Croquante with mascarpone cream recipe

1. 1

   For the almond croquante, pre-heat the oven to 180 degrees centigrade.

2. 2

   Spread the almonds on a small baking tray and roast for 5 minutes until they are a light golden colour.

3. 3

   Leave to one side.

4. 4

   Put the sugar in a saucepan and add 1-tablespoon water.

5. 5

   Cook, without stirring, on a medium heat until the sugar melts and turns a light golden colour.

6. 6

   Add the almonds and carry on cooking for 1 minute.

7. 7

   Pour on to an oiled baking sheet and leave to cool and set.

8. 8

   Roughly break up the croquante and put into a plastic bag.

9. 9

   Bash with a rolling pin to break up.

10. 10

    To make the cream, beat the mascarpone with the vanilla seeds and icing sugar and then beat in the Marsala.

11. 11

    In a separate bowl, whip the cream to soft peaks.

12. 12

    Fold the cream into the mascarpone mixture.

13. 13

    Spoon the crema di mascarpone on to a serving dish.

14. 14

    Scatter over the raspberries and sprinkle with almond croquante.

* Per serving · 4 servings · Values may vary.

No additional tips available.