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Blackberries in Mascarpone Cream

Blackberries in Mascarpone Cream 4.000

Julia Ewan

Jun 6, 2007

Assemble this dessert in glass goblets or tall sundae glasses so the gorgeous dark layer of blackberries shows through. Mascarpone is a rich, fresh, creamy cheese found in the dairy case.

Servings: 4
  • 2 cups blackberries, rinsed
  • 8 ounces chilled mascarpone
  • 1/2 cup chilled heavy cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cassis liqueur


Have ready 4 glass goblets. Set aside 1/4 cup of the blackberries.

In a large bowl, whisk the mascarpone, heavy cream, confectioners' sugar, vanilla extract and cassis liqueur until smoothly blended.

Using half of the mascarpone cream, divide it evenly among the 4 goblets. Dividing the blackberries evenly, spoon the remaining 1 3/4 cups over the cream. Spoon the remaining cream over the blackberries. Top each serving with the reserved blackberries. Cover and refrigerate for 1 hour or as long as overnight. Serve cold.

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Recipe Source

From pastry chef and cookbook author Elinor Klivans.

Tested by Yuki Noguchi.

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Nutritional Facts

Calories per serving: 321

% Daily Values*

Total Fat: 22g 34%

Saturated Fat: 13g 65%

Cholesterol: 77mg 26%

Sodium: 149mg 6%

Total Carbohydrates: 23g 8%

Dietary Fiber: 4g 16%

Sugar: n/a

Protein: 8g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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