Cocoa wafers with Mascarpone Cream.


80 g. of butter

1 egg white

80 g of  "00" white flour

20 g di unsweetened cocoa powder

80 g of icing sugar

15 ml of dark rum


120 g of Mascarpone Artigianale Mambelli

100 g of squacquerone Mambelli

15 g di Vanilla icing sugar


150 g of raspberries

Mint leaves

-Wisk in a little bowl the egg white with icing sugar; then add rum and melted butter.

-Stir in the sifted flour and cocoa and work the mixture a little, till it gets elastic and sticky.

-Let it rest in the fridge for 20 min. and heat the oven at 200° C.

-Lay some baking paper on a baking pan and, with the back of a spoon, make circles of 5 cm of diametre with little quantities of dough.

-Bake for about circa 5 min.and, when removed fron the oven, wrap them with still hot wafer on the bottom of overturned cylindric moulds. Let dry for 1 min. pressin the borders, then detached them.

-Work like a cream the two Mambelli's cheeses with vanilla icing sugar, whipping with the wisk.

-Form two small tufts on the bottom of the tartlets and finish with 1 rasperry and a mint leave.