Prep 5 mins
Cook 0 mins
After a nice dinner in an Italian restaurant, my mom, daughter & I shared a fabulous dessert - the sweet cream was rich and berries were layered inside. I went on a mission to re-create the dessert and came up with this recipe. The cream is soft -- not stiff or firm, like whipped cream. You can use your favorite fresh fruit or coulis. Layer it in a clear glass goblet or parfait dish; about 2 cups of berries or fruit coulis will be right.
- In a large bowl, whisk the mascarpone, heavy cream, confectioners' sugar, and vanilla until smoothly blended.
- Using half of the mascarpone cream, divide it evenly among 4 dishes or goblets. Place a layer of your favorite berries or coulis over, and spoon the remaining mascarpone over. Top with a few more berries or coulis.
- Cover and refrigerate for 1 hour or as long as overnight. Serve cold.
What a luscious, creamy treat! Reduced the sugar by about half, and it was still great. Used fresh raspberries, with fresh mint and lemon zest for garnish. Delicious--thanks for sharing, Park Rangerette!
This was nice! I had to use 1/2 and 1/2 in place of heavy cream and it worked out fine. I had to use my electric mixer to get it nice and fluffy.
I made this as a dessert for an Italian wine night. I layered the mixture in miniature shot glasses with crushed shortbread cookies and balsamic strawberries. Delicious and so easy.