Here’s a quick and easy dessert I made today; it was perfect way to top off a wonderful Easter holiday meal with family and friends. The contrast of the tart and juicy berries mixed with the smooth and creamy marscapone mousse makes for an amazingly fresh dessert!
I feel like this recipe is the summer counterpart of the cranberry-apple tart I shared with you guys last fall, so if you happen to try both of these out, leave me a comment and let me know which of the two you preferred :)
MIXED BERRY & MARSCAPONE TART
— 8 oz. marscapone cream cheese
— 4 oz. cream cheese
— 16 oz. frozen mixed berries
— 1 9 inch pie crust
— 2 pints sliced strawberries, blueberries, blackberries for topping
— 1 handful sliced almonds
— 1/2 cup sugar
— 1 tsp vanilla
— Toast the pie crust in the oven on 350°F for approximately 10 minutes. Set aside.
— Meanwhile, pour frozen berries and 1/4 cup sugar into a pot and put on heat for 5 minutes maximum. Take care to ensure that the berries are not overcooked; there should not be only a little bit of juice from the berries in the pot before you take it off heat. Do not worry if the berries have not fully thawed! Set aside to cool.
— In a large bowl, beat the marscapone and cream cheese until light and fluffy. Mix in 1/4 cup sugar and vanilla and continue to beat until evenly mixed.
— Pour the berries into the toasted pie crust.
— Using an icing spatula, carefully spread the marscapone-cream cheese mix over the berries until the pie is evenly covered.
— Chop the fresh berries and arrange on top of the pie, along with the sliced almonds, as desired.
— Refrigerate for at least 2 hours before serving in order to ensure the pie filling is set.
Bon Appetit & Happy Easter!
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