Mascarpone dessert cups

Dessert - Mascarpone dessert cups by Evelina M. - Recipia

Mascarpone dessert cups are served cold, layered with ladyfingers and raspberries, with an airy cream made with mascarpone and egg yolks. Powdered sugar and heavy cream give the cream a smooth texture, while red currants go on top; the April snowfall and my new cups got me to work, and I stop the mixer when the cream is foamy. Preparation: 20 minutes. Cooking: 0 minutes. Resting: 60 minutes. Total time: 80 minutes. Servings: 4. About 600 kcal and 9 g protein per serving.

Ingredients

  • 4 egg yolks
  • 120 g powdered sugar
  • 30 ml cognac
  • 250 g mascarpone
  • 150 g heavy cream
  • 6 ladyfingers
  • 200 g raspberries
  • 40 g red currants
  • 5 g cocoa

Preparation

1. Beat the egg yolks for 3 minutes, then add the powdered sugar and beat for 2 more minutes, until the mixture is pale and foamy. 2. Pour in 10 ml of cognac, fold in the mascarpone and heavy cream, then beat for another 5 minutes, until the cream is foamy. 3. For each cup, crumble one ladyfinger and drizzle it with 5 ml of cognac. Add raspberries and some of the cream, then divide the remaining two ladyfingers between the cups. Top with raspberries and the rest of the cream, sprinkle with cocoa and garnish with red currants. Allow 10 minutes for assembly. 4. Refrigerate the cups for 60 minutes, until the cream is thoroughly chilled.

Notes

I serve them after coffee, when the cold cream holds the layers neatly in the cup. Gluten-free ladyfingers can replace regular ones in the same quantity; the dessert contains eggs and dairy, while classic ladyfingers contain gluten. Choose firm raspberries, as very ripe fruit releases juice and colors the cream. Add the cognac without heating it; for the alcohol-free version, use 30 ml of cold coffee instead. The cups can be made a day ahead and kept covered in the refrigerator for up to 3 days.

Frequently asked questions

Why did the cream turn out too soft?

Very soft mascarpone can become runny when beaten. Chill the cream on its own for 20 minutes before assembling.

Can I use frozen raspberries?

Yes, leave them to thaw in a sieve for 30 minutes, then gently pat them dry before assembling.

What can I use instead of red currants?

You can put 30 g of black currants on top; they have a more intense flavor.

Are the egg yolks cooked?

No, they are used raw. For a dessert without heat treatment, choose pasteurized egg yolks.

Can I replace the mascarpone?

Use 250 g of full-fat cream cheese. The cream will be denser and slightly more tart.

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Category: Dessert Author: Evelina M. Views: 219 Date: 08.10.2024
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