Frozen raspberry cream with mug cakes

Frozen raspberry cream with mug cakes

Total: 10 Min. | Active: 10 Min.
vegetarian
Nutritional value / people: 792 kcal
, Fat: 54 g
, Carbohydrate: 57 g
, Protein: 13 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

2parcels Betty Bossi Mug Cake Blueberry
3tbsp milk
200g Mascarpone
150g frozen raspberries
1parcel Betty Bossi Vanille-Zucker
1tbsp Betty Bossi Puderzucker
Purchase ingredients now

How it's done

Prepare two mug cakes according to the packet instructions. Place the mascarpone, raspberries, vanilla sugar and icing sugar in a plastic bag. Seal the bag and crush with a rolling pin. Fill two dishes with the raspberry cream, serve immediately with the mug cakes.

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