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Croccante with Mascarpone Cream

  • Cooking Time10 mins
  • DifficultyMedium
3 punnets fresh raspberries
200g mascarpone
Seeds from ½ vanilla pod
50g icing sugar, sifted
2 tbsp Marsala or to taste
150ml double cream
200g whole blanched (skinned) almonds
200g caster sugar

For the Almond Croccante:

1. Preheat the oven to 180°C.

2. Spread the almonds on a small baking tray and roast for 5 minutes until they are a light golden colour. Leave to one side.

3. Put the sugar in a saucepan and add 1 tablespoon water. Cook, without stirring, on a medium heat until the sugar melts and turns a light golden colour.

4. Add the almonds and carry on cooking for 1 minute. Pour on to an oiled baking sheet and leave to cool and set.

5. Roughly break up the croquante and put into a plastic bag. Bash with a rolling pin to break up.

To make the cream:

1. Beat the mascarpone with the vanilla seeds and icing sugar and then beat in the Marsala.

2. In a separate bowl, whip the cream to soft peaks. Fold the cream into the mascarpone mixture. Spoon the crema di mascarpone on to a serving dish.

3. Scatter over the raspberries and sprinkle with almond croccante.

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