125 gr./ 4.4 oz. Italian cream cheese “Mascarpone”
100 gr./3.5 oz. soft cow’s butter
100 gr./3.5 oz. Powder sugar
Fresh mint leaves
Preheat the oven to 170°C ( 338°F) Place a baking paper on a oven size tray pan and set aside.
In a large bowl, sift together the flour, salt, cocoa powder and vanilla powder. In another bowl, whip together the butter and sugar until it becomes a white fluffy substance. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar and eggs on a high speed until smooth and creamy, adding the eggs one by one.
In a small bowl mix together 2 tbsp from the mixture with the red food coloring and 1 tbsp buttermilk. Mix well and set aside.
With the mixer on a low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix.