Photo: Natalie Levin
Krembo cookies are a very popular Israeli winter dessert made of a golden butter cookie topped with bright vanilla meringue, all covered with crunchy chocolate layer.
This is my version for white chocolate Krembo cookies, with a twist: mascarpone and raspberry whipped cream topped with white chocolate. This is a great dessert for Valentine’s day and everyone will love it.
Photo: Natalie Levin
Raspberry White Chocolate Krembo Cookies
For the cookie base:
- 50 grams cold butter (cut into cubes)
- 25 grams (2 tbsp.) sugar
- 75 grams (1/2 cup) all-purpose flour
- 1/2 tsp. vanilla extract
- pinch of salt
- 1-2 tbsp. milk
For mascarpone and raspberries cream:
- 1 gram (1/4 tsp.) gelatin powder
- 6 ml. (1 tsp.) water
- 225 grams (1 pack) mascarpone cheese at room temperature
- 50 grams (5 tbsp.) sugar powder
- 50 grams (3 tbsp.) raspberry puree
- 250 ml. (1 cup) cold whipping cream
For while chocolate coating:
- 200 grams white chocolate
- 1 tbsp. vegetable oil
- Make the cookies: preheat oven to 170c degrees.
- In a food processor with steel blade put butter, sugar, flour, vanilla and salt and blend until small crumbles form.
- Add the milk gradually and continue to process just until large clumps of dough are formed.
- Transfer the dough chunks on a lightly floured work surface, combine with your hands and make a round disc shape.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured surface to about 1/2 cm thick and cut out 5-6 cm circles.
- Arrange the cookies on an oven pan lined with baking paper.
- Bake the cookies for about 10 minutes or until golden. Cool completely.
- Mascarpone and raspberry cream: in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature to absorb the liquid.
- In a mixer bowl put mascarpone, sugar powder and raspberry puree and beat at medium speed until softened.
- Increase to high speed and add the heavy cream in a thin stream until you get a uniform and stable cream.
- Melt the gelatin in the microwave.
- Add 1-2 tablespoons of mascarpone cream into the melted gelatin and stir well to compare textures.
- Strain the gelatin mixture and fold into the cream.
- Transfer the cream into a piping bag with a round 2 cm piping tip and drizzle a generous mound on top of each cookie.
- Cool the cookies in the freezer for about an hour.
- White chocolate coating: melt the chocolate and place in a tall glass.
- Add oil and mix.
- Dip the Krembo in the chocolate, shake off excess chocolate and place on a pan to set. It is also possible to pour the chocolate coating on top of the krembos.
- Cool for 10 minutes in the freezer and serve.
- You can use any other fruit puree you love.
- Keep the Krembos in a sealed box in the freezer up to one week.
- You can use milk or dark chocolate instead of white chocolate.