Recipe for cooking raspberry and cocoa mascarpone cream pie
Desserts to Go with Coffee and Tea :: Custard and Meringue Pies
Raspberry and Cocoa Mascarpone Cream Pie
Source: Icebox Pies by Lauren Chattman
3 Tbsp. raspberry jam
1 prepared 9-in. chocolate cookie or graham cracker
crumb pie crust (homemade OR store-bought)
8 oz. mascarpone cheese
1/2 c. heavy whipping cream, chilled
1/4 c. powdered\sugar
1 Tbsp. unsweetened cocoa powder
1 pt. fresh raspberries
Spread jam across bottom of greased crust using a small rubber spatula. Refrigerate crust.
Combine mascarpone cheese, cream, confectioners\sugar and cocoa in a large mixing bowl. Using an electric mixer, beat mascarpone mixture until smooth. Spread mascarpone mixture over jam. (At this point, pie may be refrigerated up to 1 day before continuing with recipe.) Cover pie with plastic wrap and refrigerate until filling is completely set.
Just before serving, arrange as many raspberries as will fit on top of cocoa mascarpone. Place slices of pie on individual dessert plates and scatter any remaining raspberries around each slice.
Makes 1 (9-inch) pie, 6 to 8 servings.
sugar and cocoa in a large mixing bowl. Using an electric mixer, beat mascarpone mixture until smooth. Spread mascarpone mixture over jam. (At this point, pie may be refrigerated up to 1 day before continuing with recipe.) Cover pie with plastic wrap and refrigerate until filling is completely set.
Just before serving, arrange as many raspberries as will fit on top of cocoa mascarpone. Place slices of pie on individual dessert plates and scatter any remaining raspberries around each slice.
Makes approximately 1 (9-inch) pie, 6 to 8 servings.
