What is your favorite childhood dessert? I’m sure you all have at least one fond sweet memory of either your mother’s or grandmother’s kitchen. There are many classic Swiss/German “children’s” desserts I (think) was deprived of in my childhood. Ok, that was phrased wrongly, as you know I was a fussy eater. My elders knew better than to serve me a bowl of something that would come right back their way.

Milchreis (rice pudding) was one of them, rote Grütze  (something like a red fruit jelly) the other. After a recent birthday party filled with childhood memories, I decided to see what I missed out on all these years and attempted the latter. Conclusion: Aside from the adult-tailored lemony addition (which is amazing, but not child-friendly), I’m pretty sure I would have liked it back then.

Raspberry “Jelly” with Lemon Mascarpone

adapted from Wildeisen

You’ll need

For the “jelly”
450g frozen raspberries
90g caster sugar
200ml water
1/2 sachet of vanilla sugar
1 cinnamon stick
30g cornstarch
50ml water
For your lemon mascarpone
2 lemons, zested and juiced
50g sugar
180g mascarpone
100ml single cream

1. In a pot, slowly heat your raspberries along with both sugars, the cinnamon stick and 200ml water.
2. In a small bowl dissolve the cornstarch in 50ml water and pour into your raspberry pot once they are warmed. Bring to a boil, remove the cinnamon stick and divide amongst 4 serving bowls/jars. Once cooled, chill in the fridge for at least 4 hours before serving.
3. For the lemon mascarpone bring the lemon zest, lemon juice and caster sugar to a boil. Continue cooking for 1-2 minutes. Set aside to cool.
4. Once cooled, pour into a bowl with the mascarpone and single cream and whip until you have a light cream. Cover and chill in the fridge until serving.
5. When ready serve, top each “jelly” with a generous spoon of the mascarpone.