Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 500 g mascarpone
- 500 g cream quark
- 2 cups whipped cream
- 3 tablespoon sugar
- 2 points vanilla sugar
- 1 bar chocolate, (dark chocolate)
- 80 g almond (s)
- 100 g biscuit (s), (Amarettini)
- 300 g raspberries, frozen
Print Recipe
Pin Recipe Instructions
- Thaw the raspberries.
- Whip the mascarpone with the cream quark and vanilla sugar until creamy. Whip the cream until stiff and let the sugar trickle in. Chop or crumble the chocolate, almonds and amarettini, add to the mascarpone and stir. Fold in the cream.
- Now carefully stir in the raspberries, distribute the cream on dessert bowls and chill for about 2 hours.
- You can also put the cream and the raspberries in layers in the bowls. Then the mascarpone cream will not turn pink.
- Alternatively, you can also use strawberries, wild berries or currants. Everything tastes just heavenly!
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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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