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Raspberry Mascarpone Slices with Nuts

A heartwarming dessert combining luscious mascarpone, tart raspberries, and a crunchy nut base, perfect for sharing with loved ones.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the base
  • 250 g Butterkekse Finely crumbled
  • 100 g chopped hazelnuts or almonds Choose your preferred nuts
  • 100 g melted butter To combine with the base
For the cream
  • 250 g Mascarpone Base for the creamy layer
  • 200 ml cream Whipped to fold into the mascarpone
  • 100 g sugar
  • 1 packet vanilla sugar
  • 1 tsp lemon juice
  • 1 pinch salt
For the raspberry layers
  • 250-300 g raspberries (fresh or frozen) Crushed for the first layer
  • 2-3 tbsp raspberry puree or lightly crushed raspberries
  • 150-200 g fresh raspberries To top the dessert
  • 50 g chopped walnuts Preferably roasted
  • Powdered sugar For dusting (optional)

Method
 

Preparation of the base
  1. Finely crumble the Butterkekse and mix them with the chopped nuts.
  2. Add the melted butter and combine well.
  3. Press this mixture into a rectangular pan lined with parchment paper (about 20x30 cm).
  4. Chill in the fridge, or bake at 180°C for 10 minutes for more stability.
Making the cream
  1. In a mixing bowl, whip together the mascarpone, sugar, vanilla sugar, lemon juice, and salt until creamy.
  2. Fold in the whipped cream gently until well combined.
Layering the dessert
  1. Crush the raspberries slightly and spread them evenly over the prepared base, letting some sink into the creamy goodness.
  2. Pour the mascarpone mixture over the raspberries, smoothing it to cover them.
  3. Top with the remaining fresh raspberries and sprinkle with chopped walnuts for that extra crunch.
Serving
  1. Once your slices are set and ready, cut them into rectangles and dust with powdered sugar for a touch of elegance.
  2. Serve with a cup of tea or coffee.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. Use fresh raspberries for better flavor and appearance, and feel free to swap out nuts for your favorites.