Description
This elegant layered dessert combines the creamy coconut flavor of Raffaello chocolates with the sweet and tangy taste of fresh raspberries. Served in individual glasses, it’s a stunning and delicious treat perfect for parties, special occasions, or an indulgent treat for yourself!
Ingredients
Units
Scale
- 12 Raffaello chocolates, crushed
- 1 cup (250 ml) heavy whipping cream, chilled
- 1/2 cup (120 g) mascarpone cheese
- 1/4 cup (30 g) powdered sugar (optional, to taste)
- 1/2 tsp vanilla extract
- 1 cup (150 g) fresh raspberries (plus extra for garnish)
- 6 crushed cookies or biscuits (e.g., shortbread or ladyfingers)
- 1/4 cup (30 g) shredded coconut (optional, for garnish)
Instructions
- Prepare the Cream:
- In a mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.
- In another bowl, mix mascarpone cheese with powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined.
- Crush the Raffaello:
- Roughly crush the Raffaello chocolates using a knife or in a plastic bag with a rolling pin.
- Layer the Dessert:
- In individual serving glasses, start with a layer of crushed cookies or biscuits.
- Add a spoonful of the mascarpone cream mixture, spreading it evenly.
- Sprinkle a layer of crushed Raffaello chocolates, followed by a few fresh raspberries.
- Repeat the layers (cookie crumbs, cream, Raffaello, raspberries) until the glasses are filled. End with a layer of cream on top.
- Garnish and Chill:
- Garnish with fresh raspberries, shredded coconut, or a whole Raffaello chocolate on top.
- Refrigerate for at least 1 hour before serving to let the flavors meld.
Notes
- You can substitute mascarpone with cream cheese for a tangier flavor.
- For a lighter option, use Greek yogurt instead of mascarpone.
- Adjust sweetness by adding more or less powdered sugar to the cream mixture.