Mascarpone Cream with Raspberries
This mascarpone cream with raspberries combines Galbani® Mascarpone with eggs and sugar for a smooth, velvety dessert. The creamy mascarpone and fresh raspberries create a balance of rich and bright flavors in every bite. Served chilled, it makes a great dessert for dinner parties.
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16 oz. Galbani® Mascarpone Cheese
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4 eggs, separated
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2 Tbsp. mint leaves
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8 oz. raspberries
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3/4 cup sugar
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Using a stand mixer, beat egg whites until stiff peaks form, remove from mixer and place in fridge. In a separate bowl, use the mixer to cream the egg yolks and sugar.
Add Galbani® mascarpone to the egg yolk mixture, mix at medium speed until fully incorporated.
When the mixture is smooth, carefully fold in the beaten egg whites until fully incorporated.
Refrigerate for at least 30 minutes before serving.
Pour into a bowl and garnish with raspberries and mint leaves.
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16 oz. Galbani® Mascarpone Cheese
-
4 eggs, separated
-
2 Tbsp. mint leaves
-
8 oz. raspberries
-
3/4 cup sugar
Using a stand mixer, beat egg whites until stiff peaks form, remove from mixer and place in fridge. In a separate bowl, use the mixer to cream the egg yolks and sugar.
Add Galbani® mascarpone to the egg yolk mixture, mix at medium speed until fully incorporated.
When the mixture is smooth, carefully fold in the beaten egg whites until fully incorporated.
Refrigerate for at least 30 minutes before serving.
Pour into a bowl and garnish with raspberries and mint leaves.