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Luscious cocoa sbriciolata with mascarpone and Greek yogurt: a decadent hybrid dessert

Luscious cocoa sbriciolata with mascarpone and Greek yogurt: a decadent hybrid dessert

Explore the delicious fusion of textures and flavors with this succulent cocoa sbriciolata, a unique dessert that falls somewhere between a crumbly tart and a moist cake. This dish is made with a rich cocoa paste and filled with a creamy blend of mascarpone and Greek yogurt, enhanced by the exotic flavors of vanilla and mixed liqueurs. It's a perfect example of how simple ingredients can be transformed into something spectacularly indulgent.

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Why you'll love it: This dessert offers a complex texture that combines the crumbly cookie-like base and topping with a silky, rich filling. The addition of cocoa gives a deep chocolate flavor that perfectly complements the creamy mascarpone and tangy Greek yogurt. Infused with vanilla and a hint of spirits, every bite is a luxurious experience. This sbriciolata is not just a dessert; it’s a taste adventure.

Perfect occasion: This cocoa sbriciolata is perfect for sophisticated gatherings, family celebrations or as a weekend treat. It's a great choice for coffee breaks, where its rich flavor can be enjoyed alongside a robust espresso. Plus, this dessert is ideal for holiday festivities, providing a comforting yet elegant ending to any meal.

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Decorating Tips: For an eye-catching finish, sprinkle the top with powdered sugar or cocoa powder before serving. Consider adding a few fresh berries or a dollop of whipped cream on the side for a fresh, bright contrast to the rich topping. For special occasions, a drizzle of chocolate ganache or caramel sauce can elevate this dessert to new heights.

Ingredients:

  • For the dough:
    • 400 g all-purpose flour
    • 80 g unsweetened cocoa powder
    • 250g of sugar
    • 2 whole eggs
    • 1 sachet of vanilla sugar (or 1 teaspoon of vanilla extract)
    • 200 ml vegetable oil or 250 g softened butter
    • A pinch of salt
    • 1/2 teaspoon baking powder
  • For the filling:
    • 250 g of mascarpone
    • 300 g of Greek yogurt
    • 5 tablespoons of sugar
    • Seeds from a vanilla pod
    • 1 egg
    • A small cup of mixed liquors (rum and Strega)
  1. Prepare the dough:
    • In a large bowl, combine the sugar and eggs. Gradually add the oil (or softened butter), then sift in the flour, cocoa, baking powder, vanilla and salt. Mix to form a soft dough. If using butter, chill the dough for a few hours.
  2. Assemble the pie:
    • Press a little more than half the dough into the bottom and sides of a 28cm tart tin lined with baking paper.
  3. Prepare the filling:
    • In another bowl, whisk together the mascarpone, Greek yogurt, sugar, egg, vanilla seeds and liqueurs until smooth.
  4. Filling and top:
    • Pour the filling onto the prepared base. Crumble the remaining batter over the top to cover.
  5. Cook:
    • Bake at 180°C (356°F) for approximately 35 to 40 minutes. Adjust the time according to the characteristics of your oven.

Enjoy this delicious Cocoa Sbriciolata with Mascarpone and Greek Yogurt, a dessert that promises to delight your palate and add a touch of sophistication to your dessert repertoire!

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