I often find myself craving something sweet but quick, especially when I have frozen fruit in the freezer. This raspberry dessert came about from such a situation: I found a box of mascarpone, some whipped cream in a can, and a bag of raspberries. I love that it doesn’t take long to prepare – just 10 minutes is enough, even if you’re not in the mood to cook anything complicated. You don’t even need to turn on the stove or preheat the oven.
Quick Info
Total Time: 10 minutes
Preparation Time: 10 minutes
Cooking/Baking Time: none required
Servings: 4
Difficulty: very easy
Recipe Type: quick, no-bake dessert with fruit
Ingredients
- 1 box of mascarpone (250 g)
- 1 can of whipped cream (about 250 ml)
- 4 tablespoons powdered sugar
- frozen raspberries (about a handful for each glass, adjust to taste)
- grated zest of one orange
Instructions
1. Take out 4 glasses and chill them in the refrigerator for at least 10 minutes before assembling. This step helps keep the dessert cool, especially if you’re using frozen raspberries.
2. In a large bowl, mix the mascarpone with 4 tablespoons of powdered sugar. I use a whisk, but you can also use a spoon if you’re not in a hurry.
3. Add half of the whipped cream to the mascarpone and gently fold it in without overmixing. Taste. If you want a lighter cream, add the rest of the whipped cream to your liking.
4. Remove the glasses from the refrigerator. Spoon 3-4 tablespoons of the mascarpone cream into each glass, leveling it off gently with a spoon.
5. Distribute a handful of frozen raspberries over the cream in each glass. They don’t need to be thawed beforehand.
6. Top with more whipped cream to cover the fruit. You can do this directly from the can.
7. Grate a little orange zest over the dessert for an extra touch of freshness and flavor.
8. Finally, sprinkle a bit of powdered sugar over the raspberries and orange zest. The dessert is ready to be served immediately.
Why I Make This Recipe Often
I love it because it’s hassle-free, adaptable to whatever fruit I have in the freezer, and requires no special utensils. The mascarpone and whipped cream create a nice creamy texture, while the raspberries add a tangy flavor that balances the dessert. There’s no need for any advance planning.
Tips and Variations
Tips
- Keep the glasses in the refrigerator before pouring in the cream, especially in summer, to keep the dessert fresh.
- The final taste greatly depends on how sweet the sugar is and how tart the fruit is, so adjust after tasting the cream.
- If you want the dessert to be even colder, let it sit in the refrigerator for a few minutes before serving.
Substitutions
- You can use blueberries, strawberries, or other berries, frozen or fresh, if you don’t have raspberries.
- If you don’t have mascarpone, a creamy cheese will work, but the texture will be slightly different.
- Powdered sugar can be replaced with honey (to taste), but it won’t have exactly the same consistency.
Variations
- Add pieces of plain cookies between layers if you want something crunchy.
- For a different flavor, you can substitute the orange zest with lemon zest.
- It can also be assembled in smaller bowls or even shot glasses for a mini version, perfect for parties.
Serving Ideas
- It makes a great quick dessert after lunch or dinner, especially when you have guests and no time to bake.
- It can also be served for breakfast on weekends if you want something cool and quick.
- If you want a more festive dessert, decorate with mint leaves or extra raspberries on top.
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, they work just as well, but the texture will be slightly different – fresh fruit won’t release liquid and won’t chill the cream like frozen ones.
How long does the dessert last in the refrigerator?
It’s best served immediately, but it can stay in the fridge for about 3-4 hours without significantly changing its texture. After a day, the whipped cream may start to weep.
Can I use whipped liquid cream instead of whipped cream from a can?
Yes, if you whip the liquid cream with a bit of sugar and fold it into the mascarpone, it will turn out just as well. Just be careful not to overwhip it.
Do the frozen raspberries need to be thawed beforehand?
No, they go in directly from the freezer. If the dessert sits for more than 15 minutes, the raspberries will start to release juice.
Can I omit the orange zest?
Yes, it’s optional, but it adds a fresh flavor. If you don’t have an orange on hand, you can leave the dessert plain.
Nutritional Values
Estimated per serving (out of four):
- Calories: 350-400 kcal
- Protein: 4-5 g
- Fat: 28-30 g (from mascarpone and whipped cream)
- Carbohydrates: 18-20 g (sugar and fruit)
These values are approximate. If you use different quantities or types of whipped cream, the values may vary significantly. Fresh raspberries will have slightly fewer calories compared to frozen ones with added sugar.
