This mixed berries and mascarpone cream recipe is one of my favorite desserts to feed the crowd just like panna cotta and berries! It’s easy, quick and delicious and you can make it up to two days ahead. Definitely a keeper!
This recipe was inspired by a mascarpone dessert we had at a café in Trevignano Romano a couple of years ago. Trevignano Romano is a small town located about 50 km north of Rome, Italy.
I’ve made mixed berries and mascarpone dessert last week, because our friends Manfred and Tanja came over for dinner. My menu was a combination of Namibian and Italian food.
Since Manfred and Tanja will be going to Namibia in few weeks and my family and I will be going to Italy in a few days. My family and guests loved it. It was a quick and easy dessert that got rave reviews.
This recipe is similar tofresh strawberry cake cheese frosting. I normally play around with this recipe. Sometimes I use cream cheese, sour cream or even quark instead of heavy cream. I also use fresh or frozen berries, depending on the season.
Mixed berries & mascarpone cream Recipe
Yield: 6 Servings Prep Time: 15 min Chill Time: at least 3 hour
What you’ll need
– 250 g (about 9 oz) mascarpone cheese – 150 g ( 5 oz) plain yogurt – 60 g (2,1 oz/ 1/3 cup) sugar – 1 teaspoon vanilla extract – 200 ml (about 3/4 cup) heavy cream, well chilled + 1 tbs icing sugar – 1 tablespoon lemon juice – 450 g (16 oz) frozen mixed berries
How to make mixed berries and mascarpone dessert
Pour well chilled heavy cream into a bowl and lightly whip it. Add icing sugar and whip the cream until until soft peaks form.
In the second bowl, combine mascarpone cheese, plain yogurt, sugar, vanilla extract and lemon juice. Using a spoon or a hand mixer beat the cream until smooth.
Gently add whipped cream into mascarpone cheese mixture!
Divide the cream mixture and berries among 6 glasses. Start with mascarpone cream and end with mixed berries. Repeat the layers until all the cream and berries are used up.
Sprinkle grated white or dark chocolate over the mixed berries. Chill for at least 3 hours. You can also make this dessert overnight.
Love this mixed berried and mascarpone cream dessert recipe? Try my panna cotta, mango dessert recipe no bake and no bake raspberry cheesecake cups recipes, too.
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5 from 1 vote
Mixed berries and mascarpone cream dessert
This mixed berries and mascarpone cream recipe is one of my favorite desserts to feed the crowd. It's easy, quick and delicious and you can make it up to two days ahead. Definitely a keeper!
200 ml (¾ cup + 1 tablespoon)heavy cream, well chilledor sour cream or cream cheese (NOTE 1)
1tablespoonlemon juice
450 g (16 oz)mixed berriesfresh or frozen
1tablespoonicing sugar
Instructions
Pour well chilled heavy cream into a bowl and lightly whip it. Add icing sugar and whip the cream until until soft peaks form.
In the second bowl, combine mascarpone cheese, plain yogurt, sugar, vanilla extract and lemon juice. Using a spoon or a hand mixer beat the cream until smooth. Then gently fold in whipped cream.
Divide the cream mixture and berries among 6 glasses. Start with mascarpone cream and end with mixed berries. Then repeat the layers (you should use up all the cream and berries).
Sprinkle grated white or dark chocolate over the mixed berries. Chill for at least 3 hours. You can also make this dessert overnight.
Notes
Instead of heavy cream, you could also use sour cream, cream cheese or quark. If you’re using sour cream or cream cheese, just skip step 1 and 3 and combine all the ingredients except the mixed berries at once.
If you’re using vanilla sugar, just use 50 g (1.8 oz) sugar instead of 60 g (2 oz).
Did you make this berry cream dessert recipe? I’d love to hear from you! Simply write a comment and add rating to it.
