Mascarpone Cream with Raspberries               

 tags (edit): Fine Cooking Magazine @Vogel @Try Soon! Easy Desserts  

 

If you cannot find fresh raspberries, frozen will do, but they might weep a little in the cream as they sit. Part of the recipe for "chocolate souffle layer cake", also in this collection.

Ingredients

1 cup Mascarpone Cheese
1 1/4 cups Heavy Cream or Whipping Cream
3 tablespoon Sugar
1 teaspoon Vanilla Extract
1 1/2 cup Fresh Raspberries


 

Instructions
 In a medium bowl, beat the mascarpone, cream, sugar, and vanilla with an electric mixer on low speed until blended. Increase the speed to medium high and beat until the cream is thick and firm peaks form (don't overbeat or the mixture will curdle). Keep refrigerated until ready to assemble. Reserve the berries for assembly.



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Yields: 0 Servings
     Fine Cooking magazine, January 2002, page 90

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