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| Farmer’s Market Berries with Limoncello Mascarpone Cream |
The lemon-scented cream is wonderful on fresh farmer’s market berries but
would also be amazing on lemon pound cake or blueberry pie. Let the mind soar!
Limoncello can be found at most supermarkets and at liquor stores while mascarpone
can be found in specialty stores and even in some urban common markets these
days. Mascarpone is the Italian version of the triple cream cheese known in France
as St. André.
Get to know both
Ingredients
3/4 cup chilled whipping cream
1/2 8 ounce container mascarpone cheese
3 tablespoons plus 1/2 cup granulated sugar
3 tablespoons limoncello [lemon liqueur]
8 cups assorted fresh market berries [raspberries, blueberries, blackberries, and
hulled sliced strawberries; about 2 pounds]
3/4 cup raspberry preserves
1 tablespoon grated lemon peel
Method
Combine whipping cream, mascarpone, a scant 3 tablespoons sugar, and limoncello
in a large bowl. Beat to soft peaks.
Combine berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in
another large bowl; toss gently. Divide berry mixture among 8 coupes [dessert dish].
Top with mascarpone cream.
would also be amazing on lemon pound cake or blueberry pie. Let the mind soar!
Limoncello can be found at most supermarkets and at liquor stores while mascarpone
can be found in specialty stores and even in some urban common markets these
days. Mascarpone is the Italian version of the triple cream cheese known in France
as St. André.
Get to know both
Ingredients
3/4 cup chilled whipping cream
1/2 8 ounce container mascarpone cheese
3 tablespoons plus 1/2 cup granulated sugar
3 tablespoons limoncello [lemon liqueur]
8 cups assorted fresh market berries [raspberries, blueberries, blackberries, and
hulled sliced strawberries; about 2 pounds]
3/4 cup raspberry preserves
1 tablespoon grated lemon peel
Method
Combine whipping cream, mascarpone, a scant 3 tablespoons sugar, and limoncello
in a large bowl. Beat to soft peaks.
Combine berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in
another large bowl; toss gently. Divide berry mixture among 8 coupes [dessert dish].
Top with mascarpone cream.