- Portion size 6 servings
Raspberry Wine Sauce:
Raspberry Wine Sauce: In large saucepan over medium heat, stir together wine, raspberry puree and sugar; bring to boil. Boil gently until reduced to 3/4 cup, 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.