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.

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.

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!