Prep 2 hrs
Cook 10 mins
Emeril demonstrated making this dessert on Good Morning America. It looked so good I couldn't wait to try it. I thought it would benefit from adding more fruit--he only called for 1 cup of strawberries. It was awesome. This can easily be halved for 4 generous servings. I highly recommend this dessert if you are looking for a fabulous way to serve the berries of the season!
- 1 1⁄2 cups raspberries, rinsed and patted dry
- 1 cup blueberries, rinsed and patted dry
- 3 cups strawberries, rinsed, patted dry, hulled and quartered
- 2 tablespoons granulated sugar
- 11 tablespoons Chambord raspberry liquor or 11 tablespoons other raspberry liqueur or 11 tablespoons ruby port
- 2 cups heavy cream
- 1⁄2 cup confectioners' sugar
- 1 lb mascarpone cheese
- 1 lb cake, sliced into 8 1/2 inch thick slices
- fresh mint sprig, for garnish
- 2 cups raspberries, rinsed
- 3⁄4 cup simple syrup (recipe on Recipezaar)
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄2 tablespoon cornstarch
- Gently stir the raspberries, blueberries and strawberries in a bowl with the granulated sugar, 2 tablespoons of the Chambord, and 1/2 cup of the raspberry coulis.
- Whip the heavy cream in a large bowl with an electric mixer on high speed until it thickens and almost doubles in volume.
- Add 1/4 cup of the confectioners' sugar and 1 tablespoon of the Chambord and whip until stiff peaks form.
- In a medium bowl, whip the mascarpone with the remaining 1/4 cup confectioners' sugar with electric mixer on low speed until smooth.
- Fold in half of the whipped cream.
- Spread half the pound cake slices in the bottom of a 9x13-inch glass dish.
- Drizzle the remaining 1/4 cup Chambord over the cake and cover with half of the berry mixture.
- Cover the berries with half of mascarpone cream, gently spreading it into a smooth layer.
- Now spread the other half of the pound cake slices on top of that layer and repeat adding the other 1/4 cup of Chambord, the other half of the berry mixture, and the other half of the mascarpone cream.
- Cover tightly with plastic wrap.
- Refrigerate for at least 2 hours and up to 1 and 1/2 days.
- To serve, spoon into bowls and garnish with remaining whipped cream and mint sprigs.
- Serve with remaining raspberry coulis spooned over each serving or passed on the side.
- For Raspberry Coulis: Bring the raspberries, syrup and lemon juice to a simmer in a medium saucepan over low heat.
- Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.
- Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
- Pour into the simmering raspberry mixture.
- Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
- Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds.
- Cool completely, then cover and refrigerate until ready to use.
- (Freeze any leftover coulis in a plastic container for up to one month).