Italiaanse Mascarpone-fruittaartjes

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(8 stuks)

300 gr gemengd rood fruit, zoals aardbeien, rode bessen en frambozen
2 eetlepels Crème de Cassis of Fraise des Bois (likeur)
8 beschuitbollen
300 gr Mascarpone
1 eetlepel vanillesuiker
± 1/3 potje frambozenjam
2 eetlepels gepelde, grofgehakte pistachenoten
4 eetlepels rode dessertsaus (flesje)

Schep de aardbeien (in plakjes), de bessen (gerist) en de frambozen met de
likeur om.
Laat de drank 1 uur intrekken, schep het fruit af en toe om en laat het
uitlekken.
Klop de Mascarpone met de vanillesuiker los.
Snijd de beschuitbollen overlangs doormidden, bestrijk de onderste helften
dik met jam en breng daarop 4 laagjes Mascarpone en fruit aan (houd wat
van de Mascarpone achter voor de garnering).
Dek af met de bovenhelften van de beschuitbollen, verdeel er de rest van
de Mascarpone over, bestrooi met de gehakte pistachenoten en lepel er de
dessertsaus over.