Croquante with mascarpone cream recipe

Details

• Cuisine: French
• Recipe Type: Dessert
• Difficulty: Easy
• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Serves: 10

Step-by-step

1. For the almond croquante, pre-heat the oven to 180 degrees centigrade.
2. Spread the almonds on a small baking tray and roast for 5 minutes until they are a light golden colour. Leave to one side. Put the sugar in a saucepan and add 1-tablespoon water.
3. Cook, without stirring, on a medium heat until the sugar melts and turns a light golden colour.
4. Add the almonds and carry on cooking for 1 minute. Pour on to an oiled baking sheet and leave to cool and set.
5. Roughly break up the croquante and put into a plastic bag. Bash with a rolling pin to break up.
6. To make the cream, beat the mascarpone with the vanilla seeds and icing sugar and then beat in the Marsala.
7. In a separate bowl, whip the cream to soft peaks. Fold the cream into the mascarpone mixture.
8. Spoon the crema di mascarpone on to a serving dish. Scatter over the raspberries and sprinkle with almond croquante.