Mascarpone Curd Cream with Raspberries
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g raspberries, preferably fresh
- 250 g low-fat quark
- 250 g mascarpone
- Tbsp milk
- 75 grams sugar
- 1 packet vanilla sugar, bourbon
- 0.5 ½ lemon (n)
- 1 rib / s chocolate, white
Print Recipe
Pin Recipe Instructions
- Sort raspberries or let frozen raspberries thaw. Divide between 4 glasses.
- Squeeze the lemon and make a cream with the juice, quark, mascarpone, sugar and bourbon vanilla sugar. Add about 5 tablespoons of milk as needed so that the cream is not too runny.
- Spread over the glasses.
- Coarsely grate the chocolate or use a peeler to slice the shavings and spread over the cream.
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