- Portion size 4 servings
- 1 cup mascarpone cheese
- 2 tablespoons granulated sugar
- 1 cup quartered fresh strawberry
- 1 cup fresh raspberry
- fresh mint leaves
Raspberry Wine Sauce:
- 1 1/2 cup dry red wine
- 1 pkg (300 g) frozen raspberries thawed, strained and purÃ©ed
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
Raspberry Wine Sauce: In large saucepan over medium heat, stir together wine, raspberry purée and sugar; bring to boil. Boil gently until reduced to 3/4 cup (175 mL), about 30 minutes. Remove from heat; stir in vanilla. Cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 weeks.)
In bowl, stir together mascarpone and sugar.
Layer mascarpone mixture, berries and sauce in stemmed glass dishes. (Make-ahead: Cover and refrigerate for up to 6 hours.) Garnish with mint leaves.