Ingredients
- 32 butter lemon cookies
- 100 g of mascarpone
- 300 g raspberries
- 4 tbsp lemon curd
- 2 tbsp powdered sugar
- 1 Atsina® Cress (tray)
Method
Spread the rounded side of half of the cookies with the mascarpone. Place 3 raspberries on this. Spread the flat side of the remaining cookies with lemon curd and place it with the spread side down on the raspberries.
Place the cookies on a cake plate or serving stand and dust with powdered sugar. Garnish with the Atsina® Cress and serve.
Variation tip:
You can also use butter cookies instead of butter lemon cookies.
Source: Albert Heijn
Related recipes
Gastronomical masterpieces
Related products
Say yes to the cress