If you’re craving a dessert that feels both indulgent and bright, this Mascarpone, Lime and White Chocolate Dessert with a Cookie Crust Recipe is a true showstopper. Imagine a crisp, buttery cookie crust cradling a luscious filling where the smooth richness of mascarpone and the creamy sweetness of white chocolate meet the zesty zing of freshly squeezed lime juice. It is such a pleasing balance of textures and flavors that every bite feels like a little celebration. Perfect for impressing guests or treating yourself, this dessert brings a sophisticated touch without being complicated to make.
Ingredients You’ll Need
Getting the ingredients right is the secret to making this dessert shine. Each component plays a vital role: the cookie crust adds crunch and structure, the mascarpone and Greek yoghurt deliver creamy tang, while white chocolate and lime brighten the whole experience.
- Butter (115g / ½ cup, softened): Provides richness and helps bind the cookie crust into a golden base.
- Icing sugar (50g / ¼ cup + 1 tbsp): Sweetens the crust gently while keeping the texture tender.
- Spelt flour (140g / 1 cup + 1 tbsp): Offers a nutty flavor and a pleasant chewiness for the crust; can swap with regular flour if preferred.
- Vanilla sugar (1½ teaspoons): Adds subtle warmth and depth to the crust’s flavor; vanilla essence works just as well.
- White chocolate (200g / 7 oz): Melted into the filling for its creamy sweetness and luxurious melt-in-your-mouth feel.
- Mascarpone (250ml / 1 cup): The heart of the filling, providing a smooth, rich texture that balances the lime perfectly.
- Greek yoghurt (125ml / ½ cup): Gives a slight tang and lifts the creaminess without making it too heavy.
- Lime juice (from half a lime): Cuts through the richness with fresh acidity, brightening every forkful.
How to Make Mascarpone, Lime and White Chocolate Dessert with a Cookie Crust Recipe
Step 1: Prepare the Cookie Crust
Start by preheating your oven to 175ºC (350℉). Cream together the softened butter and icing sugar until the mixture is fluffy and pale—this ensures a tender crust. Combine the spelt flour and vanilla sugar, then mix into the butter blend until a soft dough forms. Roll this dough out between two baking papers until it’s quite thin, which helps create a nice crispiness after baking. Transfer the dough to your baking tin (a 6-inch springform pan works beautifully), pressing the dough evenly across the base and gently up the sides.
Step 2: Bake the Crust
Pop the crust into the oven for around 18–20 minutes. The edges will start to turn golden brown while the center remains paler; this is perfect because the crust will firm up more as it cools. Once out of the oven, press down any bubbles with the back of a spoon or glass to create an even surface, pushing the dough back up the sides as needed. Let the crust cool completely before adding the filling.
Step 3: Make the Filling
Melt the white chocolate gently using a Bain Marie or microwave—the key is to avoid overheating, so it remains smooth and glossy. In a large bowl, whisk together the mascarpone, Greek yoghurt, and freshly squeezed lime juice until just combined. Fold in the cooled white chocolate carefully so that the filling stays silky and airy, then pour this luscious mixture over the cooled cookie crust. Smooth out the top and place the dessert in the fridge for at least one to two hours to set properly.
How to Serve Mascarpone, Lime and White Chocolate Dessert with a Cookie Crust Recipe
Garnishes
To truly elevate this dessert’s appearance and flavor, scatter fresh berries like raspberries, blueberries, or blackberries on top before serving. Their natural tartness echoes the lime’s zest, and their vibrant colors make the dessert look irresistible.
Side Dishes
For a balanced dessert experience, serve with a light fruit sorbet or a drizzle of passion fruit coulis. These sides complement the mascarpone’s richness while adding a refreshing contrast, making each bite feel even more special.
Creative Ways to Present
Consider serving this Mascarpone, Lime and White Chocolate Dessert with a Cookie Crust Recipe in individual glasses or jars for an elegant touch at parties. Layer the filling with crumbled cookie crust and fresh lime zest between steps for a delightful deconstructed version that’s as fun to assemble as it is to eat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover dessert covered tightly in the refrigerator. It will stay fresh and delicious for up to three days, allowing the flavors to meld even more wonderfully.
