Mascarpone Pots with Fresh Berries

7 Jun

IMG_8657Last week-end we had some friends over for a Sunday morning brunch.  Luckily the weather was beautiful so after months of cold and rain we could finally sit outside and eat and chat and enjoy the sunshine.  The little kids frolicked in the garden in Gramma-made princess dresses and the parents drank home-made beer and my famous (well not really) rhubarb, lime and prosecco cocktails with fresh mint (see post about those here).

Besides all the normal brunch fare I made these little pots with a cookie bottom, mascarpone cream and fresh berries.  I actually invented the recipe on the spot not really knowing if they’d be edible or not.  In the end the were definitely edible, I’d even say delicious.  They have a cheesecake feel to them without the heaviness (I did add a little cream cheese to the mixture though).  And there is absolutely no baking involved in this quick and simple recipe making it perfect for hot summers when the last thing you want to do is put the oven on.  I served them in pretty little jam jars with lids and they were devoured within minutes.  I’ll take that as compliment.

Read on for recipe:

Mascarpone Pots with Fresh Berries

250 g mascarpone
75 g cream cheese
200 ml fresh cream
1 tsp vanilla
2-4 Tbsp sugar (depending on taste)
tiny pinch of salt

125 g finally ground digestive biscuits
70-80g butter

1. Mix ground cookie crumbs with melted butter until well blended.  Press into the bottom of little glasses (or as I did glass jars).  You can decide how thick you would like the cookie crumb layer.

2. Whip cream until stiff peaks begin to form.  Set aside.

3. In mixer cream together the mascarpone and cream cheese until smooth.  Add in vanilla, sugar and salt and mix until just combined.  With a spatula gently fold in whipped cream.

4.  Drop the mascarpone mixture on top of the cookie crumb bottom (shake glass or bottom to level it out).  Sprinkle fresh raspberries and blueberries on top (or any other berries).  Refrigerate for at least 1/2 hour.  Enjoy!


After our brunch guests left we headed out to watch our twin daughters play Tweedle Dee and Tweedle Dum in their theatre group’s rendition of Alice In Wonderland (Alice Nel Paese delle Meraviglie).  In case you’re wondering, Tweedle Dee and Tweedle Dum are translated as Dammelo and Dimmelo in Italian.  Over all a really lovely Sunday.


17 Responses to “Mascarpone Pots with Fresh Berries”

  1. giova brusa June 7, 2013 at 21:22 #

    These look so pretty and yummy, and I really want one right now. I love desserts like this one!!

  2. milkandbun June 7, 2013 at 22:54 #

    So sweet! small pots:)

    • Jillian In Italy June 8, 2013 at 22:46 #

      The small pots really make these little desserts look so much nicer than a glass or bowl. Definitely worth it!

  3. Stephanie June 9, 2013 at 11:03 #

    You make lovely desserts 🙂 I want to try them all!

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