Oh, how I love the time when they offer a better price for the expensive mascarpone in the shop and I buy a ton of it and then don't know what to do with it.
So, this is a result of having too much mascarpone and some thawed-out red currant berries at hand. It's bitter (the baskets), it's sour (the currants) and it's sweet (the mascarpone frosting) - three basic tastes in one dessert, that's kinda cool, right?
You'll need (15 little cups):
- a handful of red currants
- 250g mascarpone
- any desired sweetener for the mascarpone frosting -I'll leave the amount up to you (don't deny it, tasting the stuff is sometimes more satisfying than the result)
- 5 table spoons coconut oil melted (plus some for greasing the cups)
- 5 table spoons cocoa powder
- 4 table spoons sugar
- whole grain rye flour (keep adding till the batter no longer sticks - about 12 spoons)
1) Incorporate the coconut oil, cocoa powder, sugar, and flour well and let it cool down in the fridge for a couple of minutes.
2) When the dough is cool, grease your cups or baskets or muffin pan or whatever to create the cups in and then press the batter in them. Press it to the sides and try to have it evenly thick. Make sure you leave enough space for the berries.
3) Bake for about 12 minutes at 180°C.
4) Use a hand-mixer for beating the mascarpone with sugar. Since I defrosted my currants, I had red water from them at hand and I added a couple of table spoons to the mascarpone to leave lightly pink tint behind.
5) Once the baskets are cooled down and out of their forms, fill them with currants and top them with mascarpone.
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