Mascarpone brownie with ice cream and mascarpone whipped cream

Preparazione

• 1

  Prepared with: mascarpone originates from the Lombardy region of Italy and is made from a delicate blend of cream and cow’s milk, giving it a rich yet smooth texture

• 2

  Preheat the oven to 180°C with fan‑assisted heat

• 3

  Melt the chocolate and butter together over a bain‑marie, then let cool slightly

• 4

  In a bowl, whisk 250 g of Galbani Mascarpone with sugar until smooth

• 5

  Add the eggs one at a time, mixing well after each addition

• 6

  Fold in the melted chocolate–butter mixture using a spatula

• 7

  Add the flour and a pinch of salt

• For extra crunch, stir in chopped nuts and sift the flour beforehand

• 8

  Pour the batter into a buttered and floured square baking tin

• 9

  Bake for 20–25 minutes. The center should remain slightly soft to keep the brownie fudgy

• 10

  Allow to cool completely, then refrigerate the brownie for 1–2 hours to make cutting easier

• 11

  Homemade Ice Cream

• 12

  Whip half of the heavy cream until firm

• For best results, chill your mixing bowl and utensils beforehand

• 13

  In another bowl, loosen 250 g of Galbani Mascarpone with vanilla and the sweetened condensed milk

• 14

  Gently fold the whipped cream into the Mascarpone mixture, spoonful by spoonful

• 15

  Transfer to a freezer‑safe container and freeze for at least 6 hours

• Stir once or twice during the first hours to avoid ice crystals — or use an ice cream maker if you have one. Take it out a few minutes before serving to soften

• 16

  Mascarpone Whipped Cream (Topping)

• 17

  Combine the remaining Mascarpone with the rest of the heavy cream in a bowl

• As with the ice cream, chilled tools help achieve a firm whipped texture

• 18

  Add icing sugar and vanilla (or seeds)

• You can also flavor and color your whipped cream with unsweetened cocoa powder

• 19

  Whip until thick, smooth, and stable

• 20

  Refrigerate until serving time

• 21

  Assembly

• 22

  Cut a small square of brownie

• 23

  Add a scoop of your homemade ice cream beside it

• 24

  Finish with a swirl of Mascarpone whipped cream. Your Mascarpone brownie with ice cream and whipped cream is ready to enjoy as a dessert or afternoon treat — perfect with a hot drink to complement the fudgy chocolate