Summary

Ingredients

• 500 g mascarpone
• 500 g yourt (3.5%)
• 500 g cream, whipped until stiff
• 750 g raspberries (frozen)
• 500 g suar, brown

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Instructions

1. Mix the mascarpone with the yoghurt until smooth, fold in the whipped cream.
2. Put the frozen raspberries in a large bowl or casserole dish. Spread the mascarpone cream evenly and sprinkle thickly with the dark sugar. Place the food in the refrigerator overnight until serving - this is important so that the raspberries can thaw and the sugar forms a nice, firm crust.
3. Note: The amount of sugar sounds huge, but it is necessary because the remaining ingredients do not contain any sugar.