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.
- 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.
From pastry chef and cookbook author Elinor Klivans.
Tested by Yuki Noguchi.
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