200 ml (2 dl) heavy cream
500 g raspberries fresh or frozen — reserve some to garnish
1/2 lb (250 g) mascarpone
4/5 cup (100 g) powdered sugar
2 tablespoons freshly squeezed lemon juice
3/4 cup (180 g) plain yogurt
2 teaspoons vanilla
In a large bowl whip the cream until stiff peaks are just about to form. Add raspberries and rest of ingredients. Beat until the berries fall apart and the mixture is thick and fluffy. If you are using frozen berries, blenderize them first.
Pour into serving bowl/s, chill, and garnish with fresh raspberries before serving.