Belgian Blueberry – Mascarpone – Curd Cream

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	1 hr 10 mins
Course	Dessert
Cuisine	European
Servings (Default: 3)

Ingredients

Belgian Blueberry – Mascarpone – Curd Cream

Instructions

Thaw the frozen blueberries in the refrigerator. Put the low-fat quark, mascarpone, honey and the torn marzipan mixture in a bowl. Mix with the mixer for 1 minute on low and then for 4 - 6 minutes on the highest level, until everything is mixed.
Layer the cream alternately with the blueberries and nuts in dessert bowls or a bowl. Finally, grate the chocolate, sprinkle it over the cream and chill in the refrigerator for 1 hour.
If you like it even creamier, you can add 250 g of Cremefine for whipping or whipped cream to the cream. You can of course swap fruits and chocolate as you wish.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.