Mascarpone cream with redcurrants recipe
Mascarpone Cream with Redcurrants recipe
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|16||lady’s fingers, crushed|
|2 pack(s)||vanilla sugar|
|200 g||whipping cream|
Divide ¾ of the crushed lady’s fingers into the dessert glasses. Purée half of the redcurrants with the sugar. Pour into the glasses.
Whip the cream with the vanilla sugar until stiff. Stir in the Mascarpone. Divide the cream into two bowls. Fold the remaining redcurrants in one of them. Top the redcurrant purée with this redcurrant cream. Cover with the cream without redcurrants. Sprinkle with the remaining biscuit crumbles.
Refrigerate for 15 minutes before serving.
ca. 15 min
ca. 15 min
Grade of difficulty:
Calories per portion:
Reference: Mascarpone cream with redcurrants recipe
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