Red Grits Mascarpone with Biscuit Base
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g natural yohurt, e.., Greek
- 250 g mascarpone
- 200 ml cream
- 1 pack cream stabilizer
- 1 packet vanilla sugar
- 500 g red rits, or to taste
- 1 packet biscuit (s) or ladyfingers
- 150 g suar, brown
Print Recipe
Pin Recipe Instructions
- Line the base with biscuits in the desired shape (a glass casserole dish or glasses) (1 - 2 rows on top of each other); ladyfingers can also be used.
- Beat the vanilla sugar, cream and cream stiffener until stiff. Add the mascarpone and yogurt and mix.
- Spread the red jelly on the biscuits, then spread the mascapone-cream-yoghurt mixture on top. Sprinkle everything with a thin but complete layer of brown sugar.
- Chill in the refrigerator. Just before consumption, everything can be sprinkled again with a layer of brown sugar.
- The grits mascarpone tastes best a day later, when everything has gone through nicely and the biscuits are slightly softened.
- The quantities are calculated to make a dessert for 4 people.
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