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Rialto Raspberries
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Roasted Fruit in a Chocolate Meringue
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Sticky Chocolate Orange Cake
Sweet Noodle Kugel
Zuccotto (Italian Mould)
(c)2005-10 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Dairy, Vegetarian
This is one of my favourite easy deserts. You can use any soft fruit but the contrast of colours is really nice and the corn flakes add a crunch. If you prefer you omit the cornflakes - it is equally good.
1small tub marscapone cheese
1 small tub quark or low fat yoghurt
juice and zest of a lemon
100-150g (2-3oz) soft brown sugar (depending on how sweet you like it)
8 tbsp of marsala or kiddush wine or sherry
½ kilo (1lb) raspberries (fresh but works with frozen too)
A cup of gluten free corn flakes
You will also need 8 serving dishes or one big bowl
Reserve a few berries.
Place remainder of the berries in the dish(es) and cover with the wine.
In another bowl mix cheeses, lemon, zest, & sugar, stir in the cornflakes taking care not to crush
Spoon over the fruit
Chill for s to allow to settle but not too long or the cornflakes go soggy.
Decorate with remaining berries