Flødebolle cake with mascarpone cream and fresh berries
An easy recipe for flødebolle cake with crushed almond macaroons, mascarpone cream and fresh berries.
Servings 8 people
Calories 401kcal
Ingredients
- 140 g almond macaroons small, crisp ones – amaretti biscuits work well
- 12 flødeboller Danish chocolate-coated marshmallow puffs
- fresh berries
- fresh mint or other garnish optional
Mascarpone cream
- 200 g mascarpone
- 250 ml whipping cream (38% fat)
- 2 tbsp icing sugar
- 2 tsp vanilla sugar
- 1/2-1 lemon, juice and finely grated zest
Instructions
- Roughly crush the macaroons and spread them over the base of a serving dish.
- Arrange the flødeboller on top, upside down, and press them down so the chocolate shells crack and they lie with their bases facing up.
- Whisk the ingredients for the mascarpone cream together until just thick – take care not to overwhip.
- Spread the mascarpone cream over the flødeboller, then top with plenty of fresh berries.Serve straight away, or keep chilled until serving. It can easily be made 3-4 hours ahead.
Nutrition
Calories: 401kcal | Carbohydrates: 34g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 269mg | Potassium: 39mg | Fiber: 1g | Sugar: 23g | Vitamin A: 811IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg