Description
A refreshing and creamy dessert featuring layers of mascarpone and tangy raspberries, perfect for warm evenings and family gatherings.
Ingredients
- 120g butter cookies
- 50g butter (melted)
- 250g quark (20% fat)
- 500g mascarpone
- 200g heavy cream
- 1/2 lemon (juiced)
- 1 tsp ground vanilla
- 150g powdered sugar
- 200g frozen raspberries
- 50g sugar
- 1 tsp cornstarch
- 200g fresh raspberries
- Mint for garnish
Instructions
- Crush the butter cookies finely and mix them with melted butter. Press this mixture firmly into the bottom of a dessert dish to form a crust.
- In a large bowl, mix quark, mascarpone, heavy cream, lemon juice, ground vanilla, and powdered sugar. Whisk until the mixture is smooth and creamy.
- Spread the mascarpone mixture evenly over the cookie crust.
- In a saucepan, combine the frozen raspberries, sugar, and cornstarch. Cook over medium heat until the mixture bubbles and thickens. Let it cool slightly.
- Pour the raspberry mixture over the mascarpone layer, creating a beautiful contrast.
- Garnish with fresh raspberries and mint for an elegant touch.
- Refrigerate for at least 240 minutes, or until set, before serving.
Notes
Ensure all ingredients are at room temperature for smoother mixing. You can use cream cheese instead of quark.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian