Istak white chocolate and the red colouring. Blend in the food processor. 


Assemble in two stages. First, in a 14 x 14 centimetre ring, place the reconstructed cake and the passion fruit and coconut sponge joined together with a little praline. Add a thin layer of mascarpone semi-freddo and the strawberry compote. Set aside in the freezer for 2 hours. Assemble in reverse order on a plastic sheet and a methacrylate sheet, in a 16 x 4 centimetre, 5 centimetre ring. Spoon out the mascarpone semi-freddo and carefully add the previously frozen inner filling. Press down with a sheet of plastic and another of methacrylate. Set aside in the freezer for 2 hours. Glaze with the red glaze and decorate with a red chocolate band. Serve with the raspberry agar