A light and refreshing sweet treat of raspberries and cream, perfect for the end of a big meal.
300 g marscapone
300 g greek yogurt
⅓ cup icing sugar, sifted
1 lemon, zest
1 tsp vanilla bean paste
3 punnets raspberries
50 g pistachios, crushed
1
Beat the yogurt, marscapone, lemon zest, vanilla and sugar together so it is mixed through well.
2
Use a glass to layer the raspberries, then the cream then raspberries followed by a topping of cream.
3
Sprinkle with crushed pistachios.
Ingredients
300 g marscapone
300 g greek yogurt
⅓ cup icing sugar, sifted
1 lemon, zest
1 tsp vanilla bean paste
3 punnets raspberries
50 g pistachios, crushed
Directions
1
Beat the yogurt, marscapone, lemon zest, vanilla and sugar together so it is mixed through well.
2
Use a glass to layer the raspberries, then the cream then raspberries followed by a topping of cream.
3
Sprinkle with crushed pistachios.
