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Ever had guests show up just as you’re about to serve dessert, and you’ve only got enough for the people already at the table? Or maybe it’s Christmas Day and you suddenly remember… you forgot to plan dessert? Don’t worry, I’ve been there. And this recipe has saved me so many times.
Table of contents
This raspberry and mascarpone dessert is fast, foolproof, and seriously delicious. Best of all? It takes less than 10 minutes to put together, looks gorgeous, and is always a crowd-pleaser.
Why You’ll Love This Dessert
- Perfect for holidays, last-minute dinners, or surprise guests
- Ready in under 10 minutes
- Only a handful of ingredients
- No baking required
Recipe Ingredients
To make 4 small desserts, you’ll need:
- Fresh raspberries (or frozen, thawed)
- Mascarpone cheese
- Heavy cream (or Greek yogurt for a lighter version)
- Sugar or honey (to taste)
- Cookies: ladyfingers, amaretti, or even white chocolate chip cookies
- Optional: lemon zest, lemon curd, or a splash of vanilla
How To Make Mascarpone and Raspberries Dessert
All you need are a few wide glasses, whiskey tumblers or dessert cups work beautifully. Here’s how to make it
Step 1: Mash the raspberries
I generally mash the raspberries with a fork, but you can use a stick blender as well.
Step 2: Mix the mascarpone
Mix the mascarpone with your mix-in of choice. I love adding a bit of sugar and lemon curd. But you can add orange zest, lime zest or vanilla as well. Taste if it is sweet enough before moving on to the next step.
Step 3: Mix fruit with mascarpone
Next you mix the crushed fruit with the mascarpone. I like to not mix it until it is an even color. Having patched of pink works really well here. So don’t overmix.
Step 4: Make the layers
Now make the mascarpone and cookie layers. I start with cookies, add some mascarpone raspberry cream on top. Fresh raspberries and more cookies. I end with some mascarpone cream and fresh raspberries on top. Sprinkle with some icing sugar.
Cookie Choices – What Works Best?
The beauty of this dessert is its flexibility. Here are some cookie options that work well:
- Ladyfingers: Light and perfect for layering
- Amaretti: Crushed into the cream or layered for a more intense flavor
- White chocolate chip cookies: Sweet and indulgent
- Shortbread or digestive biscuits: Subtle and buttery
Pro Tip
Avoid cookies that are too strongly flavored (like gingerbread or double chocolate) as they can overpower the delicate mascarpone.
Optional Add-Ins
- Lemon curd: Adds brightness and balances the mascarpone’s richness
- Yogurt: Swap some or all of the cream for Greek yogurt for a tangier, lighter version
- Vanilla or almond extract: A drop goes a long way in enhancing the flavor
FAQ Raspberries with Mascarpone Cream
Yes! Frozen raspberries work beautifully—just be sure to thaw and drain them first so they don’t water down the cream layers. You can also warm them slightly to make a quick compote if you prefer a saucier texture.
You can substitute mascarpone with full-fat cream cheese, though the flavor will be tangier and a bit firmer. To soften it, mix with a tablespoon of cream or milk. For a lighter option, try a mix of cream cheese and Greek yogurt.
It’s best assembled just before serving, but you can prep the cream and crush the cookies a few hours ahead. You can store it in the fridge for a maximum of one day. Keep in mind that the cookies will get softer after some time. Add the toppings at the last minute.
Ladyfingers and cantuccini or amaretti are my favorites, but shortbread, digestive biscuits, or even white chocolate chip cookies are all great options. Just avoid cookies with overpowering flavors or hard textures that won’t soften in the cream.
Last-Minute Dessert Magic
Whether it’s a forgotten Christmas dessert, unexpected Easter guests, or just a craving for something sweet and simple—you’ll want to keep this recipe in your back pocket. It’s one of those effortless treats that feels a little fancy but takes almost no time at all. And if you’re looking for similar really fast dessert options? Try the below as well!
Superquick Christmas Desserts
Raspberry Mascarpone Cream
Ingredients
- 250 gr mascarpone
- 2 tbsp lemon curd optional
- 1-2 tbsp icing sugar to taste
- 100 gr Amaretti cookies crumbled
- 200 gr raspberries fresh
Optional
- lemon zest/juice
- icing sugar for dusting
Equipment
- 4 pretty glasses
How to make the raspberries and mascarpone cream
- Place your mascarpone in a bowl and ad a little bit of icing sugar. Add the lemon curd in and mix everything together well. Taste and add more sugar if you want.250 gr mascarpone, 1-2 tbsp icing sugar, 2 tbsp lemon curd
- Place 4 wide whiskey glasses on your work bench.
- Break the cookies in smaller pieces and assemble those on the bottom of the glass. You can drizzle a little bit of lemon juice on top of the cookie layer if you want.100 gr Amaretti cookies, lemon zest/juice
- Crumble some of the amaretti cookies and stir this through the mascarpone. Take half of the raspberries and puree this with a fork. Stir through the mascarpone briefly to create a swirl effect.200 gr raspberries
- Put half of the mascarpone in the glass on top of the cookies. Depending on the size of your glass, you can add another layer on top.
- Put some pretty raspberries on top of the last layer of mascarpone and sprinkle with some icing sugar.icing sugar for dusting
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
