Raspberry and Mascarpone Cheese Recipe

a Valentine's heart made from mini cakes
author pic


 Updated 05/01/2016

 See comments

A rich, chilled dessert which is really a very up-market cheese cake.


  • 2 cups Mascarpone cheese
  • 1 1/2 tablespoons icing/confectioner's sugar (or to taste)
  • 2 tablespoons double cream
  • 1 cup raspberries
  • brandy to taste
  • mint leaves
  • a little egg white
(see measure conversions for more information on quantites)


  1. Whip the double cream until it just holds its shape.
  2. Fold the cream into the Mascarpone cheese and mix in the icing sugar.
  3. Stir in a little brandy (about 1 tablespoon) and check the taste.
  4. Add a little more brandy if desired!
  5. Put into two pretty serving dishes and chill for a couple of hours.
  6. Defrost raspberries if frozen and sweeten to taste.
  7. If raspberries are fresh, check for sweetness and sprinkle with a little icing sugar if desired.
  8. Just before serving, divide raspberries between the two dishes and pile them on top of the Mascarpone mixture.
  9. Decorate with mint leaves dipped in a little egg white and then icing sugar.

Prep Time: 15 minutes

Yield: 2 portions


E-mail (Will not appear online)
Powered by Comment Script