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If you're looking for an elegant, stress-free buffet prepared in advance... I've already imagined it for you.
And if you prefer dinner served at the table, I also offer other complete menus.
Multilayer raspberry-mascarpone dessert (traditional method & Thermomix)
Description
This no-bake dessert is quick to prepare, requires few ingredients that are easy to keep at home, and always makes a great impression. Perfect for improvising in the morning for the evening! A cousin served me a version with speculoos - very good - but I prefer the little chocolate butters, which are still nice and crunchy. Of course, you can also adapt the recipe to suit your tastes or the biscuits in your cupboard.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Place the biscuits in a freezer bag and crush coarsely with a rolling pin.
2. Whip the cream until stiff.
3. Mix the yoghurt, mascarpone and sugar in a bowl. Gently fold in the whipped cream.
4. In a large transparent dish:
- Spread with 3 to 4 tablespoons of cream
- Add half the biscuits
- Cover with half the remaining cream
- Add the raspberries (keep a few for decoration)
- Cover with the remaining cream
- Finish with the remaining biscuits and decorate with the raspberries.
5. Chill for at least 4 hours before serving.
THERMOMIX® METHOD
Thermomix® version
1. Place the biscuits in the bowl and blend for 3 sec / speed 5. Set aside.
2. Insert the whisk attachment. Pour in the cold cream and whisk at speed 3, keeping an eye on it. Transfer.
3. Place the mascarpone, yoghurt and sugar in the bowl. Mix for 15 seconds on speed 3.
4. Add the whipped cream and mix for 5 sec / speed 3.5.
5. Assemble as for the traditional version...
