in Dessert Recipes, Italy

Mascarpone cream with raspberries

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Ingredients for 8 servings:

  • 2 vanilla pods
  • 500 g mascarpone
  • 500 g quark (low-fat quark), creamy
  • 2 tbsp sugar
  • 200 g biscuits (amaretti, Italian almond macaroons)
  • 6 tbsp Amaretto
  • 100 ml coffee (espresso), possibly instant
  • 300 g raspberries (frozen)
  • 2 tbsp cocoa powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Split the vanilla pods lengthwise and scrape out the seeds. Whisk together the mascarpone, quark, vanilla seeds, and sugar until smooth. Crumble the macaroons. Place one-third of the macaroons in a bowl and drizzle each with 2 tablespoons of Amaretto and cold espresso. Spread one-third of the mascarpone cream and half of the raspberries on top. Repeat this process once more, with the mascarpone cream on top. Dust with cocoa powder before serving.

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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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