Recipe for: Grilled raspberries with mascarpone - photo 1
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Recipe for: Grilled raspberries with mascarpone

Desserts European cuisine 20 min Easy 2 wyświetleń ~53.85 PLN * - (0)
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Description

A delicate, modern dessert combining sweet and sour, slightly caramelized raspberries with a velvety mascarpone cream. The dish was created to highlight the natural aroma of seasonal fruits through brief grilling — the raspberries gain smoky notes and caramelized sugars, while the cold mascarpone balances the temperature and texture. This quick dessert is perfect for a spring gathering, a romantic dinner, or a light, elegant touch after a meal. Serve immediately, garnished with toasted almonds and mint leaves — the visual contrast of the red fruit and creamy white cheese makes a great impression. Easy to modify: you can add honey instead of sugar, serve with crushed cookies, or add a lime twist.

Ingredients Used

Ingredients (8)

Servings:
4
  • Raspberry 400 g
  • Mascarpone 250 g
  • Sugar 20 g
  • Lemon 0.4 szt. (~30 g)
  • Rapeseed oil 15 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Almond 30 g
  • Mint 10 g
💰 Szacowany koszt dania: ~53.85 PLN (13.46 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the cream

1

Take the mascarpone out of the fridge for 10 minutes to soften a bit — cold cheese is harder to whip. Place the mascarpone in a medium bowl. Add 10 g of sugar (about half of the sugar portion from the list) and lemon juice (30 g). Use a fork or whisk and mix vigorously for 1–2 minutes until the mixture becomes smooth, silky, and slightly lighter. If you want a sweeter cream, add honey (30 g) and mix until combined.

Ingredients: Mascarpone, Sugar, Lemon, Honey
Use a plastic or metal bowl and a small hand whisk. Do not mix with a mixer on high speed (it may curdle). The cream is ready when there are no lumps of mascarpone and the mixture flows easily from the spoon.

Preparing raspberries

2

Sort the raspberries — remove any damaged or soft ones. Gently rinse them under cold water in a sieve, shaking once, and set them on a paper towel to drain for 5 minutes. Before grilling, the raspberries should be almost dry — wet fruit will not caramelize well.

Ingredients: Raspberry
Use a flat sieve with fine mesh and paper towels. Do not wash the raspberries for too long and do not soak them in a bowl (they easily absorb water).

Preparation for grilling

3

Preheat a grill pan or outdoor grill to medium-high heat (on a gas stove, medium-long, it should be hot but not smoking). In a small bowl, prepare the mixture: canola oil (15 g) with the remaining sugar (10 g) — the sugar will aid in light caramelization. If you are using metal skewers, thread 6–8 raspberries onto each skewer so they are not crowded. You can also use a large spatula to transfer individual fruits.

Ingredients: Rapeseed oil, Sugar, Raspberry
Use a grill pan (preferably cast iron or with a thick bottom) or a grill. Metal skewers make turning easier; if you have plastic ones, soak them in water beforehand to prevent burning. Watch the temperature — too high will burn the sugar.

Grilling

4

Brush the skewers with raspberries very lightly with a prepared mixture of oil and sugar using a silicone brush. Place the skewers on a hot pan. Grill for 1–1.5 minutes on one side until the sugar starts to melt and a delicate caramelization appears (small shiny droplets). Carefully turn them over and grill for another 1–1.5 minutes. The raspberries should soften slightly and take on a bright red sheen — do not fry them longer, as they will fall apart.

Ingredients: Raspberry, Rapeseed oil, Sugar
Use a grabber or tongs to turn the skewers. If you see intense smoking or burning of the sugar, reduce the heat. The process is short — keep an eye on the time with a clock.

Toasting almonds (optional)

5

In a small dry skillet, toast the almonds (30 g) for 2–3 minutes over medium heat, until lightly browned and fragrant. Stir frequently to prevent burning. Transfer to a plate to stop the cooking process.

Ingredients: almond
Use a non-stick pan and a wooden spatula. If you don't have almonds, skip them or use coconut flakes.

Assembly of the dessert

6

On 4 plates, divide the mascarpone cream into equal portions (about 62–65 g of cream per portion). Place two skewers with grilled raspberries on the cream or loosely arrange raspberries on top. Sprinkle with toasted almonds (if using) and gently drizzle with honey (optional). Garnish with a few mint leaves. If you like, dust the edges of the plate with a bit of powdered sugar for visual effect.

Ingredients: Mascarpone, Raspberry, almond, mint, Honey
Use a dessert spoon to apply the cream and small tweezers to arrange the raspberries. Additionally, you can add honey to enhance the flavor/texture.

Serving

7

Serve the dessert immediately after preparation, when the raspberries are still warm and the cream is cool — the contrast in temperature is key. If you are preparing portions in advance, keep the cream in the refrigerator, but grill the raspberries at the last minute.

Ingredients: Mascarpone, Raspberry
Serve on cool plates to keep the cream cold for longer. Do not store the assembled dessert for more than 30 minutes before serving.

Fun Fact

💡

Grilling fruits is a technique known for a long time — under the influence of high temperatures, the fruit sugars caramelize, bringing out a more intense aroma. In recent years, chefs have been using this simple method to give spring fruits a modern, slightly smoky character.

Best for

Wiosenne przyjęcie Romantyczna kolacja Lekki deser po obiedzie

Tips

🍽️ Serving

Serve immediately to maintain the contrast between the warm raspberries and the cold cream. Complement with crunchy cookies (e.g., ladyfingers or crumble) and a glass of dry sparkling wine. For a non-alcoholic version: linden flower tea.

🥡 Storage

Store the mascarpone cream in an airtight container in the refrigerator for up to 24 hours. Store the grilled raspberries separately in the refrigerator for up to 12 hours — they lose their firmness. Freezing the finished dessert is not recommended. To reheat the raspberries, use a short sauté in a pan (30–60 s).

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