- 250g mascarpone
- 125ml cream
- 500g frozen raspberries (fresh will do but frozen gives you a head start)
- 125ml sugar
That’s it. Serve as is, or put it back in the freezer to set a bit more. If you leave it overnight in the freezer, you may want to bring it our half an hour before serving.
Technically, it needs a crust to be a real cheesecake but it’s good enough just like this.