Fresh mascarpone with berries

Fresh mascarpone with berries

Fresh mascarpone has a tangy yet creamy flavour that works

especially well with soft summer berries, in place of whipped double

cream.

PREPARATION 15 MINUTES PLUS MACERATING

Serves 6

400g (13oz) mixed soft summer berries

4–5 tablespoons sweet dessert wine (such as Muscat de Beaumes de Venise)

1 tablespoon icing sugar

250g (8oz) homemade Mascarpone

250ml (8fl oz) whipping cream

a few drops of vanilla extract

1 Put the mixed berries into a bowl with 2–3 tablespoons of the sweet dessert

wine and leave to macerate for 1 hour for the fruit to release its juices.

2 Beat the remaining sweet dessert wine and the icing sugar with the

mascarpone until smooth.

3 In a separate bowl, whip the whipping cream to soft peaks with the vanilla

extract. Gently fold into the mascarpone mixture.

4 Layer the mascarpone mixture and fruit in six serving glasses, finishing

with a layer of fruit.

Ice cream and sorbets

Creamy or refreshing, rich or zesty, ice creams, sorbets and granitas add a

welcome touch of luxury to the country cook’s practical repertoire. Once a

sign of wealth and privilege by those who could afford ice houses at

sumptuous Victorian feasts, the advent of home freezers now makes the art

accessible to all – and no less irresistible. You will be rewarded with a

deliciousness that belies the simplicity of the ingredients: the creamiest milk

and freshest eggs combined with a touch of sugar and the freshest, ripest

berries or darkest chocolate is all that’s required for pure bliss.