John Myers
Mascarpone Cream on Berry Puree with Biscuit Crumbs and Chocolate Sprinkles
The perfect mascarpone cream on berry puree with biscuit crumbs and chocolate sprinkles recipe with a picture and simple step-by-step instructions.
- 500 g Mascarpone
- 200 ml Liquid cream
- 1 Pck Vanilla sugar
- 1 tbsp Sugar
- 200 g Frozen berry mix
- 4 piece Chocolate biscuit
- 1 tbsp Cointreau -doesn’t have to-
- Whip the cream, sugar and vanilla sugar until stiff, mix well with the mascarpone. Thaw the berry mixture, refine with Cointreau if desired, and puree. Crumble the chocolate biscuits in a closed freezer bag with a rolling pin. Another little tip that Backfee drew my attention to: strain the pureed berries so that any tiny bits of berries do not have to be eaten with them. Fill into glasses: first berries, then cookie crumbs, then mascarpone / cream – repeat, sprinkle berries and chocolate sprinkles on top. Note: the photo shows the last glass that I was able to save for photography. Usually the glass is filled to the brim. Sprinkle chocolate sprinkles over it – in the photo our chocolate muzzle saved the remaining chocolate sprinkles – it looks accordingly in her glass. Tip: I had already made this dessert with 400 ml of cream. The typical mascarpone taste is very much masked by this. Put it in a cool place and let it steep (because of the biscuit crumble).
Facebook Comments