Chocolate Balsamic Mascarpone Cake



  • ​16 oz Bel Gioso Mascarpone
  • 3 Eggs
  • 3 Tb Flour
  • ½ cup Milk
  • 1/3 cup Butter
  • I tsp Vanilla extract
  • 2 Tb Limoncello ( optional)
  • 3 Tb Isola Chocolate Balsamic Vinegar
  • 1 cup Fresh Raspberries
  • I cup Fresh Blueberries
  • I cup Fresh Blackberries
  • 3 Tb Isola Chocolate Balsamic Vinegar
  • 1 cup Granulated Sugar

Preparation Instructions

  1. Preheat oven to 350°.
  2. In a food processor, crush savioardi cookies into crumbs.
  3. Mix crumbs with melted butter and press into the bottom of a springform pan.
  4. Bake for 15 minutes.
  5. In a large mixing bowl, cream together the sugar and mascarpone.
  6. Add eggs. Slowly add butter, milk, vanilla, and limoncello. Mix well after each addition. Add flour.
  7. Pour mixture into the springform pan. Pour 3 Tb Balsamic over the top and swirl evenly with a butter knife.
  8. Bake for 1 hour or until center has set. Cake will still be slightly jiggly. Run a butter knife around the outer edges of the cake. Cover and chill overnight.
  9. Remove springform ring. In a small bowl, toss raspberries, blueberries, and blackberries in the remaining 3 Tb chocolate balsamic vinegar. Garnish cake slices with berries and serve.

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