This article appears on Green Kitchen Stories.
I asked Luise if this was too simple? It’s almost not a recipe, just a quick thing we have been making when we crave dessert but don’t feel like busting out any mixers or even turning on the oven. “What, too simple? That’s my favorite kind of recipe. Nothing can ever be too simple!” she told me. So here it is. A simple Italian twist on cheesecake, served in small jars or glasses. It features two of our favourite summer fruits on a bed of creamy lemon & vanilla mascarpone and the simplest raw crumble you’ll ever make.
Even though we sometimes make it on regular weeknights, this is the most perfect thing to serve on a summer buffet table. It’s quick and effortless and looks really pretty in small jars or shot glasses. It’s easy to quadruple the recipe too, so you could make 30 jars in no-time. Read more at Green Kitchen Stories…
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