In spring, do you fancy light desserts and sweets instead of heavy cakes? Then our layered dessert is just what you need! Juicy berries meet a smooth mascarpone cream and a crunchy topping. Just imitate and enjoy!
Ingredients for the cream
- 200ml whipped cream, cold
- 1 pk Cream stiffener
- 250g mascarpone
- 50g vanilla yoghurt
- 2 tbsp sugar
- 1 pk vanilla sugar
- 1-2 tsp vanilla aroma oil
- Berries as you wish
- possibly Berry powder for coloring the layers
Step 1: Whip the cold cream with the whipped cream stiffener. Mix the remaining ingredients (except the berry powder) in a separate bowl with the hand mixer. Add the whipped cream and just fold in with a spoon.
Step 2: If you want to color the cream: Divide the cream into two halves, for example - color one half with some berry powder. Leave the other half undyed.
Step 3: Wash the berries and drain well.
Ingredients for the topping
- 25g butter
- 25g cane sugar
- 25g almond flakes
- Cinnamon (optional)
Step 4: Melt the butter in the saucepan, then add the cane sugar and flaked almonds. Allow to caramelize slightly over low to medium heat, stirring constantly (until there is hardly any moisture left). Let cool down.
Step 5: Now come the layers: put the cream and berries alternately as a layer in the portion jars (volume approx. 200ml). If you have previously colored part of the cream, you can then alternate colored/non-colored layers. The last layer should be cream.
Step 6: Put the filled glasses in the fridge for about 2-3 hours. Garnish with the caramelized cinnamon almonds and edible flowers, for example, just before serving.
Since you eat with your eyes, we not only beautifully decorated the dessert, but also lovingly set the table with our muslin tablewear in the color stone!
< span class="NormalTextRun SCXW121253297 BCX4">Author: Eliane Wikert