Mascarpone and Fresh Fruit Mascarpone and Fresh Fruit

[migration] empty title 144 Image by: [migration] empty title 144 Author: Canadian Living

  • 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 puréed
  • 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.

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Baking & Desserts

Mascarpone and Fresh Fruit