An elegant dessert with Italian flair that can be made in under 10 minutes. JUMP TO RECIPE
I’m all for making complicated, elaborate desserts when the amount of effort put forth corresponds to the finished product, but I’m more in love with desserts that look beautiful and taste great even though they’ve taken very little time to prepare. Such is the case with Raspberry Mascarpone Pudding. You’ll be hard-pressed to find a simpler recipe anywhere. There’s no cooking involved and all that’s required to make this dish is a handful of ingredients and a food processor, yet the end result is individual serving dessert cups that are not only delicious, but stunning in appearance.
The problem with a lot of desserts is that they’re just too heavy, but Raspberry Mascarpone Pudding is rich without being heavy and has a tart, slightly sweet flavor that makes it a great palate cleanser after a big meal. Even if you’re not one to regularly indulge in dessert, you’ll love this pudding because it’s so light. Raspberries give this dessert its signature flavor but it’s the mascarpone cheese that makes it silky-smooth and luxurious with some subtle contrasting texture imparted by the almond flour and raspberry seeds. It’s nothing less than heaven on your tongue!
To make Raspberry Mascarpone Pudding you’ll need a small (8 ounce) tub of mascarpone cheese. Mascarpone cheese is an Italian cream cheese that’s perhaps best known as an ingredient in tiramisu. It has a thick, milky, slightly sweet taste that is very similar to British clotted cream. Most grocery stores carry mascarpone cheese nowadays and you can usually find it the same dairy case that holds the specialty cheeses.
Raspberry Mascarpone Pudding is a great dessert for entertaining and looks beautiful on buffet tables. Make up the individual serving cups ahead of time and then put the garnishes on right before serving. So much easier and neater than cutting and slicing pies and cakes or scooping ice cream. This would make a terrific dessert for the holiday season. If you’d like to see other recipes using mascarpone cheese check out Creamy Maple Mustard Mascarpone Chicken, Fig Prosciutto Mascarpone Sweet Potato Crackers, and Creamy Sun-Dried Tomato Chicken with Roasted Garlic.
If you make Raspberry Mascarpone Pudding don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 1½ cups (7½ ounces) frozen raspberries, thawed
- 8-ounce tub of mascarpone cheese
- ¼ cup finely ground almond flour
- 2 tablespoons coconut sugar
- 1 square (.375 oz) of dark chocolate, finely grated (garnish)
- 6 fresh raspberries (garnish)
- Mint (garnish)
- Place the raspberries, mascarpone cheese, almond flour, and coconut sugar into the work bowl of a food processor and blend until completely smooth, about 1 minute.
- Divide the mixture among 6 small cups/dishes. Just prior to serving garnish with grated chocolate, fresh raspberries, and mint.
LIKE THIS RECIPE? SAVE IT TO PINTEREST!
Thank you – was looking for something to do with mascarpone that wasn’t tiramisu. Really enjoyed this.
So glad you liked it Gail. Thanks for your feedback!
Looks delicious. Can I substitute table sugar? Thanks.
Yes. That or brown sugar will work just fine.
Can this be used to fill cupcakes?
I don’t see why not! That’s a fantastic idea, especially for chocolate cupcakes.
What can I use instead of almond flour?
Hi Carmela unfortunately there’s no substitute for the almond flour in this recipe as it is a key ingredient.