Mascarpone & lemon cream with raspberry sauce

desserts
Total: 25 min. | Active: 25 min.
vegetarian, gluten-free

This fresh and creamy dessert can be prepared in advance and stored in the fridge. I always make a little more raspberry sauce than I need as it's also great in rice pudding, for example. It goes well with homemade ice cream, too. And it makes no difference whether you use fresh or frozen raspberries. This means you can keep pulling this dessert out of the bag any time of the year, not just for a couple of months in the summer.

Nadja - LouMalou

Ingredients

for 4 person

Raspberry sauce
200 g raspberries
2 tbsp water
Mascarpone & lemon cream
100 g mascarpone
100 g low-fat quark
1 ½ tbsp icing sugar
a little  lemon juice
To assemble
100 g chocolate rice cakes
10 g dark chocolate, shaved

How it's done

Raspberry sauce

Bring the raspberries and water to the boil, simmer over a low heat for approx. 3 mins. Puree the sauce and set aside.

Mascarpone & lemon cream

Mix together all of the ingredients.

To assemble

Divide the rice cakes between 4 glasses, top with the mascarpone & lemon cream and raspberry sauce. Decorate with chocolate shavings.

Show complete recipe