Print Recipe

Raspberry and Cocoa Mascarpone Cream Pie

Ingredients



Instructions

  1. Spread jam across bottom of prepared crust using a small rubber spatula. Refrigerate crust.
  2. Combine mascarpone cheese, cream, confectioners sugar and cocoa in a large mixing bowl. Using an electric mixer, beat mascarpone mixture until smooth. Spread mascarpone mixture over jam. (At this point, pie may be refrigerated up to 1 day before continuing with recipe.)
  3. Cover pie with plastic wrap and refrigerate until filling is completely set.
  4. Just before serving, arrange as many raspberries as will fit on top of cocoa mascarpone.
  5. Place slices of pie on individual dessert plates and scatter any remaining raspberries around each slice.

Makes 1 (9-inch) pie, 6 to 8 servings

Source: Icebox Pies by Lauren Chattman


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.