zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Boozy Berries with Mascarpone

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Boozy Berries with Mascarpone

    • Preparation time: 10 minutes
    • Cooking time: 6 minutes, plus cooling time
    • Total time: 16 minutes, plus cooling time 20 minutes

    Serves: 2

    Ingredients

    • 25g caster sugar
    • 1 vanilla pod
    • 1 tsp cornflour
    • 150g blueberries
    • 150g raspberries
    • 3 tbsp kirsch (cherry brandy)
    • 125g Galbani Santa Lucia Mascarpone
    • 4 amaretti biscuits, plus extra to serve

    Method

    1. Place the sugar in a pan with 100ml cold water. Slit the vanilla pod in half lengthways and add to the pan. Bring to the boil and simmer for 4 minutes to make a light sugar syrup.
    2. Mix the cornflour with 2 teaspoons of cold water to form a smooth paste. Stir the cornflour mixture into the sugar syrup and bring to the boil. Add the blueberries to the saucepan and simmer gently for 1 minute.
    3. Add the raspberries to the saucepan along with the kirsch. Gently mix, then remove from the heat and leave to cool.
    4. Remove the vanilla pod from the pan. Serve the berries warm or at room temperature, topped with a generous spoonful of mascarpone and a couple of crushed amaretti biscuits. Serve with extra biscuits for dipping.

    Your recipe note

    Edit your recipe note

    Cook's tips

    These berries can be cooked the day before and gently reheated, or served at room temperature.

    Comments

    Average user rating

    4 stars

    Glossary