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.

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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.

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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.

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250 gram
Mascarpone

20 gram
Powdered Sugar

100 gram
Whipping Cream 33%

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Layer into glasses

Get your serving glasses ready. Crush biscuits (Lotus or butter biscuits) over the bottom of each glass to cover it completely. Spoon a layer of the whipped mascarpone on top, using about two-thirds of it and leaving roughly a third in the bowl.

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100 gram
Plain Biscuits
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Mascarpone with chocolate

Spoon raspberries over the layer of plain mascarpone, then pour over a little of the chocolate cream — again using only about half of it, so half stays in the pot. Stir the remaining chocolate mixture into the rest of the whipped plain mascarpone and whip lightly once more.
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Top with nuts and chill

Toast some chopped walnuts in a small pan and sprinkle them over the top of the dessert. You can also add a bit of chopped chocolate. Chill before serving, then enjoy.

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50 gram
Walnut Oil

Two-Tone Mascarpone Dessert

Name: Indulgent Two-Tone Mascarpone Dessert
Prep time: 5 min
Cook time: 40 min
Total time: 90 min
Yield: 2
Cuisine: Italian
Ingredients: 250 gram Mascarpone; 100 gram Raspberries; 100 gram Whipping Cream 33%; 100 gram Plain Biscuits; 20 gram Powdered Sugar; 200 milliliter Whipping Cream 33%; 150 gram 60% Dark Chocolate; 20 gram Brown Cane Sugar; 50 gram Walnut Oil

bohynekuchyne

Prep 5 min Cook 40 min

Plus 35 min of resting (not counted in active time)

9 Ingredients

6 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

250 gram
Mascarpone
100 gram
Raspberries
100 gram
Whipping Cream 33%
100 gram
Plain Biscuits
20 gram
Powdered Sugar
200 milliliter
Whipping Cream 33%
150 gram
60% Dark Chocolate
20 gram
Brown Cane Sugar
50 gram
Walnut Oil

What's in it?

1972 kcal

Calories

103 g

Carbohydrates

177 g

Fats

21 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

At our house, we're never too lazy to head into the kitchen and whip up a dessert on the spur of the moment. And it's often these little "quickies" that turn out to be everyone's favourites — like this dessert. My husband and I were enjoying a kid-free weekend, and after a great lunch (I'll admit I can't even remember what we had), we suddenly had a craving for something sweet. Making ice cream in the machine would've taken too long, and we had no ready-made dessert on hand. But the fridge had our beloved mascarpone waiting.

Gluten-free Vegetarian High-protein Desserts Indulgent treats

Step-by-step method

At a glance

Melt the chocolate

For this step

Simmer the raspberries

For this step

Whip the mascarpone

For this step

Two-Tone Mascarpone Dessert

Ingredients — what you'll need

What's in it?

About this recipe