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Cooking
Two-Tone Mascarpone Dessert
· 2 servings
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.
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.
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.
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.
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.
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.