Yield: One 9-inch pie
Manner Neapolitaner Wafers and hazelnuts form the crust for a tart raspberry filling topped with honey-sweetened mascarpone cream and fresh raspberries. Perfect with strong coffee or a nightcap of Manner Neapolitaner liqueur.
(* Note: Recipe uses a total of ½ cup roasted, skinned hazelnuts- half are used in the crust, the other half is folded into the mascarpone cream.)
For the crust:
Nonstick spray or canola oil, for greasing
3 packages (2.65 oz. each) ‘The Original’ Manner Hazelnut Wafer Cookies to yield
2 cups (240 g) Manner Wafer crumbs
4 Tbsp. (57 g) unsalted butter, melted
½ teaspoon kosher salt
¼ cup (40 g) roasted, skinned, hazelnuts*
To the bowl of a food processor fitted with the blade attachment, add one package of Manner Wafer Cookies, pulsing just until medium crumbs form, being careful not to over process. Transfer the crumbs to a medium bowl; repeat with the remaining two packages of wafers. Add the hazelnuts to the bowl of the food processor and pulse until the nuts are finely chopped. Transfer the nuts to the bowl of wafer crumbs, add the melted butter and the salt, then use a fork to blend until the mixture is thoroughly moistened and holds together when squeezed in the palm of your hand. Lightly grease the bottom, not the sides, of a 9-inch aluminum or glass pie plate with nonstick spray or canola oil. Sprinkle the crumb mixture over the bottom of the pie plate, then place a piece of plastic wrap over the crumbs, and press them into an even layer working the mixture into the corners of the plate and evenly up the sides. Use the bottom of a ¼ cup measuring cup or glass to smooth the crumbs into place. Transfer to the freezer until the crust is firm and set, at least 30 minutes or overnight. When ready to bake, preheat the oven, with one rack positioned in the center, to 325 degrees F.
Retrieve the pie shell from the freezer, place it on a large baking sheet, remove the plastic film, then transfer to the oven. Bake until set and lightly browned, checking it towards the end, 12-15 minutes. Set aside to cool completely.
For the raspberry filling:
12 oz. frozen raspberries, thawed briefly at room temperature
¼ cup (50 g) granulated sugar
1½ tablespoons cornstarch
1 tablespoon cold water
½ teaspoon vanilla
1 tablespoons raspberry preserves
Prepare the filling:
To a heavy bottomed saucepan, place raspberries with their juice; add the sugar and salt. Cook over medium heat, stirring, until the mixture comes to a boil. Combine the cornstarch and cold water and stir it into the boiling fruit. Cook, stirring, until the mixture thickens, about 4 minutes. Remove from the heat, stir in the raspberry preserves and vanilla. Set aside to cool. When cool, pour the filling into the pie shell and smooth using an offset spatula. Cover with plastic wrap and refrigerate while you prepare the mascarpone cream.
For the mascarpone cream:
⅔ cup (160 g) mascarpone
½ cup (120 g) full fat sour cream
⅓ cup (115 g) clover honey
¼ cup (40 g) skinned, toasted hazelnuts, finely chopped*
To a large bowl, place the mascarpone and sour cream. Use a silicone spatula to fold the sour cream into the mascarpone, then slowly drizzle in the honey, folding just until combined, then fold in the finely chopped hazelnuts.
½ pint fresh raspberries, lightly rinsed, picked over for stems/leaves, dried flat on a paper towel
Finish the pie:
Retrieve the pie from the fridge and remove and discard the plastic wrap. Place spoonfuls of the mascarpone cream over the raspberry filling then use an offset spatula to smooth the cream. Drape a sheet of plastic wrap over the pie and refrigerate for several hours until the mascarpone cream is firm. Just before serving, remove the plastic wrap and garnish the pie with fresh raspberries. Serve cold; cover and refrigerate any leftovers.
Manner Wafer Cookies, Manner liqueur and Manner sweets are available in specialty shops and online at: https://onlinefromaustria.com/Manner-Wafers