Mascarpone Cream With

– cream cheese) – packet packet vanillin sugar) dark chocolate, after after after after after after after for decorating.

Defrost raspberries, except for a few for decorating, on a tray one against the other. Cut biscuits in half and place in a suitable bowl, drizzle with raspberry brandy. Slit vanilla bean lengthwise and scrape out pith with a sharp kitchen knife. Stir together mascarpone, sugar, curd, vanilla pulp (or vanillin sugar) and milk. Whip the cream with the whisk of a hand mixer until stiff and fold in. Layer the cookies, raspberries and mascarpone cream alternately in a suitable bowl. Chill. Peel off fine rolls of the chocolate with a peeler. Just before serving, sprinkle the cream with remaining raspberries and some of the chocolate. Serve the rest of the chocolate separately in a bowl.

Info: Mascarpone – the creamy cheese from Italy It comes from the province of Milan and owes its name to a word from the Lombard dialect: “mascherpa”, which means ricotta (curd). Mascarpone is made only from milk and milk cream without any additives. Appearance and consistency determine tricks of the cheese makers. Mascarpone is also used for cakes or simply as a topping for bread.

Cooling time about 2 hours

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