Are you looking for a truly festive, creamy, and incredibly fluffy dessert that will perfectly complement a cup of good afternoon coffee? These fluffy slices with mascarpone and Parisian whipped cream are an absolute hit. They combine a light egg sponge cake and two layers of luxurious creams – a delicate white cream and an intense chocolate Parisian whipped cream.
The magic of this dessert lies in its perfect texture and the marbled effect in the cut. The sponge cake base is made using the traditional method of long whipping of whole eggs, making it beautifully elastic and fluffy even without baking powder. The entire dessert is then covered with a glossy chocolate glaze. Let’s prepare this patisserie masterpiece step by step!
| Parameter | Value |
|---|---|
| Preparation Time | 20 minutes (whipping creams and assembling) |
| Baking Time | 15–20 minutes at 180°C |
| Difficulty | Easy |
| Main Flavours | Parisian whipped cream, delicate mascarpone, buttery sponge cake and chocolate |
Ingredients You Will Need
For the light sponge cake base:
- 6 whole eggs: At room temperature (key for a rich foam).
- 6 tbsp caster sugar: Exact ratio to the number of eggs.
- 6 tbsp semi-coarse flour: Sifted for maximum airiness.
- 1 packet vanilla sugar: For a pleasant aroma in the base.
- 2–3 tbsp vegetable oil: Adds moisture and prevents drying out.
For the double cream filling and finishing:
- 250 g mascarpone: The base for a firm and velvety smooth white cream.
- 250 ml whipping cream (min. 33%): To whip together with mascarpone.
- 250 ml Parisian whipped cream: Prepared in advance (simmered with chocolate the day before) or quality store-bought.
- Chocolate glaze: For pouring over the top of the slices.
- Decoration as you wish: Chocolate shavings, chopped nuts or sugar pearls.
Step-by-Step Preparation
1. Preparing and Baking the Airy Sponge
Crack the whole eggs into a deep bowl, add the caster sugar and vanilla sugar. Beat with an electric mixer on the highest speed for about 5 to 8 minutes until you get a thick, pale foam. Slowly pour in 2–3 tablespoons of oil while mixing. Then set aside the mixer and, using a spatula, gently fold in the sifted semi-coarse flour with circular motions from the bottom. Pour the batter onto a baking tray lined with parchment paper and bake in a preheated oven at 180°C for about 15–20 minutes. Let the finished base cool completely, then cut it lengthwise into two equal halves.
2. Preparing the Cream and Layering
Pour the chilled whipping cream into a bowl and whip until stiff (you can add a tablespoon of icing sugar to taste). Add the mascarpone to the firm whipped cream and briefly whip together until smooth and firm. Place the first half of the cooled sponge base onto a tray and evenly spread the prepared white cream over it. In a clean bowl, whip the chilled Parisian whipped cream until stiff and gently spread it as the second layer directly on top of the mascarpone cream.
3. Topping and Chocolate Glaze
Carefully place the second half of the sponge cake on top of the whipped Parisian cream layer and gently press with your palms to join the layers. Melt the chocolate glaze (cooking chocolate with a bit of butter or pure fat) over a water bath and pour it evenly over the entire surface of the cake. Smooth with a spatula.
4. Decorating and Chilling
While the chocolate glaze is still liquid, decorate the slices as you wish – chocolate shavings made with a vegetable peeler, chopped walnuts or delicate sugar decorations look fantastic. Place the finished dessert in the fridge for at least 2 hours (ideally overnight) so the creams set and the sponge base softens beautifully. Slice with a sharp knife dipped in hot water.
Frequently Asked Questions (FAQ)
Real Parisian whipped cream requires preparation the day before. Pour 250 ml of whipping cream (33%) into a saucepan, add 100 g of high-quality dark chocolate, and bring to a boil while stirring continuously until the chocolate is completely melted. Remove the mixture from the heat, let it cool, and store it in the fridge until the next day. Then simply whip it with a mixer like regular whipped cream.
Mascarpone is very thick and fatty on its own, so after whipping it with cream, it creates a beautifully firm cream that holds its shape even without a stabilizer. However, if you are baking on hot summer days or want to be absolutely sure during a family celebration, you can definitely add one packet of stabilizer to the cream while whipping.
Pure melted chocolate hardens in the fridge and breaks and cracks when cutting. To prevent this, always add a bit of fat to the chocolate in a water bath – ideally 1 to 2 tablespoons of whipping cream or a generous knob of butter. The glaze will remain slightly elastic even after cooling and will be cut with a clean slice.
Fluffy slices with mascarpone and Parisian whipped cream are the perfect calling card for any great hostess and a guarantee that you’ll enjoy huge success at the festive table. Enjoy!
