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July 28, 2008 / Tony

Mixed Berries with Mascarpone-Limoncello Cream

This recipe is a nice and tart way to jazz up the traditional berries and cream.  The whipped mixture contains both lemon zest and limoncello which makes the concoction seem lighter and give it that “Mmmmm” quality.  Here’s the recipe:

Mixed Berries with Mascarpone-Limoncello Cream, based on this recipe from Epicurious

Makes 8 regular size or 4 large servings (Plan on the large servings!!!!)

3/4 cup chilled whipping cream

4 oz mascarpone cheese

3 T sugar

1 T lemon zest, finely grated

3 T limoncello or other lemon liquer

8 cups assorted fresh berries

Fresh mint sprigs, for garnish

Combine the cream, cheese, sugar, zest and limoncello in a large bowl.  Beat until soft peaks form.  Divide the fruit amongst the serving dishes and top with the cream mixture and mint.  Serve immediately.

I made a couple of modifications to the original recipe.  Namely, I added lemon zest to the cream mixture (it originally was mixed with the berries) and didn’t bother dressing up the berries with sugar or preseves.  I prefer a tarter dessert to a sweeter one and really, with good berries, there’s no need to add any sweetness.  I liked having the additional acidity in the cream as well.  Enjoy!


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