A Raspberry Mascarpone Shortcake of Sorts
I added a heaping teaspoon of raw sugar to an ounce of mascarpone. I stirred.
I knew the sugar would dissolve. It just needed time. Thank goodness the doorbell rang. A distraction.
One lonely leftover raspberry chocolate scone lay sliced open. A handful of plump raspberries sat in a small strainer.
To aid in distraction, I put a small pot of espresso on the stove. Roberto took out the trash.
As the espresso percolated, I stirred the sugar and mascarpone mixture. A bit looser, it now resembled a thick crema. I did a pinky taste.
I spread the mascarpone onto the bottom layer of the scone and topped it with a layer of raspberries and the scone's top half.
"This turned out better than expected." I said.