Berry Mascarpone Christmas Gateau Recipes

MASCARPONE BERRY BOWL

Steps:

• Mix the berries, lemon zest and juice and 2 tablespoons of the honey in a bowl; set aside.
• In a separate bowl, add the mascarpone, heavy cream, vanilla and remaining 3 tablespoons honey. Using a hand mixer, whip together until light and fluffy.
• Divide the sweetened mascarpone among 4 serving bowls. Use the bottom of a spoon to create a well in the middle of each mascarpone mound. Spoon the berry mixture into each well. Garnish with a sprig of mint on top of the berries and a biscotti on the side.

BERRIES WITH MASCARPONE AND MERINGUE

Steps:

• Toss the berries, 2 tablespoons of sugar, and lemon juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes.
• Meanwhile, stir the mascarpone cheese in a large bowl to loosen. Using an electric mixer, beat the cream, remaining 2 tablespoons of sugar, and pinch of cinnamon in another large bowl to soft peaks. Fold 1/4 of the cream into the mascarpone cheese to lighten. Fold in the remaining whipped cream.
• Using a slotted spoon, divide the berries among plates. Spoon the mascarpone cheese atop the berries. Sprinkle the meringue cookies over top. Drizzle the berry juices around the dessert and serve immediately.

BERRY MASCARPONE TRIFLE

Steps:

• In a large bowl whip the heavy cream until stiff peaks form.
• Add 1/2 cup confectioners' sugar and mix until well blended.
• In a medium bowl mix mascarpone cheese with vanilla extract and other 1/2 cup sugar.
• Fold in whipped cream.
• In a medium bowl, puree thawed mixed berries with granulated sugar. Microwave for 1-2 minutes if necessary.
• Separate lady fingers and dip each one (flat side down) in the berry puree.
• Arrange in concentric circles on the bottom of the trifle bowl. Stack ladyfingers up along the sides of the trifle bowl so they are visible from the outside. This will create a cake "crust" for the filling.
• Drizzle berry puree over the ladyfingers on the bottom.
• Spread mascarpone/cream mixture over ladyfingers.
• Add strawberries and blackberries. Continue layers of cream, berries, and puree.
• In center layer, add more ladyfingers.
• Continue layers of mascarpone/cream, berries, and puree until the top of trifle bowl.
• Arrange strawberry slices along the edge of the the trifle bowl. Arrange raspberries and blackberries in concentric circles on the top layer of cream. Cover and refrigerate for 2 hours.
• Reserve remaining puree for guests to drizzle over individual servings.

BERRY MASCARPONE LAYER CAKE RECIPE

Steps:

• CAKE LAYERS 1. Preheat oven to 350 degrees and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 2. add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside. 3. add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine. 4. add the wet ingredients to the dry ingredients and beat until well combined. 5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. 6. Divide the batter evenly between the prepared cake pans and bake for 24-28 minutes or until a toothpick comes out with a few moist crumbs. 7. Remove the cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooking. These cakes can have a tendency to stick to the pans a bit so jiggle them a bet to loosen from the sides of the pan before turning the cakes out to cool. BERRY FILLING 8. To make the berry topping, add the berries and water to a food processor and puree until smooth. You should end up with about 2/3 cup puree. 9. Combine the sugar and cornstarch in a medium saucepan. Stir in the berry puree. 10. Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes. 11. Allow to boil for 1 minute; then remove from heat. Refrigerate and allow to cool completely. FROSTING AND ASSEMBLY 12. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. 13. add the mascarpone cheese to the whipped cream and whip until soft peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator. 14. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes. 15. Place the first layer of cake on a serving plate .Pipe a dam of frosting around the outside of the cake. 16. spread half of the berry filling evenly on top of the cake layer, inside the dam. It should fill the dam about half way full. 17. Add some additional mascarpone frosting to the top of the berry filling and spread into an even layer to fill in the remaining dam space. 18. Add the second layer of cake and repeat the filling layer with the remaining berry filling and additional mascarpone frosting. 19. Add the final layer of cake on top,then smooth out the frosting around the sides of the cake. 20. Frost the outside of the cake, then use an icing decorator to add a striped pattern to the sides. 21. Finish off the cake with some swirls of frosting of frosting and fresh berries. 22. refrigerate cake until ready to serve. Cake is best for 2-3 days.