About this recipe:This summer raspberry cream dessert is so easy to make and tastes fabulous. Cool, fruity and refreshing.
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
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Method Prep:10min › Extra time:8hr chilling › Ready in:8hr10min
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.
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.