ding dong

1 cup heavy cream

½ cup mascarpone cheese

3 tbsp honey (plus extra for drizzling)

1 tsp vanilla extract

½ tsp almond extract

½ cup toasted sliced almonds

1 tbsp powdered sugar

Pinch of salt

Fresh berries (optional, for garnish)


Chill the bowl and beaters – Place a mixing bowl and whisk/beaters in the freezer for 10 minutes.

Make the cream base – In the chilled bowl, whip the heavy cream until soft peaks form. Add powdered sugar, vanilla, and almond extract, then continue whisking until firm peaks form.

Fold in mascarpone & honey – Gently fold in the mascarpone cheese and honey until smooth and fluffy. Don’t overmix.

Assemble – Spoon the mixture into small bowls or glasses. Sprinkle generously with toasted almonds.

Finish – Drizzle with a little more honey, add berries if desired, and serve immediately.

Result: A light, nutty, slightly tangy dessert that’s rich but not heavy — almost like eating a sweet almond cloud.