Muffins with mascarpone and berries are a very delicate and aromatic dessert. Instead of small muffin molds, you can use one large one, but this will increase the cooking time. If you took frozen berries, then defrost them first so that the excess liquid is glass. Blueberries and lingonberries are ideal for the recipe.
It is necessary
- For the test:
- - 200 g flour;
- - 150 g of sugar;
- - 3 eggs;
- - 2 teaspoons of cocoa and baking powder;
- - zest from 1 lemon.
- For the cream:
- - 150 g mascarpone;
- - 50 g of sugar;
- - 2 eggs.
- For registration:
- - 200 g of berries;
- - 100 g of chocolate.
Instructions
Step 1
Remove the zest from the lemon - use a special knife or simply grate it. Mix sugar and eggs, whisk lightly. Add flour and baking powder, stir. Divide the dough in two, add cocoa powder to one and orange zest to the other.
Step 2
For the cream, beat eggs with sugar, add mascarpone, mix thoroughly.
Step 3
Put some dark dough into molds (you can use both regular and silicone ones). Put the berries on top, cover them with a light dough, put some more berries on top.
Step 4
The final layer is mascarpone cream. Melt the chocolate in a water bath or microwave.
Step 5
Bake muffins at 180 degrees for 30-35 minutes. Then cool the treat completely and only then remove it from the molds.
Step 6
Pour melted chocolate over the finished muffins with mascarpone and berries. Additionally, you can decorate the top with a berry and a mint leaf.
