Summary

Ingredients

For the filling:

• 250 g mascarpone
• 1 lemon (s)
• 1 teaspoon bourbon vanilla powder from the mill
• 30 grams sugar
• 125 g raspberries
• 125 g blueberries

For the topping:

• 1 egg (s)
• 2 tablespoon sugar
• 50 g flaked almonds

Also:

• 3 pancakes (hazelnut pancakes à la Didi)

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Instructions

1. Thoroughly rub half of the berries through a sieve, leave the other half whole. Squeeze the lemon, mix 30 g of sugar with the ground vanilla. Add everything to the mascarpone and stir thoroughly with the whisk.
2. Toast the sliced almonds in a pan without fat.
3. Whisk 2 tablespoons of sugar with the egg. Brush the edges of the pancakes with it. Spread the mascarpone cream evenly over the pancakes. Then roll it up carefully, taking care not to press too hard. Brush the surfaces of the pancake rolls with the sugar mixture and top with the roasted almonds. Place the pancake rolls in the refrigerator for at least 3 hours. Cut each pancake into 4 parts. Arrange and serve.