Wild Raspberry & Peach Mascarpone Dessert
The perfect summer dessert, full of decadence, yet so simple and easy to put together. It's sure to impress even the pickiest of eaters!
Ingredients
- 3/4 cup graham crumbs
- 3/4 cup ground almonds (for allergy-free version, use graham instead)
- 7 tbsp melted butter
- 1 tbsp peanut butter (omit if allergic)
- 1 tub mascarpone
- 1/2 cup whipping cream
- 5 tbsp icing sugar (add more to taste)
- 2 tbsp vanilla
- 1 pint wild raspberries (can use regular raspberries)
- 1 peach (sliced)
- 2 tbsp honey (garnish as a drizzle)
- 1 sprig mint (garnish)
Instructions
- Combine graham crumbs, ground almonds, peanut butter, and melted butter, continue to mix until crumbs look slightly moistened. Texture should still be crumbly, but stick together when pressed down by a spoon. If too mushy, add graham crumbs. If too sandy, add more butter.
- Spread the crumb mixture into a tart dish and using a measuring cup/small flat bowl press around into the edges. Set aside.
- Whip the whipping cream for 2-3 minutes, before combining with the rest of the ingredients (mascarpone, sugar, and vanilla). Mix until well combined.
- Spread the mascarpone mixture into the crumb shell gently, and smooth out a little with a spoon (it's okay if it's not perfectly even).
- Set to chill in the fridge for at least 1 hour.
- In meantime, slice peaches and rinse and allow raspberries to drip off excess water on a paper towel. Be gentle as they are very tender.
- Assemble by layering peaches, raspberries, and mint.
- Drizzle some honey and enjoy!