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!
8 comments:
Raspberries are my most favourite berry and this dessert looks to make the very best use of their sublimity (and if that isn't a word, it should be).
Oh goodness that looks good. I will have to give it a try when I find the right Italian cookies.
Darla
It looks yummy enough to paint with! :)
I vote for sublimity as a word. Like divinity, only different.
It looks absolutely gorgeous, Carola, and I know I'd love it, for sure.
Good thing nobody in Alberta sells mascarpone, or I'd be even fatter than I am already.
Sigh.
Happy Valentine's Day!
K
Oh my goodness, that looks delish!
Refreshing and cool, your raspberry mascarpone is no doubt the showstopper! How cute are those raspberries! Noticed you have Greece's famous Fage yogurt for that unbeatable creaminess!
Happy Valentine's Day, Carola!
Poppy
This looks so yummy! Thanks for sharing ;o)
YUM, YUM, YUM! Love the color!
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