You're probably beginning to notice my love affair with all things mini. I admit it. I'm Serena and I love all mini treats.
I made these creamcakes because I wanted to make something delicious with what I had on hand. These cakes are chocolately, creamy, and perfectly sweetened with raspberry. But best of all, they're really simple and a modern adaptation of the cakes my sister would make me as a child, all covered in jam.
Chocolate Raspberry Creamcakes
1 package Thin Chocolate Cookie Wafers (such as Nabisco)
8 ounces Mascarpone*
1/4 cup Raspberry Jam (I recommend Smuckers Simply Fruit)
3 tablespoons Milk
1 teaspoon Vanilla Extract
Raspberry Jam for drizzling and frosting
Whip mascarpone, jam, milk, and vanilla extract until light and fluffy and completely combined. Pipe or spread the whipped mixture onto the top of 5 cookie wafers. Stack wafers atop each other to form the little cakes. (Drizzle extra jam between layers, if desired). Frost the top of the little cake with the mascarpone mixture or jam, or both. Continue assembling the cakes, one at a time. Place the cakes onto a tray, wrap each one with plastic wrap, and refrigerate for at least five hours or overnight. Serve cold.
*You can substitute cream cheese for the mascarpone. If you do, make sure the cream cheese is at room temperature, as it won't blend well when cold).
Recipe makes 6 cakes.
