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    Mascarpone Cream with Seasonal Fruit

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    Mascarpone Cream with Seasonal Fruit

    • Vegetarian
    • Preparation time: 20 minutes, plus chilling and macerating
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • Mint leaves
    • 250g mascarpone
    • 3 tbsp almond liqueur
    • 80g caster sugar
    • 225ml whipping cream
    • Few drops vanilla extract (optional)
    • 400g chopped fresh fruit such as flesh from 1 medium mango, 150g raspberries and 150g cherries
    • Icing sugar


    1. Beat together the mascarpone, 2 tbsp almond liqueur and 50g of the sugar until smooth.
    2. Whip the cream until it is holding soft peaks, then slowly fold into the Mascarpone mix. At this point you can add a few drops of vanilla extract if you like. Chill the mixture while you prepare the fruit.
    3. Combine the fruit with 1 tbsp almond liqueur and the remaining sugar in a bowl. Leave to macerate and release its juices for about 30 minutes. Stir occasionally.
    4. Put 1 tbsp of the mascarpone mixture in the bottom of each of 4 large wine glasses. Add a layer of the fruit mixture, followed by some more mascarpone mixture, then a second layer of fruit. Top this with a dusting of icing sugar, garnish with a sprig of mint and serve.

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