Berry Muffins with Mascarpone Cream
Airy and fragrant muffins. Instead of individual molds, you may use one large baking pan (about 20-24 cm in diameter), but in this case, the cooking time will need to be increased. Frozen berries should be defrosted beforehand so that all liquid drains away.
- Total cooking time
- not set
- Number of servings
- 9
- Recipe difficulty
- 3 / 5
Ingredients
for 9 servings
- eggs 3
- sugar 150 g
- flour 150-200 g
- baking powder 2 tsp
- cocoa 2 tsp
- lemon zest of one lemon
- mascarpone 150 g
- eggs 2
- sugar 50 g
- berries 200 g
- chocolate 100 g
Instructions
Step 1 of 13
Zest the lemon (using a special knife or grater).
Step 2 of 13
Combine sugar and eggs.
Step 3 of 13
Stir in flour and baking powder. Mix well.
Step 4 of 13
Divide the batter into 2 parts. Add cocoa to the first part and mix.
Step 5 of 13
Add lemon zest to the second part and mix.
Cream Preparation
Step 6 of 13
Beat sugar with eggs.
Step 7 of 13
Add mascarpone and mix.
Step 8 of 13
Pour a little dark batter into the molds (any will do, including silicone ones).
Step 9 of 13
Place a few berries on top of the batter.
Step 10 of 13
Layer light batter over the berries.
Step 11 of 13
Add a few more berries again.
Step 12 of 13
Top with a little cream. Place in an oven preheated to 180 degrees. Bake for 30–35 minutes.
Step 13 of 13
Allow the muffins to cool completely and remove them from the molds. Drizzle the finished cakes with melted chocolate.