in Dessert Recipes

Currant and mascarpone casserole

updated

Spread the love

Ingredients for 4 servings:

  • 500 g currants (fresh or frozen)
  • 80 g sugar
  • 4 eggs, separated
  • 250 g mascarpone, alternatively quark or mascarpone light
  • 1 packet of vanilla sugar
  • 100 g rusks, for sprinkling

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 47 minutes

a recipe from my mother

If using frozen currants, thaw them in a sieve. Fresh currants should be trimmed, washed, and then drained. Place the currants in a greased baking dish and sprinkle with 3 tablespoons of sugar. Meanwhile, beat the egg whites separately until stiff peaks form, then combine the mascarpone, egg yolks, remaining sugar, and vanilla sugar. Finally, whisk the beaten egg whites into the mascarpone mixture. Crumble the rusks and pour them over the currants. Then add the mascarpone cream. Bake the casserole at 200°C (top/bottom heat) or 180°C (fan oven) for about 35 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Wild garlic cheese spaetzle

Asparagus and potato tarte flambée