Mascarpone curd cream with raspberries

Name: Mascarpone curd cream with raspberries
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 3 packs (250 g each) frozen raspberries; 250 g Ladyfingers; 5-6 Tbsp Raspberry Spirit; 1 kg Low-fat curd; 500 g Mascarpone (Italian cream cheese); 150 g Sugar; 7-10 Tbsp pulp of 1 vanilla pod; 1/8 l Milk; 250 g Whipped cream; 1 (100 g) Dark chocolate bar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

3 packs (250 g each) frozen raspberries
250 g Ladyfingers
5-6 Tbsp Raspberry Spirit
1 kg Low-fat curd
500 g Mascarpone (Italian cream cheese)
150 g Sugar
7-10 Tbsp pulp of 1 vanilla pod
1/8 l Milk
250 g Whipped cream
1 (100 g) Dark chocolate bar

Directions

1
Defrost the raspberries, except for a few for decoration. Halve the lady fingers and sprinkle with raspberry brandy. Mix quark, mascarpone, sugar, vanilla pulp and milk. Whip cream until stiff and stir in.
2
Place the biscuits, raspberries and mascarpone cream alternately in a bowl. Put them in a cold place. Peel off fine rolls from the chocolate with a peeler. Just before serving, sprinkle the cream with the remaining raspberries and part of the chocolate.
3
Add the rest of the chocolate.