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Raspberry dessert with mascarpone

updated

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Ingredients for 8 servings:

  • 500 g mascarpone
  • 2 cups whipped cream
  • 2 cups sour cream
  • 400 g raspberries (frozen)
  • 100 g brown sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Thaw the frozen raspberries slightly, place them in a bowl, and sprinkle with brown sugar. Mix the mascarpone and sour cream thoroughly, ideally using a food processor. Gradually add the whipped cream until creamy. Spoon the cream over the raspberries. Sprinkle the remaining brown sugar thickly over the cream. Refrigerate the cream for a few hours. It can also be prepared the day before.

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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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