Melon and Mascarpone Triffle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg watermelon (s)
- 2 packs sauce powder for vanilla sauce
- 250 g mascarpone
- 150 g whole milk yourt
- 50 g powdered suar
- 1 packet orange peel or grated orange peel
- 150 ml orange juice
- 2 tablespoon orange liqueur or lemon juice
- 200 g ladyfiners
- 1 tablespoon pistachios, chopped
Print Recipe
Pin Recipe Instructions
- Divide the melon into wedges and peel. Weigh out 500 g of pulp, dice, puree and strain through a sieve. Mix well with the sauce powder.
- Mix the mascarpone, yoghurt, powdered sugar and orange flavor with a whisk until smooth. Then add the melon puree.
- Cut the remaining melon meat into narrow pieces and remove the stones.
- Put 1/4 of the cream in a bowl and cover with a quarter of the melon pieces. Mix the orange juice with the liqueur, turn 1/3 of the ladyfingers in it and spread on the melons. Layer the remaining cream, the remaining melon pieces and biscuits in the same way, ending with a layer of melon pieces.
- Chill immediately in the refrigerator for 30 minutes. Then sprinkle with pistachios and serve immediately.
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