Nut-free, suitable for vegetarians
It’s an easy summer dessert that requires no baking or lots of utensils. You just need a little patience until it comes out of the fridge.
For 12 servings you will need 20 minutes of preparation and:
- 1 1/2 cups ready-made espresso
- 1/2 cup chambord (or any other liqueur)
- 1 cup mascarpone
- ½ teaspoon vanilla extract
- 2 tablespoons of sugar
- 1 ½ cups cream
- 1 pinch of salt
- 24 Savory Cookies
- 2 1/2 cups raspberries or blackberries
- bittersweet chocolate
How to make it:
- Mix the espresso and liqueur in a bowl.
- Place the mascarpone, vanilla and sugar in the mixer bowl. Add half the cream and mix until combined – then add the rest of the cream and the salt. Beat until well combined.
- Dip half the biscuits into the espresso bowl, then arrange in the bottom of a 23cm square pan. When the base is covered, spread half the mascarpone mixture over the top. Top with a layer of blueberries and then repeat with the remaining cookies and cream.
- Cover and refrigerate for at least 2 hours and overnight. Grate some dark chocolate on top and cut into squares.
Source: Skai
I have worked as a journalist for over 10 years, and my work has been featured on many different news websites. I am also an author, and my work has been published in several books. I specialize in opinion writing, and I often write about current events and controversial topics. I am a very well-rounded writer, and I have a lot of experience in different areas of journalism. I am a very hard worker, and I am always willing to put in the extra effort to get the job done.
