Raspberry Mascarpone Sandwich

Name: Raspberry Mascarpone Sandwich
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 125 g frozen raspberries; 100 g Fresh cream; 7-10 Tbsp or sour cream; 150 g Mascarpone (Italian cream cheese); 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Sugar; 2 Kiwis; 4 Apricot halves (tin); 8 fine butter wafers; 7-10 Tbsp Mint; 7-10 Tbsp Icing sugar for the; 7-10 Tbsp Dusting

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

125 g frozen raspberries
100 g Fresh cream
7-10 Tbsp or sour cream
150 g Mascarpone (Italian cream cheese)
2 TABLESPOONS Lemon juice
2 TABLESPOONS Sugar
2 Kiwis
4 Apricot halves (tin)
8 fine butter wafers
7-10 Tbsp Mint
7-10 Tbsp Icing sugar for the
7-10 Tbsp Dusting

Directions

1
Let the frozen raspberries thaw a little. Put about 8 raspberries aside for decoration
2
Mix crème fraîche, mascarpone, lemon juice and sugar. Stir in the raspberries. Peel and slice the kiwis. Drain the apricots and cut into slices
3
Spread about 2/3 of the mascarpone cream on 4 wafers. Place one waffle on each. Put the rest of the cream as a blob on top. Decorate with prepared fruits and possibly mint. Dust with icing sugar and serve immediately
4
- Instead of raspberries and sugar, stir 2-3 tablespoons of jam into the mascarpone
5
- It tastes like freshly baked: Heat the waffles in a toaster on the lowest setting or briefly in the oven at 100 °C
6
- If you want the cream to be slightly lighter, you can replace crème fraîche with yoghurt or quark