Vanilla Mascarpone with Raspberries

Step-by-step method

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At a glance

This speedy vanilla mascarpone dessert comes together in just 15 minutes of active work, making it perfect for last-minute entertaining. You'll whisk egg yolks and sugar into a fluffy foam, fold in mascarpone and vanilla (being careful not to overwhisk), layer it with warm raspberries and whipped cream, then chill. A mixer makes quick work of the whisking, though a hand whisk works just fine if that's what you have on hand.

  1. 1/5

    Whisk the egg yolks

    Whisk the egg yolks with the sugar into a smooth, fluffy, thick foam. Keep whisking until all the sugar has dissolved.


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    Whisk in the mascarpone

    Add the mascarpone and vanilla extract, then whisk briefly just until everything is nicely combined. Don't overdo it, though, or the mascarpone may turn lumpy.


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    Raspberries with sugar

    While your mixer is busy whisking the yolks and sugar, take the chance to grab your frozen raspberries and simmer them in a saucepan with a little sugar. Spoon the fruit into the bottom of the glasses and leave to cool.


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Vanilla Mascarpone with Raspberries

bohynekuchyne
Active time total 28 min
Prep 8 min Cook 20 min
Plus 30 min of resting (not counted in active time)

7 Ingredients

5 Steps

Medium Difficulty

Ingredients β€” what you'll need

You only need 7 ingredients

Adjust servings

What's in it?

2129 kcal

Calories

47 g

Carbohydrates

180 g

Fats

84 g

Proteins

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

About this recipe

I whipped up a speedy dessert that had everyone singing its praises. My Kenwood Cooking Chef lent a hand once again, so the whole thing came together in no time. If you're not lucky enough to own one of these little wonders, just whisk by hand or use whatever mixer you're used to.

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