Raspberries and chocolate are a great combination. As I craved a cold dessert, I decided to combine them in this simple recipe. Instead of raspberries, you can use a mixture of forest fruits, blackberries or blueberries.
- 250 g raspberries
- 250 g mascarpone
- 400 ml of sweet cream
- 70 g sugar (adjust the amount of sugar to taste)
- 1 teaspoon vanilla paste (or vanilla extract)
- 100 g chocolate drops (or finely chopped chocolate)
Mix the sweet cream into the whipped cream. Mix the mascarpone with the sugar and vanilla paste. Add the sweet cream and mix gently until the ingredients are combined. Add 150 g of raspberries and chocolate drops to the mixture. Coat a square oblong mold with cling film and pour the mixture into it. Cover with cling film and place in the freezer for 3-4 hours or overnight. Allow to stand at room temperature for about 10 minutes before serving. Serve with raspberry sauce, which you prepare from the remaining raspberries. Briefly boil raspberries with sugar, strain through a sieve and cook until desired density.