Black Forest Terrine (Mattonella Foresta Nera)
Category: Desserts
Serves: 8
Indulge in the decadent and creamy goodness of a Black Forest Terrine, a show-stopping dessert perfect for any occasion. Layers of soft cocoa Pavesini biscuits soaked in cherry syrup are alternated with luscious mascarpone cream, fresh whipped cream, and tart amarena cherries, all topped with chocolate curls. This treat combines the richness of chocolate with the refreshing bite of cherries, creating a symphony of flavors that will leave everyone craving more.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh liquid cream | 800g |
| Syrup-soaked amarena cherries | 200g |
| Powdered sugar | 30g |
| Mascarpone | 200g |
| Cocoa Pavesini biscuits | 42 biscuits |
| Fresh liquid cream (for whipping) | 200g |
| Dark chocolate (for curls) | 50g |
| Pavesini biscuits (for outer layer) | 28 biscuits |
| Syrup-soaked amarena cherries (for decoration) | 25 cherries |
Instructions:
-
Prepare the Cream:
Begin by pouring the 800g of fresh liquid cream and the powdered sugar into the bowl of a stand mixer. Using the whisk attachment, whip the mixture until you achieve a thick, smooth, and creamy consistency. Once the cream is perfectly whipped, transfer it into a piping bag (sac-à-poche) for easier layering later. -
Assemble the Terrine:
Place a square terrine mold on a tray lined with parchment paper. Spoon a thin layer of the whipped cream mixture into the bottom of the mold, smoothing it out with the back of a spoon to create an even base layer. -
Layer the Pavesini:
Next, lay down a layer of cocoa-flavored Pavesini biscuits, arranging them in three rows of seven biscuits each, directly on top of the cream. These biscuits will absorb the flavors and form the foundation for the next creamy layer. -
Add More Cream:
Generously cover the Pavesini layer with another thick layer of the whipped mascarpone cream. Spread the cream evenly across the entire surface, ensuring that it covers the biscuits completely. -
Add the Amarena Cherries:
Gently scatter the syrup-soaked amarena cherries over the creamy layer. Be sure to drain the cherries well before placing them to prevent excess syrup from affecting the layers. -
Finish the Layers:
Continue layering with more Pavesini biscuits, arranging another set of 7 biscuits in each of the three rows. Cover this layer with more cream, and then add more cherries on top. -
Final Touches:
Once all the layers have been added, smooth the surface with a spatula to ensure an even finish. Place the terrine in the fridge and allow it to set for at least 3-4 hours (or preferably overnight) so that all the flavors meld together beautifully. -
Decorate and Serve:
After the resting time, carefully remove the terrine from the mold by gently lifting it out. Place it on a serving platter and decorate the top with whipped cream dollops, placing a chocolate curl on each one. Finish with a cherry placed in the center of each whipped cream tuft for an elegant presentation. -
Storage:
Keep the Black Forest Terrine refrigerated until you’re ready to serve it. This dessert is best enjoyed chilled, so feel free to make it ahead of time and let it chill overnight for maximum flavor.
Tips:
- If you prefer a stronger chocolate flavor, feel free to drizzle some melted dark chocolate over the top before adding the cream decorations.
- The terrine can also be served with a dusting of cocoa powder or extra cherries for an added touch of color and flavor.
Enjoy the ultimate dessert indulgence with this Black Forest Terrine, an irresistible combination of creamy layers, chocolate, and cherries that will impress your guests and satisfy any sweet tooth!
