Raspberry Whipped Cream

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.

4 thoughts on “Raspberry Whipped Cream

  1. I just tried it out yesterday, as I had quite an amount of frozen raspberries. It came out delicious😋
    Thank you for sharing your recipe! Looking forward to trying another one.


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