Antonios Mascarpone
- 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
Do you want a website?
Leave A Comment