Wild Berry Muffins with Mascarpone

(makes 10 – 12)

For dough:

• 3 eggs

• 150 g sugar

• 150 – 200 g flour

• 2 tsp baking powder (or 1 tsp slaked soda)

• 2 tsp cacao

• zest of one lemon

For cream:

• 150 g mascarpone

• 2 eggs

• 50 g sugar

• 200 g berries

• 100 g chocolate

1. Preheat the oven to 180 ⁰C.

2. Prepare the lemon zest. Slightly beat the eggs. With an electric mixer, mix together three eggs with 150 g sugar. Add the flour and baking powder; mix until a dough forms.

3. Divide the dough into 2 parts. Mix in cacao to one part and zest to another.

4. Using an electric mixer, beat the remaining two eggs with 50 g sugar. Add mascarpone and mix.

5. Lay the bottom of the cupcakes cases with the cacao mixture. Use berries (red) as the next layer, then cover them with lemon mixture. Lay out another layer of berries (black or dark). Cover the berries with the cream mixture.

6. Bake in the preheated oven for 30 – 35 minutes, or until risen and golden.

7. Leave to cool on a wire rack. Meanwhile melt chocolate on steam.

8. When the muffins have cooled down, pour some melted chocolate on top. Leave to set before serving.

My Tips:

• Don’t put too much flour to avoid getting hard muffins (definitely less than 200 g flour). Check the consistency of the mixture: it has to be somewhat liquid.

Source: http://www.say7.info/cook/recipe/787-Maffinyi-s.html