Christmas gingerbread mascarpone cream

For 4 people
  • 50 g brown cakes
  • 1 Packu ng (250 g) frozen raspberries
  • 1 EL lemon juice
  • 2 packet vanillin sugar
  • 200 g Mascarpone
  • 500 g Lean quark
  • 100 ml Milk
  • 100 g Sugar
  • 1 pinch Cinnamon
30 minutes
easy
1.
Finely crumble the cake. Thaw the raspberries at room temperature. Mix with lemon juice and 1 packet of vanillin sugar. Mix the mascarpone, quark, milk, remaining vanillin sugar, sugar and cinnamon with the whisk of the hand mixer to a creamy mixture. Divide 3/4 of the cake crumbs into four dessert glasses. Approx. Set aside 8 raspberries to decorate. Spread the rest of the raspberries on the crumbs and pour the cream on top. Decorate with the remaining raspberries and sprinkle with the breadcrumbs
2.
Glass: Orrefors
1 person approx.:
  • 520 kcal
  • 2180 kJ
  • 22 g protein
  • 24 g fat
  • 52 g carbohydrates

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