The raspberry mascarpone cream is a fresh, summery dessert. It is quick to prepare and the interplay of sweetness and acidity results in a refined taste.
Ingredients for 4 to 6 people
– 250g mascarpone
– 75g plain yoghurt
– 2 egg yolks
– 400g raspberries, frozen or fresh
– 50g of sugar
– 2 tbsp flaked almonds
– Juice of 1/2 – 1 lemon
– Zest of a lemon
– 200g of amaretti
Preparation
- If using frozen raspberries, thaw and puree the raspberries with 1 tbsp lemon juice.
- Beat the yolks with the sugar until creamy.
- Then add the mascarpone and yoghurt to the egg-sugar mixture and stir the ingredients until they form an even mass.
- Fold the pureed raspberries into the mascarpone mixture along with the lemon zest.
- Season the cream with the remaining lemon juice.
- Place the amaretti in a freezer bag and roughly mash with a meat mallet.
- Fill the Amarettini crumbs into dessert bowls and then spread the raspberry mascarpone mixture on top.
- Place the dessert in the fridge for at least 5 hours or overnight to set.
- Roast the flaked almonds in a pan without fat until golden brown.
- Finally, sprinkle the toasted slivered almonds on top.
Useful additional knowledge
The recipe is very variable and can easily be modified.
- If desired, chopped lemon balm can be sprinkled on top. The lemon balm with its fresh note goes well with the raspberry cream and also sets a visual accent.
- This dessert can also be prepared the day before. Just keep it in the fridge overnight and cover it with foil.
- To make the dessert more figure-friendly, you can use more yoghurt and less mascarpone.
- Instead of amaretti, you can also use ladyfingers, cantuccini or butter biscuits, for example.
- Use lime instead of lemon.
- Vary the selection of berries and use a berry mix, strawberries, blueberries, skinned apricots or blackberries instead of raspberries. By using frozen fruits, you can also enjoy the summery flair in winter.
- If you want to go really quickly: stir in the raspberry sauce you bought instead of the pureed raspberries.
