Total Time
25mins
Prep 25 mins
Cook 0 mins

A delightful favorite with everyone, especially appetizing during the summer months.

Ingredients Nutrition

Directions

  1. Stir the mascarpone and 4 tablespoons of honey syrup in a large bowl to blend.
  2. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
  3. In a small bowl, combine raspberries with remaining honey syrup and allow to macerate until raspberries begin to give up their juice, about 15 minutes.
  4. Serve a slice of the cake, garnish with mascarpone-whipped cream, macerated raspbees, ground cinnamon and mint sprig. Yummy!

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