We know that mascarpone cheese can transform sweet things like sorbet, carrot cake, lemon pie, cupcakes, and fruit blintzes. But what about creamy pasta, risotto, soups, and roasted vegetables? Turns out mascarpone can work wonders with savory recipes, too.
The difference between mascarpone cheese and cream is mascarpone cream is made from mascarpone cheese, eggs, and sugar that are whipped together. The result is the whipped topping that's used to make tiramisu. It's also used as a topping for cake, fruit, and coffee drinks.
Mascarpone is richer and creamier than cream cheese, but works well in recipes like cake frosting. It's not as salty or tangy as some brands of cream cheese, so taste the frosting to see if it needs a pinch of salt or a few drops of lemon juice for balance.
Is mascarpone the same as whipping cream? No. Mascarpone is an Italian cream cheese made with heavy cream, and whipping cream is made with heavy cream that didn't go through the process of cheese making.
Mascarpone isn't just for panettone or tiramisù. Slathered on crostini or whipped into spaghetti, it's more sumptuous than butter — add a little sugar, and it's even more enticing than cream.
No, mascarpone cheese is not healthier than cream cheese as it contains 25% more fat than cream cheese. Yet mascarpone cheese is only preferred for its extra smooth texture. You can use cream cheese and mascarpone cheese for salty and sweet dishes.
A closed package of mascarpone will last in the fridge until its best-by date. If you've already opened it, the clock starts ticking, and you have around 1 week to use it all up.
Cream cheese contains at least 33% milk fat, and mascarpone may contain 60-75% milk fat. Mascarpone has a buttery flavor that makes it particularly suitable for desserts. It adds richness and a creamy texture, while cream cheese brings a creamy consistency and slightly tangy taste to dishes.
Is Philadelphia cream cheese mascarpone? No marscapone and cream cheese are completely different. There are cases where one may be substituted for the other but as a general rule you should use the ingredient the recipe calls for; otherwise you will end up with a similar but still completely different result.
Mascarpone has a one-of-a-kind silkiness and a milky flavor profile but ricotta cheese, cottage cheese, full-fat cream cheese, and Requeson cheese are all similar to mascarpone cheese.
Yes, you can freeze mascarpone due to its high fat and water content. Many dishes that include mascarpone as an ingredient can also be frozen, such as tiramisu and pasta sauce.
Mascarpone cheese has a mildly sweet, almost nutty flavor with a fresh buttery character. Mascarpone is less tangy than comparable cheeses like ricotta and American cream cheese.
Mascarpone can be used in savoury and sweet dishes. It is good for stirring through savoury sauces to thicken and add a distinct rich flavour. Serve it with fresh fruit, use it in cheesecakes, as a cake filling, or as a topping for desserts.
Whip on high until soft peaks form, 1-2 minutes. This takes less time than whipping cream by itself. If you accidentally over-whip the mascarpone and it turns grainy, you can rescue it by folding in a splash of cream until it smooths out again.
Often referred to as mascarpone cheese, this thick dairy product has a fat content of about 44%. It's made in a similar way to sour cream and crème fraîche, but is much sweeter and thicker by comparison. It makes a great substitute and you can use it in soups, stews, and sauces.
For a savory use, add mascarpone to pasta sauce or use it in place of cream in nearly any dish. It can also be used to thicken soups, stuff chicken breasts, and as a bagel spread. Drop teaspoonfuls on top of roasted vegetables or mix it into your scrambled eggs.
Anything goes! Continue offering mascarpone on its own, stirred into mashed vegetables, added to sauces and stuffing, or mixed into batters for muffins, pancakes, and quick breads. For toddlers who can't get enough of mascarpone, use the cheese as a vehicle to introduce new flavors from herbs and spices.
We even have instructions for making your very own mascarpone cheese—it's easier than you might think. And if you're still looking for ideas on how to use mascarpone, there's always the option of smearing it on crackers or seedy toast. Maybe add a dollop of jam, maybe not—this tangy cheese can shine all on its own.
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