Pie with mascarpone and raspberries
Description
The bake is prepared simply and quickly. For this pie fresh berries work best, but frozen raspberries work very well too. If you use frozen raspberries, add them to the pie as soon as you take them out, without thawing. Let the pie cool completely so it unmolds easily, or line the pan with parchment paper. You can make this pie with any berries at all. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make a mascarpone and raspberry pie. Take the butter out ahead of time so it softens.
- 2
Step 2
Mix the mascarpone, sugar, and vanilla sugar until smooth. Transfer the mixture into a piping bag with a round tip and place it in the refrigerator.
- 3
Step 3
Place soft butter and sugar in a bowl and beat until light and fluffy.
- 4
Step 4
Add the eggs one at a time, beating well after each addition.
- 5
Step 5
Mix the flour with the baking powder, sift into a bowl, and whisk until smooth and combined.
- 6
Step 6
Grease the baking dish with vegetable oil, coat with breadcrumbs, add half of the dough, and spread it evenly.
- 7
Step 7
Apply half of the mascarpone mixture over the entire surface as stripes or in small blobs.
- 8
Step 8
Arrange half of the raspberries in the gaps between the mascarpone.
- 9
Step 9
Using a spoon, dollop the remaining dough over the entire surface in small heaps.
- 10
Step 10
Fill all the space between the pastry with the remaining mascarpone.
- 11
Step 11
Arrange the remaining raspberries on top, pressing some of them in slightly.
- 12
Step 12
Place in a preheated oven and bake for 30–40 minutes at 180°C until cooked through. Take the pie out and let it cool completely in the pan.
- 13
Step 13
Remove from the oven and serve warm or cooled.