Sbriciolata Cake with a thin layer of Sable Biscuit

Sbriciolata Cake with a thin layer of Sable` Biscuit

Today when I opened my computer, on the front page of Mozilla Firefox  was written:
“Eat dessert first today. Your taste buds will thank you”.
So I decided to delight you with this dessert: the Sbriciolata Cake.

There are several types of Sbriciolata. I am showing you today the Sbriciolata with Mascarpone cheese and strawberries.

Sbriciolata is a version of Sbrisolona, a cake of Mantua (city of Lombardy, Italy).

Sbriciolata Cake with a thin layer of Sable Biscuit
Piazza Mantegna – Mantua (Italy)

The base and/or the top of the cake are made up of a thin layer of Sable`Biscuit that gives a certain crispness.

Sbriciolata Cake with a thin layer of Sable` Biscuit

Sbriciolata Cake with a thin layer of Sable` Biscuit

Prep Time35 mins
Cook Time30 mins
Resting Time2 hrs
Course: Dessert
Keyword: delicious, dessert, italian dessert, Mantua, Sbrisolona
Servings: 4


Sable Dough

  • 135 g butter 4.2 oz
  • 225 g flour 8.8 oz
  • 90 g sugar 3.5 oz
  • 1 egg
  • 1 pinch of salt
  • grated orange peel

Mascarpone Cream

  • 250 g mascarpone cheese 8.8 oz
  • 120 g whipping cream 4.2 oz
  • 100 g powdered sugar 3.5 oz
  • 150 g strawberries 3.5 oz


Sable Dough

  • Add softened butter, salt, and orange zest to the flour and mix.
  • Once you have this crumbled dough add all the powdered sugar and start to knead.
  • Add the egg, previously broken in a bowl and beat until the white and yolk becomes one.
  • Knead the dough for a few minutes and when it reaches nice consistency, create a ball.
  • Put the ball in in plastic wrap and let it sit in refrigerator for at least 1hr.
  • Preheat the oven to 180°C (356°F).
  • Remove the dough from the refrigerator and roll it out on a lightly floured surface to a thickness of 1/4".
  • Using a 6-Inch Round Stainless Steel Cutter, mold the dough. Place on a parchment-lined baking sheet
  • Bake at 180°C (356°F), until lightly golden brown

Mascarpone Cream

  • Whip the cream with the powdered sugar.
  • Incorporate little by little the Mascarpone cheese,
  • Add strawberries, washed, and cut into small pieces, mix all.


  • Pour the mascarpone cream over one round sable biscuit.
  • Sprinkle the crumbled sable`biscuits on the  Mascarpone cream.
  • Put the Sbriciolata in the freezer to rest until it can hold its own shape, I would say at least 1 hour. After the hour, you can store the Sbriciolata in the refrigerator until you serve it.
  • Serve with some sprinkled powdered sugar.


  • The crispness is due to the order in which the ingredients are mixed. Butter and flour are mixed together before joining the eggs.
  • These doses can be used for 2 Sbriciolata cakes 6 inch diameter each.
Did you make a recipe?
I can’t wait to see your wonderful creations!
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