Ingredients — what you'll need
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- 20 gram Powdered Sugar
- 20 gram Brown Cane Sugar
- 100 gram Raspberries
- 200 milliliter Whipping Cream 33%
- 250 gram Mascarpone
- 100 gram Plain Biscuits
- 100 gram Whipping Cream 33%
- 150 gram 60% Dark Chocolate
- 50 gram Walnut Oil
Step-by-step method
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.
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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.
Ingredients
- 200 milliliter Whipping Cream 33%
- 150 gram 60% Dark Chocolate
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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.
Ingredients
- 100 gram Raspberries
- 20 gram Brown Cane Sugar
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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.
Ingredients
- 250 gram Mascarpone
- 20 gram Powdered Sugar
- 100 gram Whipping Cream 33%
