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Tre tipi di mascarpone con crema di lamponi, mirtilli e arancia
A colorful and sweet mix of three delicious creams with fresh fruit. Now you can learn how to make this ingenious dessert quickly and easily.
Amount
servings
Ingredients list
Base mixture
- 250 g mascarpone cheese
- 250 g curd 20% or 40% fat
- 150 ml liquid cream
- 100 g sugar
- 1 vanilla bean or
- 8 g vanilla sugar
Raspberry mascarpone
- ½ lemon
- 1 tsp powdered sugar
- 100 g raspberries
Blueberry mascarpone
- ½ lemon
- 100 g blueberries
Orange mascarpone
- 1 orange
Equipment
Directions
Base mixture
- Cut the vanilla bean open lengthwise with a sharp knife. Then carefully scrape out the pulp of the vanilla bean with the tip of the knife.
- Mix the mascarpone with the curd, sugar and the pulp of the vanilla bean (or vanilla sugar). Whip the cream until stiff and gently fold in.
- Divide the cream evenly among three bowls.
Raspberry mascarpone
- For the raspberry mascarpone, sprinkle the raspberries in a small bowl with 1 teaspoon of powdered sugar, mash with a fork, then add to the first third of the mascarpone with the juice of half a lemon.
Blueberry mascarpone
- Puree the blueberries with a hand blender and add to the second third with the juice of half a lemon.
Orange mascarpone
- Squeeze the orange and stir the juice into the third.
Arrange dessert
- Place the three creams in the refrigerator for approx. 2 to 3 hours, then arrange in strips on a plate. Alternatively, immediately pour into small glasses in layers and chill them for a few hours.Buon appetito!
Serving: 300gCalories: 170kcal (9%)Carbohydrates: 12.8g (4%)Protein: 4.1g (8%)Fat: 11.1g (17%)
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