Berry mascarpone cream and Japan auction results
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.
Mascarpone berry cream
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
Yield: 4
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... :)
Ingredients:
- 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
Directions:
- 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
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
Gorgeous! Absolutely beautiful! Yes the first time I made this dessert I was also impatient to try it and unmolding it so soon is no problem; the only difference is that the cream is much softer. Once it chills overnight it gets “cheesier”, denser, more like cheesecake. I also would like to point out that only my chocolate cake base that you see on my Huff Post article is from Rose Levy Beranbaum, not the Mascarpone Cream.
I do love the fact that this is such a versatile dessert! You can change the fruit and the base for something so different! And I, too, am a mascarpone freak and use it in the place of cream cheese or even ricotta. Ah, Simone, you make me so proud whenever you make one of my desserts and I am so thrilled you love them. Now, if I could only turn them out to look as pretty as you do…
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Simone (junglefrog) — April 16th, 2011 at 16:22
Thanks Jamie! I so love all your recipes, I wish I had time to make more of them…
I’ve changed the credits then, as I am not using the chocolate cake base. The only trouble I ran into was that my strawberries where ridiculously big so adding them to the molds in an attractive way was a bit of a challenge, but hey, it tasted good!
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Jamie — April 16th, 2011 at 16:28
That’s funny because my strawberries were also ridiculously huge! Must be first-of-the-season berries. I will make this again later in the summer when the strawberries are not only smaller but much juicier. And since you talked about different flavors I have to try a new combo, too.
Okay, now it is time that I start making some of YOUR fabulous recipes!
Those are beautiful desserts! Your desserts always make me “WOW!!
I would like to try some ::))
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Besides this dessert looking so pretty, I must look for these cookies and try them out!
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That is a wonderful dessert! So refreshing and spring-like. Congrats on the auction results.
Cheers,
Rosa
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Maybe a little heavier with the mascarpone, but you are allowed on Sundays. Looks pretty.
Well done with the auction!
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So spring and beautiful!
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Berry mascarpone cream, one-word, stunning! I love the version where the sliced raspberries are at the bottom, YUMMY~
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Oooh, this is SO pretty! Mascarpone is really a culinary weapon, I also love how versatile it is.
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I love using spring berries in desserts!
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This looks So good! I love anything mascarpone so this is right up my alley
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What a gorgeous dessert, Simone! I doubt I could ever make it with such perfection..lovely pictures. Truely a marvel.
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Congrats on the auction! This mascarpone berry cream is really pretty and delicious
Again you have presented wonderful drooling pictures, Simone!
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How cool, I had no idea Jamie had made the Huffington Post! I adore her. Your shots of this little dessert are beautiful.
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How neat Jamie made the Huffington Post. She’s such a neat lady.
Beautiful pictures, as always.
Laura
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That looks so good. Lovely dish.
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Stunning! I too am in love with mascarpone! This is lovely, so pretty. It would be perfect for Easter.
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Simone (junglefrog) — April 24th, 2011 at 11:38
O it will definitely be perfect for Easter! I know I am making it!
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How did I miss this? Whenever I stop in, I always scroll through the posts I missed, and I could swear I’ve done a scroll through since you posted this! I must have been out of it lol These are gorgeous, and with my leftover strawberries, I have to make them!
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I found this post yesterday and made this aborable dessert at once! It tasted great and I also copied the appearance, almost:)
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