Raspberry Filled Dessert Nests

Raspberry Filled Dessert Nests


6 servings


  • 1 carton mascarpone, 8 ounce
  • 1/3 cup superfine sugar
  • 2 tablespoons orange-flavored liqueur
  • 1 cup whipping cream, whipped
  • 2 packages raspberries, 1/2 pint
  • 1/3-1/2 cup dark chocolate ice cream topping
Berries of summer drizzled with chocolate for an elegant presentation.


  1. Beat cheese, sugar and liqueur until smooth. Fold in whipped cream. Spoon cheese mixture into a pastry bag fitted with a 3/4 inch tip. Pipe cheese mixture onto a parchment lined baking sheet making 6 (4-inch) filled circles. Finish by piping a ring on top of out edge to form a nest. Freeze several hours or overnight. To Serve: Set topping jar in a bowl of very hot water (about 5 minutes). Arrange shells on individual serving plates; fill with 1/3 cup berries. Using a spoon, lightly drizzle chocolate topping across fruit and shell extending some onto the plate.

Chef’s tip

A heavy zipper-closure bag may be used for piping the cheese by snipping a 3/4 inch corner off the bag.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.