Freezing
This dessert doesn’t freeze well due to the creamy mascarpone and yoghurt filling, which might separate and lose texture. It’s best enjoyed fresh or chilled in the fridge.
Reheating
This dessert is best served cold and does not require reheating. If you prefer a slightly softer texture, leave it out at room temperature for 10-15 minutes before serving.
FAQs
Can I use regular flour instead of spelt flour?
Absolutely! Spelt flour adds a subtle nutty flavor but regular all-purpose flour works just fine and will not significantly change the texture or taste.
Is it necessary to use mascarpone in this recipe?
Mascarpone is key to the creamy, rich texture of the filling. You could substitute with cream cheese mixed with a bit of cream, but mascarpone truly gives it that authentic smoothness.
How long should I chill the dessert before serving?
For best results, chill the dessert for at least one to two hours. This allows the filling to set firmly and helps the flavors develop beautifully.
Can I prepare the cookie crust ahead of time?
Yes, you can bake the cookie crust up to two days in advance. Just store it in an airtight container at room temperature and fill it when you’re ready to serve.
What’s the best way to melt white chocolate?
Melting white chocolate gently using a Bain Marie is ideal for control and avoiding burning. Alternatively, microwave in short bursts of 15 seconds, stirring in between, to keep it smooth.
Final Thoughts
This Mascarpone, Lime and White Chocolate Dessert with a Cookie Crust Recipe feels like a little bit of sunshine on a plate, combining bright citrus with creamy decadence that’s downright addictive. Once you try it, you’ll find it hard not to share it with friends and family—though you might want to keep some for yourself. I hope you fall in love with this dessert as much as I have. Happy baking!
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Mascarpone, Lime and White Chocolate Dessert with a Cookie Crust Recipe
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This elegant dessert features a crisp cookie crust made from spelt flour, topped with a creamy mascarpone, lime, and white chocolate filling. It combines the rich sweetness of white chocolate with the tangy freshness of lime, offering a smooth, refreshing treat perfect for any occasion.
Ingredients
Cookie Crust:
- 115g (½ cup) butter, softened
- 50g (¼ cup + 1 tbsp) icing sugar
- 140g (1 cup + 1 tbsp) spelt flour (or regular flour as a substitute)
- 1½ teaspoons vanilla sugar (or vanilla essence)
Filling:
- 200g (7 oz) white chocolate
- 250ml (1 cup) mascarpone
- 125ml (½ cup) Greek yoghurt
- The juice of half a lime
Instructions
- Prepare the Cookie Crust: Preheat your oven to 175ºC (350℉). In a bowl, cream the softened butter and icing sugar together until the mixture is light and fluffy. Combine the spelt flour and vanilla sugar and add to the butter and sugar mix, stirring until a fairly firm dough forms. Roll out the dough thinly between two sheets of baking paper, then transfer it to your baking tin, pushing the dough up the sides evenly.
- Bake the Crust: Bake the crust in the preheated oven for approximately 18-20 minutes. The edges should turn golden brown while the center remains pale. Remove from the oven and gently press the crust down with the back of a spoon or glass to deflate any bubbles and push it back up the sides. Allow the crust to cool completely.
- Prepare the Filling: Melt the white chocolate gently using a bain-marie or microwave; allow it to cool slightly to prevent curdling. In a large bowl, whisk together mascarpone, Greek yoghurt, and lime juice until just combined. Gradually pour in the melted chocolate and whisk lightly until the mixture is smooth and homogeneous.
- Assemble the Dessert: Pour the filling evenly over the cooled cookie crust and smooth the surface. Refrigerate the dessert for 1-2 hours until set. Once set, decorate with fresh berries if desired and serve immediately.
Notes
- Spelt flour can be substituted with regular all-purpose flour if preferred.
- A 6″ (18cm) springform pan is ideal, but a larger 9-10″ (22-25cm) fluted pan can also be used for a thinner crust; adjust baking time accordingly if using a larger pan.
- Imperial measurements are approximate conversions and results may vary slightly depending on ingredient brands and regional variations.
- Ensure the white chocolate has cooled before mixing with mascarpone to avoid lumps or separation.
- The dessert is best served chilled and can be garnished with fresh berries for added flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