Storage and Reheating
This dessert is not suitable for long-term storage. It’s best eaten on the day it’s made. If there are leftovers, it can be kept in the refrigerator covered for up to 4 hours, but the texture of the whipped cream and mascarpone won’t be the same after a while. It doesn’t require reheating and is served cold. If the whipped cream melts or releases water, gently mix it before serving.
Quick Info
Total Time: 10 minutes
Preparation Time: 10 minutes
Cooking/Baking Time: none required
Servings: 4
Difficulty: very easy
Recipe Type: quick, no-bake dessert with fruit
Ingredients
- 1 box of mascarpone (250 g)
- 1 can of whipped cream (about 250 ml)
- 4 tablespoons powdered sugar
- frozen raspberries (about a handful for each glass, adjust to taste)
- grated zest of one orange
Instructions
1. Take out 4 glasses and chill them in the refrigerator for at least 10 minutes before assembling. This step helps keep the dessert cool, especially if you’re using frozen raspberries.
2. In a large bowl, mix the mascarpone with 4 tablespoons of powdered sugar. I use a whisk, but you can also use a spoon if you’re not in a hurry.
3. Add half of the whipped cream to the mascarpone and gently fold it in without overmixing. Taste. If you want a lighter cream, add the rest of the whipped cream to your liking.
4. Remove the glasses from the refrigerator. Spoon 3-4 tablespoons of the mascarpone cream into each glass, leveling it off gently with a spoon.
5. Distribute a handful of frozen raspberries over the cream in each glass. They don’t need to be thawed beforehand.
6. Top with more whipped cream to cover the fruit. You can do this directly from the can.
7. Grate a little orange zest over the dessert for an extra touch of freshness and flavor.
8. Finally, sprinkle a bit of powdered sugar over the raspberries and orange zest. The dessert is ready to be served immediately.
Why I Make This Recipe Often
I love it because it’s hassle-free, adaptable to whatever fruit I have in the freezer, and requires no special utensils. The mascarpone and whipped cream create a nice creamy texture, while the raspberries add a tangy flavor that balances the dessert. There’s no need for any advance planning.
Tips and Variations
Tips
- Keep the glasses in the refrigerator before pouring in the cream, especially in summer, to keep the dessert fresh.
- The final taste greatly depends on how sweet the sugar is and how tart the fruit is, so adjust after tasting the cream.
- If you want the dessert to be even colder, let it sit in the refrigerator for a few minutes before serving.
Substitutions
- You can use blueberries, strawberries, or other berries, frozen or fresh, if you don’t have raspberries.
- If you don’t have mascarpone, a creamy cheese will work, but the texture will be slightly different.
- Powdered sugar can be replaced with honey (to taste), but it won’t have exactly the same consistency.
Variations
- Add pieces of plain cookies between layers if you want something crunchy.
- For a different flavor, you can substitute the orange zest with lemon zest.
- It can also be assembled in smaller bowls or even shot glasses for a mini version, perfect for parties.
Serving Ideas
- It makes a great quick dessert after lunch or dinner, especially when you have guests and no time to bake.
- It can also be served for breakfast on weekends if you want something cool and quick.
- If you want a more festive dessert, decorate with mint leaves or extra raspberries on top.
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, they work just as well, but the texture will be slightly different – fresh fruit won’t release liquid and won’t chill the cream like frozen ones.
How long does the dessert last in the refrigerator?
It’s best served immediately, but it can stay in the fridge for about 3-4 hours without significantly changing its texture. After a day, the whipped cream may start to weep.
Can I use whipped liquid cream instead of whipped cream from a can?
Yes, if you whip the liquid cream with a bit of sugar and fold it into the mascarpone, it will turn out just as well. Just be careful not to overwhip it.
Do the frozen raspberries need to be thawed beforehand?
No, they go in directly from the freezer. If the dessert sits for more than 15 minutes, the raspberries will start to release juice.
Can I omit the orange zest?
Yes, it’s optional, but it adds a fresh flavor. If you don’t have an orange on hand, you can leave the dessert plain.
Nutritional Values
Estimated per serving (out of four):
- Calories: 350-400 kcal
- Protein: 4-5 g
- Fat: 28-30 g (from mascarpone and whipped cream)
- Carbohydrates: 18-20 g (sugar and fruit)
These values are approximate. If you use different quantities or types of whipped cream, the values may vary significantly. Fresh raspberries will have slightly fewer calories compared to frozen ones with added sugar.
Storage and Reheating
This dessert is not suitable for long-term storage. It’s best eaten on the day it’s made. If there are leftovers, it can be kept in the refrigerator covered for up to 4 hours, but the texture of the whipped cream and mascarpone won’t be the same after a while. It doesn’t require reheating and is served cold. If the whipped cream melts or releases water, gently mix it before serving.