Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Roasted cacao pieces — baking, granola, mole, trail mix
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Roasted cacao pieces — baking, granola, mole, trail mix
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
You're reading one of recipes available free. Full library with Gastronome.
Chill one large glass and one medium glass bowl for about 20 minutes. In the large bowl beat together the mascarpone, sugar, orange juice and zest until creamy. In the medium bowl whip cream until soft peaks form. Fold the whipped cream into the cheese mixture. Combine the strawberries and orange liquor. Cut the cake into 1/2 inch slices. Arrange 1/2 of the slices in the bottom of a 8 cup glass bowl. Top with 1/2 the sliced strawberries, including 1/2 the juice/liquor. Spread with half the mascarpone mixture. Sprinkle with half the grated chocolate. Repeat layers ending with grated chocolate. Cover and chill for at least 4 hours, up to 12 hours.