Mascarpone Fruit Dream

Easy to prepare! This non-bake dessert capture some of the best parts of the holiday season.

By Feli Chic'Cuisine


Serves 8

For the Crust

  • 250g sponge cake (store-bought), or butter biscuit, crumble

  • 1/2 orange juice

  • 40g milk chocolate, melted

  • 50g margarine, melted

For the Filling

  • 250g mascarpone

  • 4 Tbsp cappuccino powder

  • 125ml whipping cream, whipped

  • 1 envelope unflavoured gelatine

For the Glaze and Fruit Topping

  • 1/2 cup apricot jam

  • 2 tablespoons water

  • assorted fruit (apricots, strawberries, mandarin, peaches, blueberries, raspberries) - sliced into wedges



1. Grease and line with parchment paper a 23 cm (9-inch )springform pan.

2. Using a double boiler or bowl over hot water, melt the chocolate.

3. In a medium bowl, crumble the sponge cake. Stir in 1/2 orange juice, melted margarine and melted chocolate. Press onto the bottom of the prepared pan. Refrigerate while preparing filling.​


4. In a small sauce pan, sprinkle gelatin over water; let stand 1 minute. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat.

5. In  a medium bowl, beat the whipping cream with sugar until that is smooth.

6. In a large bowl, cream the mascarpone with cappuccino powder. Gradually beat in dissolved gelatin. Fold in whipped cream. Gently spoon into crust. Refrigerate until firm.


7. In a small saucepan heat apricot jam and water. Stir well to melt. Strain liquid and discard any pulp. Place liquid back in saucepan and heat gently for 5 minutes to thicken. Allow to cool slightly. 

8. Arrange the fruit over the surface of the cream. Dip pastry brush into apricot glaze and lightly brush the surface of the fruit to give an attractive shine.


Strawberry Margarita Cheesecake
Mascarpone Fruit Dream
The root of this possibility of doing good - that we all have is in creation. - Pope Francis

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