English Raspberries with Crema di Mascarpone and Almond Croquante
I love this recipe because it is so easy. It is perfect to put in the middle of the table for a group of people to share (or fight over). The slightly sharp flavour of fresh raspberries is perfect with the sweet mascarpone cream and caramel. Make the Almond Croquante ahead to keep this dessert super quick to make
- 3 punnets fresh raspberries
- For the almond croquante:
- 200g whole blanched (skinned) almonds
- 200g caster sugar
- For the crema di mascarpone:
- 200g mascarpone
- seeds from ½ vanilla pod
- 50g icing sugar, sifted
- 2 tbsp Marsala or to taste
- 150ml 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.