Desserts are always good, but if it's pink it's almost perfect for Valentine's Day. No, I am not talking cupcakes with pink frosting here. I'm talking - Raspberry Mascarpone. I found this recipe when we were still living in Germany. We already liked it back then, but since we moved to the States it has been a hit whenever we brought it to a party, potluck or served it after dinner. It is sinfully good!
What you will need:
400 g raspberries (fresh or frozen, thawed)
Juice and zest of half a lemon
2 egg yolks
50 g sugar
250 g mascarpone (if you can't get the Italian one, Trader Joe's is very good as well)
75 g yogurt (I use Greek yogurt)
200 g Cantuccini (Italian hard almond cookies)
Put a few of the raspberries aside for decoration. Puree the others with 1 tbsp. lemon juice.
Beat egg yolks and sugar until creamy.
Blend in marscarpone, yogurt and pureed raspberries (you get this cool marble effect while doing so). Add 1 teaspoon lemon zest.
Cover the bottom of a shallow bowl with the cantuccini.
Pour and spread the raspberry cream on top of it. Refrigerate for at least five hours (better overnight).
Decorate the dessert with fresh raspberries.
Enjoy with your loved ones!