Dorayaki with mascarpone and raspberries
A café dessert where the dorayaki stays the star, and mascarpone and raspberries add creamy contrast and acidity.
Instructions
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Thaw the dorayaki ⏱ 30 min
Take the Dorayaki out of the packaging, remove the absorbent sachet and leave the little cakes covered at room temperature, until the sponges are completely soft.
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Make the cream
Beat the mascarpone with the icing sugar, then gradually fold in the cold cream until you get a smooth cream that holds its shape. Stop before it turns too firm.
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Slice cleanly
Cut each Dorayaki in half with a serrated knife, without pressing, so the red bean filling stays visible.
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Plate up
Arrange two halves on each plate, add a small spoonful of cream and fresh raspberries. Dust very lightly with cocoa.
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Serve
Serve right away, at room temperature. The cream should complement the anko, not mask the red bean flavor.
Good to know
Don't reheat the dorayaki after you've added the cream. Thawing it covered prevents drying out, and the oxygen-absorber sachet must be removed and thrown away. For children, always check the packaging before serving.
Frequently asked questions
What is dorayaki?
A Japanese dessert of two fluffy pancake sponges with an anko filling, a sweet red bean paste. Here Classic Dorayaki also gets mascarpone cream and raspberries.
How do I thaw dorayaki?
Take it out of the packaging, remove the oxygen-absorber sachet and leave it covered at room temperature until the sponges are completely soft, about 30 minutes.
Can I reheat dorayaki after adding the cream?
No, the mascarpone cream would melt. Serve it straight away at room temperature, and the cream should only complement the anko, not mask the red bean flavour.
What fruit can I use instead of raspberries?
Any tart fruit that cuts the sweetness of the cream and the anko. The raspberries add acidity, so blackberries, redcurrants or sharp strawberries work just as well.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Dorayaki with mascarpone and raspberries
Dorayaki with mascarpone and raspberries
A café dessert where the dorayaki stays the star, and mascarpone and raspberries add creamy contrast and acidity.
Notes
Don't reheat the dorayaki after you've added the cream. Thawing it covered prevents drying out, and the oxygen-absorber sachet must be removed and thrown away. For children, always check the packaging before serving.
