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English Raspberries with Crema di Mascarpone and Almond Croquante

Summary Not available
Total Time30 mins
Course: Dessert
Cuisine: Italian
Diet: Vegetarian
Keyword: 30-60 min
Person: 4
Calories: 898kcal


  • 3 fresh raspberries

almond croquante :

  • 200 g almonds
  • 200 g caster suar

di mascarpone :

  • 200 g mascarpone
  • 5 vanilla pod
  • 50 g icing sugar sifted
  • 150 ml double cream


  • For the Almonde Croquante: 1 Preheat the oven to 180°C
  • Spread the almonds on a small baking tray and roast for 5 minutes until they are a light golden colour
  • Leave to one side
  • 2 Put the sugar in a saucepan and add 1 tablespoon water
  • Cook, without stirring, on a medium heat until the sugar melts and turns a light golden colour
  • Add the almonds and carry on cooking for 1 minute
  • Pour on to an oiled baking sheet and leave to cool and set
  • 3 Roughly break up the croquante and put into a food bag
  • Bash with a rolling pin to break up into pieces of whatever size and shape you like
  • The croquante can be kept in an airtight container for up to a month
  • For the Crema di Mascarpone: 1 To make the crema di mascarpone, beat the mascarpone with the vanilla seeds and icing sugar
  • Beat in the Marsala
  • In a separate bowl, whip the cream to soft peaks
  • Fold the cream into the mascarpone mixture
  • 2 Spoon the crema di mascarpone on to a serving dish
  • Scatter over the raspberries and sprinkle with almond croquante


No extra notes


Calories: 898kcal | Carbohydrates: 77g | Protein: 15g | Fat: 62g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 43mg | Potassium: 382mg | Fiber: 6g | Sugar: 64g | Vitamin A: 1252IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 2mg