Description
Creamy Raffaello raspberry dessert elevates Italian-inspired indulgence with luxurious layers of coconut and raspberry bliss. Sweet delights dance across delicate glass surfaces, inviting you to savor each spoonful of pure culinary magic.
Ingredients
Scale
Main Ingredients:
- 1 cup (250 ml) heavy whipping cream, chilled
- ½ cup (120 g) mascarpone cheese
- 1 cup (150 g) fresh raspberries
Chocolate and Cookie Components:
- 12 Raffaello chocolates, crushed
- 6 crushed cookies or biscuits (e.g., shortbread or ladyfingers)
Seasoning and Garnish:
- ¼ cup (30 g) powdered sugar (optional, to taste)
- ½ teaspoon vanilla extract
- ¼ cup (30 g) shredded coconut (optional, for garnish)
Instructions
- Whip the heavy cream using an electric mixer until it reaches a voluminous, stiff peak consistency, creating a light and airy base for the dessert.
- In a separate vessel, blend mascarpone cheese with powdered sugar and vanilla extract, whisking until the mixture transforms into a silky, uniform texture.
- Delicately incorporate the whipped cream into the mascarpone mixture, folding gently to maintain the cream’s delicate structure and prevent deflation.
- Deconstruct the Raffaello chocolates by either wielding a knife or employing a rolling pin inside a sealed plastic bag, creating a rustic, fragmented texture.
- Establish a foundational layer of crushed cookies or biscuits in elegant serving glasses, providing a crisp and crumbly base.
- Distribute a generous spoonful of the luscious mascarpone cream over the cookie layer, ensuring an even, smooth coverage.
- Sprinkle a lavish layer of crushed Raffaello chocolates, followed by scattering fresh, vibrant raspberries to introduce a burst of color and tangy flavor.
- Repeat the layering sequence – cookie crumbs, cream, Raffaello fragments, and raspberries – building a visually appealing and textural dessert until the glasses reach capacity.
- Conclude the layering with a crowning dollop of cream, creating an inviting final presentation.
- Embellish the dessert with additional fresh raspberries, a delicate shower of shredded coconut, or a pristine whole Raffaello chocolate as a decorative flourish.
- Refrigerate the assembled dessert for a minimum of one hour, allowing the flavors to harmonize and intensify.
Notes
- Balance coconut and raspberry flavors by adjusting the amount of crushed Raffaello and fresh raspberries to suit personal taste preferences.
- Use gluten-free cookies or graham crackers for a celiac-friendly version, ensuring the dessert remains light and delicate.
- Swap mascarpone with Greek yogurt for a lighter, tangier cream that reduces overall calorie content while maintaining creamy texture.
- Prepare components in advance and assemble just before serving to keep cookie layers crisp and prevent soggy dessert texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 38 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg