I ended up making this dessert on a day when I had neither the time nor the desire to complicate myself with a cake, but I had some leftover cookies, a sheet of honey, and a few ingredients left from other desserts. I quickly improvised, and it turned out to be something good and quite creamy. I make it from time to time, especially if there’s leftover chocolate or mascarpone that I need to get rid of quickly.
Quick info
Total time: about 3-4 hours (including chilling)
Preparation time: 20-25 minutes
Chilling time: 2-3 hours, depending on how quickly the cream sets
Servings: 6-8
Difficulty: easy
Recipe type: cold dessert, suitable for breakfast or snack
Ingredients
- 300 g cookies (I used leftover crumbs from stuffed nuts and a sheet of honey, but plain cookies work too)
- 100 g dark chocolate
- 100 ml liquid cream
- 2 tablespoons powdered sugar
- 100 g mascarpone
- Chocolate liqueur (to taste)
- 3 tablespoons apricot jam
- Frozen raspberries (enough to evenly cover a small tray)
For the glaze:
- 50 g chocolate
- a little milk (just enough to thin the chocolate for melting)
- chocolate flakes for decoration
Preparation method
1. Crush the cookies as finely as possible. If you have honey sheets or leftover crumbs, mix them directly with the cookies. It doesn’t matter if it’s not a perfect powder; it’s fine with smaller pieces.
2. Put the chocolate (100 g) in a bowl with the liquid cream (100 ml) and melt them over a double boiler or directly in the microwave, in short bursts, until they become a smooth sauce.
3. Let the chocolate cool slightly. Meanwhile, mix the mascarpone with the 2 tablespoons of powdered sugar. I sprinkle the sugar directly over the mascarpone and mix with the mixer for a few seconds until it melts.
4. When the chocolate has cooled to almost room temperature, add it to the mascarpone and mix well. Also add a little chocolate liqueur (about a tablespoon, but it’s up to you), then mix well.
5. In a large bowl, mix the crushed cookies with the chocolate cream and apricot jam. There’s no need to insist too much, just incorporate everything. The mixture shouldn’t be too dry, but not liquid either.
6. Prepare a small cake pan or a similar mold and line it with plastic wrap so you can remove the dessert at the end. Put the cookie mixture in the pan, level it with a spoon or spatula, then sprinkle the frozen raspberries on top.
7. Cover with plastic wrap and let the pan chill in the fridge for at least 2-3 hours, so it can set and firm up slightly. The dessert won’t become hard, but will remain quite creamy.
8. Remove the dessert onto a platter, remove the wrap, and prepare the glaze: melt 50 g of chocolate with a little milk (a few tablespoons, until it becomes easy to pour). Pour the glaze over the dessert and, while it’s still soft, sprinkle chocolate flakes on top.
Why I make the recipe often
It’s a quick option when I have leftover ingredients from other desserts. It doesn’t require an oven and can be prepared in advance. The taste is balanced, and you can easily change the flavors or fruits if you want something different. It stays good in the fridge for a few days.
Tips and variations
Tips
- Don’t use too much liqueur, or the mixture will become too soft.
- If the cookies seem too dry, add a tablespoon of cream or a little extra jam.
- Frozen raspberries are more suitable, as they retain their shape in the fridge.
- For a cleaner cut, use a slightly damp knife.
Substitutions
- You can use digestive or popular cookies if you don’t have crumbs or honey sheets.
- The chocolate liqueur can be omitted or replaced with a splash of rum.
- Apricot jam can be swapped for raspberry or strawberry jam, depending on what you have on hand.
- The liquid cream in the cream can also be substituted with whipping cream.
Variations
- Add chopped nuts or almonds for a crunchier texture.
- Replace raspberries with other frozen fruits: blueberries, blackberries, or chopped strawberries.
- You can add small pieces of candied orange to the mixture.
Serving ideas
- Cut into slices directly from the fridge and serve plain.
- Goes well with coffee or a glass of cold milk.
- You can add a dollop of whipped cream if you have it on hand.
Frequently asked questions
1. Can I make the dessert without mascarpone?
Yes, but the consistency will be different. You can try using thick sour cream or even full-fat yogurt, but the taste will be less creamy.
2. What do I do if the mixture turns out too soft?
Add more crushed cookies until you achieve a consistency that holds together when pressed.
3. Can I use a different fruit besides raspberries?
Yes. Any frozen fruit that doesn’t release too much water works: blackberries, blueberries, or chopped strawberries.
4. Can I put the dessert in the freezer to set faster?
You can put it in the freezer for 30-40 minutes, but don’t leave it too long, or it will freeze completely and lose its creamy texture.
5. How long can it stay in the fridge?
It keeps well for 2-3 days when stored in wrap or in a covered container.
Nutritional values
Estimate for one serving (out of 8): approximately 250-300 kcal, with 15 g fat, 5 g protein, and 30 g carbohydrates, depending on the type of cookies and how much jam or chocolate you use. The glaze and chocolate flakes add a few extra calories. These are estimates; exact values may vary.
