Mascarpone-raspberry cream

Name: Mascarpone-raspberry cream
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 100 g Dark chocolate; 3 TABLESPOONS Almond kernels with skin; 100 g Cantuccini (Italian almond biscuits); 250 g Mascarpone; 500 g Low-fat curd; 2 heaped Tbsp Sugar; 2 packages Vanillin sugar; 150 g Whipped cream; 250 g frozen raspberries; 7-10 Tbsp Mint

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

100 g Dark chocolate
3 TABLESPOONS Almond kernels with skin
100 g Cantuccini (Italian almond biscuits)
250 g Mascarpone
500 g Low-fat curd
2 heaped Tbsp Sugar
2 packages Vanillin sugar
150 g Whipped cream
250 g frozen raspberries
7-10 Tbsp Mint

Directions

1
Roughly chop the chocolate, almonds and biscuits. Mix mascarpone, quark, sugar and vanillin sugar until smooth. Whip cream until stiff and fold into the cream
2
Chocolate, almonds and biscuits, except for something to decorate, and loosely fold in undefrosted raspberries. Sprinkle the cream with leftover chocolate, almonds and biscuits. Decorate with mint leaves