Mascarpone cream with cantuccini

Name: Mascarpone cream with cantuccini
Cook time: 20 min
Total time: 20 min
Yield: 9
Ingredients: 500 g Mascarpone; 1 kg Low-fat curd; 50 g Sugar; 2 packages Vanillin sugar; 200 g Whipped cream; 100 g Dark chocolate; 75 g g almonds (with skin); 150 g Cantuccini (Italian almond biscuits); 300 g Raspberries (fresh or frozen); 7-10 Tbsp Mint

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 9

500 g Mascarpone
1 kg Low-fat curd
50 g Sugar
2 packages Vanillin sugar
200 g Whipped cream
100 g Dark chocolate
75 g g almonds (with skin)
150 g Cantuccini (Italian almond biscuits)
300 g Raspberries (fresh or frozen)
7-10 Tbsp Mint

Directions

1
Mix mascarpone, quark, sugar and vanillin sugar. Whip cream until stiff and fold into the cream. Finely chop the chocolate. Chop almonds and catuccini coarsely. Fold the chocolate, almonds and cantuccini into the cream, except for something to decorate.
2
Carefully fold in the raspberries. Pour mascarpone raspberry cream into a bowl. Sprinkle with remaining chocolate, almonds and cantuccini. Decorate with mint.