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Ingredients
Scale
- 3 large eggs
- 1/3 cup (65 g) granulated sugar
- 1/3 cup (45 g) all-purpose flour
- 1 tsp vanilla extract
- 1 1/4 cups (300 ml) heavy cream (48% fat)
- 12 oz (350 g) white chocolate, chopped (not chocolate chips)
- 9 oz (250 g) full-fat mascarpone or cream cheese
Instructions
- Preheat the oven to 350°F (180°C) and prepare an 8-inch round springform pan.
- Beat eggs, vanilla, and sugar until foamy and triple in volume.
- Sift flour and fold into the egg mixture gently.
- Bake the batter for 15-17 minutes or until a tester comes out clean.
- Boil heavy cream and pour over chopped white chocolate, stirring until melted.
- Let the mixture cool, then add mascarpone and whip until smooth.
- Line the springform pan with parchment, place the cooled sponge, and pour the truffle mixture over it.
- Chill for at least 2 hours or overnight and decorate before serving.
Notes
Ensure eggs are at room temperature for better whipping.
Use precise measurements for ingredients, especially chocolate and cream.
Cool the truffle mixture completely before mixing in mascarpone.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Calories: 325
- Sugar: 17
- Sodium: 60
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 5
- Cholesterol: 85