Sweet Cream and Berry Cups

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Sweet cream and berry cups
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Health Score:
Health Score
3,8 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
587
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie587 kcal(28 %)
Protein7.11 g(7 %)
Fat43.29 g(37 %)
Carbohydrates46.53 g(31 %)
Sugar added33.16 g(133 %)
Roughage1.98 g(7 %)
Vitamin A390.63 mg(48,829 %)
Vitamin D1.19 μg(6 %)
Vitamin E1.57 mg(13 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.04 mg(9 %)
Vitamin B₆0.04 mg(3 %)
Folate20.22 μg(7 %)
Pantothenic acid0.38 mg(6 %)
Biotin1.45 μg(3 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C22.3 mg(23 %)
Potassium124.67 mg(3 %)
Calcium118.15 mg(12 %)
Magnesium12.61 mg(4 %)
Iron0.42 mg(3 %)
Iodine20.69 μg(10 %)
Zinc0.29 mg(4 %)
Saturated fatty acids24.91 g
Cholesterol151.67 mg
Author of this recipe:
How healthy are the main ingredients?
StrawberryRaspberrylemonRaspberry

Ingredients

for
6
For the summer fruit purée
1 cup
1 cup
0.333 cup
½
lemon (juiced)
For the mascarpone cream
1.333 cups
whipping cream
cup
0.333 cup
For the biscuits
¼ cup
1
large egg (separated)
¼ cup
plain flour (sifted)
2 ½ tablespoons
Corn starch (sifted)
drop
drop
For the garnish
2 tablespoons

Preparation steps

1.
Prepare the biscuits by beating together the egg yolk and caster sugar with the vanilla extract in a mixing bowl using an electric whisk. Beat for 2-3 minutes until pale and very thick.
2.
Add a few drops of red food colouring and beat again until you have a deep pink colour.
3.
Add the flour and cornflour and gently fold into the egg and sugar mixture until even and homogenous.
4.
Whisk the egg white in a separate mixing bowl until soft peaks form then whisk a third of it into the sugar, egg and flour mixture to loosen it. Fold the rest of the egg white in, working quickly and gently.
5.
Spoon the mixture into a piping bag fitted with a small straight-sided nozzle. Grease and line a couple of large baking trays.
6.
Pipe the mixture onto the trays in lines roughly 5cm long. Use a small step spatula to smooth the lines flat so that they are about 2cm wide. Leave them to set on the trays for 10-15 minutes.
7.
Pre-heat the oven to 180°C | 350F | gas 4.
8.
Bake the biscuits after they've had time to set for 6-8 minutes until just set. Remove from the oven and leave to set on the trays until cool.
9.
Prepare the fruit compote by placing all the ingredients for it in a large saucepan.
10.
Heat over a moderate heat until simmering, then reduce the heat to low and continue to cook until the sugar and fruit has dissolved. Press the mixture through a sieve into a clean bowl. Cover the bowl and chill until cold.
11.
Prepare the mascarpone cream by beating together the ingredients for it in a mixing bowl until the mixture is the consistency of thickly whipped cream.
12.
To assemble the Tiramisu desserts, spoon 2 tbsp of the fruit purée into the base of 6 square serving glasses. Top the purée with the mascarpone cream.
13.
Break the biscuits up into bite-sized pieces and combine with the raspberries in a mixing bowl.
14.
Dust with the icing sugar and toss lightly to coat. Spoon on top of the mascarpone cream layer and serve immediately.