INGREDIENTS :
300 g of Philadelphia
250 g of mascarpone
300 g of whole liquid cream (30% fat)
200 g of spread
3 Kinder Bueno Packages
1 package of boudoir biscuits
1 tsp liquid vanilla
Whipped cream:
120 g of liquid cream
70 g of mascarpone
1 tbsp of icing sugar
soak :
1 small bowl of milk
1 tsp liquid vanilla
PREPARATION OF THE RECIPE :
1
In a very cold bowl, pour the Philadelphia, mascarpone, cream, vanilla and spread.
2
Whisk everything for 2 to 4 minutes. The mixture should thicken and double in volume.
3
Place a high circle on a plate or dish. Your circle should be between 18 cm and 20 cm in diameter.
4
Soak the ladyfingers one after the other and arrange them at the bottom of the circle.
The bottom must be completely covered with ladyfingers.
5
Pour a first layer of cream. Crush 2 packets of Kinder Bueno and cover the cream with it.
6
Place the soaked ladyfingers again then add a second layer of cream.
Whipped cream:
7
Pour the cream, mascarpone and icing sugar into a very cold bowl. Whisk everything together.
This should double in volume and form a bird’s beak.
8
Reserve the whipped cream in a bag fitted with a 1M nozzle. Then, pipe the top of the cheesecake.
Decoration:
9
Sprinkle with cocoa and decorate with the rest of Kinder Bueno.
Refrigerate overnight. The next day, de-circle and enjoy.
CATEGORY :
My little info:
To make unmolding easier, don’t hesitate to put a rhodoid inside the circle. If you don’t have one, lightly warm the circle with a warm, damp towel.
Depending on the spread you choose, the sugar level and flavor differ. Don’t hesitate to taste the mousse before putting it in the circle. If the taste is not strong enough, you can correct it by adding a little spread.
