Mascarpone Cream with Berries

• •8 oz (225g) Mascarpone Cheese (softened at room temperature for 15 minutes)
• •1 cup (240ml) Heavy Cream (very cold)
• •1 cup (60g) Powdered Sugar (sifted, plus more for dusting if desired)
• •1 teaspoon Vanilla Extract
• •2 cups Fresh Mixed Berries (e.g., strawberries, blueberries, raspberries, blackberries)
• •1 teaspoon Lemon Zest (optional, for brightness)
• •4 Fresh Mint Sprigs (optional, for garnish)

Instructions

1. 1

   Prepare the berries: Gently wash and thoroughly dry all fresh berries. Hull and slice any larger strawberries. Combine all mixed berries in a small bowl and set aside.

2. 2

   Prepare the mascarpone mixture: In a medium mixing bowl, combine the softened mascarpone cheese, sifted powdered sugar, vanilla extract, and lemon zest (if using). Using a rubber spatula or an electric mixer on low speed, mix until just smooth and no lumps remain. Be careful not to overmix mascarpone, as it can curdle.

3. 3

   Whip the heavy cream: In a separate, chilled large mixing bowl (preferably metal or glass) using a chilled whisk attachment (from an electric mixer), whip the very cold heavy cream on medium-high speed until it forms soft peaks. Be careful not to over-whip into stiff peaks, as it will be harder to fold.

4. 4

   Combine mixtures: Gently fold the whipped cream into the mascarpone mixture in two additions. Use a spatula and a gentle lifting motion to incorporate the cream without deflating it. Mix until just combined and smooth, ensuring no streaks of plain whipped cream remain.

5. 5

   Assemble the desserts: Divide the mascarpone cream evenly among 4 individual serving glasses, small bowls, or ramekins.

6. 6

   Chill: Cover each serving or the entire batch with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the cream to firm up slightly. This 'cook time' is crucial for the dessert's texture.

7. 7

   Serve: Just before serving, top generously with the prepared fresh mixed berries. Garnish with a fresh mint sprig and a light dusting of powdered sugar, if desired.

Chef's Tips

• 💡Chill Your Equipment: For best results when whipping cream, chill your mixing bowl (preferably metal) and whisk attachment in the freezer for 10-15 minutes before you start. Cold equipment helps the cream whip faster and achieve better volume.
• 💡Don't Overmix Mascarpone: Mascarpone cheese can curdle if overmixed. Mix it gently until just smooth and combined with the sugar and vanilla. Stop mixing as soon as it's incorporated.
• 💡Use Cold Heavy Cream: Ensure your heavy cream is very cold straight from the refrigerator. This is crucial for whipping it to soft peaks successfully.
• 💡Adjust Sweetness: The amount of powdered sugar can be adjusted to your preference. Taste the mascarpone mixture before folding in the whipped cream and add more if desired.
• 💡Chill Time is Key: While delicious immediately, allowing the Mascarpone Cream to chill for at least 30 minutes (or up to 2 hours) allows the flavors to meld beautifully and the cream to set to a perfect, rich consistency.
• 💡Berry Variation: Feel free to use any combination of berries you prefer, or even a single type. A light sprinkle of sugar or a squeeze of lemon juice can enhance the flavor of less sweet berries.