Cantuccini Raspberry Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 350 g raspberries, frozen
- 750 g low-fat quark
- 350 g mascarpone
- 200 g whipped cream
- 200 g cantuccini
- 3 packs vanilla sugar
- 3 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Chop the cantuccini in a blender, not too fine, so that the cream gets a light crunch.
- Mix the mascarpone, quark and vanilla sugar together until smooth. Whip the whipped cream until stiff and fold into the cream. Fold in the defrosted raspberries and chopped biscuits. Put the cream in a cool place for 20 minutes.
- For serving, it is best to fill into glasses and decorate with raspberries and cantuccini crumbs.
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