Muffins with mascarpone and berries
Tender, flavorful muffins.
Instead of the small molds, you can use one large shape (with a diameter of about 20-24 cm), but the cooking time should be increased.
If you are using frozen berries, you need to defrost and allow all the fluid to drain out.
I used cranberries and blueberries.
The number of ingredients is obtained 9-11 pieces.
Instead of the small molds, you can use one large shape (with a diameter of about 20-24 cm), but the cooking time should be increased.
If you are using frozen berries, you need to defrost and allow all the fluid to drain out.
I used cranberries and blueberries.
The number of ingredients is obtained 9-11 pieces.
Ingredients
dough:
- 3 eggs
- 150 g sugar
- 150-200 g flour
- 2 tsp. baking powder (or 1 teaspoon of hydrated soda)
- 2 tsp. cocoa
- zest of one lemon
cream:
- 150 g mascarpone (or Almette)
- 2 eggs
- 50 g sugar
also:
- 200 grams of fruit (any, to taste)
- 100 g chocolate
Preparation
With lemon to remove the zest (with a special knife or grate).
Mix eggs and sugar, a little beat up.
Add baking powder and flour, stir.
Divide the dough into 2 parts.
In one part add cocoa, stir.
In another part to add zest and mix.
Prepare the cream.
Beat eggs with sugar.
Add the mascarpone and mix.
In tins (I used silicone molds, but you can use any) put a little bit of dark dough.
The dough is put a little bit of berries.
The berry put a light dough.
The dough is put a little bit of berries.
The berry to put a little cream.
Place in a preheated 180 degree oven, bake for 30-35 minutes.
The muffins cool completely, and only then to get out of the molds.
The finished muffins pour the melted chocolate.
Bon appetit!
