Mascarpone Dessert with Raspberry Puree
Indulge in the luxurious simplicity of this Mascarpone Dessert with Raspberry Puree, a no-bake treat that blends creamy decadence with the bright tang of fresh raspberries. Perfectly whipped mascarpone cheese is sweetened with powdered sugar and a hint of vanilla for a velvety texture, then layered with a luscious raspberry puree made from ripe berries simmered with lemon juice and just a touch of sugar. With only 20 minutes of prep time, this elegant dessert is ideal for dinner parties or a special weeknight indulgence. Serve it chilled in individual glass bowls, and top it with a sprig of fresh mint for a stunning presentation that brings out the vibrant colors and flavors. Perfect for lovers of quick, easy, and impressive desserts, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 250 grams Mascarpone cheese
- 150 milliliters Heavy cream
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 200 grams Fresh raspberries
- 25 grams Granulated sugar
- 2 tablespoons Water
- 1 teaspoon Lemon juice
- 5 leaves Mint leaves (optional garnish)
Instructions
1. In a large mixing bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Whisk together until smooth and creamy.
2. In a separate bowl, whip the heavy cream until stiff peaks form. Use a whisk or an electric mixer for best results.
3. Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Take care not to deflate the whipped cream.
4. Divide the mascarpone mixture evenly into 4 serving glasses or bowls. Cover and place them in the refrigerator to chill for at least 1 hour.
5. While the mascarpone mixture chills, make the raspberry puree. In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, water, and lemon juice.
6. Cook the mixture for about 5 minutes, stirring frequently, until the raspberries break down and the sauce thickens slightly.
7. Remove the saucepan from the heat and allow the raspberry mixture to cool. Once cool, strain it through a fine-mesh sieve to remove the seeds, pressing the mixture with the back of a spoon to extract as much puree as possible.
8. Once ready to serve, spoon the raspberry puree over the chilled mascarpone mixture in each glass or bowl.
9. Garnish with fresh mint leaves if desired, and serve immediately. Enjoy your Mascarpone Dessert with Raspberry Puree!
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 83.3 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 503 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
