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No-Bake Mascarpone-Raspberry Log

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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 7 hours 30 minutes
Servings: 8 pieces
Course: Dessert, Sweet Treat
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cookie crust
  • 200 g shortbread or speculoos cookies Crushed into fine crumbs
  • 80 g melted butter For binding the crust
For the raspberry layer
  • 300 g raspberries Fresh raspberries preferred
  • 60 g sugar
  • 1 tablespoon lemon juice
  • 6 g gelatin To stabilize the raspberry layer
For the mascarpone filling
  • 250 g mascarpone cheese Full-fat for best results
  • 400 ml heavy cream Whipped to soft peaks
  • 90 g powdered sugar
  • 1 teaspoon vanilla extract
  • 8 g gelatin For the mascarpone mousse

Method
 

Preparation of Cookie Crust
  1. Crush the cookies in a food processor until they resemble fine crumbs.
  2. Drizzle in the melted butter and mix until the mixture holds together.
  3. Press this mixture into the bottom of a lined loaf pan and chill it in the fridge.
Make Raspberry Layer
  1. In a small saucepan, heat the raspberries with the sugar and lemon juice over medium heat for about five minutes.
  2. Once the raspberries break down, stir in the gelatin until fully dissolved and allow to cool.
  3. Pour the raspberry mixture into the freezer to set.
Prepare Mascarpone Filling
  1. Whip the heavy cream in a mixing bowl until soft peaks form.
  2. In another bowl, combine the mascarpone, powdered sugar, and vanilla extract.
  3. Fold in the melted gelatin gently, followed by the whipped cream.
Assemble the Log
  1. Pour half of the mascarpone mousse into the loaf pan.
  2. Place the raspberry insert on top and cover with the remaining mousse.
  3. Place the cookie crust on top again, press down lightly, and cover with plastic wrap.
Final Freezing
  1. Freeze the log for 6-8 hours until completely firm.
  2. When ready to serve, gently unmold it and decorate as desired.

Notes

Best served chilled. Store leftovers in an airtight container in the freezer for up to a week. Let sit at room temperature for about 10 minutes before slicing for smooth slices.