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.
Raspberry White Chocolate Krembo Cookies
Servings 16 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.