This is one of my all-time favourite desserts. I just love the distinct layers and it is always a big hit at parties. If you want to make this recipe more kid-friendly, some stores carry non-alcoholic amaretto, which I have seen particularly often in Germany. While I decided to split it into smaller portions in mason jars, it is usually easier to make it in a big glass bowl instead.
Ingredients:
Mascarpone cream:
500g mascarpone cheese
4 medium eggs
1/2 cup caster sugar
1 tbsp amaretto
Raspberry layer:
1 1/2 cups frozen raspberries
4 tbsp amaretto
1 tbsp powdered sugar
~100g amarettini cookies
Yields 5-6 servings
~1h preparation time
1. Begin thawing raspberries and add 4 tbsp amaretto as well as 1 tbsp powdered sugar. Mix well and let sit for at least 30 min at room temperature, mixing every now and then.
2. In the meantime, separate egg yolks and egg whites, add sugar to egg yolks and beat until creamy. Add mascarpone cheese and 1 tbsp amaretto to egg yolk mixture, mix and set aside. Beat egg whites until stiff peaks are formed. Carefully combine egg yolk and egg white mixture with a spatula, do not use a mixer for this step as it would result in a runnier mixture.
3. Put most of the amarettinis (I like to set one for each serving aside as a decoration) into a sturdy ziplock bag (freezer bags will do, thin bags might rip) and crush them with a rolling pin. Now we are ready to layer our dessert.
4. Start with the raspberry layer and try to avoid touching the sides of the container with your spoon as it will leave red streaks that will be very obvious later. Next, add the cream and try to carefully layer it on top of the raspberry layer without actually touching the raspberries to ensure a nice and clean divide between the layers. The next layer is made up of amarettini crumbs.
5. Alternating layers of cream and crumbs can be repeated as often as wanted, but I usually go with two, each. Do not add additional layers of raspberries. I usually don't add the top layer of crumbs until just before serving as the crumbs will get soggy over time.
6. Store the dessert in the fridge and it should be eaten within 1-2 days max because of the raw eggs.
I hope you enjoy this raspberry-mascarpone cream as much as my family and I do and don't forget to tag me on instagram or pinterest to show off your creations! :)
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