Giotto Mascarpone Dessert with Raspberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g mascarpone
- 250 g low-fat quark
- 250 g cream or cremefine
- 4 sticks confectionery (Giotto)
- 0.5 ½ lemon (n)
- 100 g suar
- 300 g raspberries
- 50 g chocolate, white
- 6 ice cream cone (s)
Print Recipe
Pin Recipe Instructions
- Chop the Giotto in a narrow vessel with a hand mixer and stir until smooth. Mix the mascarpone with low-fat quark, 60 g sugar and the juice of half a lemon well. Stir in the Giotto mixture well. Whip the cream until stiff and fold in.
- Heat the raspberries in the pot and stir in the rest of the sugar, possibly more or less, depending on your taste, and thicken the raspberries with a little starch. Let the raspberries cool down and layer them alternately in dessert glasses with the cream, top with raspberries. If desired, decorate with a little white chocolate and an ice cream cone. Chill the dessert until serving.
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