John Myers
Ingredients for 1 servings:
- 100 g margarine
- 2 eggs
- 120 g sugar
- 2 packets of vanilla sugar
- 80 g biscuits (amarettini)
- 150 g flour
- 2 tsp baking powder
- 80 ml milk
- 20 ml Amaretto
- 150 g raspberries (frozen), thawed
- 250 g mascarpone
- 40 g powdered sugar
- 2 packs of cream stiffener
- 24 raspberries, fresh
- 12 biscuits (Amarettini)
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes
makes 12 pieces
For the batter, mix together the margarine, eggs, sugar, and vanilla sugar. Crumble the amaretti biscuits and mix with the flour and baking powder. Stir the flour mixture into the batter, alternating with the milk and amaretto. Pour the batter into a muffin tin and bake for about 25 minutes at 180°C. For the topping, pass the thawed raspberries through a sieve. Mix the mascarpone with the powdered sugar, cream stabilizer, and the raspberry mixture. Transfer the cream to a piping bag and garnish the muffins with it. Decorate with the fresh raspberries and the remaining amaretti biscuits.
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