Abigail's 4th Birthday

For the Raspberry Compote

• • Raspberries, fresh or frozen (I used frozen)-1½ cups

  • Sugar- ½ cup

  • Water-2 tbsp.

  • Fresh Raspberries- 1 cup

For Raspberry Compote

• 1. Combine 1½ cups of raspberries and sugar with water in a small saucepan and cook on low heat until thick and mixture coats the back of a spoon. It will take about 15 minutes.

  2. Remove from heat and process in a food processor or a blender until smooth.

  3. Push through a fine sieve to get rid of the seeds.

  4. Combine the compote with fresh raspberries and set aside.

I strained seeds out first and skipped food processor.

For the Mascarpone Cream

• 1. Mix gelatine with water in a small bowl. Let it sit for 5 minutes until it goes spongy.

  2. Heat the gelatine mixture in a microwave for 10 seconds until runny and smooth.

  3. Combine mascarpone, whipping cream, sugar and vanilla in a bowl of a stand mixer.

  4. Start whipping on medium speed until combined.

  5. With the motor of a stand mixer still running drizzle your gelatine mixture over the cream and whip for 2-3 minutes until well combined.