Mini Paradise Cakes: the Italian recipe for a simple and irresistible dessert
Mini paradise cakes are a soft and truly irresistible Italian dessert, a real sin of gluttony to which no one could say no to. These delicious mini cakes are made with a simple biscuit base with an impalpable consistency, and then generously stuffed with a cream with a rich and delicate flavor which can be further enriched with chocolate chips if you don't have enough yet.
It's a very easy to make recipe even if you have very little time, you just need to prepare the biscuit base in advance and use it still frozen. These mini paradise cakes can be served as a delicious and nutritious snack or to end a fine dinner on a high.
How to make Mini Paradise Cakes
Prepare the biscuit base; separate the egg yolks from the whites (1).
Whip the egg yolks with the granulated sugar (2), until swollen and fluffy.
Add the extra virgin olive oil (3) and mix well.
Beat the egg whites until stiff peaks and gently incorporate them into the mixture (4).
Finally add the sifted flour (5).
Pour the mixture into a pan, lined with a sheet of wet parchment paper (6), and level carefully. Bake in a preheated oven at 180°C for about 13 minutes, until golden.
Remove the pan from the oven and let cool. Using a mold or a glass, make 12 discs (7).
Whip the cream with the mascarpone cheese and granulated sugar until you will get a frothy cream (8).
Collect the cream in a pastry bag and distribute it over half of the discs (9).
Cover with the remaining discs (10) and refrigerate until ready to serve.
Sprinkle with plenty of powdered sugar (11) and serve it up. Enjoy!
How to store Mini Paradise Cakes
Mini paradise cakes can be stored in the refrigerator, covered on the surface with a sheet of cling film, for a maximum of 2-3 days.
