My Saturday evening dessert, here you are! A lighter version of Mascarpone cream balanced with raspberry and black currant, spiced with vanilla and Cointreau, and sweetened with meringue.
1 dl raspberries, 1 dl black currant, zest of half of orange, 1 tbsp Cointreau
80 g Mascarpone, 80 g natural yoghurt, 1/3 vanilla pod
4 small meringues, crushed
Put the berries in a small bowl, add the orange zest and the liqueur. Mix together the Mascarpone cheese and yoghurt. Cut the vanilla pod and scrape the seeds into the mixture. Put the scraped pod into the bowl with the berries. Let both the mixtures settle in room temperature.
Build the portions into small glass bowls. Spoon in the cheese-youghurt mixture first. Then put in the crushed meringue and top with berries.