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.
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 mascarpone cream
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs, 15 mins
The original is by Jamie from Life's a feast and then adapted by me... :)
- 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
- 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.
It's best to leave them in the fridge overnight but mine held fine with about 3 hours in the fridge. When unmolding carefully slide a spatula under the molds and put them on a serving plate. Carefully slide the mold straight up and of. If it doesn't lift off easily you can slide a knife along the edges to loosen it a bit, but it should come of quite easily.
For serving either dust the cheesecakes with cacaopowder or shaved chocolate and whipped cream.
Original recipe by Jamie from Life's a Feast
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