Mascarpone Cream on Berry Puree with Biscuit Crumbs and Chocolate Sprinkles

5 from 4 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 258 kcal


  • 500 g Mascarpone
  • 200 ml Liquid cream
  • 1 packet Vanilla sugar
  • 1 tbsp Sugar
  • 200 g Frozen berry mix
  • 4 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).


Serving: 100gCalories: 258kcalCarbohydrates: 6.4gProtein: 2.1gFat: 24.9g
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Written by John Myers

Professional Chef with 25 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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