Giotto mascarpone dessert with raspberries

Ingredients for 6 servings:

• 250 g mascarpone
• 250 g low-fat curd cheese
• 250 g cream or Cremefine
• 4 stalk(s) Confectionery (Giotto)
• ½ lemon(s)
• 100 g sugar
• 300 g raspberries
• 50 g chocolate, white
• 6 ice cream cones

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

easy and fast

In a narrow bowl, break up the Giotto with a hand mixer and beat until smooth. Combine the mascarpone with the low-fat quark, 60g of sugar, and the juice of half a lemon. Stir in the Giotto mixture thoroughly. Whisk the cream until stiff and fold in. Heat the raspberries in a saucepan and stir in the remaining sugar, more or less to taste. Thicken the raspberries with a little cornstarch. Allow the raspberries to cool and layer them alternately with the cream in dessert glasses, finishing with raspberries. If desired, decorate with a sprinkling of white chocolate and an ice cream cone. Refrigerate the dessert until ready to serve.