Thursday, July 14, 2011

Raspberry/Blackberry Shortcake, Mascarpone Cream with Raspberry Framboise Sauce

Serves 6 (with some shortcake leftover for another dessert)

This is a very easy dessert to make, but it looks so elegant and tastes just dandy!  All the components can (and should) be made ahead so that you can enjoy your guests because this is definitely a summer party treat.  When it's dessert time, just assemble all the components on pretty plates and voila!  Other Husband-Tested Recipes using blackberries are:Blackberry Vodka GimletsBlackberry SorbetBlackberry Cornbread Tartlets with Ricotta Cream; Plum Blackberry Streusel Pie; Meringue Chantilly & Pastry Cream with Cognac

Sauce Ingredients: (Makes 2 cups...more than you'll need for this dessert.)
3 pints fresh raspberries or blackberries (divided)
1 Tablespoon fresh lemon juice
5 Tablespoons sugar
2 Tablespoons Framboise (raspberry brandy) (optional)
Shortcake  Make the cake as directed and then once it has cooled, cut the cake into rounds using a biscuit cutter.
Mascarpone Cream Make the cream as directed and store in the fridge until ready to use.

To make the sauce:
Place all the sauce ingredients in a medium saucepan.  Crush the berries.  (I used an old fashioned potato masher.)  Bring to a boil.  Lower heat and then simmer until

To assemble, place a shortcake round on a pretty plate.  Top with a generous dollop of mascarpone cream.  Place berries on top and then drizzle 2 Tablespoons of sauce on the plate around the cake.

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