I was sold immediately when I saw the post by Jamie on the Huffington Post featuring a gorgeous Berry mascarpone cream. I have a thing for mascarpone anyway. I love it’s rich and creamy taste and it is so versatile! You can use it for savoury dishes, but equally well for sweet desserts such as this one.

Berry mascarpone cream | insimoneskitchen.com

Now when Jamie comes up with a recipe you can be assured that it is really good. I changed a couple of things including the bottom layer and this desserts has really great potential. I can see this work really well with mango for instance! I was a little scared when unmolding the two I made with pastry rings which you see above. But they did hold up quite well and that after having only been in the fridge for three hours! I tend to get impatient and wanted to see the results but they certainly did not disappoint!

It’s not a light dessert, but that is no surprise with mascarpone in it. Still, all the fruit made for a very fresh dessert, despite the creaminess.

Berry macarpone cream | insimoneskitchen.com

Berry macarpone cream | insimoneskitchen.com
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Berry mascarpone cream dessert

Prep Time: 15 mins
Servings: 4

Ingredients

  • 250 gr mascarpone
  • 55 gr fine sugar
  • 2 tbsp lemoncurd
  • 60 ml whipping cream
  • 1 cup fresh berries
  • 175 gr cantuccini cookies
  • 50 gr butter melted
  • juice of 1 5 bloodorange

Instructions

  • Put the cantuccini cookies into a magimix and crush them until fine.
  • Add the orange juice and the melted butter to the cookie crumbles and mix it well so that all crumbles are coated and sticking together.
  • Press this as a bottom into your molds or glasses, whatever you're using.
  • Put these in the fridge until further use.
  • Add 1 tbsp of the sugar into the whipping cream and whip this until it holds stiff peaks.
  • Put the mascarpone in a separate bowl and stir it with the lemoncurd and the rest of the sugar.
  • Fold the whipped cream into the mascarpone mixture with a spatula.
  • Crush the berries you're using into a food processor or use a fork. Crush them and make sure not to create a puree. Gently fold them into the mascarpone mixture. Don't mix them completely so you have streaks of pink and white.
  • Take the molds out of the fridge and line each mold with some of the berries. Cut them in half and place the cute side on the outside of the ring.
  • Fill the molds being careful not to misplace the fruits on the side and put them in the fridge right away covered with plastic wrap.

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!

Berry mascarpone cream | insimoneskitchen.com

Berry Mascarpone cream | insimoneskitchenc.om

And then the final results of our little auction for Japan has been a big succes!! We managed to raise a total of $925,- in the auction!! Thanks again to Asha for arranging this all and taking the initiative. Here are the names of the winners!
Breakfast Basket (Asha) – winner: Araun Manickavasagam $ 100

PB&J Hamper (Asha) – winner: nancy Eatough $ 200

Afternoon Tea Basket (Liren) – Winner: Nancy Eatough $ 150
Dutch Basket (Simone) – Winner : Sarah Samuel $ 100
Eggless Decorated Cookies (Aparna) – Winner: Sarah Samuel $ 25
Margaret Fulton Favorite (Trissa) – Winner: Maria Pearcy $ 45
Stafanie Alexander Gift Set (Trissa) – Winner: Brendan Dogget $ 275
Kiwi Basket (Vanille) – Winner: Robin Cammarota $ 30
TOTAL $ 925

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