Mascarpone cream with fresh berries
Recipe for an easy summer dessert with crushed kammerjunkere, mascarpone cream and fresh berries. A dessert without gelatine.Dessert in glasses for 4-6 people, depending on the size of the glasses.
Servings 4 people
Calories 591kcal
Ingredients
Mascarpone cream
- 250 g mascarpone - can be replaced with cream cheese
- 250 ml whipping cream (38% fat)
- 1 lemon, finely grated zest and 50 ml juice
- 1 vanilla pod, seeds scraped out - or 2 tsp vanilla sugar
- 100 g icing sugar
To serve
- Crushed kammerjunkere (small Danish twice-baked vanilla biscuits) or other biscuits, approx. 100-150 g
- Fresh berries for the top
Instructions
- Put all the ingredients in a bowl and whisk them lightly together until the cream thickens.Whisk the mascarpone cream on a low speed — it thickens quickly. Whisking slowly ensures you don't overwhip it. It should be soft and creamy.Better to whisk it slightly too little than too much — if it is overwhipped, the cream will turn grainy.
- Crush the biscuits or kammerjunkere in a bag or similar, and tip them into your serving glasses.*Allow about 25 g of biscuits/kammerjunkere per person.
- Transfer the mascarpone cream to a piping bag (this is the easiest way to control it), and pipe the cream on top of the biscuits.
- Top the dessert with fresh berries and, if you like, some finely chopped mint before serving.
Nutrition
Calories: 591kcal | Carbohydrates: 28g | Protein: 6g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 133mg | Sodium: 52mg | Potassium: 60mg | Sugar: 26g | Vitamin A: 1794IU | Vitamin C: 0.4mg | Calcium: 129mg | Iron: 0.1mg