Coppa Raspberries And Cream Recipe
A delicate sponge cake holds a layer of raspberries topped with mascarpone cream and decorated with crushed pistachios.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Sponge Cake
If you don't have a pre-made sponge cake, bake one according to your favorite recipe or use a store-bought version.
- 2
Prepare the Mascarpone Cream
In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
- 3
Assemble the Coppa
Cut the sponge cake into layers and place one layer at the bottom of serving glasses. Add a layer of fresh raspberries on top.
- 4
Add Mascarpone Cream
Spoon a generous layer of the mascarpone cream over the raspberries.
- 5
Repeat Layers
Repeat the layers of sponge cake, raspberries, and mascarpone cream until the glasses are filled.
- 6
Garnish
Top with crushed pistachios for decoration.
- 7
Chill and Serve
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
