Mascarpone – Raspberry Dream

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

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

Instructions

Slit the vanilla pods lengthways and scrape out the seeds. Mix the mascarpone, quark, vanilla seeds, and sugar until smooth.
Crumble the amaretti biscuits into bite-sized pieces.
Combine the amaretto liqueur with the cold espresso in a small jug.
In a serving bowl, layer the first third: biscuits, drizzle 2 tablespoons of amaretto-espresso, spread 1/3 of the mascarpone cream, and scatter 150 g (half) of the raspberries.
Layer the second third: repeat the previous step with the remaining second portion of each ingredient and the remaining 150 g raspberries.
Top with the final 1/3 of the mascarpone cream, spreading it evenly.
Just before serving, dust the surface with cocoa powder.
For frozen raspberries: prepare 1-2 hours ahead to allow them to thaw and chill the cream.

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.