Christmas gingerbread mascarpone cream

Name: Christmas gingerbread mascarpone cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Brown cake; 1 package (250 g) frozen raspberries; 1 TABLESPOON Lemon juice; 2 packages Vanillin sugar; 200 g Mascarpone; 500 g Low-fat curd; 100 ml Milk; 100 g Sugar; 1 pinch Cinnamon

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Brown cake
1 package (250 g) frozen raspberries
1 TABLESPOON Lemon juice
2 packages Vanillin sugar
200 g Mascarpone
500 g Low-fat curd
100 ml Milk
100 g Sugar
1 pinch Cinnamon

Directions

1
Finely crumble the cake. Defrost raspberries at room temperature. Mix with lemon juice and 1 packet of vanillin sugar. Mix mascarpone, quark, milk, remaining vanillin sugar, sugar and cinnamon with the whisks of the hand mixer to a creamy mixture.
2
Divide 3/4 of the cake crumbs into four dessert glasses. Put about 8 raspberries aside for decoration. Spread the rest of the raspberries on the crumbs and add the cream. Decorate with the remaining raspberries and sprinkle with the crumbs