Description
Cupid’s Cloud is a light and dreamy no-bake dessert made with whipped cream, mascarpone, and raspberry sauce layered over crushed shortbread cookies. It’s perfect for Valentine’s Day or any special occasion.
Ingredients
- 8 ounces shortbread cookies (about 2 cups crushed)
- 3 tablespoons unsalted butter, melted
- 8 ounces mascarpone cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 12 ounces frozen raspberries, thawed
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Place the shortbread cookies in a zip-top bag and crush into fine crumbs using a rolling pin.
- Transfer to a bowl, add melted butter, and mix until combined.
- Divide the crumb mixture among 6 serving glasses and press into the bottom.
- In a medium bowl, beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- In a separate bowl, mash thawed raspberries with granulated sugar and lemon juice to make the raspberry sauce.
- Layer the mascarpone cream over the cookie base in each glass, then top with raspberry sauce.
- Repeat the layers if desired, finishing with raspberry sauce on top.
- Refrigerate at least 1 hour before serving to let the layers set.
Notes
- Use store-bought or homemade shortbread cookies.
- Can be assembled a day ahead and stored in the refrigerator.
- Frozen raspberries should be fully thawed before mashing.
- For a sweeter dessert, adjust the sugar in the raspberry sauce to taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 18g
- Sodium: 150mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 95mg
