Ingredients for the Raspberries

  • 300g raspberries, washed
  • 70g gelling sugar
  • 1 untreated lime, grated zest and juice
  • 1 knife tip of pulp of vanilla pod


For the raspberry sauce, mix gelling sugar with lemon juice and vanilla and bring to boil. Add 200g raspberries and grated lime zest and simmer for 2 minutes. Pour into glasses and chill.For the crumble, combine all ingredients together in food processor and chop. Sprinkle onto a baking tray lined with baking paper and bake in the oven on Hot Air 180 °C for 30 minutes. Allow to cool. In your mixer, beat mascarpone with cream and raspberry jam until stiff. Spoon into a piping bag and layer alternately with the crumble in the glasses. Top with the remaining raspberries and dust with icing sugar.

Ingredients for the Almond Crumble

  • 75g flour
  • 75g brown sugar
  • 30g butter in cubes, chilled
  • 30g almonds


With preheat30 minutes | Hot Air 180 °C

Ingredients for the Mascarpone Cream

  • 150g mascarpone
  • 150 ml cream
  • 70g raspberries