Mascarpone cream with wild berries

Ingredients for 4 servings:

• 500 g berries (wild berries), frozen or fresh
• 250 g mascarpone
• 50 ml sweet cream
• 50 ml milk
• 1 tbsp Amaretto
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp honey
• 3 tsp cocoa powder
• 1 tsp powdered sugar
• 1 tsp, heaped Nutella or other hazelnut spread
• some biscuits (amarettini)

Instructions

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

also tastes delicious with other berries and cherries

Dust the wild berries with powdered sugar and stir. Thaw frozen wild berries. Whisk the mascarpone with the cream and milk until smooth. For a more “figure-conscious” version, you can replace all the cream with milk. Stir in the amaretto, lemon juice, honey, cocoa powder, and hazelnut spread. Fill four glasses with half of the berries, keeping as little juice as possible. Then pour half of the mascarpone spread over the top. Then add the berries without the juice. Now fold the remaining juice into the remaining cream and pour the mixture into the glasses. Refrigerate the glasses for about 30 minutes. Just before serving, place three amaretti biscuits on top and enjoy. This spread also works wonderfully with other berries or cherries.