Antonios Mascarpone

For 4 people
  • 2 egg yolk
  • 6 EL Icing sugar
  • 250 g Mascarpone
  • 4 EL Maraschino or orange liqueur
  • 4 Pistachio ice cream balls (approx. 50 g each)
  • 100 g raspberries
  • 100 g blueberries
  • 4 stem (s) Mint
20 minutes
light
1.
Egg yolks and powdered sugar, up to on 1 tablespoon, stir until frothy. Add mascarpone and liqueur, stir and chill. Stir the mascarpone sauce again and divide over 4 plates. Put 1 scoop of pistachio ice cream in the middle and decorate with fruit and mint. Dust with powdered sugar
2.
Plate: Schumann
3.
Spoon: R & B
1 person approx.:
  • 500 kcal
  • 2100 kJ

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