raspberry and cocoa mascarpone cream pie

Directions

1. 1

   Raspberry and Cocoa Mascarpone Cream Pie Source: Icebox Pies by Lauren Chattman 3 tablespoons raspberry jam 1 prepared 9-inch chocolate cook

2. 2

   Refrigerate crust

3. 3

   Combine mascarpone cheese, cream, confectioners' sugar and cocoa in a large mixing bowl

4. 4

   Using an electric mixer, beat mascarpone mixture until smooth

5. 5

   Spread mascarpone mixture over jam

6. 6

   At this point, pie may be refrigerated up to 1 day before continuing with recipe.) Cover pie with plastic wrap and refrigerate until filling

7. 7

   Just before serving, arrange as many raspberries as will fit on top of cocoa mascarpone

8. 8

   Place slices of pie on individual dessert plates and scatter any remaining raspberries around each slice