Wednesday, September 14, 2016

Mascarpone Cream and Berries

Mascarpone Cream and Berries: Savory Sweet and Satisfying

I ended up with some leftover mascarpone cheese after making this pasta. Not wanting it to go to waste, I went on the hunt for a recipe. But not just any recipe, a recipe that I could make without having to go to the store for ingredients. After going through what seemed like a lot of recipes and pinning several, I thought I was going to have to cave and go to the store to buy some ingredients. Then I found a recipe where I had all of the ingredients. Even better I had just enough leftover heavy cream. So not only did I use up the mascarpone cheese, but I was able to use up the little bit of heavy cream I had as well.

This recipe was super easy and super delicious. The hardest part was waiting for it to chill in the fridge for an hour. When I asked my husband if he wanted some, he said he only wanted a bite. I told him he could eat all of it, but he said, no just a bite. Well that one bite turned into all of it.

Mascarpone Cream and Berries
8 ounces mascarpone cheese
1/2 cup heavy whipping cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
frozen of fresh berries of your choice

In a large bowl, using an electric mixer, beat all of  the ingredients together until soft peaks form.

Divide half of the mascarpone mixture between 4 dishes. Top with the berries of your choice. If using frozen berries, add them in frozen. Place the remaining mascarpone mixture on top of the berries and refrigerate for at least 1 hour.

*Adapted from

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