This is based on a recipe by Tartelette, which I found by using Food Blog Search to look for ways of using up raspberries and mascarpone. Hers had a crumble topping, but I decided to go for a classic brûlée. Easy to make, and delicious.
125 g mascarpone
60 g vanilla sugar or ordinary sugar plus 1 tsp vanilla extract
1 egg plus 1 egg yolk
150 ml double cream
fresh raspberries to taste
sugar for topping
Preheat oven to 170C, and boil the kettle. Whisk mascarpone and sugar till smooth. Then add eggs and cream and whisk briefly to combine. Pour into 4-6 ramekins (depnding on size). Diviide the rasberries between the ramekins, dropping them into the cream.
Put the ramekins in a roasting tin and pour in hot water to come halfway up the pots. Bake for 25-30 minutes, until just set; they will continue to cook as they cool (Tartelette says they should be “giggling a little”, but I think she means jiggling!). Cool to lukewarm in the tin, then remove from the tin and chill for at least a couple of hours.
Just before serviing, sprinkle the tops evenly with sugar, then use a blowtorch or a very hot grill to caramelize the surface.