in Dessert Recipes

Mascarpone and raspberry curd, Jessica's style

updated

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Ingredients for 4 servings:

  • 500 g low-fat curd cheese
  • 200 g cream
  • 250 g mascarpone
  • 1 bag(s) of meringues (vanilla meringue drops)
  • 1 pack of frozen raspberries, approx. 300 g
  • some sugar, brown
  • some lemon juice concentrate

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

Whip the cream until stiff. Add the quark and mascarpone and mix until smooth. Then dissolve the brown sugar in a generous splash of lemon juice concentrate, add it, and mix again. Season to taste. Then simply press the meringue drops into the mixture and scatter the raspberries on top. Refrigerate. It doesn’t taste particularly good yet. The best time to enjoy it is after about 1 1/2 hours, when the raspberries have thawed and the meringues have set a bit.

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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.

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