John Myers
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Lingonberry Cream with Cantuccini
The perfect lingonberry cream with cantuccini recipe with a picture and simple step-by-step instructions.
- 60 g Cantuccini
- 250 g Wild cranberries from the glass
- 1 teaspoon Organic orange zest
- 50 g Dried cranberries
- 300 g Mascarpone
- 200 g Low fat yogurt
- 2 packet Vanilla sugar
- 0,5 teaspoon Ground cinnamon
Preface
- Since I still had speculoos, which finally had to go, I used them instead of the cantuccini … then just take a little less cinnamon ……. depending on the glass size, the dessert is enough for more people :))
preparation
- Put the cantuccini in a freezer bag and roll over them with the rolling pin until they are finely crumbled
- Mix the cranberries with the orange peel and cranberries. Mix the mascarpone with the yogurt, vanilla sugar and cinnamon.
- Layer the cantuccini, cranberries and the mascarpone cream in glasses and refrigerate until ready to serve
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