Coeurs a la Creme

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Makes: 4  servings Start to Finish 15 mins  plus chilling


  • 2/3 tablespoon  plus 2 tablespoons heavy or whipping cream, divided
  • 4 ounces  mascarpone cheese or cream cheese, softened
  • 1/3 cup  confectioners' sugar
  • 1/2 teaspoon  vanilla extract
  • 1/2 teaspoon  fresh lemon juice
  • 1/2 teaspoon  raspberry-flavored liqueur
  • Fresh raspberries, for garnish
  • 1 ounce package (10 oz.) frozen raspberries in syrup, thawed
  • 1 teaspoon  fresh lemon juice
  • 1 teaspoon  raspberry-flavored liqueur


1. Line four 1/2-cup or one 2-cup heart-shaped mold with cheesecloth. Place molds in jelly-roll pan; set aside.

2. Beat 2/3 cup of the heavy cream in small mixer bowl on medium-high speed to soft peaks; set aside. Combine mascarpone cheese and sugar in large mixer bowl. Beat on medium-high speed until smooth. Add vanilla, lemon juice, and liqueur; beat just until combined. Gently fold in whipped cream. Spoon mixture evenly into prepared molds. Cover with plastic wrap and refrigerate overnight.

Make Raspberry Sauce::

3. Meanwhile, puree raspberries in blender. Strain through fine sieve. Stir in lemon juice and liqueur. (Can be made ahead. Cover with plastic wrap and refrigerate overnight.) Makes 1-1/2 cups.

4. Invert molds onto center of 2 large serving plates, remove cheesecloth; pour enough Raspberry Sauce around each heart to cover bottoms of plates. Spoon remaining 2 tablespoons cream by 1/2 teaspoonfuls onto sauce and draw a toothpick through each to form hearts. Garnish with raspberries, if desired. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)330,
  • Fat, total(g)25,
  • chol.(mg)86,
  • sat. fat(g)15,
  • carb.(g)25,
  • pro.(g)3,
  • sodium(mg)100,
  • Percent Daily Values are based on a 2,000 calorie diet
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