There is nothing quite like a vibrant and pretty dessert served in a glass. For me, that is exactly what this scrumptious mascarpone and raspberry dessert recipe is all about.
If you are after delicious simplicity, this is the perfect dessert recipe for you. The rich, creamy mascarpone combined with the tart, sweet flavour of the raspberries creates a fabulous contrast that will have your taste buds begging for more.
Why You’ll Love this Mascarpone & Raspberry Dessert
- Easy no-bake dessert: This is a perfect option for those of you who do not have time to turn on the oven but still want a delicious treat.
- Super simple assembly: Layer or mix the ingredients with minimal effort and in very little time. These delights can also be prepared and refrigerated beforehand.
- It’s so easy to adapt: This dessert can be tailored to suit different tastes. Sweeten the mascarpone with honey or sugar, and use fresh, frozen, or jammed raspberries. If raspberries aren’t your thing then swap them out for any berries that you prefer.
- Not season dependent: This berry dessert is perfect for summer or winter as frozen berries are available year round. And they won’t break the bank.
- Nutrient-rich: Raspberries are packed with fibre, vitamins, and antioxidants, while mascarpone provides essential calcium.
Mascarpone and Raspberry Dessert Ingredients and Substitutions
ere is what you will need for this crowd-pleasing dessert:
- Raspberries: Use frozen raspberries as they are available year round and can be cooked from frozen. If you prefer fresh berries when they’re in season, then go for it. Substitute raspberries with blueberries, strawberries, or summer fruits mix for a twist on this dessert.
- Mascarpone: I recommend full fat mascarpone as it offers a richer, creamier taste.
- Double cream: Double cream holds its shape better than half cream and this will make sure the layers stay firm and don’t run.
- Sugar: Better to use icing sugar as it whisks into the cream more easily. Granulated sugar works, too, but it takes a bit longer.
- Corn Starch: Cornstarch thickens the cream, keeping it stable and preventing it from getting runny. This helps the dessert layers stay neat and well-defined.
- Biscuits: I like using Nice biscuits but any neutral tasting biscuits will work in this dessert recipe.
- Dark chocolate: Finely grate dark chocolate over this mascarpone raspberry dessert for a sophisticated touch.
Top Tips For Mascarpone and Raspberry Dessert
- Choose simple glass: Serving this dessert in plain, clear glasses is a great idea as it beautifully displays the vibrant layers of the dessert.
- Strain the raspberries: I recommend passing the berry compote through a fine sieve to remove the raspberry seeds. It prevents any seed crunchiness but won’t change the taste—it’s an optional step.
- Avoid overmixing: Make sure to whip until stiff peaks form, but don’t overmix. Overmixing can cause the texture to become too dense and affect the lightness of the dessert, yikes!
- Chill before serving: This beauty is best served cold, so pop it in the fridge and let it cool for at least 15 minutes before serving and enjoying.
Make Ahead and Storage Instructions
This is a perfect dessert to make ahead of time and store in the fridge. Be sure to cover each individual glass so that the aromas from the fridge do not mix into each glass.
So whether you are hosting a winter wonderland dinner party or just having the mums around for 5 o’clock tea, this mascarpone and raspberry dessert recipe is the perfect choice and will delight everybody!
Mascarpone and Raspberry Dessert Recipe
Mascarpone and Raspberry Dessert effortlessly marries creamy mascarpone with tangy raspberries. Using frozen berries allows for year-round indulgence without breaking the bank. Served in clear glass, its vibrant layers are as visually stunning as they are delicious.
Prep Time
5 minutes
Cook Time
5 minutes
Additional Time
15 minutes
Total Time
25 minutes
Ingredients
- 250 gr (1 pack) of full fat mascarpone cheese
- 250 ml double cream
- 300 gr (1 pack) frozen raspberries – no need to defrost
- 1 tbsp corn starch (corn flour)
- 2-3 tbsp of sugar for raspberries
- 2 tbsp of icing sugar sugar or usual sugar
- 1 pack (around 150-200 gr) “Nice” biscuits, or any other neutral taste and crumby cookies/biscuits
- Grated dark chocolate for serving
Instructions
- Place the frozen raspberries in a saucepan, add sugar and corn starch. Heat the mixture over medium heat, stirring occasionally, until it reaches a boil. Let it simmer for 2-3 minutes. Once done, remove from heat and allow it to cool. If desired, you can strain the berry compote through a fine sieve or cheesecloth to remove small raspberry seeds. This will give the berry sauce a smoother texture.
- In a large bowl, start whisking the mascarpone and cream, adding powdered sugar or granulated sugar. Continue whisking vigorously until you achieve stiff peaks.
- Combine half of the berry compote with half of the mascarpone and cream mixture. Gently stir until the blend is smooth and consistent.
- Place the biscuits/cookies in a zip bag and use a rolling pin to crush them into a crumbly texture.
- Putting it all together: It is good option to serve this dessert in clear glass as it showcases the dessert’s vibrant layers beautifully. Begin by layering half of the crushed cookies at the base of the glass. Then, add the combined berry and mascarpone cream blend. Sprinkle the remaining cookie crumbs over this. Next, top it with the whipped mascarpone cream. Drizzle the berry sauce over the cream layer. The dessert tastes best when served cool, so chill in the refrigerator for 10-15 minutes. Garnish with grated dark chocolate before serving.
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