Yogurt and Mascarpone Cream with Persimmon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 70 g cream
- 85 g mascarpone
- 85 g quark, 20% fat
- 50 g vanilla yourt
- 15 g suar
- 1 bag vanilla sugar
- 2 persimmons
- some chocolate flakes
Print Recipe
Pin Recipe Instructions
- Whip the cream until stiff and chill.
- Peel the persimmons, clean them, roughly dice and finely puree them in a tall mixing beaker.
- Mix the mascarpone, quark, yogurt, sugar and vanilla sugar together thoroughly in a bowl and fold in the whipped cream.
- Fill the glasses: first cream, then persimmon, again cream and persimmon and finish with cream. Sprinkle some grated chocolate over the cream as a topping.
- Now it can be served.
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