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Peaches and raspberries mascarpone fool

Name: Peaches and raspberries mascarpone fool
Yield: 2
Ingredients: 150g mascarpone; 150ml thickened cream; 1 vanilla bean, seeds scraped; 50g icing sugar, sifted; 1 tbs Galliano, or other liqueur; 125g raspberries; 2 peaches, stones removed, cut in wedges; Pistachios, to serve

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by Silvia Colloca

Cook and author

Feb 08, 2017

“If you’re a fool for love, you’ll adore this,” says Silvia Colloca. Nothing says romance quite like this easy, quick dessert just for two.

150g mascarpone
150ml thickened cream
1 vanilla bean, seeds scraped
50g icing sugar, sifted
1 tbs Galliano, or other liqueur
125g raspberries
2 peaches, stones removed, cut in wedges
Pistachios, to serve

Method

1.

Place the mascarpone and cream in a bowl with the vanilla seeds, icing sugar and Galliano. Whisk until thickened.
2.

Use a fork to smash half of the raspberries, then fold through half of the mascarpone mixture and divide between two glasses or bowls.
3.

Top with the remaining raspberries, peaches, and then the remaining mascarpone mixture.
4.

Scatter over roughly chopped pistachios and serve.