Mascarpone dessert with raspberries
8 servings
260 minutes
Mascarpone and raspberry dessert is a delicate treat from Italian cuisine. The light, airy cream made from mascarpone and heavy cream pairs perfectly with fragrant raspberries. Crunchy oatmeal cookies mixed with coconut and butter create a base that adds a pleasant contrast of textures. This dessert not only pleases the eye with its elegance but is also suitable for romantic evenings and cozy family gatherings. Its ease of preparation makes it an excellent option for those wanting to impress guests without hassle.
1
Crush the oatmeal cookies, add grated coconut and melted butter. Mix thoroughly and evenly spread on a baking tray. Place in the refrigerator for half an hour.
- Oatmeal cookies: 215 g
- Coconut pulp: 100 g
- Butter: 100 g
2
Mix gelatin with 1/3 cup of water and let it swell (about 5 minutes). In a bowl, mix mascarpone, vanilla seeds, vanillin, and powdered sugar. Whip well, add whipped cream, and whip for a couple more minutes until the mixture becomes fluffy.
- Gelatin: 4 teaspoons
- Water: 0.3 glass
- Mascarpone cheese: 500 g
- Vanillin: to taste
3
Heat the gelatin mixture until the granules are completely dissolved, stir, and cool to room temperature.
4
Carefully mix mascarpone with gelatin. Spread the mixture over a layer of cookies, top with raspberries, and leave in the refrigerator for 2-3 hours.
- Raspberry: 500 g