Delicious on its own, this cake is also lovely paired with some bright-flavored fruit, such as blueberries or slices of mango or peach.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This cake is just as described: easy and fast to make and very impressive. My guests loved it! I was a little worried during the preparation; the mascarpone mixture was so thick that I would have had trouble describing it as holding peaks, and then when I tried to spread it on the crumb base, it picked up the crumbs and didn't stay put. I solved the problem by drizzling a little more heavy cream over the top and using the back of a spoon to smooth the the mascarpone mixture down, because the spoon slid better over the more liquid cream. Then, as I was putting it in the fridge, I was doubtful if it would ever firm up - but it was just great. Not cheesecake firm but it held its shape and had a fantastic texture and flavour.I used blueberries to match the picture but I think next time I'd use peaches... peaches and ginger are such a classic flavour combination. I'll definitely be making this again!
This is spectacular! Easy to do and the results are amazing. Taste is light and flavorful. I may add more crystallized ginger next time, but then I LOVE ginger! That would be the only change. Make this - you'll be so glad you did. Could easily be a dessert for a special occasion.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.