Cantuccini with Raspberry Mascarpone Cream

Ingredients

• 500 g raspberries
• 2 tbsp lemon juice
• 1 tsp grated lemon zest
• 2 egg yolks
• 2 tbsp sugar
• 300 g mascarpone
• 200 g cantuccini (Italian almond biscuits)
• 2 tbsp almond sticks

Instructions

1. 1.

   Puree 300 g raspberries with 1 tbsp lemon juice and strain through a sieve.

2. 2.

   Beat egg yolks and sugar until creamy. Fold in mascarpone and raspberry puree with lemon zest.

3. 3.

   Lay a bowl with the biscuits. Spread the raspberry-mascarpone cream over them, smooth it out, sprinkle remaining raspberries on top, gently press down, and chill in the refrigerator until cold.

4. 4.

   Before serving, toast almonds without fat and scatter them over the cream.