Preparation

1. To make the crepes, sift the flour into a mixing bowl. Add the salt, egg and milk, and beat with a whisk to make a smooth batter.
2. Heat a frying pan and add a few drops of vegetable oil. Add some batter and tilt the pan so that it flows over the surface. Cook until the surface sets, then flip over to cook the other side. Repeat to make 8 thin crepes.
3. Put the blueberries into a saucepan, add the water and caster sugar and heat gently until the sugar dissolves. Remove from the heat and add the sliced strawberries and raspberries.
4. Arrange the crepes on 4 serving plates. Top each portion with 2 scoops of Carte D’Or Crema di Mascarpone and the warm berries. Serve at once, sprinkled with icing sugar.

Preparation

1. Arm yourself with a rolling pin and roughly crush the Amaretti biscuits. Share half of them between two dessert glasses.
2. Divide the lightly crushed raspberries between the glasses, adding the torn up blueberry or raspberry muffin.
3. Top with 2 scoops of scrumptious Carte D’Or Crema di Mascarpone per serving and the remaining crushed biscuits ­ fabulous!

Only Carte D’Or brings you inspiring combinations of authentic ingredients to deliver a heavenly dessert experience.