Name: Mascarpone, nut and berry layered dessert
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 6 Tbs coconut flour; 2 Tbs desiccated coconut; 1/2 tsp Robertson's baking powder; 4 Tbs butter softened; 2 xylitol; 2 LANCEWOOD® Mascarpone Cheese; seeds from two vanilla pods, or 7ml vanilla essence; 2 cup strawberries sliced; 2 cup cherries; 1 cup mixed nuts almonds, macadamia, pecan, chopped

Recipe Disclaimer

Tap for method

Ingredients (10)

6 Tbs	coconut flour
2 Tbs	desiccated coconut
1/2 tsp	Robertson's baking powder
4 Tbs	butter — softened
2	xylitol
2	LANCEWOOD® Mascarpone Cheese
	seeds — from two vanilla pods, or 7ml vanilla essence
2 cup	strawberries — sliced
2 cup	cherries
1 cup	mixed nuts — almonds, macadamia, pecan, chopped

Tap for ingredients

Method:

Preheat the oven to 180 °C.

Make the coconut cookies by combining the coconut flour, desiccated coconut, baking powder, butter and xylitol until you have a manageable dough.

Roll small balls, arrange in a prepared baking tin, press down on the cookies and bake until golden for 12 – 15 minutes. Set aside.

With an electric hand mixer, whip the mascarpone with vanilla seeds until fluffy. Set aside.

In medium sized tumbler glasses, layer the dessert. Start with the crumbed coconut cookies first, then mascarpone, berries, nuts. Repeat.
End off with more mascarpone and fresh berries.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.