A famous dessert made with Zwieback doused in cherry brandy, mascarpone creme and juicy forest berries.
- 4 Brandt Zwieback toasts
- 4 oz mascarpone cheese
- 3 tbsp plain yogurt
- 2 tbsp crème fraiche
- 1 tbsp eggnog or egg liquor Verpoorten
- 1 tsp vanilla sugar
- 1-1/2 tsp sugar
- 2 cups fresh mixed berries such as strawberries, raspberries, blackberries, blueberries, or red currants
- 2 tbsp cherry brandy
- cocoa powder as topping
Mix together the mascarpone, yogurt, crème fraiche, eggnog or egg liquor, vanilla sugar and sugar, and stir until creamy. Wash and pick over the berries, halving the strawberries as needed.
Sprinkle cherry brandy onto the Zwieback. Distribute the berries among 4 dessert dishes, cover with the Zwieback, and spread with mascarpone cream. Refrigerate for about 1 hour. Sprinkle with cocoa powder right before serving.
Preparation time under 20 minutes
Cooling time 60 minutes
Recipe courtesy of Brandt Zwieback