Crema Di Mascarpone with Raspberries

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

2 vanilla pod (s)
500 g mascarpone
500 g quark (low-fat quark), creamy
2 tablespoon sugar
200 g biscuit (s) (amaretti, Italian almond macaroons)
6 tablespoon amaretto
100 ml coffee (espresso), possibly instant
300 g raspberries (frozen)
2 tablespoon cocoa powder

Instructions

Slit the vanilla pods lengthways and scrape out the pulp. Beat the mascarpone, quark, vanilla pulp and sugar with the whisk until smooth. Crumble the macaroons. Put a third of it in a bowl and drizzle 2 tablespoons of amaretto and cold espresso over them. Spread a third of the mascarpone cream and half of the raspberries on top. Repeat this process again with the top layer of mascarpone cream.
Dust with cocoa powder before serving.

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.