Recipe by Maito
Delicious and decadent! Definitely company worthy. If you are using sugar or Splenda granular, the equivalent is double the baking blend (please note: this is in the ingredients). If fat and calories are not a concern, you can increase the ratio of cream to fruit, if you like. Cook time is stand time.
Top Review by FLKeysJen
The Frangelico adds a delicious flavor that ties all of the contest ingredients together in a wonderfully simple, yet elegant dessert. The only Italian cookies at my market were called "Anginetti" cookies so not sure if that's the same as amaretti, but they sure were good crumbled over the top. Allowing the sugar-coated fruit to sit at room temperature brings out its beautiful colors and flavors.
- 85.04 g mascarpone cheese
- 14.79 ml Frangelico
- 7.39 ml Splenda Sugar Blend for Baking, divided use (or 1 TBSP sugar)
- 14.79 ml sugar-free strawberry jam (or regular or raspberry or cherry jam)
- 177.44 ml cherries, pitted (and halved or quartered)
- 118.29 ml blueberries (or omit and increase the amount of cherries)
- 6 amaretti cookies, hand crumbled (they are small, about one inch in diameter)
Directions See How It's Made
- Mix mascarpone, Frangelico, 1/2 of the sweetener and jam; refrigerate.
- Combine cherries and blueberries with the remaining 1/2 of the sweetener. Let stand at room temperature for 20-30 minutes (or chill, if you prefer).
- Spoon mascarpone into a small shallow bowl or glass. Top with cherries and blueberries, sprinkle amaretti over; serve immediately.