Mascarpone – Marzipan Cream with Gingerbread and Raspberries

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

Mascarpone – Marzipan Cream with Gingerbread and Raspberries

Instructions

Dissolve the marzipan with a little kirsch and some mascarpone in a water bath.
Mix the mascarpone and yogurt. Scrape out the vanilla pod and add the pulp with the sugar to the mascarpone yoghurt mixture.
Squeeze out the soaked gelatine and add to the marzipan mixture and dissolve in a water bath.
Remove the wafers from the gingerbread and chop them into small pieces.
Mix the marzipan mixture with the mascarpone and yoghurt mixture.
Now pour a layer of gingerbread into the glass, then some of the cream, then the raspberries, again gingerbread and finally again the cream.
Then chill for a few hours.
This can also be changed individually.

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.