The Strawberry and Mascarpone Crumble is a truly
delicious, crumbly and delicate dessert. It is made up of
two different doughs , for both of which "La Cucina di Pippicalzina" used
Arifa Organic Flour , the most
versatile and multipurpose Ruggeri organic flour blend.
Ingredients for the base
Ingredients for the topping
Ingredients for the filling
- 10-12 medium-sized strawberries
- a spoonful of sugar
- 100g of mascarpone
- Sprinkle with vanilla icing sugar if desired
Procedure for Strawberry and Mascarpone Crumble
Start by preparing the top of the cake: in a bowl put the flour, add the butter in pieces and the sugar. Mix with your hands until you get a sandy mixture and set aside.
Then move on to the crumble base: pour the butter, sugar, egg and flour into a bowl and beat well until you get a soft dough. Pour it into the baking dish lined with baking paper and level it well. Cut the strawberries into slices and arrange them over the entire surface. Next, sprinkle the sugar on top and finally patiently spread the mascarpone with the help of a spatula or a spoon. Why patiently? Because the strawberries will tend to stick together during this operation.
Cover everything with the sandy mixture prepared at the beginning and cook at 180° for about 30 minutes.
