The cold crumble with sfogliatine is a simple, quick and surprisingly indulgent dessert that is ready in just 15 minutes and requires no baking. It is assembled directly in the pan and rests in the refrigerator until serving, becoming compact and easy to slice without the need for gelatin or thickeners.
The cream based on cream and mascarpone is airy but stable, delicate in flavor and not overly sweet. The sfogliatine, especially if not too sugared, provide a pleasant contrast between the crunchy top and the softer interior, making each slice balanced and enjoyable.
Perfect for an impromptu dinner, a birthday or simply when you want a creamy dessert without turning on the oven.
And if you’re looking for a more classic idea tied to the tradition of International Women’s Day, you can also take a look at my pineapple mimosa cake, soft and fragrant, ideal for celebrating March 8th in a more traditional way.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 6/8
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients for the cold crumble with sfogliatine:
- 6.3 oz glazed sfogliatine
- 5/8 cup heavy cream for whipping (well chilled)
- 5.3 oz mascarpone
- 1.8 oz vanilla powdered sugar
- to taste powdered sugar
Tools for the cold crumble with sfogliatine:
- 1 Bowl large
- 3 Small bowls
- 1 Electric whisk
- 1 Springform pan diameter 7 in
Steps to prepare the cold crumble with sfogliatine:
Start by lining the bottom of a 7-inch springform pan with a circle of parchment paper, leaving the edges free. This will help you transfer the dessert to a serving plate more easily.
In a large bowl, combine the mascarpone, the well-chilled heavy cream and the powdered sugar. If you like, you can add a little vanilla to flavor the cream. Whip with electric beaters for two to three minutes, until you obtain a compact, smooth and stable texture. Do not overwork the mixture to avoid making it too dense.
Crumble the sfogliatine with your hands into pieces about the size of a hazelnut. For the first layer you can break them slightly smaller to obtain a more compact base. Then divide them into three equal portions.
Spread the first portion on the bottom of the pan and press well first with your hands and then with the back of a spoon to create an even and stable layer. Pour half of the cream and level gently.
Add the second portion of sfogliatine, press lightly and cover with the remaining cream. Finish by covering the surface and sides with the last portion of sfogliatine, creating the crumbly effect typical of this dessert.
Let rest in the refrigerator for at least two to three hours. If you want even cleaner slices, you can put the cake in the freezer for about ten minutes before serving. Slice with a smooth blade slightly warmed for a cleaner cut.
Tips:
For a perfect crumble:
To obtain a more compact base, you can crumble the sfogliatine for the first layer slightly smaller and press them well with the back of a spoon. There is no need to smash them too much, but it is important to create an even layer.
Use cream that is well chilled from the refrigerator and whip the cream only until it becomes compact and smooth. Excessive mixing could make it too dense.
If you want even neater slices, you can put the dessert in the freezer for about ten minutes before cutting and use a smooth blade slightly warmed.
Variations:
If you prefer a fresher flavor, you can add a teaspoon of grated zest from an untreated lemon to the cream. This will make the dessert lighter and more fragrant.
For a richer version, you can enrich one layer with dark chocolate chips or with a thin spread of hazelnut spread.
If you prefer a softer texture, you can prepare it the day before: with longer resting the top will lose some crunch but the slices will become even more harmonious. If you want to keep a crunchier effect, set aside a small amount of crumbled sfogliatine and add them to the surface just before serving.
FAQ (Questions & Answers)
Can it be frozen?
It is not recommended to freeze it completely, but you can put it in the freezer for about ten minutes before serving to obtain cleaner slices.
How to prevent the base from crumbling too much?
For a firmer base, crumble the sfogliatine for the first layer into slightly smaller pieces and press them well with the back of a spoon to create an even layer.
Is it a very sweet dessert?
No, the result is balanced and delicate, especially if you use sfogliatine that are not too sweet. The cream remains soft but not cloying.
How long should it rest in the refrigerator?
It is recommended to leave it in the refrigerator for at least two to three hours. This time allows the cream to stabilize and the cake to compact enough for clean slicing.
