At a glance
You're looking at a no-bake dessert that comes together in just 20 minutes of hands-on work, with the rest being chilling time. The key is keeping your whipping light and controlled—overwhipping the mascarpone can turn it lumpy, so a gentle touch is your friend here. Layer your way to a stunning two-tone treat with minimal fuss and maximum flavor.
1/6
Melt the chocolate
Split the work between a couple of pots. Pour the cream into one pot, bring it to the boil, take it off the heat and break the chocolate into it.
For this step
0/22/6
Simmer the raspberries
Tip the raspberries into a second pot — frozen is fine — and sprinkle over a little cane sugar. Simmer until soft, almost mushy, I'd say. Take off the heat. Let both the raspberries and the chocolate mixture cool, stirring the chocolate occasionally.
For this step
0/23/6
Whip the mascarpone
Sweeten the mascarpone with a little icing sugar, pour in the cream and whip briefly. Really just briefly — only until the mixture comes together and turns light and fluffy. Overwhipping can cause the mascarpone to turn lumpy.
For this step
0/3
How it went
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