raspberries and cream


A light and refreshing sweet treat perfect for the end of a big meal.



  • 300g (1 1/2 cup) marscapone
  • 300g (1 1/2 cup) greek yogurt
  • 1/3 cup icing sugar, sifted
  • 1 lemon, zest
  • 1 tsp vanilla bean paste
  • 3 punnets raspberries
  • 50g pistachios, crushed



Beat the yogurt, marscapone, lemon zest, vanilla and sugar together so it is mixed through well.

Use a glass to layer the raspberries, then the cream then raspberries followed by a topping of cream.

Sprinkle with crushed pistachios.


serves 4