Marzipan, mascarpone and ricotta cream with berry ragout

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  • Vegetarian
Frau steht mit Schürze in der Küche und hebt gerade den Topfdeckel an. Auf der Arbeitsfläche sieht man geschnittene Tomaten liegen.

The royal trio – a perfect addition!

“With this ricotta recipe I find the combination of marzipan, Mascarpone and ricotta, very interesting. Marzipan is considered to be the “king of desserts” anyway. The relatively high fat content of Mascarpone carries the marzipan flavour. So that the dish is not too heavy, ricotta, lightens the whole thing up again. The berry ragout adds a certain acidity. It is always important to play with counterparts when cooking, like yin and yang.”

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  1. Soak the gelatine in cold water.
  2. Beat the cream until firm. Stir the
  3. GOLDSTEIG Mascarpone,, GOLDSTEIG Ricotta, and marzipan until smooth.
  4. Flavour the mixture with vanilla sugar, lemon zest and lemon juice. Dissolve the gelatine in a bit of hot water and add to the mixture while stirring constantly. Fold the whipped cream in, fill into glasses and put in a cold place for an hour.
  5. Decorate the finished cream with the berries marinated in sugar syrup.


For 4 people:

  • 330 ml whipping cream
  • 250 g GOLDSTEIG Mascarpone,
  • 250 g GOLDSTEIG Ricotta,
  • 100 g marzipan in a block
  • 1 tsp vanilla sugar
  • 3 sheets of gelatine
  • 1 lemon for juice and zest
  • 50 ml oranges and sugar syrup (1:1 boiled sugar and orange juice)
  • 500 g fresh berries
Recipe download
Mascarpone Rezept Marzipan Mascarpone Ricotta Creme von GOLDSTEIG mit Beerenragout und frischen Beeren im Glas
Rezept teilen - Iphone mit Foto von Gericht mit GOLDSTEIG Produkten

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