Mascarpone Mousse Cake with Raspberries and Reims Pink Biscuits

Ingredients:

• 250g mascarpone cheese
• 1 cup heavy cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 pack of Reims pink biscuits (or ladyfingers)
• 1 pint fresh raspberries

Instructions:

1. In a large bowl, beat the mascarpone cheese with an electric mixer until creamy and smooth.
2. Add in the heavy cream, sugar, vanilla extract, and lemon juice. Beat until the mixture becomes thick and smooth.
3. In a separate bowl, crush the Reims pink biscuits into small chunks with your hands or a rolling pin.
4. Arrange the biscuit chunks in the bottom of a serving dish.
5. Pour the mascarpone mousse mixture on top of the biscuits, spreading it out evenly.
6. Refrigerate the dish for at least an hour until the mousse sets and becomes firm.
7. To serve, top the mascarpone mousse cake with fresh raspberries and additional crushed biscuits, if desired.

Verdict:

This mascarpone mousse cake with raspberries and Reims pink biscuits is an indulgent and elegant dessert that’s perfect for special occasions. The creamy, tangy, and slightly sweet flavor of the mascarpone mousse is balanced perfectly by the fresh raspberries and buttery biscuit chunks. And the texture is light and airy, making it a refreshing dessert that won’t weigh you down.

Serving Suggestions:

This dessert is best served chilled and can be enjoyed as is or with a dollop of whipped cream on top. It’s perfect for summer parties, bridal showers, or any occasion where you want to impress your guests with a luxurious and delicious dessert.