Ingredients
Scale
- 24 fresh raspberries (large, firm)
- ½ cup mascarpone cheese
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ cup white chocolate chips
- 1 tsp coconut oil (optional, for smoother chocolate drizzle)
- Fresh mint leaves (for garnish, optional)
Instructions
- Gently rinse the raspberries under cold water and pat them dry with a paper towel. Using a small spoon or a piping tip, carefully hollow out the center of each raspberry to create space for the mascarpone filling. Be careful not to break the raspberries.
- In a mixing bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Using a hand mixer or whisk, whip the mixture until smooth and slightly fluffy. Transfer the mixture to a piping bag fitted with a small round tip for easy filling.
- Pipe the mascarpone mixture into each hollowed raspberry, filling them just to the top. If you don’t have a piping bag, you can use a small spoon to carefully fill each raspberry. Arrange the filled raspberries on a serving plate or a parchment-lined tray.
- Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. For a thinner consistency, mix in a teaspoon of coconut oil. Using a spoon or a piping bag, drizzle the melted white chocolate over the filled raspberries. Let the chocolate set for a few minutes before serving.
Notes
- Use fresh, firm raspberries to prevent them from breaking while hollowing.
- Chill the mascarpone mixture for 10 minutes before piping for easier handling.
- For extra flavor, add a touch of lemon zest to the mascarpone filling.
- Garnish with fresh mint leaves or crushed pistachios for added texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 35 Kcal
- Sugar: 3g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 5mg