Strudel cup with mascarpone cream and raspberries
easy
45 mins
45 mins
Ingredients
- 1 pack of (120 g content) Drawn strudel dough (4 extra tender Viennese strudel sheets)
- 75 g Butter
- 200 g Raspberries
- 125 g Mascarpone
- 200 g Edible quark (20 % fat)
- 50 g Whipped cream
- 1 1/2 TABLESPOONS Sugar
- 1 package Vanillin sugar
- 2 fine meringue tartlets (approx. 17 g each)
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Allow the strudel dough to rest for 10 minutes at room temperature in a closed package. Meanwhile melt butter. Place 2 strudel sheets on a floured work surface, brush with butter and cover with the other two strudel sheets. Cut lengthwise and crosswise into 4 strips each, so that 16 rectangles (almost squares) are formed. Line 16 troughs of a muffin tray (with 24 mini troughs) with the leaves and spread with the remaining butter.
- 2
Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 7-8 minutes. Remove from oven and allow to cool slightly. Carefully remove from the trays, place on a cake rack and allow to cool. In the meantime, sort out the raspberries. For the cream, mix mascarpone, quark, cream, sugar and vanilla sugar. Fold in half the raspberries. Crumble the meringue. Fill the cream carefully into the strudel cups. Sprinkle crumbled meringue on top. Dust with icing sugar.
- 3
Fold in half the raspberries. Crumble the meringue. Fill the cream carefully into the strudel cups. Sprinkle crumbled meringue on top. Dust with icing sugar. Spread the rest of the raspberries on top. Decorate with lemon balm
- 4
15 minutes waiting time
Nutrition Facts
130 kcal
10 g
9 g
2 g
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