Description

This raspberry mascarpone dessert with vanilla crescents is a real treat and super quick to prepare! I love making it when visitors announce themselves spontaneously. The combination of the creamy mascarpone, the yogurt and the fruity raspberries is simply unbeatable. The crumbled vanilla crescents provide a crispy bite and a hint of vanilla. The dessert is not only delicious, but also a real eye-catcher. Perfect for warm summer days or as a sweet ending to a festive menu. If you like, you can use a few fresh mint leaves for decoration.

Ingredients (6 ingredients)

250 g Mascarpone

200 g Yogurt

50 g Sugar

1 Pck. Vanilla sugar

100 g Vanilla crescents

300 g Raspberries

Preparation (6 steps)

Prepare vanilla crescents

Set aside 4 vanilla crescents and 4 raspberries for the topping. Place the remaining vanilla crescents in a freezer bag and crumble with a rolling pin or your hands. Transfer the crumbs to a bowl.

Prepare raspberries

Wash the raspberries and pat dry carefully. Then lightly crush the raspberries.

Prepare cream

Thermomix® Setting

20 sec/Speed 3

Add mascarpone, yogurt, sugar and vanilla sugar to the mixing bowl and stir for 20 sec/speed 3.

Layer dessert

Place a layer of vanilla crescent crumbs in the glasses (250 ml capacity each). Fill half of the cream into the glasses and top with the crushed raspberries. Spread the remaining cream over it.

Garnish dessert

Garnish the dessert with vanilla crescent crumbs, one vanilla crescent and one raspberry each.

Cool dessert

Let the vanilla crescent dessert steep in the refrigerator for at least one hour.

Finished cooking? Great! 🎉

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About this recipe

This raspberry mascarpone dessert with vanilla crescents is a real hit with our family, especially in the summer. My grandma used to make similar desserts, but without Thermomix® and with much more effort. She whipped the cream with a whisk and crumbled the cookies with a meat tenderizer. I have modernized her recipe a bit and adapted it to the Thermomix® to make it quicker and easier to prepare. The mascarpone is the heart of this dessert. It provides an incredibly creamy and rich texture. The yogurt balances the sweetness of the mascarpone and brings a slight acidity into play that goes perfectly with the raspberries. Sugar and vanilla sugar must of course not be missing in order to give the whole thing the necessary sweetness and a fine vanilla aroma. The vanilla crescents are the icing on the cake. They give the dessert a crispy bite and enhance the vanilla flavor. And the raspberries? They are simply unbeatable! Their fruity acidity harmonizes wonderfully with the sweetness of the cream and the vanilla aroma of the crescents. When preparing in the Thermomix®, it is important that the mascarpone and yogurt are well chilled. This makes the cream nice and airy and creamy. Be careful not to stir the cream for too long, as it may curdle. 20 seconds on speed 3 is usually sufficient. The raspberries should be washed carefully and dabbed dry before you crush them. This prevents the dessert from becoming too watery. For a vegetarian version, you can simply make sure that the vanilla crescents do not contain any animal fats. A vegan version is a bit more difficult, but possible. You could replace the mascarpone and yogurt with vegan alternatives based on cashew or almond. Instead of vanilla crescents, you could use vegan butter cookies or almond spice cookies. For a special touch, you can refine the cream with a little lemon zest or a hint of cinnamon. It is best to serve the dessert well chilled. It goes perfectly with a glass of sparkling wine or a fruity white wine. You can also garnish it with fresh mint leaves or a dollop of whipped cream. If you want to prepare the dessert in advance, you can store the cream and raspberries separately and layer them just before serving. The vanilla crescent crumbs should also be stored separately so that they remain crispy. The dessert can be kept in the refrigerator for about 2-3 days.