Storage and reheating
The dessert can be stored in the fridge, in a covered container or wrapped in plastic. It stays good for 2-3 days, although the texture becomes softer over time due to the fruit. Reheating is not recommended; it is served cold only. If you want to keep it longer, you can slice it and freeze it, but the fruit will release water upon thawing.
Quick info
Total time: about 3-4 hours (including chilling)
Preparation time: 20-25 minutes
Chilling time: 2-3 hours, depending on how quickly the cream sets
Servings: 6-8
Difficulty: easy
Recipe type: cold dessert, suitable for breakfast or snack
Ingredients
- 300 g cookies (I used leftover crumbs from stuffed nuts and a sheet of honey, but plain cookies work too)
- 100 g dark chocolate
- 100 ml liquid cream
- 2 tablespoons powdered sugar
- 100 g mascarpone
- Chocolate liqueur (to taste)
- 3 tablespoons apricot jam
- Frozen raspberries (enough to evenly cover a small tray)
For the glaze:
- 50 g chocolate
- a little milk (just enough to thin the chocolate for melting)
- chocolate flakes for decoration
Preparation method
1. Crush the cookies as finely as possible. If you have honey sheets or leftover crumbs, mix them directly with the cookies. It doesn’t matter if it’s not a perfect powder; it’s fine with smaller pieces.
2. Put the chocolate (100 g) in a bowl with the liquid cream (100 ml) and melt them over a double boiler or directly in the microwave, in short bursts, until they become a smooth sauce.
3. Let the chocolate cool slightly. Meanwhile, mix the mascarpone with the 2 tablespoons of powdered sugar. I sprinkle the sugar directly over the mascarpone and mix with the mixer for a few seconds until it melts.
4. When the chocolate has cooled to almost room temperature, add it to the mascarpone and mix well. Also add a little chocolate liqueur (about a tablespoon, but it’s up to you), then mix well.
5. In a large bowl, mix the crushed cookies with the chocolate cream and apricot jam. There’s no need to insist too much, just incorporate everything. The mixture shouldn’t be too dry, but not liquid either.
6. Prepare a small cake pan or a similar mold and line it with plastic wrap so you can remove the dessert at the end. Put the cookie mixture in the pan, level it with a spoon or spatula, then sprinkle the frozen raspberries on top.
7. Cover with plastic wrap and let the pan chill in the fridge for at least 2-3 hours, so it can set and firm up slightly. The dessert won’t become hard, but will remain quite creamy.
8. Remove the dessert onto a platter, remove the wrap, and prepare the glaze: melt 50 g of chocolate with a little milk (a few tablespoons, until it becomes easy to pour). Pour the glaze over the dessert and, while it’s still soft, sprinkle chocolate flakes on top.
Why I make the recipe often
It’s a quick option when I have leftover ingredients from other desserts. It doesn’t require an oven and can be prepared in advance. The taste is balanced, and you can easily change the flavors or fruits if you want something different. It stays good in the fridge for a few days.
Tips and variations
Tips
- Don’t use too much liqueur, or the mixture will become too soft.
- If the cookies seem too dry, add a tablespoon of cream or a little extra jam.
- Frozen raspberries are more suitable, as they retain their shape in the fridge.
- For a cleaner cut, use a slightly damp knife.
Substitutions
- You can use digestive or popular cookies if you don’t have crumbs or honey sheets.
- The chocolate liqueur can be omitted or replaced with a splash of rum.
- Apricot jam can be swapped for raspberry or strawberry jam, depending on what you have on hand.
- The liquid cream in the cream can also be substituted with whipping cream.
Variations
- Add chopped nuts or almonds for a crunchier texture.
- Replace raspberries with other frozen fruits: blueberries, blackberries, or chopped strawberries.
- You can add small pieces of candied orange to the mixture.
Serving ideas
- Cut into slices directly from the fridge and serve plain.
- Goes well with coffee or a glass of cold milk.
- You can add a dollop of whipped cream if you have it on hand.
Frequently asked questions
1. Can I make the dessert without mascarpone?
Yes, but the consistency will be different. You can try using thick sour cream or even full-fat yogurt, but the taste will be less creamy.
2. What do I do if the mixture turns out too soft?
Add more crushed cookies until you achieve a consistency that holds together when pressed.
3. Can I use a different fruit besides raspberries?
Yes. Any frozen fruit that doesn’t release too much water works: blackberries, blueberries, or chopped strawberries.
4. Can I put the dessert in the freezer to set faster?
You can put it in the freezer for 30-40 minutes, but don’t leave it too long, or it will freeze completely and lose its creamy texture.
5. How long can it stay in the fridge?
It keeps well for 2-3 days when stored in wrap or in a covered container.
Nutritional values
Estimate for one serving (out of 8): approximately 250-300 kcal, with 15 g fat, 5 g protein, and 30 g carbohydrates, depending on the type of cookies and how much jam or chocolate you use. The glaze and chocolate flakes add a few extra calories. These are estimates; exact values may vary.
Storage and reheating
The dessert can be stored in the fridge, in a covered container or wrapped in plastic. It stays good for 2-3 days, although the texture becomes softer over time due to the fruit. Reheating is not recommended; it is served cold only. If you want to keep it longer, you can slice it and freeze it, but the fruit will release water upon thawing.