Raspberry cream pots

Raspberry cream pots


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About this recipe: This summer raspberry cream dessert is so easy to make and tastes fabulous. Cool, fruity and refreshing.


Serves: 4 

  • 450g fresh raspberries
  • 600ml extra thick double cream
  • 300g mascarpone cheese
  • 4 tablespoons demerara sugar
  • 4 tablespoons grated chocolate
  • juice and zest of 1/2 lemon

Prep:10min  ›  Extra time:8hr chilling  ›  Ready in:8hr10min 

  1. Reserve 8 whole raspberries for decoration, divide half of the remainder into 4 dessert glasses and place the other half into a mixing bowl. Mash into a paste.
  2. In a separate bowl whisk the cream and the mascarpone cheese until light and fluffy. Mix in the lemon zest and juice. Into each glass, add a layer of cream then a layer of mashed raspberry. Add a second layer of cream followed by a sprinkle of sugar and grated chocolate and decorate with 2 whole raspberries. Chill in the fridge overnight.

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