Summary
| Prep Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g mascarpone
- 200 g sour cream or sour cream or crème fraîche
- 150 g yourt
- 1 tablespoon cane sugar or sugar
- 1 packet vanilla sugar
- 5 shortbread biscuits, possibly whole grains
- 25 g couverture
- 50 g berries, fresh or frozen
Print Recipe
Pin Recipe Instructions
- Combine mascarpone, sour cream, yoghurt, cane sugar, and vanilla sugar. Let stand for roughly 5 minutes until the sugar dissolves. Taste and adjust sweetness if desired.
- Place shortbread biscuits in a freezer bag and crumble into coarse crumbs. In two glasses or bowls, layer the mascarpone mixture, then biscuit crumbs, then mascarpone mixture again. Top with fresh or frozen berries.
- Melt the couverture chocolate over a water bath on medium heat. Drizzle the melted chocolate onto baking paper and place in the freezer until hardened.
- If using frozen berries, refrigerate the assembled glasses or bowls for 30 minutes before serving so the berries thaw and taste fresh.
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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.
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